I swapped the finicky crust for a simple pan method and ended up with Pumpkin Pie Bars that require no fuss and are easy for anyone to make.

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I love a dessert that tastes classic but refuses to be fussy. All the amazing flavor of your favorite classic pumpkin pie, without the finicky pie crust, shows up in these Pumpkin Pie Bars.

I press a buttery shortbread base made with cold unsalted butter then pour a spiced pumpkin puree filling that somehow feels both rich and light. Itll make you want to cut a bigger piece, even though you promised just one.

Call it my go-to Pumpkin Pie Bars Recipe for last minute Thanksgiving Desserts, or just try it because you want something better than ordinary.

Ingredients

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All-purpose flour: gives structure and carbs, little fiber, so moderate energy boost.
Unsalted butter: rich in fat and flavor, adds tenderness; high calories, use sparingly.
Pumpkin puree: full of fiber and vitamin A, mildly sweet and earthy.
Great.
Granulated sugar: provides sweetness and browning, zero nutrients, adds simple carbs.
Brown sugar: adds deeper, molasses notes and moisture; still sugar, watch portions.
Eggs: protein and structure, helps set filling; adds richness and binding power.
Evaporated milk: concentrated milk for creaminess, adds calcium and a silky mouthfeel.
Spices (cinnamon, ginger, cloves, nutmeg): tiny calories, big aroma; make it warm and cozy.

Ingredient Quantities

2 cups (250 g) all purpose flour

1/2 cup (100 g) granulated sugar

1/4 tsp fine sea salt

1 cup (2 sticks, 226 g) unsalted butter cold and cubed

1 tsp vanilla extract

1 (15 oz) can pumpkin puree

3/4 cup (150 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

2 large eggs

1 (12 fl oz) can evaporated milk

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/2 tsp fine sea salt

Powdered sugar for dusting (optional)

Whipped cream for serving (optional)

How to Make this

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1. Preheat oven to 350°F and line a 9×13 pan with parchment or grease it well so the bars come out easy later.

2. Make the shortbread crust: in a bowl stir together 2 cups all purpose flour, 1/2 cup granulated sugar and 1/4 tsp fine sea salt. Add 1 cup cold cubed unsalted butter and cut it in with a pastry cutter, two forks or a food processor until the mixture looks like coarse crumbs. Stir in 1 tsp vanilla extract, then press the dough firmly and evenly into the bottom of the pan.

3. Bake the crust for about 12 to 15 minutes until the edges are just set and lightly golden. Let it cool a little while you make the filling.

4. In a large bowl whisk together 1 (15 oz) can pumpkin puree, 3/4 cup granulated sugar, 1/2 cup packed light brown sugar and 2 large eggs until smooth and a little glossy.

5. Stir in 1 (12 fl oz) can evaporated milk until combined, then add 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg and 1/2 tsp fine sea salt. Whisk again until everything is evenly mixed.

6. Pour the pumpkin filling over the warm crust and smooth the top with a spatula so it’s even.

7. Bake about 35 to 45 minutes on the center rack. The bars are done when the edges are set and the center still jiggles a little when you gently shake the pan or when a toothpick comes out with mostly moist crumbs not wet batter.

8. Cool completely on a wire rack, then chill in the fridge for at least 2 hours (overnight is even better) so the filling firms and you get clean slices. For neat cuts run a knife under hot water, wipe it dry and slice, repeat between cuts.

9. Dust with powdered sugar and serve with whipped cream if you like. Store leftover bars covered in the fridge for up to 4 days.

Equipment Needed

1. 9×13 inch baking pan (lined with parchment or greased well)
2. Parchment paper or nonstick spray
3. Two mixing bowls (one large for filling, one medium for crust)
4. Measuring cups and spoons
5. Pastry cutter or food processor or two forks to cut in the cold butter
6. Whisk
7. Rubber/silicone spatula for pressing crust and smoothing filling
8. Wire cooling rack
9. Sharp knife (heat under hot water and wipe dry between cuts for neat slices)

FAQ

Do I need to pre bake the shortbread crust? Yes, I recommend you pre bake the crust for the best texture. Press it firmly into the pan, chill 10 to 15 minutes, then bake at 350°F for about 12 to 15 minutes until it is just starting to turn golden. That helps stop the filling from making the bottom soggy.

How do I know the pumpkin bars are done? The edges should look set and the center will still have a slight jiggle, not liquid. If you want a number, the custard is done around 175 to 180°F. Let the pan cool completely before slicing so the bars cut clean.

Can I use fresh pumpkin instead of canned pumpkin? Yes. Roast or steam cubes until tender, mash or puree, and drain any extra water. One 15 ounce can is roughly 1 and 3 quarters cups of pumpkin puree, so use about that amount. Fresh pumpkin works great but make sure it is not watery.

What can I use instead of evaporated milk? You can swap equal parts half and half or whole milk for the evaporated milk. Heavy cream will make it richer. The texture might be a little different but it will still be tasty.

