There’s just something about autumn that makes me want to bake all the cozy things. For me, that usually means pumpkin! My grandma always made the best pumpkin pie for Thanksgiving, and while I adore it, sometimes I want something a little easier to share, especially at a potluck or party. That’s where these amazing Pumpkin Pie Bars come in. They have all the classic, comforting flavors of pumpkin pie, but in a super convenient bar form that everyone just loves!
Why You’ll Love These Pumpkin Pie Bars
- They’re perfectly spiced, just like your favorite pumpkin pie, but with a delicious shortbread crust!
- So much easier to serve than a traditional pie – no messy slices, just neat bars.
- They’re guaranteed to be a crowd-pleaser at any fall gathering or holiday.
- These bars are surprisingly simple to make, even for beginner bakers!
Ingredients You’ll Need
- All-purpose flour: This is the base for our sturdy, buttery shortbread crust. No fancy flours needed here!
- Unsalted butter: Make sure it’s cold and cubed for the crust. Cold butter is key to a tender, flaky shortbread.
- Pumpkin puree: This is the star of our filling! Be sure to grab pure pumpkin puree, not pumpkin pie filling, which has added spices and sugar.
- Room temperature eggs: Eggs mix into the filling more smoothly when they’re not cold from the fridge.
- Pumpkin pie spice: This blend gives us that classic, warm pumpkin flavor. If you don’t have it, you can make your own with cinnamon, nutmeg, ginger, and cloves.
- Evaporated milk: This adds richness and creaminess to the pumpkin filling, making it perfectly smooth.
- Heavy cream: For our dreamy whipped cream topping. Make sure it’s very cold for the best results.
- Powdered sugar: Sweetens our whipped cream and helps stabilize it.
How to Make Pumpkin Pie Bars Step by Step
First things first, get your oven heating up to 350°F. While it’s warming, grab your 9×13 baking pan. You’ll want to spray it with nonstick spray, and then line it with parchment paper, making sure the paper hangs over the sides. This little trick makes lifting the finished bars out super easy later!
Now for the crust! In your stand mixer, or a big bowl with a hand mixer, combine your flour, granulated sugar, and salt. Then, toss in your cold, cubed butter. Mix this on a low speed until it looks like coarse sand – don’t worry if it seems crumbly, that’s exactly what we want! Pour this mixture into your prepared pan, spread it out, and then use the bottom of a measuring cup to press it down into an even layer. Pop this into the oven for 20 minutes to pre-bake.
While that crust is baking, it’s time for the pumpkin magic! In a large bowl, whisk together your pumpkin puree, granulated sugar, room temperature eggs, pumpkin pie spice, vanilla extract, and salt until it’s lovely and smooth. This is where all those wonderful fall flavors come together! While you’re still whisking, slowly pour in the evaporated milk until everything is perfectly combined. Once the crust comes out of the oven, pour this beautiful filling right over the warm crust. Return the pan to the oven and bake for about 60-65 minutes. You’ll know it’s done when the center is set and doesn’t jiggle too much. Let them cool completely on the counter, then cover and chill for at least 6 hours – trust me, this is important for perfect bars!
My Top Tips for Success
- I always make sure my butter for the crust is super cold. This helps create that perfect crumbly texture.
- In my experience, lining the pan with parchment paper that extends over the sides is a game-changer for easy removal.
- Trust me on this one: don’t skip chilling the bars for at least 6 hours. It helps them set beautifully and makes for clean slices.
- For the best whipped cream, make sure your heavy cream is very cold. You can even chill your mixing bowl and whisk for a few minutes beforehand!
- Don’t overmix the shortbread crust once the butter is added; just mix until it’s crumbly.
Common Mistakes to Avoid
- Overmixing the crust: If you mix the shortbread crust too much after adding the butter, it can become tough. Mix just until it resembles coarse sand.
- Not chilling the bars long enough: Trying to cut the bars before they’ve chilled for at least 6 hours will result in a messy, unset filling. Be patient!
- Using pumpkin pie filling instead of pumpkin puree: These are different! Pumpkin pie filling is already spiced and sweetened. Always use pure pumpkin puree for this recipe.
- Overbaking the pumpkin filling: If the filling bakes for too long, it can crack or become dry. Look for the center to be just set with a slight jiggle.
How to Store Pumpkin Pie Bars
- Refrigerator: Store covered tightly with plastic wrap or in an airtight container for up to 3-4 days.
