Craving the classic, creamy flavor of pumpkin pie but dread the work of a traditional crust? These Pumpkin Pie Bars are your perfect solution. This recipe delivers that rich, custardy pumpkin filling and warm spice flavor you love, all on top of a simple, buttery shortbread crust. They’re incredibly easy to whip up, serve a crowd beautifully, and are destined to become a star on your Thanksgiving or Christmas dessert table. Forget complicated pies; this is the easiest way to enjoy your favorite holiday dessert.
This recipe for Pumpkin Pie Bars will quickly become your go-to for any fall gathering. It’s a fantastic make-ahead dessert that simplifies your holiday prep. Plus, cutting them into squares makes serving a breeze—no messy pie slicing required!
Fresh out of the oven and cooled to perfection.
Why This Pumpkin Pie Bars Recipe is a Must-Try
If you need one dessert to win over a crowd, this is it. These bars are the perfect blend of classic flavor and modern convenience.
Perfectly Creamy Texture: The filling is smooth, rich, and custardy, just like a perfect pumpkin pie. We’re using a simple technique to ensure it bakes without a single crack.
Buttery Shortbread Crust: The simple press-in shortbread crust is sturdy enough to hold the filling but tender enough to melt in your mouth. It’s the perfect buttery counterpoint to the spiced pumpkin.
Incredibly Easy to Make: With a simple press-in crust and a quick-mix filling, this recipe is practically foolproof. It’s a great recipe for bakers of all skill levels.
Feeds a Crowd: Baked in a 9×13-inch pan, this recipe yields 16 generous bars, making it ideal for holiday parties, potlucks, and family dinners.
Ingredients You’ll Need
This recipe uses simple pantry staples to create a truly spectacular dessert. Here’s what you’ll need to gather.
For the Buttery Shortbread Crust
All-Purpose Flour: Provides the structure for our tender crust.
Granulated Sugar: Adds just the right amount of sweetness.
Salt: Balances the sweetness and enhances the butter flavor.
Unsalted Butter: Use cold, cubed butter for a flaky, tender texture.
For the Creamy Pumpkin Filling
Pumpkin Puree: The star of the show! Make sure you use 100% pure pumpkin puree, not pumpkin pie filling.
Large Eggs: Binds the filling together for that perfect custardy set.
Evaporated Milk: Creates a rich, creamy texture that regular milk can’t match.
Brown Sugar: Adds moisture and a deep, caramel-like sweetness.
Pumpkin Pie Spice: A classic blend of cinnamon, nutmeg, ginger, and cloves. You can also make your own!
Vanilla Extract: Enhances all the warm, cozy flavors.
Look at that perfect, creamy pumpkin filling!
Step-by-Step Instructions
Making these easy pumpkin pie bars is a simple three-step process. Just prepare the crust, mix the filling, and bake!
Step 1: Prepare the Crust
First, preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of a 9×13-inch baking pan. Bake for 15 minutes, until lightly golden. For another easy and delicious holiday treat, check out these amazing Christmas Sugar Cookies.
Step 2: Make the Pumpkin Filling
While the crust is baking, prepare the filling. In a large bowl, whisk together the pumpkin puree, eggs, evaporated milk, brown sugar, pumpkin pie spice, and vanilla extract until completely smooth and combined. Be careful not to overmix, as this can incorporate too much air and lead to cracking.
Step 3: Bake and Cool
Once the crust is done, pour the pumpkin filling evenly over the hot crust. Return the pan to the oven and bake for 35-40 minutes, or until the center is just set. The center should have a slight jiggle to it. Let the bars cool completely on a wire rack for at least one hour, then transfer to the refrigerator to chill for at least 4 hours, or preferably overnight. This chilling step is crucial for the filling to set properly for clean cuts.
Pro Tips for Perfect Pumpkin Pie Bars
Want to ensure your Pumpkin Pie Bars turn out bakery-perfect every single time? Follow these simple tips.
Use Room Temperature Ingredients: For the filling, having your eggs at room temperature will help them mix more evenly, resulting in a smoother, more uniform texture.
