Pumpkin Pie Bars
These pumpkin pie bars have all the flavor of classic pumpkin pie. The bars are made with a crisp, buttery shortbread crust, creamy pumpkin pie filling and swirls of whipped cream. These bars are easy to make and are the perfect Thanksgiving dessert if you love the taste of pumpkin pie.
Ingredients for Pumpkin Pie Bars
Shortbread Crust
- All-purpose flour
- Granulated sugar
- Salt
- Unsalted butter – Cubed, cold butter.
Pumpkin Pie Filling
- Pumpkin puree – 100% pure pumpkin puree. Not premade pumpkin pie filling.
- Granulated sugar
- Eggs – Large eggs, room temperature.
- Vanilla extract – Pure vanilla extract adds great flavor.
- Pumpkin pie spice – A mixture of cinnamon, nutmeg, ginger, cloves and allspice. You can use premade or make your own homemade pumpkin pie spice.
- Salt
- Evaporated milk – Two 12-ounce cans.
Whipped Cream
- Heavy cream – Cold heavy cream or heavy whipping cream.
- Powdered sugar
- Vanilla extract
Tools and Supplies for Making Pumpkin Pie Bars
How to Make Pumpkin Pie Bars
Shortbread Crust
- Preheat oven to 350 degrees F. Prepare a 9×13 baking pan with nonstick cooking spray and parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, mix together the all-purpose flour, granulated sugar, and salt.
- Add in the cold, cubed unsalted butter. Mix on medium-low speed until the mixture becomes crumbly and resembles coarse sand.
- Pour the shortbread crumbs into the prepared baking pan. Spread evenly and use a flat-bottomed measuring cup to press the crumbs into a flat, even layer.
- Bake the crust for 20 minutes. Remove the baking dish from the oven.
Pumpkin Pie Filling
- In a large bowl, add the pumpkin puree, granulated sugar, eggs, vanilla extract, pumpkin pie spice, and salt. Whisk well until the mixture is smooth.
- While whisking, slowly pour in the evaporated milk until the pumpkin filling is well combined and smooth. Pour the filling into the pre-baked crust.
- Bake for approximately 60-65 minutes until the filling is set. Remove the bars from the oven and allow the bars to cool to room temperature. Cover the pan with plastic wrap and chill for at least 6 hours before cutting into pieces.
Whipped Cream
- In the bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl with an electric hand mixer, combine the heavy cream, powdered sugar, and vanilla extract. Whip the cream on medium to medium-high speed until medium-stiff peaks form.
- Pipe or spread the whipped cream on the pumpkin pie bars and serve with a sprinkle of cinnamon, if desired.
Recipe Tips
- Prepare the baking pan with parchment paper that extends up the sides of the pan to easily remove the bars from the pan.
- For this recipe, we are blind-baking the crust, which means baking without the filling. This ensures a crisp crust that doesn’t get soggy.
- The best way to tell when the bars are done baking is to give the pan a light shake. The pumpkin pie filling will be set and you will not see any jiggle in the center.
- If you love this recipe, be sure to check out my recipe for pecan pie bars and pumpkin cheesecake.
- Store the bars in an airtight container in the refrigerator for about 3 days. Serve chilled.
- Serve with a sprinkle of cinnamon or drizzle with salted caramel sauce and add on chopped pecans.
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Pumpkin Pie Bars
Yield: 12 bars
These pumpkin pie bars have all the flavor of classic pumpkin pie. The bars are made with a crisp, buttery shortbread crust, creamy pumpkin pie filling and swirls of whipped cream. These bars are easy to make and are the perfect Thanksgiving dessert if you love the taste of pumpkin pie.
Equipment
- Stand mixer fitted with a paddle & whisk attachment or electric hand mixer
Ingredients
Shortbread Crust
- 1 ½ cups (188 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ tsp (0.5 tsp) salt
- ¾ cup (170 g) unsalted butter cold and cubed
Pumpkin Pie Filling
- 29 oz (822 g) pumpkin puree
- 1 ½ cups (300 g) granulated sugar
- 4 (4) eggs room temperature
- 3 tsp (3 tsp) pumpkin pie spice
- 2 tsp (2 tsp) vanilla extract
- 1 tsp (1 tsp) salt
- 3 cups (756 g) evaporated milk two 12 oz cans
Whipped Cream
- 1 ½ cups (355 ml) heavy cream
- ¼ cup (30 g) powdered sugar
- 1 tsp (1 tsp) vanilla extract
Instructions
Shortbread Crust
- Preheat the oven to 350° F. Prepare a 9×13 baking pan with nonstick cooking spray and parchment paper. Extend the parchment paper up the sides of the pan to easily remove the bars later.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, mix together the all-purpose flour, granulated sugar, and salt. Add in the cold, cubed unsalted butter. Mix on medium-low speed until the mixture becomes crumbly and resembles coarse sand.
- Pour the shortbread crumbs into the prepared baking pan. Spread evenly and use a flat-bottomed measuring cup to press the crumbs into a flat, even layer. Bake the crust for 20 minutes. Remove the pan from the oven.
Pumpkin Pie Filling
- While the crust is baking, in a large mixing bowl, combine the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, vanilla extract, and salt. Whisk well until the mixture is smooth. While whisking, slowly pour in the evaporated milk until the filling is well combined.
- Pour the filling into the pre-baked crust. Bake the pumpkin pie bars for approximately 60-65 minutes until the filling is set in the center.
- Remove the bars from the oven and allow the bars to cool to room temperature. Cover the pan in plastic wrap and chill for at least 6 hours before cutting into bars.
Whipped Cream
- In the bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl with an electric hand mixer, combine the heavy cream, powdered sugar, and vanilla extract. Whip the cream on medium to medium-high speed until medium-stiff peaks form.
- Use a piping bag fitted with your piping tip of choice (I used Ateco 826 piping tip). Pipe the whipped cream onto the pumpkin pie bars and sprinkle with cinnamon, if desired.
Notes
Store the pumpkin pie bars in an airtight container in the refrigerator for about 3 days. Serve chilled.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
This was very easy to make and turned out great!
I did add an extra teaspoon of cinnamon along with the pumpkin pie spice because my husband really likes extra flavorful pumpkin pie. It’s
Hi Barb! Thanks so much for trying this recipe. More cinnamon is never a bad thing! Glad you and your husband enjoyed!
Do you have to let the crust cool before filling?
Hi Margaret! No, you don’t have to cool the crust, but it is also okay if it does cool.
I made these for Thanksgiving this year and they were a hit! We loved them after dinner on Turkey day and the following day for breakfast 🙂 Thanks for sharing the recipe!
Hi Melissa! So glad you enjoyed the recipe! They do make a great breakfast!
Is there a way to half this recipe? Would you use an 8×8 baking tray or 9×9?
I haven’t tested a halved recipe, but putting it in an 8×8 should probably work.
These are delicious! Love the shortbread base! Try it for Thanksgiving-you won’t regret it!
Hi Nancy! So glad to hear you loved the recipe! Thanks so much for the positive review!