These pumpkin pie bars are easier than pie but have the same delicious taste with a creamy spiced pumpkin filling on a buttery shortbread crust. The best dessert bar for fall!
This is one of the best pumpkin recipes for fall along with these pumpkin bars, this pumpkin cheesecake bars recipe and pumpkin whoopie pies!
Table of Contents
Pumpkin Pie Bars Recipe
This easy pumpkin pie bars recipe was created out of a desire to eat a slice of homemade pumpkin pie without the effort of making a traditional pie crust. The pie filling in the bars is made with real pumpkin is creamy, perfectly spiced, and sits on a shortbread crust.
It worked with the apple pie bars that were inspired by the classic brown bag apple pie, so I knew pumpkin pie bars with shortbread crust would be just as amazing. They’re easy to make and if you love shortbread cookies, you will love how buttery and melt-in-your-mouth each bite is.
Why This Recipe Works
- Easier than pie. It comes together with a simple no-bake crust made with 3 ingredients, a filling made from scratch, and then baked, cooled, and sliced.
- Perfect for the holidays. These pumpkin pie bars deserve a spot on your Thanksgiving and Christmas dessert table.
- Portable. Taking these bars on the go is great for easy entertaining just like my mini pumpkin pies!
Pumpkin Pie Bar Recipe Ingredients
These pumpkin pie bars with a shortbread crust are the perfect fuss-free, low-key Thanksgiving dessert and only require a few simple ingredients!
Find the full printable recipe with specific measurements below.
- Butter: No need to bring it to room temperature ahead of time, you want your butter cold when you cut it into cubes. It’s what helps the crust become buttery, and crispy while staying nice and light.
- Flour: It’s super important to know how to measure flour correctly. There are only 3 ingredients in the crust, and to make a delicious shortbread requires accuracy.
- Pumpkin puree: I like to use Libby’s 100% pure canned pumpkin because it’s thicker and holds its shape better than pumpkin puree from scratch which tends to have a bit more water.
- Pumpkin spice: I use my homemade pumpkin pie spice recipe. It’s a combination of cinnamon, nutmeg, ginger, and ground cloves. Otherwise, store-bought works!
- Evaporated milk: This is what helps the mix to thicken and set. Be sure you’re not using sweetened condensed milk, or your dessert will be too sweet!
How to Make Pumpkin Pie Bars
First, mix flour and sugar, then add cubes of butter. Cut the butter with a pastry cutter until coarse crumbs appear. It shouldn’t be dough-like. If it is, it’s a bit overworked. You can also use your hands, a food processor, or a mixer to do this.
Transfer the mixture into a prepared 9×13 baking dish and use your fingers to press it into the bottom. Set it aside.
In a separate large bowl, beat the eggs. Add vanilla, sugar, pumpkin pie spice, cinnamon, and salt and stir to combine. Stir in the puree, then gradually add the evaporated milk and mix until smooth.
Pour the filling on top of the shortbread and bake for 40 minutes in a preheated 425°F oven. Reduce the temperature to 350°F and continue baking for another 20-30 minutes. Cool completely, for 2 hours, then slice and serve with whipped cream on top!
Expert Tips
- Prevent a soggy crust. Some people find that blind baking the crust first on its own, before adding the filling, helps to solidify it first.
- Start with a higher temperature. Baking with the oven at 425°F will allow for the crust to bake quickly without giving it a chance to get soggy. Reducing it later helps to avoid a burnt filling.
- If your bars are turning brown too quickly, cover them with foil.
- To know when it’s ready, test it by inserting a toothpick into the center of the pie. If it comes out clean it should be ready. It will continue to set as it cools. The top should also no longer be jiggly.
- Speed up the cooling process. Put it into the fridge after the first hour. No sooner than that or the heat will condense and create too much sweat, making the bars overly moist.
Looking for more dessert bar recipes? Chocolate chip Oreo cookie bars, pecan pie bars, and salted caramel butter bars are just the beginning.
