If you’re searching for that perfect fall dessert that’s as effortless as it is delicious, let me introduce you to Pumpkin Pie Bars. These dreamy bars capture all the cozy flavors of classic pumpkin pie but with a buttery shortbread crust and fuss-free preparation. Whether you’re hosting a festive gathering or simply craving a sweet treat with your coffee, Pumpkin Pie Bars deliver a creamy, spiced filling and a melt-in-your-mouth base that’ll have everyone coming back for seconds.

Ingredients You’ll Need

The magic of Pumpkin Pie Bars is how a handful of pantry staples come together to create something truly special. Each ingredient has a purpose, from the crisp crust to the warmly spiced filling, and even a few optional garnishes to crown your creation.

All-purpose flour: Forms the sturdy, slightly crumbly base that holds the bars together.
Powdered sugar: Adds a delicate sweetness and helps the crust achieve that perfect tenderness.
Unsalted butter (cold and cubed): The secret to a rich, melt-in-your-mouth shortbread crust—keep it cold for best results!
Pumpkin purée: The star of the show, lending creaminess and natural autumn color to the filling.
Brown sugar: Brings a deep, caramel-like sweetness that pairs beautifully with pumpkin and spices.
Pumpkin pie spice: A must for that classic, aromatic flavor—think cinnamon, nutmeg, and cloves all in one!
Cinnamon: An extra sprinkle warms up the filling and gives it a cozy aroma.
Salt: Just a touch to balance the sweetness and enhance all the lovely flavors.
Eggs: Help set the filling so it slices cleanly and holds its shape.
Evaporated milk: Adds richness and that signature silky texture reminiscent of traditional pumpkin pie.
Whipped cream or chopped pecans (optional): For a delightful finishing touch, adding creaminess or crunch.

How to Make Pumpkin Pie Bars

Step 1: Prep Your Pan

Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, letting the edges hang over the sides—this makes removing the bars a breeze later. Trust me, you’ll thank yourself when it’s time to slice and serve!

Step 2: Make the Shortbread Crust

In a medium bowl, stir together the flour and powdered sugar. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the dry ingredients until the mixture looks like coarse crumbs. This step is key to a flaky, tender crust. Press the mixture evenly into the bottom of your prepared pan, making sure it’s compact and reaches the corners. Bake for 15 to 18 minutes, just until the crust is lightly golden and fragrant.

Step 3: Prepare the Pumpkin Filling

While the crust is in the oven, grab a large bowl and whisk together the pumpkin purée, brown sugar, pumpkin pie spice, cinnamon, and salt until everything is smooth and well combined. Add the eggs one at a time, whisking thoroughly after each addition. Finally, stir in the evaporated milk, blending until the filling is creamy and uniform.

Step 4: Assemble and Bake

Pour the luscious pumpkin filling right over the hot, baked crust. Gently shake the pan to level the filling. Slide it back into the oven and bake for 45 to 50 minutes. You’ll know it’s ready when the center is set and a toothpick inserted comes out mostly clean. The aroma in your kitchen at this point will be irresistible!

Step 5: Cool, Chill, and Slice

Let the Pumpkin Pie Bars cool completely in the pan, then pop them in the fridge for at least 2 hours. This chilling time ensures clean, neat slices and a perfectly creamy texture. When you’re ready to serve, lift the bars out using the parchment overhang and cut them into squares. Top each bar with a swoosh of whipped cream or a sprinkle of chopped pecans for extra flair.

How to Serve Pumpkin Pie Bars

Pumpkin Pie Bars Garnishes

A swirl of freshly whipped cream on top of each bar is classic and always a hit. For a little crunch and nutty depth, scatter some chopped pecans over the bars just before serving. If you want to get fancy, a light dusting of cinnamon or a drizzle of caramel sauce can make these bars look bakery-worthy.

Side Dishes

Serve Pumpkin Pie Bars alongside a hot mug of coffee or spiced chai for the ultimate autumn treat. They also pair beautifully with a scoop of vanilla ice cream, or as part of a bigger dessert spread that might include apple crisp or chocolate brownies—perfect for a holiday buffet or Friendsgiving.

