If you’ve ever craved the cozy, spiced magic of pumpkin pie but wanted something a little more shareable (not to mention easier to make), these Pumpkin Pie Bars are absolutely calling your name. Imagine creamy, fragrant pumpkin filling on a buttery shortbread base—all the flavor you love, sliced into perfectly portable squares. With a delightfully simple method that skips the fuss of rolling out dough, this dessert brings together everything delightful about pumpkin season in a pan. Whether for Thanksgiving, a potluck, or just an autumn treat, Pumpkin Pie Bars deliver warmth, nostalgia, and a crowd-pleasing finish every time!

Ingredients You’ll Need

Ingredients You’ll Need

Baking up a pan of Pumpkin Pie Bars doesn’t require anything fancy, just honest, dependable pantry staples that join forces to make something really special. Each ingredient, from the rich pumpkin puree to the classic pumpkin spice, plays a starring role, lending that unmistakable texture, color, and flavor we all crave in a fall dessert.

All-purpose flour: Gives the bars their structure and creates that heavenly, tender crust.
Powdered sugar: Sweetens the crust while keeping the texture melt-in-your-mouth soft.
Unsalted butter (cold and cubed): Vital for that buttery, shortbread crumble; cold butter is a must for flakiness.
Salt: Balances all the sweetness and sharpens the fall flavors both in the crust and filling.
Pumpkin puree: The heart of the bars; opt for pure pumpkin (not pie filling) for the richest flavor and smoothest texture.
Granulated sugar: Gives the filling its classic, clean sweetness.
Brown sugar: Adds a caramel-like note, making every bite a little deeper and warmer.
Eggs: Essential for binding the filling and achieving that silky custard layer.
Vanilla extract: Enhances all the spices and brings extra cozy vibes.
Pumpkin pie spice: A blissful blend: cinnamon, nutmeg, ginger, and cloves set the fall mood instantly.
Cinnamon: A little extra for that unmistakable warmth that makes pumpkin treats irresistible.
Evaporated milk: Keeps the filling ultra creamy and custardy without being too heavy.

How to Make Pumpkin Pie Bars

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Lining a 9×13-inch baking pan with parchment paper not only saves you from sticky clean-up but also makes it a breeze to lift out and slice your Pumpkin Pie Bars later.

Step 2: Mix Up the Crust

In a medium bowl, whisk together the all-purpose flour, powdered sugar, and half a teaspoon of salt. Next, grab your cold, cubed butter and cut it into the dry mix using a pastry cutter or the back of a fork. You’re looking for the mixture to resemble small, pea-sized crumbs—this is what gives the bars their divine base.

Step 3: Press and Par-Bake the Crust

Once your crumbly mixture is ready, press it evenly into the bottom of your prepared pan. Take care to spread it all the way to the corners for an even foundation. Bake the crust for 15 minutes, just until the edges are lightly golden and set, which helps hold up the luscious filling.

Step 4: Whisk Up the Pumpkin Filling

While the crust is in the oven, grab a large bowl and whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, extra cinnamon, half a teaspoon of salt, and the evaporated milk. Whisk until everything is perfectly smooth and creamy—this guarantees every bite of Pumpkin Pie Bars is silky and sweetly spiced.

Step 5: Assemble and Bake

Once the base is pre-baked, pour your pumpkin filling right on top, spreading it out for an even layer. Return the pan to the oven and bake for 45 to 50 minutes. You’ll know the bars are done when the center appears set and a toothpick inserted comes out mostly clean, with just a hint of moistness.

Step 6: Cool, Chill, and Slice

Let the baked Pumpkin Pie Bars cool completely in the pan. For the cleanest, neatest squares, refrigerate them for at least two hours before slicing. Not only does this make them easier to cut, but it also allows those spiced flavors to really settle and shine.

How to Serve Pumpkin Pie Bars

Garnishes

To bring these bars to bakery-level gorgeousness, try topping each square with a cloud of freshly whipped cream or a gentle dusting of cinnamon just before serving. A little drizzle of caramel sauce or a pecan half can add flair and textural contrast.

