Pumpkin Pie Bars

A square pumpkin pie bar in a countertop with a dollop of whipped cream on top.

Pumpkin pie bars taste like your favorite pumpkin pie, but in an easy to serve bar form! A buttery shortbread crust is topped with rich and smooth pumpkin pie filling.

Prep Time 15

Cook Time 1 5

Resting time 2

Total Time 3 20

Servings squares

Author Heather

Ingredients

Crust

1 cup (226 g) unsalted butter room temperature
¼ cup (50 g) granulated sugar
¼ cup (53 g) brown sugar
2 cups (240 g) all-purpose flour
½ teaspoon kosher salt

Filling

¾ cup (149 g) granulated sugar
¾ cup (160 g) brown sugar
2 teaspoons cinnamon
1 teaspoon kosher salt
1 teaspoon ginger
½ teaspoon cloves
4 large eggs
30 ounces (850 g) canned pumpkin puree
24 ounces (680 g) canned evaporated milk
2 teaspoons vanilla extract

Instructions

Crust

Preheat oven to 425℉. Line a 9x13 pan with parchment with excess hanging over the edges for easy removal later. Set aside.
In a large bowl, add butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, beat until creamed and fluffy, about a minute. Add flour and salt and slowly mix until combined. Mixture will look crumbly but holds together when pinched between two fingers. (If mixture is very dry and crumbly, too much flour was added. Add 1 tablespoon of milk and mix until dough comes together).
Pour mixture into prepared 9x13 pan and press to the edges in an even layer.
Bake for 15 minutes. Remove from oven and set aside.
Reduce oven heat to 350℉.

Filling

While crust bakes, prepare filling.
In a large bowl, add granulated sugar, brown sugar, cinnamon, salt, ginger, cloves, and eggs. Using a hand mixer or stand mixer, beat until smooth and ingredients are fully incorporated.
Add pumpkin puree, evaporated milk, and vanilla extract. Gently mix until ingredients are fully incorporated. Mixture will look thin, this is normal. Pour filling over par-baked crust.
Bake for about 50 to 60 minutes, or until center looks a little jiggly but no longer liquid. To test for doneness, give the pan a nudge. If it looks wet and loose, your bars need more time. Baking time may vary based on your oven.
Allow to cool completely to room temperature, then refrigerate until ready to serve.
Pull bars from the pan using the excess parchment on the sides. Slice into squares and optionally, add a dollop of whipped cream just before serving.

Video

Notes

Storage: Pumpkin pie bars will keep for 4 days in a tightly sealed container in the refrigerator, or up to 3 months in the freezer. To thaw, transfer to the refrigerator to thaw overnight before serving.
Garnish: Add a dollop of whipped cream and a dash of cinnamon as an optional garnish.
Make ahead: Bars can be made up to 2 days ahead of time and refrigerated until ready to serve.
Serving size: I sliced my 9x13 pan into 24 two-inch squares. Bars can be sliced as large or small as you like depending on how you're serving them.

Nutrition