Pumpkin Pie Bars Recipe | Easy Fall Dessert
These Pumpkin Pie Bars are a beginner-friendly twist on classic pumpkin pie. With a buttery shortbread crust and silky spiced filling, they’re perfect for holidays, potlucks, or cozy family dinners. Simple steps, pantry staples, and make-ahead ease make this recipe a fall favorite.
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 9x13-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.
Notes
For best results, chill the bars overnight before slicing—this makes them easier to cut neatly. For a fun twist on Pumpkin Pie Bars, swirl in sweetened cream cheese before baking for a marbled effect.
Nutrition (per serving, approximate)
Calories: 260
Carbohydrates: 37g
Protein: 5g
Fat: 10g
Saturated Fat: 5g
Fiber: 2g
Sugar: 26g
Sodium: 220mg