Creative Ways to Present

Cut your bars into bite-sized cubes and arrange them on a tiered platter for a dessert sampler, or serve them in cupcake liners for grab-and-go convenience. You can even layer bar squares in parfait glasses with whipped cream and a sprinkle of granola for a playful twist on trifle.

Make Ahead and Storage

Storing Leftovers

Pumpkin Pie Bars keep wonderfully in the refrigerator. Place any extras in an airtight container and store them for up to 5 days. The flavors actually deepen as they sit, making them even more delicious with each passing day. For the cleanest cuts, wipe your knife between slices.

Freezing

If you want to make Pumpkin Pie Bars ahead for a special occasion, you’re in luck—they freeze well! Arrange cut bars in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe container with parchment between layers. They’ll keep for up to 2 months. Thaw overnight in the fridge before serving.

Reheating

While these bars are delightful chilled, you can bring them to room temperature before serving for a softer texture. For a warm, just-baked feel, pop individual bars in the microwave for 10-15 seconds. If you like your whipped cream cool, add it after reheating.

FAQs

Can I use fresh pumpkin instead of canned purée?

Absolutely! Just make sure to use roasted and puréed pumpkin with a similar consistency to canned. Avoid using pumpkin pie filling, which already contains sugar and spices.

What can I use if I don’t have pumpkin pie spice?

No worries! Mix 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and a pinch each of allspice and cloves to make your own pumpkin pie spice blend.

How do I avoid a soggy crust?

Baking the crust before adding the filling is key. Make sure it’s slightly golden and set, which forms a barrier against the moist pumpkin layer and keeps everything crisp.

Can I make Pumpkin Pie Bars gluten-free?

Yes! Substitute the all-purpose flour in the crust with your favorite cup-for-cup gluten-free flour blend. The texture will still be tender and delicious.

Do Pumpkin Pie Bars need to be refrigerated?

Yes, since the filling contains eggs and milk, it’s safest to keep these bars chilled. Store them covered in the fridge until you’re ready to serve.

Final Thoughts

There’s something truly special about sharing a tray of Pumpkin Pie Bars with friends and family—especially when they’re this easy to make! I hope you’ll give these a try and fall in love with their sweet, spiced goodness. Enjoy every bite and happy baking!

Pumpkin Pie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 14 reviews

Author: admin
Total Time: 3 hours (including chilling)
Yield: 16 bars 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin Pie Bars offer an easy and delicious twist on the classic pumpkin pie, featuring a buttery, tender crust topped with a spiced pumpkin filling. Perfect as a fall dessert or for Thanksgiving gatherings, they are simple to prepare and can be topped with whipped cream or chopped pecans for an extra touch of flavor and texture.

Ingredients

Scale

For the Crust:

1 ¾ cups all-purpose flour
½ cup powdered sugar
¾ cup unsalted butter, cold and cubed

For the Filling:

1 can (15 oz) pumpkin purée
¾ cup brown sugar
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
½ teaspoon salt
3 large eggs
1 can (12 oz) evaporated milk

Optional Topping:

Whipped cream
Chopped pecans

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, ensuring there is an overhang on the sides for easy removal of the bars later.
Make the Crust: In a medium bowl, combine the all-purpose flour and powdered sugar. Cut in the cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared baking pan. Bake the crust for 15 to 18 minutes, or until it is lightly golden.
Prepare the Filling: While the crust bakes, whisk together the pumpkin purée, brown sugar, pumpkin pie spice, cinnamon, and salt in a large bowl until well combined. Add the eggs and whisk again until the mixture is smooth. Stir in evaporated milk until just combined.
Combine and Bake: Pour the pumpkin filling evenly over the hot baked crust. Return the pan to the oven and bake for 45 to 50 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
Cool and Chill: Allow the bars to cool completely in the pan. Once cooled, refrigerate them for at least 2 hours to firm up for easier slicing.
Serve: Use the parchment paper overhang to lift the bars out of the pan. Slice into 16 squares and top with whipped cream or chopped pecans if desired before serving.

Notes

Store the bars in the refrigerator for up to 5 days to maintain freshness.
For cleaner slices, wipe your knife between each cut to prevent sticking.
For added texture, consider adding a streusel topping on the crust before baking.

Prep Time: 20 minutes
Cook Time: 1 hour 8 minutes
Category: Dessert
Method: Baking
Cuisine: American