I turned classic pumpkin pie into Pumpkin Pie Bars that ditch the finicky crust and come together in one pan with a simple trick you’ll want to try.

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I never liked wrestling with a pie crust, so I taught myself to turn everything I love about pumpkin pie into a bar, and honestly I think this Pumpkin Pie Bars Recipe nails the same silky filling and that slightly crumbly crust. The filling’s pumpkin puree gets a hit of ground cinnamon that somehow makes it feel both familiar and new, like a secret trick you badge as yours.

These Pie Bar Recipes always disappear first at gatherings, people asking what made them different, and I love watching them try to guess. You’ll want to make them again, sooner than you think.

Ingredients

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Pumpkin puree adds fiber, beta carotene and earthy sweetness, keeps filling smooth and moist.
Butter gives richness, tender shortbread texture, lots of saturated fat though, yummy.
Brown sugar sweetens and adds molasses flavor, helps caramel like chew and color.
Flour builds structure, mostly carbs, no fiber unless whole grain, makes crust sturdy.
Eggs bind, add protein and moisture, give custardy set to pumpkin layer.
Spices bring warmth and depth, almost no calories, make it smell like fall.
Evaporated milk adds creaminess without water, concentrates dairy fats for silkier filling.
Powdered sugar used for dusting, pure simple sweetness, little texture change.

Ingredient Quantities

2 cups all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter softened

1 teaspoon vanilla extract

1 (15 ounce) can pumpkin puree

3 large eggs

1 cup packed light brown sugar packed

1/2 cup granulated sugar

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup evaporated milk

How to Make this

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1. Preheat oven to 350°F and line a 9×13 inch baking pan with foil or parchment, leave some overhang so you can lift the bars out later, and spray lightly with nonstick spray.

2. Make the shortbread crust: in a bowl stir together 2 cups all purpose flour, 1/2 cup powdered sugar and 1/4 teaspoon salt. Cut in 1 cup (2 sticks) softened unsalted butter and 1 teaspoon vanilla until the mixture looks like coarse crumbs, then press firmly and evenly into the bottom of the prepared pan using the back of a measuring cup or your fingers.

3. Bake the crust for 12 to 15 minutes, until the edges are just turning golden, then remove from oven while you make the filling; crust should be set but not dark.

4. In a large bowl whisk together 1 (15 oz) can pumpkin puree and 3 large eggs until smooth, don’t overbeat though, a few streaks are fine.

5. Add 1 cup packed light brown sugar, 1/2 cup granulated sugar, 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt; whisk until combined and mostly lump free.

6. Stir in 1/2 cup evaporated milk until the filling is silky and pourable, if it seems too thick a splash more evaporated milk helps but stick to about 1/2 cup.

7. Pour the pumpkin filling over the hot shortbread crust and gently spread to the corners, tap the pan on the counter once to release air bubbles.

8. Bake at 350°F for about 25 to 30 minutes, until the filling is set at the edges and slightly jiggly in the center, don’t overbake or it will crack and get dry.

9. Cool completely on a wire rack, then chill in the fridge for at least 2 hours to firm up for clean slicing; run a warm knife under hot water and wipe dry between cuts for neat bars.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9×13 inch baking pan plus foil or parchment for lining with overhang, and nonstick spray
3. Mixing bowls, at least one large and one smaller
4. Measuring cups and spoons, plus a 1/2 cup liquid measure
5. Whisk and rubber spatula for mixing and scraping
6. Electric hand mixer or a sturdy whisk if you dont have one
7. Wire cooling rack and a sharp knife for slicing
8. Can opener and a cutting board

FAQ

Q: What temp and how long do I bake these pumpkin pie bars?

A: Preheat oven to 350°F. Press the shortbread crust into a 9×13 pan and blind bake 15 to 18 minutes until lightly golden. Mix the pumpkin filling, pour over crust and bake another 30 to 40 minutes until the edges are set and the center is just slightly jiggly. Cool completely, then chill 1 to 2 hours before slicing.

Q: My crust gets soggy, how do I avoid that?

A: Blind bake the crust until it’s pale golden and cooled before adding filling, that’s the biggest help. Press the crust firmly into the pan so it’s even, don’t overload the filling, and chill the finished bars well so the filling firms up. For extra insurance some folks brush a thin layer of melted chocolate or lightly beaten egg white on the baked crust first, but it’s optional.

Q: Can I use fresh pumpkin instead of canned?

A: Yes, but use cooked, well-drained and pureed pumpkin, not pumpkin pie filling. Roast or simmer cubes then drain off excess moisture and puree until smooth. Measure after pureeing so you match the 15 oz canned amount. Fresh might be a touch less sweet so taste the filling if you want to adjust sugar.

Q: How do I get clean, pretty slices?

A: Chill the bars fully in the fridge first. Use a sharp knife warmed under hot water and wiped dry between cuts — it makes slick, clean edges. Don’t try to cut them hot, they’ll crumble and smudge.

