When the leaves start to fall and the air gets crisp, nothing says comfort quite like Pumpkin Pie Bars. They’re a simpler twist on traditional pumpkin pie, baked in a 9×13 pan and cut into easy squares. With a buttery shortbread crust and a silky, spiced pumpkin filling, this recipe captures everything you love about autumn in each bite. If you’ve ever felt nervous about making pie from scratch, don’t worry—these bars are beginner-friendly, stress-free, and practically foolproof.
Why You’ll Love This Recipe
There’s so much to love about these Pumpkin Pie Bars:
- Rich, seasonal flavor: Pumpkin and warm spices deliver that classic holiday taste.
- Easy to make: No rolling dough or fancy pie pans—just press, pour, and bake.
- Perfect for sharing: Slice into neat squares for parties, potlucks, or family dinners.
- Make-ahead friendly: Chill overnight and serve stress-free the next day.
The Story Behind Pumpkin Pie Bars
Like the classic pie, Pumpkin Pie Bars have roots in American holiday traditions. A few quick facts:
- They’re inspired by early pumpkin custards, baked in colonial America with milk and spices.
- Shortbread crust makes them sturdier than pie, perfect for gatherings.
- They gained popularity as an easy alternative to traditional pie during the mid-1900s.
- Today, they’re a go-to dessert for Thanksgiving and holiday bake sales.
Key Ingredients in Pumpkin Pie Bars
- All-purpose flour: Forms the base of the buttery shortbread crust.
- Butter: Adds richness and that melt-in-your-mouth crust texture.
- Pumpkin puree: The heart of the filling, creamy and naturally sweet.
- Pumpkin pie spice: Warm blend of cinnamon, nutmeg, ginger, and cloves.
- Evaporated milk: Creates a smooth, custard-like filling.
- Eggs: Help the filling set while staying tender.
- Sugar: Balances the pumpkin’s earthiness with just the right sweetness.
How to Make Pumpkin Pie Bars
- Preheat oven: Heat to 425°F. Line a 9×13 baking dish with parchment or foil.
- Make the crust: Mix flour and sugar, then cut in cubed butter with a pastry cutter or fork until coarse crumbs form. Press evenly into the pan.
- Mix the filling: In a large bowl, whisk pumpkin puree, eggs, salt, pumpkin pie spice, and sugar. Stir in evaporated milk until smooth.
- Assemble: Pour filling over the crust and spread evenly.
- Bake in two stages: Bake at 425°F for 15 minutes, then reduce heat to 350°F (without removing the pan) and bake 50–55 minutes, until set.
- Cool and chill: Place pan on a wire rack, let cool completely, then refrigerate at least 2 hours (overnight is even better).
- Slice and serve: Cut into bars, topping each with whipped cream and a sprinkle of cinnamon if desired.
Pumpkin Pie Bars Tips and Twists
- Chill overnight for neat slices and deeper flavor.
- Use cold butter for the best shortbread texture.
- Don’t skip lining the pan—it makes removal easy.
- Watch for the “slight jiggle” in the center as your doneness cue.
- Dust with cinnamon sugar before serving for a bakery-style finish.
Variations:
- Nutty crust: Add crushed pecans to the shortbread.
- Spiced boost: Mix extra ginger or cardamom into the filling.
- Cream cheese swirl: Drop spoonfuls of sweetened cream cheese into the filling and swirl before baking.
Storage, Reheating, and Make-Ahead Tips
- Storage: Refrigerate covered for up to 4 days.
- Reheating: Best served cold, but you can warm a slice in the microwave for 15 seconds if you prefer.
- Make-Ahead: Bake the night before and chill overnight—flavor improves as it rests.
Serving Suggestions
Serve Pumpkin Pie Bars as a holiday dessert centerpiece or casual fall treat. Try:
- With whipped cream or vanilla ice cream for a classic combo.
- Alongside hot cider, chai tea, or pumpkin spice lattes.
- Cut into bite-sized squares for a dessert tray.
- Dusted with powdered sugar for a simple, elegant finish.
Frequently Asked Questions
Can I use pumpkin pie filling instead of puree? No, pie filling is pre-sweetened and spiced. Stick to plain puree.
Can I freeze these bars? Yes—freeze tightly wrapped for up to 2 months.
What if I don’t have pumpkin pie spice? Use cinnamon, nutmeg, ginger, and cloves separately.
Do I have to refrigerate them? Yes, the custard-style filling requires chilling.
Can I halve the recipe? Yes, use an 8×8 pan and reduce bake time slightly.
Enjoy Your Pumpkin Pie Bars
With their buttery crust and creamy, spiced filling, these Pumpkin Pie Bars capture the soul of autumn in every bite. They’re the perfect way to bring the flavor of pumpkin pie to your table without the stress of pie-making. Easy, reliable, and crowd-pleasing—this recipe is one you’ll come back to all season long.
Explore More Recipes
Love these bars? Try more seasonal favorites:
- Pumpkin Bread for cozy breakfasts.
- Cinnamon Swirl Pancakes for a fall-inspired morning treat.
- Best Carrot Cake Cookies for a spiced, chewy dessert.
- Pumpkin Spice Cake for an easy sheet cake perfect for gatherings.
- Crown Roast of Lamb if you’re planning a full holiday dinner.
Pumpkin Pie Bars Recipe | Easy Fall Dessert
Ingredients
Shortbread Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold butter cubed
Pumpkin Filling:
- 29 oz pumpkin puree not pie filling
- 4 large eggs
- 1 tsp salt
- 2 1/2 tsp pumpkin pie spice
- 2 cups granulated sugar
- 2 cans evaporated milk 12 oz each
Topping (optional):
- Whipped cream
- Ground cinnamon for dusting
Instructions
- Preheat oven to 425°F. Line a 9×13-inch baking dish with parchment or foil.
- In a bowl, mix flour and sugar. Cut in cold butter until mixture resembles coarse crumbs. Press firmly into the pan.
- In a large mixing bowl, whisk pumpkin puree, eggs, salt, pumpkin pie spice, and sugar until smooth. Stir in evaporated milk.
- Pour filling evenly over crust.
- Bake at 425°F for 15 minutes. Without removing the pan, reduce oven to 350°F and bake another 50–55 minutes, until set with slight jiggle.
- Remove and cool on a wire rack.
- Refrigerate for at least 2 hours (overnight preferred). Slice into bars, top with whipped cream, and sprinkle with cinnamon if desired.