This Pumpkin Pie Bars Recipe is a fun twist on the classic pie. Made with a buttery shortbread crust and an easy silky pumpkin filling. All the flavors of a traditional pumpkin pie, but much easier to make.
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Why We Love This Pumpkin Pie Bars Recipe
- This recipe is easier than pie. A simple shortbread crust that requires no chilling or rolling with a homemade creamy pumpkin filling and then baked to perfection.
- All the flavors of a classic pumpkin pie but in bar form with no need to fuss over a traditional pie crust.
- Desserts bars like these pumpkin pie bars are simple to transport to parties and can make more individual portions.
- A crowd pleasing treat. Perfect for holidays, gatherings and all celebrations.
- Incredibly delicious and irresistable to all the pumpkin lovers.
Pumpkin Pie Bars Recipe Ingredients
- Unbleached All Purpose Flour
- White Sugar
- Salt
- Salted Butter
- Brown Sugar
- Large Eggs
- Pumpkin Puree
- Evaporated Milk
- Cinnamon
- Nutmeg
Substitution Suggestions
- All Purpose Flour: You can use whole wheat flour or white whole wheat flour.
- Salted Butter: You can use unsalted butter for the crust, but I suggest adding an extra ¼ teaspoon salt to the shortbread crust dough.
- Canned Pumpkin Puree: Be sure to buy 100% pumpkin puree and NOT pumpkin pie filling. The pure pumpkin puree is just straight up pumpkin nothing else added to it. Pumpkin pie mix is already sweetened and spiced.
- Evaporated Milk: Half and half or heavy cream can be substituted for the evaporated milk. The flavor will be a bit different but the pumpkin filling will be extra rich.
- Cinnamon and Nutmeg: If you prefer, you can use pumpkin pie spice.
These creamy pumpkin pie bars are such an easy dessert to make with a creamy filling over a simple press-in shortbread crust. A delicious recipe to enjoy all the flavors of regular pumpkin pie.
How to Make Pumpkin Pie Bars with Shortbread Crust
- First, preheat the oven to 425°F and line a 9x13 baking dish with parchment paper leaving an inch overhang on the long sides. Or lightly grease the baking dish with nonstick cooking spray.
- Next, in a food processor add the all purpose flour, sugar, salt and cold cubed butter. Pulse until it resembles course crumbs. If you don't have a food processor you can make the crust by using a pastry cutter or your fingers.
- Then dump the crumbs into prepared baking dish, and firmly press the crumbs down into an even layer.
- In stand mixer fitted with whisk attachment, or large bowl, whisk together the brown sugar and eggs together until smooth.
- Add the remaining filling ingredients: pumpkin puree, evaporated milk, cinnamon, salt and nutmeg. Whisk on low speed until everything is incorporated and smooth.
- Carefully and gently pour the pumpkin filling over the crust.
- Bake in preheated oven on center rack for 20 minutes.
- Then REDUCE heat to 350°F and bake for 40-50 minutes until the center is set.
- Let cool completely then serve with whipped cream or ice cream and enjoy!
How to Tell When Pumpkin Pie Bars are Done
- The sides of the filling will be set and the center will be jiggly, but will have no movement of batter.
- The center of the filling should not look wet.
- The center of the filling will start to puff up.
- The filling will darken in color.
- If you are still unsure about if it is done or not, use the tip of a sharp pairing knife and insert it into the middle of the bars, if it comes out clean the filling is done.
Looking for more easy holiday dessert bars? Try some of these recipes:
Storing Pumpkin Pie Bars
Store any leftover bars in an airtight container in the fridge. Or you can cover the pan with aluminum foil and place in fridge. Bars will last up to 5 days. Since there is a temperature change when in the fridge there may be some extra moisture on top of the bars. Gently dab the top of the bars with paper towels and they are good to go.
Freezing Pumpkin Pie Bars
Freezing: After the bars have baked and completely cooled, wrap the entire baking dish tightly in plastic wrap and then a tight layer of aluminum foil. Or you can individually wrap the bars in plastic wrap and place in freezer safe airtight container or zip top bag. Don't forget to label and date. The pumpkin pie bars will last 2-3 months in the freezer.
Thawing: Thaw the bars overnight in the refrigerator or for 12-24 hours. Do not thaw on the counter, thawing at room temperature will create a soggy crust and the filling to release extra moisture. Thaw in the fridge!
Heather's Favorite Tools for this Recipe
- This food processor from Cuisinart is the one I use and love.
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making cookies, frostings and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. They're baking pans are the ones I primarily use. Find yourself a consultant, host a party and treat yourself to something.
- I love Pyrex baking dishes and CorningWare baking dishes along with my cast iron pan.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
- I like using a can opener that doesn't leave a sharp edge. I currently use the Pampered Chef one but this can opener from The Good Cook is great too.
Tips for Easy Pumpkin Pie Bars
- Gather all the ingredients before you start preparing cookie dough. It is so much easier to bake when all the ingredients are ready. There is also less room for error, like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Read the recipe from start to finish before you start. Again, I am speaking from experience.
- Plan ahead. This recipe needs time to cool and set.
- Don't skip the high heat cook in the beginning. This will prevent the crust from getting soggy.
- Don't be alarmed about how runny the pie filling is before it's baked, it is supposed to be runny.
- The filling will looked puffed up when it's done, as it cools it will sink back down. Don't worry, it's normal.
- Serve the pumpkin pie bars ala mode!
More Holiday and Pumpkin Desserts
- Homemade Pumpkin Pie
- Easy Pumpkin Crisp
- Apple Streusel Cheesecake Bars
- Pumpkin Pie Bundt Cake
- Chocolate Peppermint Sheet Cake
- Apple Crisp
- Pumpkin Cupcakes
- Homemade Pecan Pie
- Crispy Candied Pecans
- Apple Crisp Pie
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Pumpkin Pie Bars Recipe
Ingredients
Crust
- 2 cups all purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 cup salted butter, cold and cubed
Filling
- 1½ cups brown sugar, lightly packed
- 2 large eggs
- 30 ounces pumpkin puree
- 24 ounces evaporated milk
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
Instructions
- Preheat oven to 425°F and line a 9x13 baking dish with parchment paper leaving an inch overhang on the long sides. Or lightly grease the baking dish with nonstick cooking spray.
- In a food processor add the all purpose flour, sugar, salt and cold cubed butter. Pulse until it resembles course crumbs. If you don't have a food processor you can make the crust by using a pastry blender or your fingers.
- Dump the crumbs into prepared baking dish, and firmly press the crumbs down into an even layer.
- In stand mixer fitted with whisk attachment, or large bowl, whisk together the brown sugar and eggs together until smooth.
- Add the pumpkin puree, evaporated milk, cinnamon, salt and nutmeg. Whisk on low speed until everything is incorporated and smooth.
- Carefully and gently pour the pumpkin filling over the crust.
- Bake in preheated oven on center rack for 20 minutes.
- Then REDUCE heat to 350°F and bake for 40-50 minutes until the center is set.
- Let cool completely then serve and enjoy!
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