- Freezer (without whipped cream): Wrap individual bars tightly in plastic wrap, then aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator.
- Freezer (with whipped cream): It’s best to freeze the bars plain and add fresh whipped cream after thawing.
Frequently Asked Questions
What kind of pumpkin puree should I use?
You should use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugars and spices that will alter the taste and texture of these bars.
Can I make these Pumpkin Pie Bars ahead of time?
Absolutely! These bars are actually best made a day in advance as they need at least 6 hours to chill and set properly. This makes them perfect for holiday meal prep.
Can I use a different size pan?
A 9×13 inch pan is ideal for this recipe. If you use a different size, the baking time and thickness of the bars will change, so adjust accordingly.
How do I know when the pumpkin filling is set?
The filling is set when the edges appear firm and slightly puffed, and the center has only a slight jiggle when gently shaken. An inserted knife or toothpick won’t work well here, as it’s a custard-like filling.
I hope these Pumpkin Pie Bars become a new fall favorite in your home, just like they are in mine! There’s nothing quite like that comforting taste of pumpkin and spice. Give them a try, and let me know how much you love them!
PrintPumpkin Pie Bars
Deliciously spiced pumpkin pie filling baked on a buttery shortbread crust, topped with fluffy whipped cream. Perfect for fall gatherings!
- Prep Time: 30
- Cook Time: 85
- Total Time: 500
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups (188 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ tsp (0.5 tsp) salt
- ¾ cup (170 g) unsalted butter cold and cubed
- 29 oz (822 g) pumpkin puree
- 1 ½ cups (300 g) granulated sugar
- 4 (4) eggs room temperature
- 3 tsp (3 tsp) pumpkin pie spice
- 2 tsp (2 tsp) vanilla extract
- 1 tsp (1 tsp) salt
- 3 cups (756 g) evaporated milk two 12 oz cans
- 1 ½ cups (355 ml) heavy cream
- ¼ cup (30 g) powdered sugar
- 1 tsp (1 tsp) vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13 inch baking pan by spraying it with nonstick cooking spray.
- Line the pan with parchment paper, ensuring it extends up the sides to create handles.
- In the bowl of a stand mixer fitted with a paddle attachment, or a large mixing bowl with an electric hand mixer, combine the all-purpose flour, granulated sugar, and salt.
- Add the cold, cubed unsalted butter to the dry ingredients.
- Mix on medium-low speed until the mixture becomes crumbly and resembles coarse sand.
- Pour the shortbread crumbs into the prepared baking pan.
- Spread the crumbs evenly across the pan.
- Use a flat-bottomed measuring cup to press the crumbs firmly into a flat, even layer.
- Bake the crust for 20 minutes.
- Remove the pan from the oven and set aside.
- While the crust is baking, prepare the pumpkin pie filling.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, vanilla extract, and salt.
- Whisk the mixture well until it is smooth and fully combined.
- While continuing to whisk, slowly pour in the evaporated milk until the filling is well combined.
- Pour the pumpkin filling evenly over the pre-baked crust in the pan.
- Return the pan to the oven.
- Bake the pumpkin pie bars for approximately 60-65 minutes.
- The filling is done when it is set in the center and has a slight jiggle.
- Remove the bars from the oven.
- Allow the bars to cool completely to room temperature on a wire rack.
- Once cooled, cover the pan tightly with plastic wrap.
- Chill the pumpkin pie bars in the refrigerator for at least 6 hours, or preferably overnight, before cutting.
- When ready to serve, prepare the whipped cream.
- In the bowl of a stand mixer fitted with a whisk attachment, or a medium mixing bowl with an electric hand mixer, combine the heavy cream, powdered sugar, and vanilla extract.
- Whip the cream on medium to medium-high speed until medium-stiff peaks form.
- Use a piping bag fitted with your piping tip of choice (like an Ateco 826 piping tip) to pipe the whipped cream onto the chilled pumpkin pie bars.
- Optionally, sprinkle with a dash of cinnamon before serving.
Notes
Ensure butter is cold for the crust to achieve a tender, crumbly texture.
Chilling the bars for at least 6 hours is crucial for them to set properly and allow for clean slices.
Use pure pumpkin puree, not pre-spiced pumpkin pie filling, for the best flavor and texture.
For best results, make the whipped cream just before serving so it’s fresh and fluffy.
