Easy Pumpkin Pie Bars with Shortbread Crust

Get ready to discover the ultimate fall dessert: these incredibly simple pumpkin pie bars. You can enjoy all the classic flavors of traditional pumpkin pie without any of the fuss of a difficult crust. These bars are your perfect go-to for any autumn gathering or a cozy weeknight treat.

Why You’ll Love These Pumpkin Pie Bars

• Effortless preparation: These pumpkin pie bars simplify baking for even the busiest home cooks.
• Authentic flavor: They capture the rich, creamy taste of classic pumpkin pie in a convenient bar form.
• Simple shortbread crust: The easy, no-fail shortbread base ensures a delicious foundation every time.
• Feeds a crowd: This recipe yields many servings, making it ideal for large family gatherings and holidays.
• Perfect for fall: These bars are a must-make for Thanksgiving, Halloween, or any autumn celebration.

Ingredients

Making these delightful pumpkin pie bars requires just a few pantry staples. Using the right ingredients ensures that perfect fall flavor.

Shortbread Crust:

• 1 ½ cups All-purpose flour
• ¼ cup Granulated sugar
• ½ cup Cold butter, cubed

Pumpkin Filling:

• 29 oz can Canned pumpkin puree (NOT pumpkin pie filling)
• 4 Large eggs
• 1 tsp Salt
• 2 ½ tsp Pumpkin pie spice
• 2 cups Granulated sugar
• 2 (12 oz each) cans Evaporated milk

Notes & Substitutions:

For the best results with your pumpkin pie bars, consider these tips. For consistent flavor, we recommend using Libby’s canned pumpkin puree. If you don’t have evaporated milk, heavy cream or half-and-half can work, but you might need to adjust the sugar slightly. A pinch of salt in the crust beautifully balances its sweetness. Feel free to adjust the pumpkin pie spice to your liking, or add a touch of fresh grated ginger for extra warmth.

Equipment

You only need a few basic kitchen tools to create these delicious pumpkin pie bars.

• 9×13 inch baking dish
• Parchment paper or aluminum foil
• Small mixing bowl
• Large mixing bowl
• Pastry cutter or food processor
• Whisk or electric mixer
• Wire cooling rack

Instructions

Let’s get started on making these easy pumpkin pie bars! Follow these steps for a perfect fall dessert.

1. Prepare your oven and pan: Preheat your oven to 425°F (220°C). Line a 9×13 inch baking dish with parchment paper or aluminum foil, leaving an overhang on the sides for easy removal later. This prevents sticking and makes lifting the bars out much simpler.
2. Make the shortbread crust: In a small mixing bowl, combine the all-purpose flour and ¼ cup of granulated sugar. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs. For an even quicker method, you can pulse the ingredients in a food processor until crumbly.
3. Press the crust: Press the crumbly crust mixture evenly into the bottom of your prepared baking dish. Make sure it forms a compact, uniform layer. Set the pan aside while you prepare the filling.
4. Prepare the pumpkin filling: In a large mixing bowl, combine the canned pumpkin puree, large eggs, salt, pumpkin pie spice, and 2 cups of granulated sugar. Whisk or beat these ingredients together until they are well combined and smooth.
5. Add evaporated milk: Pour the two cans of evaporated milk into the pumpkin mixture. Stir everything together gently until all ingredients are fully incorporated and the filling is uniform in color and texture. Avoid overmixing at this stage.
6. Assemble and initial bake: Carefully pour the prepared pumpkin mixture over the pressed shortbread crust in the baking dish. Place the pan into the preheated 425°F (220°C) oven and bake for 15 minutes. This initial high heat helps to set the edges of the filling.
7. Continue baking at lower temperature: After the initial 15 minutes, reduce the oven temperature to 350°F (175°C) without removing the pan. Continue baking for an additional 50-55 minutes. The filling should appear mostly set, with just a slight jiggle in the very center when gently shaken.
8. Cool completely: Remove the pan from the oven and transfer it to a wire rack to cool down completely at room temperature. This takes several hours.
9. Chill for best results: Once completely cooled, cover the baking dish with plastic wrap or foil. Refrigerate the pumpkin pie bars for at least 2 hours, or ideally overnight. Chilling is essential for the bars to fully set and for clean slicing.
10. Slice and serve: Once thoroughly chilled, use the parchment paper overhang to lift the entire slab of pumpkin pie bars out of the pan. Place it on a cutting board, then slice into squares. Serve these delicious bars with your favorite toppings!

Pro Tips & Troubleshooting

Achieve perfect pumpkin pie bars every time with these helpful hints.

• Chill time is crucial: Do not skip the refrigeration step; it ensures the bars set properly for easy, clean slicing.
• Crust texture: Your shortbread crust should be crumbly, not a smooth dough. Avoid overmixing after adding the butter.
• Cold butter: Always use very cold, cubed butter for the crust. This creates pockets of steam, resulting in a tender, flaky shortbread.
• Doneness test: The filling is done when the edges are set and the center has a gentle jiggle, similar to a soft-set custard.
• Post-bake appearance: It’s normal for the filling to puff up while baking and then slightly sink as it cools.
• Soggy crust: Ensure your butter is extra cold. If you consistently struggle with a soggy crust, you can optionally pre-bake the crust for 10-15 minutes before adding the filling.
• Condensation: If the top of the bars looks wet after chilling, gently pat it with a paper towel.

