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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Pumpkin Pie Bars

These Pumpkin Pie Bars are the perfect party-size dessert that everyone will love!

  • Author: Shawn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour

Ingredients

For the Crust:

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

For the Filling:

  • 2 (15oz) can 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

  1. Preheat oven to 375 degrees F. Lightly grease a half sheet baking pan (13″x18″x1″) with non-stick spray and set aside.
  2. 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.
  3. 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. [br][br]*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

  • Serving Size: 15-20

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
47 Responses
  1. 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!!

  2. 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.

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; 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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