Side Dishes

Pumpkin Pie Bars play beautifully alongside fall favorites. Think fresh fruit, a dollop of tangy Greek yogurt, or a scoop of vanilla ice cream. For a slightly savory touch, serve them with sharp cheese and crackers, which cuts the sweetness and makes for a memorable dessert platter.

Creative Ways to Present

Get festive with how you slice and serve your Pumpkin Pie Bars. Try cutting them into leaf or pumpkin shapes using cookie cutters for a themed dessert tray, or layer squares in clear jars for quick grab-and-go parfaits at a party. For an extra charming touch, tie up a few bars in parchment and twine as a sweet fall gift.

Pumpkin Pie Bars: Make Ahead and Storage

Storing Leftovers

Once the bars are fully cooled and sliced, store them in an airtight container in the refrigerator. They’ll keep beautifully for up to four days and actually taste even better after a day or two, when the flavors have had more time to mingle.

Freezing

Pumpkin Pie Bars freeze surprisingly well! Wrap individual squares tightly in plastic wrap and store them in a freezer-safe bag or container. When you’re ready for a treat, let them thaw overnight in the fridge or for a couple of hours at room temperature, and they’ll be as delicious as the day you baked them.

Reheating

Enjoy your bars chilled straight from the fridge for a firm, creamy bite, or warm individual pieces briefly in the microwave (10-15 seconds) for a softer, more pie-like experience. Add a swirl of whipped cream or ice cream after heating for that extra indulgence.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works beautifully in Pumpkin Pie Bars, just be sure to drain any excess liquid for a thicker consistency. This keeps your filling just as creamy and set as using canned puree.

Do I have to use evaporated milk, or are there substitutes?

Evaporated milk gives the filling its signature richness and texture, but you can also use half-and-half or a mixture of milk and cream in a pinch. For a dairy-free version, try coconut milk for a subtle extra layer of flavor.

Can I make these gluten-free?

Yes! Simply substitute a high-quality all-purpose gluten-free flour blend for the regular flour in the crust. Check that your other ingredients are gluten-free as well, and you’ll have irresistible gluten-free Pumpkin Pie Bars.

How do I tell when the bars are fully baked?

The filling should look set around the edges, with just a slight jiggle in the very center. A toothpick inserted in the middle should come out with only a few moist crumbs. Overbaking dries out the bars, so keep an eye out in the last few minutes.

Can I double this recipe for a bigger crowd?

Yes, you can easily double the recipe and bake it in two 9×13-inch pans. Just make sure not to overfill your pans, and watch the baking time; it may be a little longer, so test doneness before pulling them out of the oven.

Final Thoughts

If you’re searching for a dessert that brings the comfort of fall in every bite, Pumpkin Pie Bars are sure to become a beloved staple in your kitchen. With their silky filling and buttery crust, these bars win hearts at every gathering. Give them a try and experience the joy of sharing classic pumpkin pie flavor—no pie pan required!

Pumpkin Pie Bars Recipe

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4.8 from 10 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 16 bars 1x
Diet: Vegetarian

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Description

Indulge in the flavors of fall with these delicious Pumpkin Pie Bars. A buttery crust topped with a creamy, spiced pumpkin filling, these bars are the perfect dessert for any autumn gathering.

Ingredients

Scale

For the Crust:

1 3/4 cups all-purpose flour
3/4 cup powdered sugar
3/4 cup unsalted butter (cold and cubed)
1/2 teaspoon salt

For the Filling:

1 (15 oz) can pumpkin puree
3/4 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 (12 oz) can evaporated milk

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Instructions

Prepare the Crust: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. In a medium bowl, mix the flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Press the mixture into the pan and bake for 15 minutes.
Make the Filling: In a large bowl, whisk together the pumpkin puree, sugars, eggs, vanilla, spices, salt, and evaporated milk until smooth. Pour over the warm crust.
Bake: Bake for 45–50 minutes until set. Cool in the pan, then refrigerate for 2 hours before slicing into squares.