Pumpkin pie is a holiday classic, but pumpkin pie bars take the experience to a new level of ease and elegance. With a buttery shortbread crust, a silky pumpkin custard filling, and just the right touch of spice, these bars are sliceable, shareable, and perfect for feeding a crowd. Think of them as pumpkin pie’s stylish cousin,no fork required, yet every bite just as satisfying.
Ingredients List
- 1 cup unsalted butter, melted
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ tsp salt
- 1 can (15 oz) pure pumpkin purée
- 1 can (12 oz) evaporated milk
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- Whipped cream, for topping (optional)
Step-by-Step Instructions
Step 1: Prepare the crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine melted butter, sugar, flour, and salt. Press firmly into a greased 9×13-inch baking dish. Bake for 15 minutes until lightly golden.
Step 2: Make the filling
In another bowl, whisk together pumpkin purée, evaporated milk, brown sugar, eggs, vanilla, and spices until smooth.
Step 3: Bake the bars
Pour the pumpkin filling over the pre-baked crust. Bake for 40–45 minutes, or until the center is set and no longer jiggles.
Step 4: Cool and slice
Allow bars to cool completely before slicing into squares. For clean edges, chill in the refrigerator for 2–3 hours before cutting.
Step 5: Serve
Top with a dollop of whipped cream or a sprinkle of cinnamon before serving.
Cook Time
Crust: 15 minutes
Filling: 45 minutes
Total: 1 hour
Servings
12–15 bars
Nutritional Information (approx. per serving)
- Calories: 210
- Protein: 3g
- Fat: 10g
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 16g
Storage Instructions
Store pumpkin pie bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individually wrapped bars for up to 2 months. Thaw overnight in the refrigerator.
Suggestions
- Add a pecan topping for crunch.
- Swap the shortbread crust with graham cracker crumbs for a classic pumpkin pie twist.
- Serve chilled with spiced whipped cream for extra indulgence.
Seasonal Relevance
Pumpkin pie bars are a quintessential fall dessert,ideal for Thanksgiving, holiday gatherings, or cozy weekends when pumpkin spice flavors dominate the season. Their portability makes them perfect for potlucks or festive dessert tables.
Conclusion
These pumpkin pie bars bring the soul of pumpkin pie into a format that’s easy to serve and impossible to resist. With their buttery crust, silky filling, and warm spice blend, they deserve a permanent spot in your fall baking repertoire. Whether you’re entertaining a crowd or enjoying a quiet autumn night, they deliver comfort in every square.
Best Pumpkin Pie Bars Ever
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servings15
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kcalThese Pumpkin Pie Bars combine a buttery shortbread crust with a silky spiced pumpkin filling, creating the perfect portable version of classic pumpkin pie. Easy to slice, serve, and share, they’re a must-bake dessert for Thanksgiving and fall celebrations.
Ingredients
1 cup unsalted butter, melted
½ cup granulated sugar
2 cups all-purpose flour
½ tsp salt
1 can (15 oz) pumpkin purée
1 can (12 oz) evaporated milk
¾ cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
Whipped cream, for topping (optional)
Directions
- Preheat oven to 350°F (175°C). In a bowl, mix butter, sugar, flour, and salt. Press into a greased 9×13-inch dish. Bake crust for 15 minutes until lightly golden.
- In another bowl, whisk pumpkin purée, evaporated milk, brown sugar, eggs, vanilla, and spices until smooth.
- Pour filling over crust and bake for 40–45 minutes until the center is set.
- Cool completely, then refrigerate for 2–3 hours before slicing into bars.
- Serve with whipped cream or a sprinkle of cinnamon.
Recipe Video
Notes
- Store bars in an airtight container in the fridge for up to 5 days.
- Freeze individually wrapped bars for up to 2 months.
- For variation, add a pecan topping or swap crust for graham crackers.
FAQs
Can I make pumpkin pie bars ahead of time?
Yes. They actually taste better the next day as the flavors meld, so they’re perfect for prepping a day in advance.
Can I use fresh pumpkin purée instead of canned?
Absolutely. Just ensure it’s well-drained to avoid excess moisture, which can make the filling runny.
Do pumpkin pie bars need to be refrigerated?
Yes. Since the filling contains eggs and milk, refrigeration is necessary to keep them fresh and safe to eat.
