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!
Pumpkin Pie Bars are the Perfect Fall Treat Because…
- 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.
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.
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
Did you enjoy these Pumpkin Pie Bars? Leave us a rating and a comment below!
Pumpkin Pie Bars
Ingredients
Shortbread Crust
- 2 cups all-purpose flour
- 1 cup butter softened
- ½ cup granulated sugar
Pumpkin Layer
- 29 ounces pumpkin puree 1 can
- 1 cup brown sugar
- ½ cup granulated sugar
- 4 eggs
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 24 ounces evaporated milk 2 cans
- whipped cream or whipped topping for serving
Instructions
- 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
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Mine has just baked, so I can’t comment on the taste yet but if smell is any indication, it’s going to be good! Just a heads up to folks, this batter is VERY runny, my parchment lining didn’t take it all and putting it in the oven without a mess, was very tricky! I baked the leftover filling in a mini loaf pan, no crust.
I hope you loved it, Marion!
Hello!
Can this be altered to be dairy and gluten-free?
Thanks
Hi Rose, I haven’t only made this recipe as listed so I can’t say for sure. But I would love to hear what substitutions worked out for you!
Hi I haven’t made this dish yet but was curious if by butter you meant unsalted or salted butter; also by brown sugar did you use dark or light?
Hi Daniel, we use unsalted butter and light brown sugar in this recipe :) Let us know how it turns out if you decide to try it!
These were divine! Exactly what I was looking for / needing. I can’t stand crust on a traditional pie. But this shortbread crust was exactly what I never knew existed! Thank you, thank you for revolutionizing a pie I once despised!
So glad you loved it, April! :)
We really didn’t care for these.
Just made this recipe. It’s in the oven cooking right now so can’t comment on taste yet, but just a warning to others; as I poured the filling onto the crust some of it broke apart. Maybe I poured it in too soon or I poured in too fast?? Or maybe the crust was not in the oven long enough?? Not sure how it happened but just wanted others to know. It was a very easy to make! Keeping my fingers crossed!
I hope you enjoyed it, Elaine!
Made for dessert last night. Cut recipie in half and used an 8 inch pan Everyone loved it!
This looks great for our family Thanksgiving! I think I would like finely chopped pecans in the shortbread crust. Do you think I should offset the flour by the amount of pecans used to keep the texture right?
I have never tried that, but it sounds delicious. I would love to hear how it turned out for you, Shannon!
Hello Holly, can you substitute whole milk in this recipe for the evaporated?
Evaporated milk is a bit thicker than whole milk so I can’t say for sure how it would work. I haven’t tried half and half either but I think it would be a closer consistency. If you do try either, I’d love to hear how it works for you!