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.
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
Ingredient Substitutions
Heavy Cream. Half & half is a great substitute. For dairy-free options choose full-fat coconut milk or coconut cream.
LightBrown 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).
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.
Or, to make only 1 tablespoon of pumpkin pie spice combine:
1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp allspice
StoreStore the bars in the refrigerator until ready to serve. Store leftovers 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.