How should I store or freeze the bars? Store cooled bars in an airtight container in the fridge for up to 4 days. To freeze, cut into squares and wrap each piece well or freeze the whole pan wrapped tightly for up to 1 month. Thaw in the fridge before serving.

Any tips to avoid a soggy bottom? Press the crust evenly and firmly into the pan, prebake it, and bake the filled bars on the lower rack so the bottom gets more direct heat. Also let the bars cool fully in the pan so steam doesnt make them wet.

Pumpkin Pie Bars (with Shortbread Crust!) Recipe Substitutions and Variations

All-purpose flour: swap for whole wheat pastry flour, 1:1, gives a nuttier taste and a slightly denser crust. Or use a gluten-free 1-to-1 baking blend, 1:1, and if your blend lacks xanthan add about 1/2 tsp for structure.
Unsalted butter (cold): use cold coconut oil or vegetable shortening, 1:1, but chill the dough well since coconut oil can make the crust softer and adds a faint coconut note. Margarine works too, just expect a bit less flaky texture.
Evaporated milk: replace with whole milk plus 2 tbsp powdered milk per cup, or use half-and-half straight, same volume. If you only have heavy cream, thin it with an equal part milk to match the richness without making the filling too heavy.
Pumpkin puree: swap for canned sweet potato puree or roasted butternut squash puree, 1:1. If using fresh roasted squash or sweet potato, mash and drain any excess liquid so the filling isn’t runny, and taste the mix since sweet potato can be sweeter so you might cut back a bit on added sugar.

Pro Tips

1. Keep the butter rock cold for the crust, and work fast. If the butter gets warm the dough will turn greasy and the crust will be dense not flaky, so cut, pulse or rub it in quickly and chill briefly if your hands warm it up.

2. Don’t overbake the pumpkin layer. Pull it when the edges are set but the center still wiggles a little, it will finish as it cools and you wont get a cracked dry slab. Also put the pan on a rimmed baking sheet while baking so you can catch any spills or move it without sloshing.

3. Chill these bars well before slicing, overnight if you can. Cold firm filling gives clean slices and less crumbs, and running a knife under hot water between cuts makes the pieces look way better even if your cuts arent perfect.

4. Taste and tweak the spices and sweetness before you bake. Add a pinch more cinnamon or a bit less sugar to suit your family, and if your pumpkin smells watery squeeze a little on paper towel to get a richer filling.

Pumpkin Pie Bars (with Shortbread Crust!) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I swapped the finicky crust for a simple pan method and ended up with Pumpkin Pie Bars that require no fuss and are easy for anyone to make.

Servings

servings

Calories

377

kcal

Equipment: 1. 9×13 inch baking pan (lined with parchment or greased well)
2. Parchment paper or nonstick spray
3. Two mixing bowls (one large for filling, one medium for crust)
4. Measuring cups and spoons
5. Pastry cutter or food processor or two forks to cut in the cold butter
6. Whisk
7. Rubber/silicone spatula for pressing crust and smoothing filling
8. Wire cooling rack
9. Sharp knife (heat under hot water and wipe dry between cuts for neat slices)

Ingredients

2 cups (250 g) all purpose flour
1/2 cup (100 g) granulated sugar
1/4 tsp fine sea salt
1 cup (2 sticks, 226 g) unsalted butter cold and cubed
1 tsp vanilla extract
1 (15 oz) can pumpkin puree
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
2 large eggs
1 (12 fl oz) can evaporated milk
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp fine sea salt
Powdered sugar for dusting (optional)
Whipped cream for serving (optional)

Directions

Preheat oven to 350°F and line a 9×13 pan with parchment or grease it well so the bars come out easy later.
Make the shortbread crust: in a bowl stir together 2 cups all purpose flour, 1/2 cup granulated sugar and 1/4 tsp fine sea salt. Add 1 cup cold cubed unsalted butter and cut it in with a pastry cutter, two forks or a food processor until the mixture looks like coarse crumbs. Stir in 1 tsp vanilla extract, then press the dough firmly and evenly into the bottom of the pan.
Bake the crust for about 12 to 15 minutes until the edges are just set and lightly golden. Let it cool a little while you make the filling.
In a large bowl whisk together 1 (15 oz) can pumpkin puree, 3/4 cup granulated sugar, 1/2 cup packed light brown sugar and 2 large eggs until smooth and a little glossy.
Stir in 1 (12 fl oz) can evaporated milk until combined, then add 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg and 1/2 tsp fine sea salt. Whisk again until everything is evenly mixed.
Pour the pumpkin filling over the warm crust and smooth the top with a spatula so it's even.
Bake about 35 to 45 minutes on the center rack. The bars are done when the edges are set and the center still jiggles a little when you gently shake the pan or when a toothpick comes out with mostly moist crumbs not wet batter.
Cool completely on a wire rack, then chill in the fridge for at least 2 hours (overnight is even better) so the filling firms and you get clean slices. For neat cuts run a knife under hot water, wipe it dry and slice, repeat between cuts.
Dust with powdered sugar and serve with whipped cream if you like. Store leftover bars covered in the fridge for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.