More Fall Dessert Recipes
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Pumpkin Pie Bars
Video
Ingredients
Shortbread Crust
- 1 ½ cups (195 grams) all-purpose flour
- ½ cup (100 grams) granulated sugar
- ¾ cup (170 grams) salted butter , chilled and cubed (1 1/2 sticks)
Pumpkin Pie
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups (300 grams) granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- 2 (15-ounce) cans pure pumpkin (I use Libby's 100% pure pumpkin)
- 2 ½ cups evaporated milk
For serving
Instructions
- Prep. Preheat the oven to 425°F. Butter a 9×13-inch baking dish or line with parchment paper.
Shortbread Crust
- Cut in butter with flour. In a large bowl, stir together 1 1/2 cups flour and 1/2 cup sugar. Cut in 3/4 cup cold butter with a pastry cutter (you could also do this in a mixer or food processor) until crumbly but not become a dough. Press into the baking dish.
Pumpkin Pie
- Pumpkin filling. In a large bowl, beat 4 large eggs. Stir in 2 teaspoons vanilla, 1 1/2 cups sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and 1 teaspoon salt until combined. Stir in 2 cans pumpkin. Gradually add 2 1/2 cups evaporated milk and mix until smooth. Pour filling on top of the shortbread crust.
- Bake. Bake 40 minutes. Cover with foil if starting to get too brown on top. Reduce the temperature to 350°F and cook an additional 20 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve. Let cool completely, about 2 hours. You can place in the refrigerator after about 1 hour to cool them faster. Slice and serve with whipped cream on top.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
We like to keep ours plain and simple with a dollop of whipped cream or homemade cool whip. It’s a timeless look that is elegant when served on a plate. Chopped candied pecans for garnish can be great when serving a crowd for the holidays.
As part of a dessert table, you can be sure I’ll include mini pumpkin cheesecake. Needless to say, I stock up on canned puree this time of year!
No. I mean, yes technically, if you’re in a pinch (or you’ve mistakenly picked up the wrong can), however, it doesn’t come with the same thickening agent that evaporated milk provides, so you need to account for that. It also has its own version of flavors, sweeteners, and spices.
If you are serving a smaller crowd feel free to cut the pumpkin pie bar recipe ingredients in half. You could use a 8×8 pan or 9×9 square pan. Your baking time will remain about the same, although if you use an 8×8 pan the crust and filling will be thicker and it may take longer.
Sure! The next best crust to use would be a graham cracker crust but a gingersnap crust would be delicious, too.
Keep it covered in an airtight container in the fridge for up to 5 days. They’re great when eaten and chilled straight out of the fridge. So easy to grab an extra piece when no one is looking!
Categorized as: American, Bars, Christmas, Desserts, Nut-Free, Pies + Tarts, Thanksgiving, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I usually just par bake for about 5 minutes :)
Yes, bake 6-8 minutes per the graham cracker crust directions.
Sorry about that, the recipe directions are updated, it should be 2 cans. Enjoy!
Sorry about that! The ingredients are correct, 2 cans of pumpkin.
Can this be made ahead and put in the freezer?
That should work. Thaw overnight in the fridge for best results and wait to add garnishes such as whipped cream until right before serving.
Not easy to make. It is not easy and the crust burns so easily without the filing being cooked all the way!
Sorry to hear it didn’t turn out as intended.
This recipe was a hit! The shortbread crust was deelish! Will definitely make again!
I really like this over pumpkin pie!!
Can I half this recipe for a 9” square pan?
Yes you could :)
I love this recipe. I need to make it for a larger group, so I was wanting to bake it on my large baking sheet, which measures 12”x17”. Would I need to do 1 1/2 times or double the recipe?
Yes, you could 1 1/2 it but you may not use all the filling and may need to bake an extra 5 minutes or so since they’ll be a little thicker.
It turned out great! I ended up making only a single recipe of the pumpkin filling and did 1 1/2 times the shortbread crust. And it baked in the same amount of time as listed in the recipe. My baking sheet just fit it! Thanks! And it was just as yummy as I remembered it!
Excellent! Crust is awesome.
So glad to hear you liked this recipe. The crust is my favorite part. Thanks for sharing.