These super easy Pumpkin Pie Bars have the classic flavors of pumpkin pie, with a shortbread cookie-like crust on the bottom.
I took the crust from my Pecan Pie Bars and the filling from my award winning Pumpkin Pie and made a delicious party-size dessert!
Pumpkin Pie Bar Recipe
Pumpkin pie bars are an easy way to make pumpkin pie, in about half the time! The crust is delightfully simple (5 ingredients!) and the texture is buttery like a shortbread cookie. The filling is smooth and creamy, everything a pumpkin bar filling should be!
Pumpkin Pie vs. Pumpkin Bars
Pumpkin bars are so convenient and in my opinion, way easier to make than pumpkin pie! Here are some of the reasons I love them (and you will too):
- No fussy pie crust! No chilling the dough, rolling out dough, no cracking, just easy mixing and pressing into the pan.
- They take less time to make. Not only are they faster to put together, they take less time to bake AND to cool!
- Perfect handheld size. You can serve these on napkins if plates and forks aren’t readily available.
- Makes 16-20 servings! This is a party size pumpkin dessert, perfect for a crowd!
Ingredients Needed
The ingredients for pumpkin pie bars are mostly pantry staples. Here’s the basics for what you’ll need.
- Butter – this is what helps make the crust so delicious and taste like a cookie!
- Brown Sugar – gives a depth of flavor to the crust that normal sugar doesn’t have.
- Eggs – the binder for the crust and the pie filling, and helps the custard filling set.
- Pumpkin Puree – make sure you use 100% pure pumpkin puree, NOT canned pie filling!
- Whipping Cream – makes the filling ultra creamy!
- Evaporated Milk – helps the pie filling bake into a thick custard-like consistency.
- Pumpkin Pie Spice – using a pre-made blend is easiest for this recipe. It’s a mix of cinnamon, ginger, and nutmeg.
How To Make Pumpkin Pie Bars
Don’t forget to preheat the oven to 375℉ and spray a half-sheet baking pan (roughly 18″ x 13″) with non-stick spray.
Make The Crust
Combine the ingredients for the crust in a food processor and pulse several times until the mixture resembles coarse sand. Pour into the baking sheet and press into an even layer.
NOTE: If you don’t have a food processor you can also use a pastry cutter or two sturdy forks to incorporate the crust ingredients together.
Bake the crust for 15 minutes, remove from oven, and set aside to cool.
The crust will not be completely baked at this time, just par-baked to allow it to finish baking with the pumpkin pie filling on top.
Make The Filling
In a large bowl, combine the pumpkin puree, heavy cream, evaporated milk, eggs, brown sugar, pumpkin pie spice, and salt.
Pour over the par-baked crust and smooth into an even layer if needed.
Bake for 25 to 30 minutes or until the center is set and no longer jiggly.
Remove from the oven and let cool completely. Cut into squares and top with plenty of whipped cream.
It’s incredibly hard to keep your hands off of these bars!
Note: This recipe can be made in a 9″x13″ cake pan, but will need a several minutes longer cooking since the crust and filling will be a little thicker. Check the center of the cake pan for doneness.
Tips For Making Pumpkin Bars
- The crust may look crumbly at first but once pressed into the pan and baked it holds together.
- Make sure the bars cool at room temperature before chilling in the refrigerator! This will help prevent cooling to quickly and cracking.
- Chill the bars completely before slicing! This will ensure nice neat edges when sliced.
Frequently Asked Questions
A little puffiness is okay when the pumpkin pie bars come out of the oven. Too much puffiness means they are overbaked.
A couple of reasons: Overbaking or baking at too high of a temperature can cause cracking.
You can, but it may change the texture upon thawing and the crust may turn soggy. Fresh is best!
Refrigerate: You can cover the bars with plastic wrap and store refrigerated for up to 5 days. Make sure to cool them at room temperature completely before refrigerating to avoid unwanted condensation.
More Pumpkin Treats for Parties
If you need ideas for fall treats to take to a party, I have some for you!
- Best Pumpkin Chocolate Chip Cookies Recipe
- Apple Pie Pizza Cake
- Brown Butter Maple Tarts
- Chocolate Swirled Pumpkin Bars
These pumpkin pie bars have become a staple in our fall baking rotation. I hope you enjoy them as much as we do!
Pumpkin Pie Bars
Ingredients
For the Crust:
- 1 cup butter, cold (cut into tiny pieces)
- 6 tbsp brown sugar
- 3 cups all-purpose flour
- 1 egg
- 1 tsp water, cold
For the Filling:
- 30 oz pumpkin puree
- 1 cup heavy whipping cream
- 1 cup evaporated milk
- 6 eggs
- 2 cup brown sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
Instructions
- Preheat oven to 375 degrees F. Lightly grease a half sheet baking pan (13″x18″x1″) with non-stick spray and set aside.
- Combine the ingredients for the crust in a food processor and pulse several times until mixture resembles coarse sand. (see notes if you do not have a food processor). Pour into the baking sheet and press into an even layer. Bake for 15 minutes, remove from oven and set aside.
- Combine the ingredients for the filling in a large bowl and whisk together until smooth. Pour over the crust and smooth into an even layer if needed. Bake for an additional 25 to 30 minutes or until the center is set and no longer jiggly. Remove from oven and let cool completely. Cut into squares and top with whip cream if desired. Enjoy!
Video
Notes
Nutrition
Easiest Fall Dinner Recipes
Debbie Batten
So good!! I will never make a pumpkin pie again.
Emily
Turned out great! Like someone else said, a bit bland, so I doubled the pumpkin pie spice before baking. A bit hit at a big party. Thanks for an easy recipe.
Jamie
Better than pumpkin pie, everyone in my family loved them
Shawn
Hooray! So glad you all enjoyed it!