Pumpkin Pie Bars With Shortbread Crust
Pumpkin pie bars with shortbread crust are my answer to wanting the flavour of pumpkin pie without the fuss of rolling and chilling pastry. My mother made beautiful pies throughout the seasons, from rhubarb in the spring to apple pies in the fall. She always baked pumpkin pie for our Thanksgiving table, but pie crust can be finicky, while shortbread is reliable and easy every time.
This recipe starts with a buttery crust that comes together quickly in a stand mixer and bakes into a firm base to support the filling. The pumpkin custard is whisked smooth in the same bowl, which cuts down on both prep time and dishes. Pouring the filling over the hot crust is essential so it sets right away and doesn’t seep underneath.
The result is a tray of bars that slice neatly with a silky, spiced filling over a tender, buttery base. Whether you make them for Thanksgiving or a cozy autumn afternoon, they deliver the flavour of classic pumpkin pie in a simpler, more dependable form that’s especially helpful for beginners.
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Ingredients For Pumpkin Pie Bars With Shortbread Crust
Ingredient Notes
- All-Purpose Flour: Provides structure for the shortbread crust, giving it a crisp yet tender texture.
- Butter: I use salted butter for all of my recipes.
- Eggs: I use large eggs for all of my recipes.
- Pumpkin Pie Spice: A blend of warm spices commonly used in fall baking. You can find it in the baking aisle.
- Pumpkin Purée: Use plain pumpkin purée, not pumpkin pie filling. You can use canned or make your own homemade pumpkin purée.
- Salt: I use table salt for all of my recipes.
- Sugar (Granulated): Helps the shortbread crust hold its shape while adding a delicate, crisp bite.
- Sweetened Condensed Milk: A canned milk product thickened with sugar, not to be confused with evaporated milk.
- Vanilla Extract: Use any vanilla you like.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- All-Purpose Flour: You can use the same amount of cake and pastry flour, however, the crust may be softer and more crumbly than all-purpose.
- Butter: Swap with the same amount of unsalted butter and add an extra pinch or two of salt.
- Pumpkin Pie Spice: Replace with an equal amount of my homemade chai spice. You can also mimic pumpkin pie spice with 1 teaspoon of cinnamon, ½ teaspoon of ginger, and ¼ teaspoon of nutmeg.
- Salt: Table salt can be replaced with the same amount of fine sea salt.
- Sugar (Granulated): Use the same amount of brown sugar in the crust for a deeper flavour.
Recipe Variations
Try any of the following for a twist on this pumpkin dessert bar recipe:
- Bourbon: Stir 2 tablespoons of bourbon into the filling
- Candied Ginger: ¼ cup, finely chopped, stir into the pumpkin filling before baking
- Candied Pecans: I have a recipe for chai-spiced candied pecans, and I can 100% confirm they are amazing, lightly crushed and scattered over the pumpkin bars just before serving
- Orange Zest: 1 teaspoon, finely grated, stir into the pumpkin filling before pouring over the crust
- Toasted Nuts: ⅓ cup, toasted in a hot, dry skillet until fragrant, then finely chopped and mixed into the shortbread crust before pressing into the pan
- White Chocolate Drizzle: ¼ cup, melted, drizzle over cooled bars before slicing
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Pumpkin Pie Bars With Shortbread Crust
STEP 1: Cream the butter and sugar with an electric mixer.
STEP 2: Sift in the flour and add the salt. Mix on low speed until the mixture is coarse and crumbly.
STEP 3: Dump the shortbread crumbs into a baking pan lined with parchment paper.
STEP 4: First, use your hands to spread the crumbs into an even layer, then press down firmly to pack the crumbs into a compact layer. Bake the crust in a preheated oven.
STEP 5: While the crust is baking, add all of the filling ingredients to the same mixing bowl.
STEP 6: Mix the pumpkin filling on high medium-speed until creamy and smooth
STEP 7: Remove the crust from the oven and pour the filling over it while still hot.
STEP 8: Bake the pumpkin bars until the middle is set and no longer wobbly. Cool in the pan on a wire rack before slicing and serving.
Expert Tips
- Don’t worry about washing the bowl between the crust and filling.
- For clean cuts, run a large sharp knife under hot water, dry it quickly, then slice the bars. Repeat between each cut.
- Serve the bars with maple whipped cream by whipping 1 cup of cream with 2 tablespoons of sugar and ¼ teaspoon of maple extract until soft peaks form.
Recipe Notes
- Use a digital kitchen scale for accurate measurements and an oven thermometer to be sure your oven is heating properly.
- Make sure your butter is at room temperature so it creams properly with the sugar for the crust.
- Let the bars cool fully in the pan before lifting them out to prevent cracking or sagging.
Storage
- Keep the bars covered in the fridge for up to five days. They can also be frozen in an airtight container for up to one month.
Recipes Related To Pumpkin Pie Bars With Shortbread Crust
- Cape Breton Pork Pies (Sticky Date Tarts with Maple Icing)
- Apple Upside Down Cake With Maple Syrup
- Pumpkin Bread With Cream Cheese Frosting
- Chai-Spiced Rice Krispie Treats
Printable Recipe Card
Pumpkin Pie Bars With Shortbread Crust
Special Equipment
- 9-inch (23-cm) square baking pan
- Measuring cups and spoons or digital kitchen scale
- Electric mixer
- Mixing bowl
- Parchment paper
- Wire rack
Ingredients
For The Shortbread Crust:
- ½ cup + 2 tablespoons salted butter, room temperature
- ¼ cup granulated sugar
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
For The Pumpkin Filling:
- 2 cups pumpkin purée, not pumpkin pie filling
- 1 can sweetened condensed milk, not evaporated milk
- 2 large eggs
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) square pan with butter and line it with parchment paper, leaving a slight overhang.
- Use an electric mixer to cream the butter and sugar on high speed until pale yellow, about 1 minute.
- Scrape down the sides of the bowl, then sift in the flour and add the salt. Mix on low speed until coarse crumbles form.
- Dump the crumbs into the prepared pan, spread them evenly with your hands, and press firmly into a compact layer. Bake for 22 to 24 minutes, or until the edges are golden.
- While the crust bakes, place the pumpkin purée, sweetened condensed milk, eggs, pumpkin pie spice, salt, and vanilla in the same bowl. Beat on high speed until smooth and creamy, scraping the sides once during mixing.
- Remove the pan from the oven and immediately pour the filling over the hot crust. Smooth the surface with a spatula so the filling reaches the corners.
- Return the pan to the oven and bake for 35 to 37 minutes, or until the centre is set and no longer wobbly.
- Cool the bars in the pan on a wire rack, then lift them out using the parchment overhang. Slice into squares once fully cooled.
Recipe Notes
- Use a digital kitchen scale for accurate measurements and an oven thermometer to be sure your oven is heating properly.
- Make sure your butter is at room temperature so it creams properly with the sugar for the crust.
- Let the bars cool fully in the pan before lifting them out to prevent cracking or sagging.
Storage
- Keep the bars covered in the fridge for up to five days. They can also be frozen in an airtight container for up to one month.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
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