Pumpkin Pie Bars
Posted Oct 03, 2022, Updated May 17, 2024
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These pumpkin pie bars taste just like pumpkin pie but are even easier to make. A from-scratch pumpkin filling sits on top of a buttery shortbread crust for a delicious fall dessert.
Let’s face it, serving pie can be messy and difficult – especially to a crowd. So I took our favorite pumpkin pie recipe and adapted it to make the most delicious pumpkin pie bars!
If you love homemade pumpkin pie, you will adore these pumpkin pie bars! In this recipe, the most delicious pumpkin filling is baked on top of a buttery shortbread crust for fall desert perfection.
No rolling or chilling pie crust is required to make this pumpkin pie bars recipe – which means they’re incredibly easy to make. They cut neatly into squares for easy serving.
Pumpkin Pie Bars: Ingredients & Substitutions
Pumpkin Filling
- Heavy Cream. Half & half is a great substitute. For dairy-free options choose full-fat coconut milk or coconut cream.
- Light Brown Sugar: dark brown sugar is a good substitute, but note that it will impart a bolder molasses taste. Coconut sugar also works well.
- Pumpkin puree. Use a 15 oz can of pure pumpkin puree, or make your own from a fresh pie pumpkin (instructions in the recipe card). Also try cherry bars, apple pie bars, & raspberry bars.
- Pumpkin pie spice. Use store-bought or make your own homemade pumpkin pie spice.
Shortbread crust
- Salted butter. Unsalted butter works well in this recipe.
- Granulated Sugar. Use white granulated sugar or organic cane sugar for the best results.
- All-purpose flour. to make these gluten-free, use all-purpose gluten-free baking flour.
How to Make Pumpkin Pie Bars
Let’s walk through how to make pumpkin pie bars step by step, and don’t forget to watch the video.
Make the Shortbread Crust
Begin by making the shortbread crust. Beat butter, sugar and vanilla together in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer.
Next, add the flour and salt and beat until coarse, large crumbs form (about 60-90 seconds).
Then, transfer the dough to the bottom of the prepared baking dish, using lightly floured hands, press it into an even layer. Set it aside to use later.
Note. The crust is NOT pre-baked, do not bake it before adding the filling.
Make the Pumpkin filling
Once the crust is ready, make the pumpkin filling.
Begin by whisking together the pumpkin puree and eggs in a large bowl.
Then, whisk in the heavy cream (or half and half), vanilla, brown sugar, salt, cinnamon and pumpkin pie spice until smooth.
Assemble & Bake
Then, pour the pumpkin filling over the shortbread crust.
Bake at 425 degrees F for 15 minutes. Then, reduce the oven temperature to 350 degrees F and bake 35-40 min more or until the filling is set and a cake tester inserted in the center comes out clean or with 1-2 moist crumbs.
Let the pumpkin pie bars cool to room temperature, then transfer to the refrigerator to chill for at least 4 hours (or overnight).
Serve
Once the bars are completely chilled, cut them into 9 or 16 squares and serve with a dollop of homemade whipped cream.
Store
Store leftover pumpkin pie bars in an airtight container in the refrigerator for up to 5 days.
Freeze
If you have a few leftover pumpkin pie bars you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them.
Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.
Pumpkin Pie Bars Recipe FAQS
Yes, double the ingredients and bake in a 9×13″ pan.
The top will be set.
They will be set on the edge and have a very slight jiggle in the middle!.
A cake tester inserted in the middle of the bars will come out clean or with a few crumbs.
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Pumpkin Pie Bars Recipe
Equipment
Ingredients
- 15 ounces pumpkin puree
- 3 large eggs
- ¾ cup heavy cream
- 1 teaspoon pure vanilla extract
- ¾ cup light brown sugar
- ½ teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
Shortbread Crust:
- ½ cup salted butter softened
- ¼ cup granulated sugar
- ½ teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon fine sea salt
Instructions
- Preheat the oven to 425 degrees F. Line a 9×9” baking dish with parchment paper and lightly grease, set aside.
Make the Crust
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer, beat butter, sugar and vanilla.
- Add flour and salt and beat until coarse, large crumbs form (about 60-90 seconds).
- Pour the dough into the bottom of the prepared baking dish, using lightly floured hands, press it into an even layer. Set aside to use later.
Make the Pumpkin Filling
- In a large bowl, whisk together the pumpkin puree and eggs.
- Then, whisk in the heavy cream (or half and half), vanilla, brown sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined.
Assemble & Bake
- Pour the pumpkin filling over the crust.
- Bake at 425 degrees F for 15 minutes. Then, reduce the oven temperature to 350 degrees F and bake 35-40 min more or until the filling is set and a cake tester inserted in the center comes out clean or with 1-2 moist crumbs.
- Let cool to room temperature, then transfer to the refrigerator to chill for at least 4 hours (or overnight).
Serve
- Cut into squares and serve with a dollop of homemade whipped cream.
Video
Notes
- Heavy Cream. Half & half is a great substitute. For dairy-free options choose full-fat coconut milk or coconut cream.
- Light Brown Sugar: dark brown sugar is a good substitute, but note that it will impart a bolder molasses taste. Coconut sugar also works well.
- Pumpkin puree. Use a 15 oz can of pure pumpkin puree, or make your own from a fresh pie pumpkin (instructions in the recipe card).
- Pumpkin pie spice. Use store-bought or make your own homemade pumpkin pie spice.
- Salted butter. Unsalted butter works well in this recipe.
- Granulated Sugar. Use white granulated sugar or organic cane sugar for the best results.
- Pure Vanilla Extract. If you’d like, you can use a combination of vanilla and another extract such as almond, lemon, etc.
- All-purpose flour. to make these gluten-free, use all-purpose gluten-free baking flour.
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp allspice
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious! I made these this past Thanksgiving for those who love pumpkin pie. Easy and yummy!
Thank you so much, Laura! What a delicious end to a Thanksgiving meal!
Terrific pumpkin recipes. On a trip to Ontario, Canada, one year, I tasted pumpkin pie ice cream, apparently a seasonal treat.
I have made these several times since Thanksgiving; my family loves them! They are so easy and 100% delicious!
OMG! Laura! My absolute favorite pie is pumpkin. This, my darling, is better than even the best pumpkin pie I ever had! Thank you for such a rich and delicious pumpkin pie bar … and so easy! So much easier (and tastier!) than actual pie! Brava!