OMG! These Pumpkin Pie Bars are seriously the best ever! The crust is like a shortbread cookie, and they are perfect for taking to potlucks and parties! Everyone always asks for the recipe!

These super easy Pumpkin Pie Bars have the classic flavors of pumpkin pie, with a cookie-like crust on bottom.

OMG! These Pumpkin Pie Bars are seriously the best ever! The crust is like a shortbread cookie, and they are perfect for taking to potlucks and parties! Everyone always asks for the recipe!

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You guys!!!

I’m head over heels in love with this super simple recipe! I took my two of my favorites and combined them into one delicious party-size dessert.

You know my amazing pumpkin pie recipe? Well, I pretty much use it for all my pumpkin cravings (like this and this) because it’s seriously the best. So it’s no wonder that I used it for the filling on these bars.

But the crust?? OMG!

I took the crust from these Pecan Pie Bars and used it for these Pumpkin Pie Bars… duh! Brilliant!

OMG! These Pumpkin Pie Bars are seriously the best ever! The crust is like a shortbread cookie, and they are perfect for taking to potlucks and parties! Everyone always asks for the recipe!

The crust is delightfully crumbly and almost like a shortbread cookie.

Suuuuuuper easy to make! Just toss all the ingredients in a food processor and pulse a few times until it’s coarse and crumbly. Or if you don’t have a food processor you can just cut in the butter with a fork or use your hands.

The best part is that this awesome recipe is made in a half sheet baking pan, so it serves a crowd! Perfect for bringing to parties and, well, I don’t know… Thanksgiving dinner?

If you don’t have a half sheet baking pan you can make it in a 9″ x 13″ cake pan, the crust and filling will just be a little thicker.

OMG! These Pumpkin Pie Bars are seriously the best ever! The crust is like a shortbread cookie, and they are perfect for taking to potlucks and parties! Everyone always asks for the recipe!

I brought this to a recent Church potluck and these bars were gone so fast! Everyone loved them!

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4 from 1 vote

Pumpkin Pie Bars

These Pumpkin Pie Bars are the perfect party-size dessert that everyone will love!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 20
Calories: 328 kcal
Author: Shawn

Ingredients

For the Crust:

  • 1 cup butter, cold (cut into tiny pieces)
  • 6 tbsp brown sugar
  • 3 cups flour
  • 1 egg
  • 1 tsp water, cold

For the Filling:

  • 2 pumpkin puree, 15oz can
  • 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!
Notes
If you do not have a food processor, combine the ingredients for the crust in a large bowl and use a fork to cut in the butter until the mixture resembles coarse sand.
*This recipe can be made in a 9"x13" cake pan, but will need a few minutes longer cooking. Check center of cake pan for doneness.

Nutrition

Calories: 328kcal | Carbohydrates: 41g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 102mg | Sodium: 187mg | Potassium: 126mg | Fiber: 1g | Sugar: 26g | Vitamin A: 588IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg
Keywords: bar cookies, pie, pumpkin, whipping cream
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
58 Responses
  1. Erin

    4 stars
    I made the bars in a jelly roll pan that was slightly smaller than the size you recommended, so I didn’t add as much crust and filling, because I think it would overflow. Anyway, it turned out great! I was surprised how much the pumpkin firmed up after only 30 minutes in the oven. The reason for my 4 stars is that I was expecting more of a spice flavor, and it tasted a little bland. Do you think it would be safe to add another teaspoon of the pie spice? Or what do you recommend? Otherwise, they are awesome bars and I will make again for Thanksgiving.

  2. Anja L

    I only had one can of pumpkin pie filling. I did everything in the recipe with less pumpkin and not puree and it still worked out ok in the deeper pan on 390 degrees for 50 mins. I was surprised it still turned out actually but I think it was the sugar in the can that made up for it. Great dough though! I will try this properly next year! 🙂 thanks!

  3. Vero

    Hi, found your recipe via Pinterest and it looks delicious. I have everything on hand but the pumpkin pie mix is there anything I can substitute with or DIY my own mix? I do have ginger, cinnamon and nutmeg on hand…..

  4. Lori

    I live in Germany and don’t have access to canned pumpkin….could you recommend which kind of squash is best, how much I need from the fresh and how to prepare it (I assume I will need to drain the ‘juice’ away)….thanks!!

  5. Denise

    I’m going to bake these for my brother & his coworkers. They work in the ER at a local hospital, so I try to send food often for them. They give up their holidays, so the least I can do is feed them. On the plus side, I have built in guinea pigs for new recipes!

    1. I wouldn’t substitute the whipping cream for half and half, but if it’s all you have you can try it. I would think you’ll need to bake it a little longer since it’ll be a little more runny in texture.

    1. No, you’ll want to use pumpkin puree. The pumpkin pie mix already has the sugar and other ingredients in it. I’m not sure how you would adjust the ingredients to accommodate the pumpkin pie mix.

  6. Jenn

    Hi Shawn I tried to make these today but the crust was very difficult. I am bound and determined to try again with the crust but I am wondering about the size of the pan you used. Did you use a standard cookie sheet or 1/2 cookie sheet? The amount of the crust that the recipe makes dos not seem like it would fit a full size cookie sheet and still turn out as think as the picture showed. My boyfriend loves pumpkin pie so I would like to be successful at making these! Thanks!

      1. Rosa

        Hi Shawn,
        The recipe says to use a pan that is 13 x 18 x 1 which is larger than the regular 15 x 10 baking pan. Will the recipe still work in the 13x18x1?

  7. Laura L

    These look and sound so yummy. Can’t wait to make them! Question? Would this crust work for a perfect lemon bar recipe? we used to have this lady that made these amazing lemon bars & they had the perfect crust with the lemon layer and then a glaze on top that were just sinful and she would not give out her secret recipe. she stopped selling them a couple years ago( the mom & pop coffee shop she made them for closed their doors) and have no way of knowing how she did them. I have tried so many and have yet to find one that comes close. I searched your blog and can’t find an actual lemon bar recipe….maybe one in the future?

    1. Laura L

      There are some really nice coconut whipped cream recipes out there. do a search for ” homemade non dairy whipped cream recipe” and they will come up. Hope this helps.

  8. Laura

    Hello Shawn,

    Is the cup of whipping cream supposed to go into the filling? I added it as well as the cup of canned milk but my squares have baked the full time and are still runny…wondering if the whipped cream was for garnish?

  9. Janine

    I made these but I used a cake pan. It had to cook much longer (about an hour altogether) and that caused the crust to get way to over done. Next time I would probably reduce the heat down to 350 if baking in cake pan. It also caused the sides of the pumpkin to over cook and taste burnt so that didn’t taste very good. Any suggestions for baking this next time in a cake 9 x 13 pan?

    1. Sarah

      Janine–I made this recipe just today for the first time. I didn’t have the half sheet pan, so I used TWO 9×13 pans instead and they turned out perfect! They were a huge hit! I baked at 375 and the 25 mins was spot on. Definitely worth another attempt for you!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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