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Pumpkin pie bars are creamy, sweet bites of pumpkin pie spiced goodness.
Warm spices are mixed with pumpkin puree and a few kitchen basices and baked over a buttery shortbread crust. Easy pie perfection!
- The crumbly, sweet crust is quick to make and less fussy than pie crust.
- The filling has lots of pumpkin pie flavor and needs just one bowl and a whisk.
- It can be prepared ahead of time and refrigerated until serving.
- Pumpkin pie bars can be cut into large or small bars, depending on the occasion.
- They’re delicious and freeze well.
Ingredients for Pumpkin Pie Bars
Shortbread Crust: Choose real butter for the best flavor. Be sure to properly measure the flour to get the perfect crust.
Pumpkin Puree: Buy it or make it here. If you use pumpkin pie filling instead, omit the pumpkin pie spice in Step 4.
Filling: Basics like eggs, evaporated milk, sugar, and homemade pumpkin pie spice make this recipe uber-easy to whip up.
Variations
Browned butter will add a deep, nutty flavor to the shortbread crust and other baked goods.
How to Make Pumpkin Pie Bars
- Bake shortbread crust (recipe below).
- Whisk the remaining ingredients (except milk).
- Stir in the evaporated milk and pour the filling into the crust.
- Bake. Cool completely before serving with whipped cream.
Storage and Freezing
Keep leftover pumpkin pie bars in a covered container in the refrigerator for up to 4 days.
Single squares of pumpkin pie bars can be wrapped in plastic and placed in the freezer for up to 3 months. Pop one into a backpack or briefcase and it’ll be thawed by lunchtime.
Pumpkin Spice Delights
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Pumpkin Pie Bars
Treat yourself to these decadent pumpkin pie bars with a blend of creamy cheesecake-like filling and the cozy taste of pumpkin!
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Preheat oven to 350°F and line a 9×13″ pan with parchment paper or grease lightly.
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Combine shortbread crust ingredients with a hand mixer or pastry cutter until the crumbs start to stick together. Press firmly into the bottom of the prepared pan.
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Bake the crust for 10 minutes. Leave the oven on.
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In a large bowl combine the pumpkin puree, brown sugar, granulated sugar, eggs, pumpkin pie spice, vanilla, and salt.
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Stir in the evaporated milk. Pour into warm crust.
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Bake for 60-70 minutes or until the center is set and no longer jiggly. Cool completely.
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Once cooled, refrigerate for at least one hour or overnight. Serve topped with whipped cream.
Leftovers will keep in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
Calories: 469 | Carbohydrates: 62g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 406mg | Potassium: 389mg | Fiber: 3g | Sugar: 43g | Vitamin A: 11351IU | Vitamin C: 4mg | Calcium: 201mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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