Q: Can I make these ahead or freeze them?

A: Yes. Store baked bars in the fridge up to 4 days. For freezing, wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before serving. If you plan to freeze, slice first or leave whole then cut after thawing, either works.

Q: Any easy swaps for the evaporated milk, sugars or spices?

A: Evaporated milk can be swapped for whole milk or half and half but texture may be a bit looser. You can use all brown sugar for a deeper caramel note or adjust sugar to taste. If you don’t like cloves, skip it or cut it in half. Eggs are needed for structure so don’t skip them unless you use a tested vegan egg replacer.

Pumpkin Pie Bars (with Shortbread Crust!) Recipe Substitutions and Variations

All-purpose flour: whole wheat pastry flour 1:1 for a nuttier, slightly denser shortbread; a gluten-free 1-to-1 baking blend (with xanthan gum) cup-for-cup if you need GF; almond flour can work but not 1:1 — use about 3/4 cup almond + 1/4 cup oat flour per cup and chill the dough because it gets crumbly.
Unsalted butter: salted butter same amount but cut the added salt by ~1/4 tsp; solid coconut oil 1:1 (gives a faint coconut note, chill crust well); vegan stick butter 1:1 for a dairy-free swap.
Pumpkin puree: canned sweet potato or roasted mashed sweet potato 1:1 for very similar texture and sweetness; roasted and pureed butternut squash 1:1; canned pumpkin pie filling in a pinch, just reduce brown sugar and spices since it’s already sweetened.
Eggs: flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) per egg for a vegan option; unsweetened applesauce 1/4 cup per egg for a moister, softer filling; commercial egg replacer per package directions also works.

Pro Tips

1) Weigh the flour if you can, it really makes the shortbread texture way more consistent. If you dont have a scale, spoon the flour into the cup and level it off with the back of a knife.

2) Use fresh spices, not the stuff thats been in the pantry for a year. A little fresh grated nutmeg or freshly ground cinnamon will brightened the whole filling, and a tiny pinch of flaky sea salt on top just before chilling brings out the pumpkin flavor.

3) Dont over-aerate the filling. Whisk gently by hand and avoid high speed mixing so you dont trap air that makes cracks or a spongy texture. Let the baked pan cool a bit on the counter before chilling so it doesnt go from hot to cold too fast.

4) For razor clean slices chill the bars until very firm, then use unflavored dental floss or a thin, warm knife and wipe between cuts. Let pieces sit 10 to 15 minutes at room temp before serving so the custard softens and tastes best.

Pumpkin Pie Bars (with Shortbread Crust!) Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I turned classic pumpkin pie into Pumpkin Pie Bars that ditch the finicky crust and come together in one pan with a simple trick you’ll want to try.

Servings

servings

Calories

377

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 9×13 inch baking pan plus foil or parchment for lining with overhang, and nonstick spray
3. Mixing bowls, at least one large and one smaller
4. Measuring cups and spoons, plus a 1/2 cup liquid measure
5. Whisk and rubber spatula for mixing and scraping
6. Electric hand mixer or a sturdy whisk if you dont have one
7. Wire cooling rack and a sharp knife for slicing
8. Can opener and a cutting board

Ingredients

2 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter softened
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
3 large eggs
1 cup packed light brown sugar packed
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup evaporated milk

Directions

Preheat oven to 350°F and line a 9×13 inch baking pan with foil or parchment, leave some overhang so you can lift the bars out later, and spray lightly with nonstick spray.
Make the shortbread crust: in a bowl stir together 2 cups all purpose flour, 1/2 cup powdered sugar and 1/4 teaspoon salt. Cut in 1 cup (2 sticks) softened unsalted butter and 1 teaspoon vanilla until the mixture looks like coarse crumbs, then press firmly and evenly into the bottom of the prepared pan using the back of a measuring cup or your fingers.
Bake the crust for 12 to 15 minutes, until the edges are just turning golden, then remove from oven while you make the filling; crust should be set but not dark.
In a large bowl whisk together 1 (15 oz) can pumpkin puree and 3 large eggs until smooth, don't overbeat though, a few streaks are fine.
Add 1 cup packed light brown sugar, 1/2 cup granulated sugar, 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt; whisk until combined and mostly lump free.
Stir in 1/2 cup evaporated milk until the filling is silky and pourable, if it seems too thick a splash more evaporated milk helps but stick to about 1/2 cup.
Pour the pumpkin filling over the hot shortbread crust and gently spread to the corners, tap the pan on the counter once to release air bubbles.
Bake at 350°F for about 25 to 30 minutes, until the filling is set at the edges and slightly jiggly in the center, don't overbake or it will crack and get dry.
Cool completely on a wire rack, then chill in the fridge for at least 2 hours to firm up for clean slicing; run a warm knife under hot water and wipe dry between cuts for neat bars.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.