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).
- 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.
Recipe FAQS
Yes, double the ingredients and bake in a 9x13" 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.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!
Pumpkin Pie Bars Recipe
Equipment
Ingredients
- 15 oz pumpkin puree
- 3 large eggs
- ¾ cup heavy cream
- 1 tsp vanilla
- ¾ cup light brown sugar
- ½ tsp sea salt
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
Shortbread Crust:
- ½ cup salted butter softened
- ¼ cup granulated sugar
- ½ tsp pure vanilla extract
- 1 cup all-purpose flour
- ¼ tsp fine sea salt
Instructions
- Preheat the oven to 425 degrees F. Line a 9x9” 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
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!
Photos in this post were taken by Ashleigh Scott Creative.
Leave a Reply