If you love the cozy flavor of pumpkin pie but want something easy to slice, carry, and share, these Pumpkin Pie Bars are your new go-to. Buttery shortbread crust, silky spiced pumpkin filling, and clean cuts every time. Perfect for holidays, potlucks, or a quiet coffee moment at home.
Pumpkin Pie Bars Recipe: Easy, Creamy, and Crowd-Pleasing
Equipment
- 1 9x13-inch metal baking pan
- 1 Parchment Paper
- 1 Mixing Bowl large
- 1 Mixing Bowl medium
- 1 Whisk
- 1 Spatula rubber or silicone
- 1 Fine-mesh sieve (optional)
- 1 Instant-read thermometer (optional)
Ingredients
Shortbread Crust
- 1.5 cups all-purpose flour
- 0.5 cup powdered sugar
- 0.25 tsp fine sea salt
- 10 tbsp unsalted butter melted
- 1 tsp vanilla extract
Pumpkin Filling
- 15 oz pumpkin puree 1 can; use plain puree, not pumpkin pie filling
- 3 large eggs room temperature
- 1 cup brown sugar packed
- 0.5 cup heavy cream
- 0.5 cup evaporated milk or half-and-half
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1.5 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cloves up to 1/4 tsp to taste
- 0.25 tsp allspice
- 0.5 tsp fine sea salt
Instructions
Prep
- Preheat oven to 350 F (177 C). Line a 9x13 inch metal baking pan with parchment, leaving a 2 inch overhang on the long sides for a sling. Lightly grease the exposed sides.
Shortbread Crust
- In a bowl, whisk flour, powdered sugar, and salt. Stir in melted butter and vanilla until a soft, crumbly dough forms. Press evenly into the prepared pan, packing the edges and corners well.
- Bake 12 to 15 minutes until the surface looks set and edges are just turning pale golden. Set on a rack while you prepare the filling.
Pumpkin Filling
- In a large bowl, whisk pumpkin, eggs, brown sugar, cornstarch, vanilla, spices, and salt until smooth. Whisk in heavy cream and evaporated milk until fully combined and silky. For the smoothest texture, pass through a fine mesh sieve into a pitcher.
Bake & Chill
- Pour the filling over the warm crust. Bake 30 to 40 minutes, rotating once, until edges are set and the center still has a slight wobble when you gently jiggle the pan. An instant-read thermometer should read about 200 F in the center.
- Cool on a rack 1 hour, then refrigerate at least 3 hours, preferably overnight, until fully set. Use the parchment sling to lift out. Slice into 16 to 24 bars, wiping the knife between cuts for clean edges.
Optional Finishes
- Dust with cinnamon sugar, add a dollop of whipped cream, drizzle salted caramel, or finish with a sprinkle of flaky salt.
Notes
Why You’ll Love This Pumpkin Pie Bars Recipe
- All the flavor of classic pumpkin pie with the simplicity of bars.
- Buttery shortbread crust that never gets soggy.
- Silky, custardy filling with balanced warm spices.
- Make-ahead friendly and freezer-friendly for stress-free hosting.
- Easy to slice into neat squares for parties and lunch boxes.
Pumpkin Pie Bars Recipe Ingredients & Substitutions
Makes one 9×13 inch pan, 16 to 24 bars depending on size.
- For the shortbread crust:
- All-purpose flour: 1 1/2 cups (190 g). Swap: gluten-free 1:1 baking blend.
- Powdered sugar: 1/2 cup (60 g). Creates a tender, sandy crust.
- Fine sea salt: 1/4 tsp.
- Unsalted butter, melted: 10 tbsp (140 g). Swap: salted butter and reduce added salt to a pinch.
- Vanilla extract: 1 tsp.
- For the pumpkin filling:
- Pumpkin puree: 1 can 15 oz (425 g). Use plain puree, not pumpkin pie filling.
- Large eggs: 3, room temperature.
- Brown sugar, packed: 1 cup (200 g). Swap: 3/4 cup brown sugar + 1/4 cup granulated.
- Heavy cream: 1/2 cup (120 ml). Swap: coconut cream for dairy-free.
- Evaporated milk or half-and-half: 1/2 cup (120 ml).
- Cornstarch: 1 tbsp (8 g). Swap: 2 tbsp all-purpose flour.
- Vanilla extract: 1 tsp.
- Ground cinnamon: 1 1/2 tsp.
- Ground ginger: 1/2 tsp.
- Ground nutmeg: 1/4 tsp.
- Ground cloves: 1/8 to 1/4 tsp, to taste.
- Allspice: 1/4 tsp.
- Fine sea salt: 1/2 tsp.