Don’t Overbake: The key to a creamy, custardy filling is to pull the bars from the oven when the center is still slightly wobbly. The residual heat will finish cooking it to perfection as it cools.
Cool Gradually to Prevent Cracks: Drastic temperature changes can cause the filling to crack. Once baked, let the bars cool completely at room temperature before moving them to the refrigerator.
For Clean Slices: Use a sharp knife and wipe it clean between each cut. This ensures every bar has a perfectly neat edge.
Fun Variations to Try
While this classic recipe is fantastic as is, it’s also a great base for customization. If you love pumpkin desserts, you should also try our decadent Pumpkin Cheesecake Recipe.
Graham Cracker Crust: Swap the shortbread crust for a simple graham cracker crust by mixing 2 cups of graham cracker crumbs with 1/2 cup of melted butter and 1/4 cup of sugar.
Add a Topping: Serve with a dollop of whipped cream, a dusting of cinnamon, or a drizzle of caramel sauce.
Pecan Streusel: Before baking, sprinkle a mixture of chopped pecans, brown sugar, flour, and melted butter over the filling for a crunchy topping. Looking for another nutty treat? Our Slow Cooker Candied Pecans are a holiday favorite.
How to Store Your Pumpkin Pie Bars
These bars are a perfect make-ahead dessert. To store, cover the pan tightly with plastic wrap or transfer the cut bars to an airtight container. They will keep in the refrigerator for up to 5 days.
You can also freeze them for longer storage. Once chilled completely, cut the bars and place them on a baking sheet in the freezer until firm. Wrap each bar individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
The main difference is texture and form. Pumpkin pie has a very wet, custardy filling in a traditional pie crust. Pumpkin bars are typically denser and more cake-like. However, this recipe is for ‘pumpkin pie bars,’ which mimic the creamy, custardy filling of a pie but in an easy-to-cut bar format with a shortbread crust.
The bars are done when the edges are set and the center has a slight jiggle to it when you gently shake the pan. The filling will continue to set as it cools. Overbaking can cause the filling to crack.
Cracking is usually caused by overbaking or a drastic change in temperature. To prevent cracks, pull the bars from the oven when the center is still slightly wobbly and let them cool completely at room temperature before refrigerating.
Yes, they freeze wonderfully! Once they have chilled completely, cut them into squares. You can freeze the individual bars on a baking sheet until firm, then wrap them in plastic wrap and store them in a freezer bag for up to 3 months. Thaw in the refrigerator before serving.
Yes, because the filling is a custard made with eggs and milk, the bars must be stored in the refrigerator. Keep them in a covered container for up to 5 days.
These Pumpkin Pie Bars are the ultimate stress-free dessert for any holiday celebration. They deliver all the beloved flavors of pumpkin pie in a simple, shareable format that everyone will love. Give this recipe a try and let us know what you think in the comments below! For more delicious recipes, be sure to follow us on Pinterest.
The only pumpkin pie bars recipe you'll ever need!
Pumpkin Pie Bars Recipe
FL Recipes
Pumpkin Pie Bars: The Easiest Holiday Dessert
An incredibly easy recipe for creamy, custardy pumpkin pie bars with a buttery shortbread crust. The perfect make-ahead dessert for Thanksgiving, Christmas, or any fall gathering.
For the crust: In a medium bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Press firmly into the bottom of a 9x13-inch baking pan.
Bake the crust for 15 minutes.
For the filling: While the crust bakes, whisk together the pumpkin puree, eggs, evaporated milk, brown sugar, pumpkin pie spice, and vanilla extract in a large bowl until smooth.
Pour the filling over the hot crust. Bake for an additional 35-40 minutes, or until the center is just set (it should still have a slight jiggle).
Let the bars cool completely on a wire rack for at least 1 hour. Then, transfer to the refrigerator to chill for at least 4 hours or overnight before cutting and serving.
Nutrition
Calories: 250kcalProtein: 4gFat: 12gFiber: 2g
Notes
Use room temperature ingredients for the filling for a smoother texture. Cool the bars gradually to prevent the filling from cracking. Wipe your knife clean between cuts for perfectly neat bars.
Keyword easy pumpkin bars,pumpkin pie bars,thanksgiving dessert
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
