Pumpkin Pie Bars

Welcome all things fall and whip up a batch of pumpkin pie bars!

Pumpkin puree is mixed with sugar and spice, then baked in a buttery shortbread crust.

The result? A delightful dessert that you’ll crave on repeat!

A Fall Favorite

This easy recipe tastes like pumpkin pie and packed with sweet spiced pumpkin flavor!
Make them ahead, these pumpkin pie bars have simple ingredients and are perfect for making ahead of time.
Easy serving! Cut into squares any size you need to serve a few or serve a crowd.

evaporated milk , vanilla , pumpkin puree , brown sugar , butter , flour , pumpkin pie spice , sugar and eggs with labels to make Pumpkin Pie Bars

Ingredients for Pumpkin Pie Bars

Crust – The buttery richness of a shortbread crust balances out the sweet and savory flavor of the pie filling. Use a ready-made pie crust or make your own graham cracker crust to switch it up!

Pumpkin – Use canned pumpkin, be sure to choose pumpkin puree and not pumpkin filling (which is already seasoned and contains milk and sugar).

Filling Eggs, evaporated milk, sugar, and pumpkin pie spice are all you need to make this recipe come together. Easy peasy!

Variations – Mix in a tablespoon of maple syrup in Step 4 for a deeper flavor. Dried cranberries or toasted chopped walnuts can also be folded into the batter after the evaporated milk is poured in Step 5.

adding eggs , sugar and pumpking to dry ingredients to make Pumpkin Pie Bars

shortbread crust to make Pumpkin Pie Bars

How to Make Pumpkin Pie Bars

Prepare and bake shortbread crust (per the recipe below).
Combine the remaining ingredients (except evaporated milk) in a large bowl.
Stir in the evaporated milk and pour the filling into the crust.
Bake until the center of the pumpkin pie bars is set.
Cool completely and refrigerate before serving with whipped cream.

slices of Pumpkin Pie Bars with whipped cream topping

A few squirts of whipped cream or a scoop of vanilla ice cream and a drizzle of caramel syrup turn pumpkin pie bars into a decadent dessert. Candied pecans or homemade granola also make tasty and crunchy toppers for pumpkin pie bars!

Keeping Pumpkin Bars Fresh

Keep leftover pumpkin pie bars covered in the refrigerator for up to 4 days. Enjoy them cold or heat them up in the microwave!

Squares can be wrapped in plastic wrap and frozen for up to 3 months. Frozen bars will thaw by lunchtime so stick them directly in your lunchbag!

Pumpkin Spice Delights

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Treat yourself to these decadent pumpkin pie bars with a blend of creamy cheesecake-like filling and the cozy taste of pumpkin!

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Chill Time 1 hour

Total Time 2 hours 40 minutes

Preheat oven to 350°F and line a 9×13″ pan with parchment paper or grease lightly.
Combine shortbread crust ingredients with a 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.

This recipe makes 12 generous 3″ x 2.5″ pieces but can be cut into smaller pieces to accommodate a larger crowd.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

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