Pumpkin Pie Bars

Pumpkin pie bars are creamy, sweet bites of pumpkin pie spiced goodness.

Warm spices are mixed with pumpkin puree and a few kitchen basices and baked over a buttery shortbread crust. Easy pie perfection!

The crumbly, sweet crust is quick to make and less fussy than pie crust.
The filling has lots of pumpkin pie flavor and needs just one bowl and a whisk.
It can be prepared ahead of time and refrigerated until serving.
Pumpkin pie bars can be cut into large or small bars, depending on the occasion.
They’re delicious and freeze well.

evaporated milk , vanilla , pumpkin puree , brown sugar , butter , flour , pumpkin pie spice , sugar and eggs with labels to make Pumpkin Pie Bars

Ingredients for Pumpkin Pie Bars

Shortbread Crust: Choose real butter for the best flavor. Be sure to properly measure the flour to get the perfect crust.

Pumpkin Puree: Buy it or make it here. If you use pumpkin pie filling instead, omit the pumpkin pie spice in Step 4.

Filling: Basics like eggs, evaporated milk, sugar, and homemade pumpkin pie spice make this recipe uber-easy to whip up.

Variations

Browned butter will add a deep, nutty flavor to the shortbread crust and other baked goods.

shortbread crust to make Pumpkin Pie Bars

pouring pumpking batter into shortbread crust to make Pumpkin Pie Bars

How to Make Pumpkin Pie Bars

Bake shortbread crust (recipe below).
Whisk the remaining ingredients (except milk).
Stir in the evaporated milk and pour the filling into the crust.
Bake. Cool completely before serving with whipped cream.

Storage and Freezing

Keep leftover pumpkin pie bars in a covered container in the refrigerator for up to 4 days.

Single squares of pumpkin pie bars can be wrapped in plastic and placed in the freezer for up to 3 months. Pop one into a backpack or briefcase and it’ll be thawed by lunchtime.

Pumpkin Spice Delights

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Treat yourself to these decadent pumpkin pie bars with a blend of creamy cheesecake-like filling and the cozy taste of pumpkin!

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Chill Time 1 hour

Total Time 2 hours 40 minutes

Cook ModePrevent your screen from going dark

Preheat oven to 350°F and line a 9×13″ pan with parchment paper or grease lightly.
Combine shortbread crust ingredients with a hand mixer or pastry cutter until the crumbs start to stick together. Press firmly into the bottom of the prepared pan.
Bake the crust for 10 minutes. Leave the oven on.
In a large bowl combine the pumpkin puree, brown sugar, granulated sugar, eggs, pumpkin pie spice, vanilla, and salt.
Stir in the evaporated milk. Pour into warm crust.
Bake for 60-70 minutes or until the center is set and no longer jiggly. Cool completely.
Once cooled, refrigerate for at least one hour or overnight. Serve topped with whipped cream.

This recipe makes 12 generous 3″ x 2.5″ pieces but can be cut into smaller pieces to accommodate a larger crowd.
Leftovers will keep in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

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