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–+ servings
Several pumpkin pie bars topped with whipped cream.

Pumpkin Pie Bars

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These pumpkin pie bars feature a buttery shortbread crust and spiced pumpkin filling. There's no crust to roll out, and the bars can be made in advance. Perfect for Thanksgiving and fall gatherings!
Course Dessert
Cuisine American
Keyword pumpkin pie bars
Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 25 minutes
Servings 16 bars
Author Danielle Rye

Ingredients

Shortbread Crust

  • ½ cup unsalted butter softened (115 grams; 1 stick)
  • ¼ cup granulated sugar (50 grams)
  • ⅛ teaspoon salt
  • 1 cup all-purpose flour spooned & leveled (125 grams)

Pumpkin Pie Filling

  • 1 cup packed light brown sugar (200 grams)
  • 1 tablespoon all-purpose flour (8 grams)
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 3 large eggs at room temperature
  • 1 (15-ounce) can pumpkin puree (425 grams)
  • 1 ¼ cups evaporated milk (300 ml)

Instructions

  • To make the shortbread crust: Preheat the oven to 350°F (177°C). Line a 9x9-inch pan with aluminum foil or parchment paper, leaving some overhang for easy removal, and set aside.
  • In a large mixing bowl using an electric mixer, beat the butter until smooth. Add the granulated sugar and salt and mix for 1 to 2 minutes or until well combined. Add the flour and continue mixing until the mixture starts to come together, but is still crumbly.
  • Scoop the mixture into the prepared pan and firmly press it down into one even layer.
  • Bake for 15 to 18 minutes or until the top is set and lightly browned. Remove from the oven and set aside while you prepare the filling. Keep the oven temperature at 350°F (177°C).
  • To make the pumpkin pie filling: In a large mixing bowl, whisk or stir together the brown sugar, flour, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
  • In a separate mixing bowl, lightly beat the eggs. Whisk in the pumpkin puree and evaporated milk until just combined.
  • Add the dry ingredients to the wet ingredients and mix together until just combined.
  • Pour the pumpkin pie filling over the shortbread crust.
  • Return to the oven and bake for 35 to 45 minutes or until the center is mostly set, with just a slight jiggle to it. I usually bake mine for 40 minutes.
  • Remove from the oven and transfer to a wire rack to cool completely, about 2 hours. Cover tightly and refrigerate for at least 2 hours or until the bars are chilled and firm.

Video

Notes

Storage Instructions: Bars may be covered tightly or stored in an airtight container in the fridge up to for 4 days.
Freezing Instructions: Bars will freeze well for up to 3 months. Thaw overnight in the fridge.