Serving, Storage & Variations

These pumpkin pie bars are versatile and easy to customize.

Serving Suggestions:

• Serve each bar with a generous dollop of freshly whipped cream.
• Dust with a sprinkle of ground cinnamon or pumpkin pie spice for extra flair.
• Drizzle warm caramel sauce over the top just before serving.
• Add a delightful crunch with candied pecans or a scattering of toasted walnuts.

Storage Instructions:

• Store leftover pumpkin pie bars in an airtight container or covered tightly in the refrigerator for 3-5 days. The flavors often deepen overnight!

Freezing Instructions:

• Allow the bars to cool completely and chill in the refrigerator first.
• Cut them into individual squares.
• Wrap each bar tightly in plastic wrap, then again in aluminum foil to prevent freezer burn.
• Freeze for up to 1-2 months.
• Thaw frozen bars in the refrigerator overnight before serving.

Recipe Variations:

• Cream cheese swirl: Prepare a simple cream cheese mixture (softened cream cheese, sugar, egg yolk) and swirl it into the pumpkin filling before baking.
• Nut crust: Replace a portion of the all-purpose flour with finely ground pecans or walnuts for an added nutty flavor in the crust.
• Spice variations: Experiment by adding a pinch of ground ginger, nutmeg, or allspice to the pumpkin filling for a bolder spice profile.
• Sweetness adjustment: If you prefer a less sweet dessert, you can slightly reduce the granulated sugar in the pumpkin filling.

Nutrition

Enjoy these delightful pumpkin pie bars as a delicious treat!

Disclaimer: Nutritional values are estimates only and may vary based on specific ingredient brands and preparation methods.

FAQ

Here are some common questions about making delicious pumpkin pie bars.

• What is the difference between pumpkin puree and pumpkin pie filling? As detailed by culinary experts, pumpkin puree is 100% cooked, mashed pumpkin, while pumpkin pie filling comes pre-spiced and sweetened. Always use plain pumpkin puree for this recipe.
• How do I know when my pumpkin pie bars are done baking? The filling should look set around the edges, and the very center will have a slight jiggle, similar to a firm custard. Avoid baking until completely firm.
• Can I pre-bake the shortbread crust for these pumpkin pie bars? Our recipe doesn’t require pre-baking the crust, but you can optionally bake it for 10-15 minutes before adding the filling if you prefer an extra crispy base.
• Why does this recipe use evaporated milk instead of heavy cream? Evaporated milk is thicker than regular milk and contributes a rich, creamy flavor and texture to the filling, often with less fat than heavy cream.
• Do pumpkin pie bars need to be refrigerated? Yes, because of the dairy and eggs in the filling, these bars must be refrigerated after cooling to maintain freshness and food safety.

Conclusion

We hope you enjoy making and sharing these incredibly easy and delicious pumpkin pie bars! They offer all the beloved flavors of autumn in a simplified, crowd-pleasing format. These bars are truly a perfect dessert for any holiday gathering or simply a sweet, comforting treat during the fall season. These simplified pumpkin pie bars prove that making impressive desserts can be stress-free and fun.

Easy Pumpkin Pie Bars with Shortbread Crust

These easy pumpkin pie bars feature a delicious shortbread crust topped with a creamy, spiced pumpkin filling, perfect for a crowd.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 16 bars

Calories 350 kcal

Equipment

• Oven
• 9x13-inch baking dish
• Parchment paper or aluminum foil
• Small mixing bowl
• Pastry cutter (or food processor)
• Large mixing bowl
• Whisk
• Wire rack

Ingredients

  

Shortbread Crust

• 1 1/2 cups all purpose flour
• 1/4 cup granulated sugar
• 1/2 cup cold butter cubed

Pumpkin Filling

• 29 oz can pumpkin puree NOT pumpkin pie filling
• 4 large eggs
• 1 tsp salt
• 2 1/2 tsp pumpkin pie spice
• 2 cups granulated sugar
• 2 (12 oz each) cans evaporated milk

Instructions

 

Preparation

• Preheat oven to 425°F and line a 9x13-inch baking dish with parchment paper or foil.

Make the Crust

• Combine flour and 1/4 cup sugar, then cut in cold butter until the mixture resembles coarse crumbs.

Assemble Bars

• Press the crust mixture evenly into the prepared baking dish. In a separate bowl, whisk together pumpkin, eggs, salt, pumpkin pie spice, and 2 cups sugar, then stir in evaporated milk until well combined.

Bake

• Pour the pumpkin mixture over the crust. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake for another 50-55 minutes until the filling is set.

Cool & Serve

• Cool the bars completely on a wire rack, then cover and refrigerate for at least 2 hours before cutting into bars.
• Slice into squares and serve, optionally with whipped cream and cinnamon.

Notes

For best results and easier slicing, ensure the bars are thoroughly chilled before cutting. Serve with a dollop of whipped cream and a sprinkle of cinnamon for an extra treat.