Pumpkin Pie Bars
I love making pies, but holy mackerel, sometimes they don’t turn out as planned. Soggy crust? Huge gap under the top crust? Fruit not quite cooked all the way though? I’ve been there.
I guess that’s why I’m obsessed with these pumpkin pie bars. They taste as good as the classic American dessert and contain all the cozy fall flavors but without the fuss of a traditional pie crust. The crisp, buttery shortbread base contrasts beautifully with the creamy pumpkin filling and is sturdy enough to eat the bars handheld.
If you love pumpkin, you might also enjoy my recipes for pumpkin biscotti and pumpkin bread with cream cheese frosting. But if you’re short on time and want a pumpkin pie fix, these bars are the answer!
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Ingredients For Pumpkin Pie Bars
Ingredient Notes
- Butter: I use salted butter for all of my recipes.
- Eggs: I use large eggs for all of my baking.
- Pumpkin Pie Spice: A blend of warm spices that gives the filling its classic flavor.
- Pumpkin Purée: This star ingredient provides classic pumpkin flavor and a creamy texture. I use canned and haven’t tested this recipe with homemade purée.
- Sweetened Condensed Milk: Adds sweetness and creaminess to the pumpkin filling.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- All-Purpose Flour: You can use cake & pastry flour instead of all-purpose. You can also substitute up to 50% (70 grams) of whole wheat flour.
- Butter: Unsalted butter can be used, but you may want to increase the salt in the recipe slightly.
- Granulated Sugar: Brown sugar can be substituted for granulated. It will add a deeper flavor to the crust, similar to my brown sugar shortbread cookies.
- Pumpkin Pie Spice: If you don’t have this, you can mix together cinnamon, ginger, nutmeg, and allspice in equal parts. You can also use my homemade chai spice blend at a 1:1 straight swap.
- Pumpkin Purée: Butternut squash purée can be used as a close substitute with a similar texture and flavor.
Recipe Variations
Try any of the following for a twist on this pumpkin pie bars recipe:
- Bourbon Pumpkin: Stir 2 tablespoons of bourbon into the filling.
- Caramel Drizzle: Top the cooled bars with a drizzle of caramel sauce.
- Chocolate Chip: Sprinkle ½ cup mini chocolate chips over the crust before pouring in the filling.
- Cream Cheese: Swirl ½ cup (113 g) softened cream cheese into the filling before baking.
- Dulce de Leche: Warm ¼ cup of my Instant Pot dulce de leche and swirl it into the pumpkin filling before baking.
- Gingersnap Crust: Replace the shortbread with 2 cups of finely crushed gingersnap cookies mixed with ¼ cup melted butter. Press into the pan and bake for 10 minutes before adding the pumpkin filling.
- Maple Glaze: Drizzle the cooled bars with maple syrup mixed with powdered sugar to a thick glaze.
- Marshmallow Topping: Sprinkle mini marshmallows on top for the last 5 minutes of baking.
- Nut Crust: Add ½ cup finely chopped pecans or walnuts to the crust.
- Oatmeal Crust: Stir ¼ cup of quick oats into the flour for the crust.
- Salted Caramel: Swirl thick salted caramel sauce into the pumpkin filling before baking.
- Streusel Topping: Sprinkle a simple streusel over the filling before baking. The one I have on my pumpkin banana muffins is really good!
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
STEP 1: In the bowl of a stand mixer, use the paddle attachment to cream the butter and sugar.
STEP 2: Sift in the flour and add the salt. Mix on low speed until the ingredients are incorporated into coarse crumbles.
STEP 3: Dump the shortbread crumbs into a prepared baking pan.
STEP 4: Use your hands to spread the crumbs into an even layer, then press down to pack the crumbs into a compact layer.
STEP 5: Place the pumpkin purée, sweetened condensed milk, eggs, pumpkin pie spice, salt, and vanilla in the same mixing bowl.
STEP 6: Switch to the whisk attachment. Mix the pumpkin filling on high speed until creamy and smooth
STEP 7: Pour the pumpkin filling over the shortbread crust.
STEP 8: Bake until the middle is set and no longer wobbly. Cool the bars in the pan on a wire rack before slicing and serving.
Expert Tips
1. For maximum creaminess, use room temperature ingredients for the pumpkin filling.
2. For clean cuts, run a sharp knife under hot water, dry it quickly, then slice the bars. Repeat between each cut.
3. For an extra special touch, serve your pumpkin pie bars with homemade cinnamon whipped cream. Mix 1 cup heavy cream, 2 tablespoons powdered sugar, and ½ teaspoon cinnamon until soft peaks form.
Recipe Notes
- Leave a parchment paper overhang on all four sides of the baking tin for easy removal.
- Cool the bars completely before slicing.
Storage For Pumpkin Pie Bars
- Store the bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. Thaw for an hour or two in the fridge before serving.
Did you make these pumpkin pie bars? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Printable Recipe Card
Pumpkin Pie Bars
Ingredients
For The Shortbread Crust:
- ½ cup plus 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. Set aside.
- In the bowl of a stand mixer, use the paddle attachment to cream the butter and sugar at high speed until pale yellow, about one minute.
- Scrape down the side of the bowl. Sift in the flour and add the salt. Mix on low speed until the ingredients are incorporated into coarse crumbles.
- Dump the shortbread crumbs into the prepared baking pan. Use your hands to spread the crumbs into an even layer, then press down to pack the crumbs into a compact layer. Place the tin in the preheated oven and bake for 22 to 24 minutes or until the edges are golden.
- While the crust is baking, make the pumpkin filling. Place the pumpkin purée, sweetened condensed milk, eggs, pumpkin pie spice, salt, and vanilla in the same mixing bowl (don’t worry about washing it out). Switch to the whisk attachment.
- Mix the pumpkin filling on high speed until creamy and smooth, stopping to scrape down the sides of the bowl halfway through mixing.
- Remove the shortbread crust from the oven. Pour the pumpkin filling over the hot crust. Use a spatula to smooth the filling, ensuring it’s even in all four corners.
- Return the pan to the oven and continue to bake for 35 to 37 minutes, or until the middle is set and no longer wobbly.
- Cool the bars in the pan on a wire rack before slicing and serving.
Recipe Notes
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- Leave a parchment paper overhang on all four sides of the baking tin for easy removal.
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- Cool the bars completely before slicing.
Storage
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- Store the bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. Thaw for an hour or two in the fridge before serving.
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. If accurate data is important to you, please verify it independently.