- Quick spice swap: use 2 tsp pumpkin pie spice plus 1/2 tsp cinnamon.
Step-by-Step Instructions to Make Pumpkin Pie Bars Recipe
Step 1: Prep the Pan and Oven
Preheat oven to 350 F (177 C). Line a 9×13 inch metal baking pan with parchment, leaving a 2 inch overhang on the long sides for a sling. Lightly grease the exposed sides.
Step 2: Make the Shortbread Crust
In a bowl, whisk flour, powdered sugar, and salt. Stir in melted butter and vanilla until a soft, crumbly dough forms. Press evenly into the prepared pan, packing the edges and corners well.
Step 3: Par-Bake the Crust
Bake 12 to 15 minutes until the surface looks set and edges are just turning pale golden. Set on a rack while you prepare the filling.
Step 4: Whisk the Pumpkin Filling
In a large bowl, whisk pumpkin, eggs, brown sugar, cornstarch, vanilla, spices, and salt until smooth. Whisk in heavy cream and evaporated milk until fully combined and silky. For the smoothest texture, pass through a fine mesh sieve into a pitcher.
Step 5: Fill and Bake
Pour the filling over the warm crust. Bake 30 to 40 minutes, rotating once, until edges are set and the center still has a slight wobble when you gently jiggle the pan. An instant-read thermometer should read about 200 F in the center.
Step 6: Cool, Chill, and Slice
Cool on a rack 1 hour, then refrigerate at least 3 hours, preferably overnight, until fully set. Use the parchment sling to lift out. Slice into 16 to 24 bars, wiping the knife between cuts for clean edges.
Step 7: Optional Finishes
Dust with cinnamon sugar, add a dollop of whipped cream, drizzle salted caramel, or finish with a sprinkle of flaky salt.
Tips for Success
- Use pure pumpkin puree, not pumpkin pie filling which is pre-sweetened and spiced.
- Room temperature eggs blend more easily and reduce cracking.
- Do not overbake. Pull the bars when the center still wobbles slightly; carryover heat will finish the set.
- For ultra-smooth custard, strain the filling before baking.
- Chill completely before slicing for neat squares and clean layers.
- Metal pans bake more evenly than glass. If using glass, add 5 minutes and watch closely.
Variations of Pumpkin Pie Bars Recipe
- Gluten-Free: Use a quality 1:1 gluten-free flour blend in the crust and 2 tbsp cornstarch in the filling.
- Dairy-Free: Swap butter for melted refined coconut oil and use full-fat coconut milk or coconut cream.
- Maple-Sweetened: Replace 1/3 cup of the brown sugar with 1/3 cup pure maple syrup; add 1 extra tsp cornstarch.
- Pecan Streusel: Top the filling with 1 cup pecan streusel in the last 15 minutes of baking.
- Cheesecake Swirl: Dollop 4 oz softened cream cheese mixed with 2 tbsp sugar and 1 egg yolk on top, then swirl.
Serving Suggestions: What to Pair with Pumpkin Pie Bars Recipe
- Lightly sweetened whipped cream with a pinch of cinnamon.
- Warm salted caramel sauce and toasted pecans.
- Vanilla bean ice cream or maple ice cream.
- Freshly brewed coffee, chai, or a nutty oolong tea.
Storage & Reheating Instructions
- Refrigerate: Cover and chill up to 4 days. Keep bars in a single layer or with parchment between layers.
- Freeze: Wrap bars individually, then place in a freezer bag up to 2 months. Thaw overnight in the fridge.
- Serve: Best enjoyed chilled or at cool room temperature. For a warmer bite, microwave a bar 10 to 15 seconds.
Memories Made Around the Table
Every year, I bake these for our pumpkin carving night. The first tray disappears before the last pumpkin is lit, and there is always a little tug-of-war over the corner pieces with extra crust.
FAQs
Can I use fresh pumpkin instead of canned? Yes. Roast, puree, and drain well to remove excess moisture. Aim for the same weight as a 15 oz can and a smooth, thick puree.
Why did my bars crack? Overbaking or rapid cooling can cause cracks. Pull when the center is slightly wobbly, then cool gradually before chilling.
Can I bake this in an 8×8 inch pan? Halve the recipe and bake 30 to 38 minutes, or until the edges are set and center jiggles slightly.
Do I have to par-bake the crust? Yes, a short par-bake keeps the crust crisp and prevents a soggy bottom.
Final Thoughts
These Pumpkin Pie Bars deliver the nostalgic flavor of pumpkin pie in an easy, shareable format. Make them ahead, slice them neat, and watch them vanish with every cozy bite.