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
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.
Hi Erin, You can definitely add more pumpkin spice, but if you want more of a sharp spice you can add a pinch of ground cloves to the mix. Enjoy!
the recipe showing states 4 (15 oz.) can of pumpkin, is this correct?
It looks like you might have accidentally hit the 2x button for scaling the recipe. A single batch of this recipe only needs 2 cans. Hope that helps!
I’m confused… do I use two cans of 15 oz pumpkin or a total 15 oz pumpkin??????
You’ll use 2 cans (15oz each) for a total of 30oz.
Can this recipe be made ahead and frozen?,
Yes, definitely!
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!
I’m glad you enjoyed it Anja!
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…..
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!!
Hello, I don’t have a good processor, but I do have a mixer. Can you use that?
You could use a mixer or even a pastry cutter or sturdy fork to make the crust! Hope you enjoy!
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!
That is so sweet of you!
How important is the pumpkin pie spice? Any kind of substitutes?
Leslie, it’s pretty important to have those spices in there. But you can also use these spices in it’s place: nutmeg, cloves, all spice and ginger.
I am trying to make these in a 9×13 baking pan, how should I adjust the temperature and time please?
Can I substitute Half n Half for the whipping cream? I don’t have any near by….
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.
Can I half this recipe? Thanks.
Yeah, I think that would work just fine!
Thank you for this recipe will try it for thanksgiving
Hope you enjoy it!
I am curious if sweet potato would be a substitute for the pumpkin?
I’m sure that would work just great!
Can I use a blender instead of a food processor?
As long as it’s big enough! You can also use a fork and create the crust by hand. 🙂
Can i use pumpkin pie mix and still use the same amount of other infeedients? More or less sugaR eggs xream? Help!
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.
do you really put an egg into the crust mixture?
Yes, the egg is called for in this crust.
If you cook this using a 9×13” pan how much longer do you have to bake it approximately? Thanks so much!
I just made these literally a few moments ago. They just came out of the oven and look divine. I took a picture of the pumpkin pie bars right out of the oven, so here is the photo: https://i.imgur.com/ht2X31T.jpg
2 cups of brown sugar… really? That seems like a lot of sugar.
I double the amount of pie filling for a standard 9″ pie, so that’s why it seems like a lot. You’re essentially making two full pies.
Thank you!
I just made this and the sugar amount is perfect.
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!
I used a “half-sheet”, which I believe is about 13″x18″.
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?
The recipe is for a half sheet, which is 13x18x1″!
The recipe says a half sheet is 13x18x1′
Great! this is lovely pie bars 🙂 excellent!
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?
I think it would be a fantastic lemon bar crust! And yes, lemon bars are on the list of things to share! 🙂
Anyone know of a substitute for the whipping cream…cannot have dairy.
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.
I’ve had good luck with Country Crock Plant Cream for many dairy free recipes. I get it at my local Walmart and Fred Meyer. You could also check Natural Grocers, Whole Foods Market, Rosauers or any grocery store that has a health food section (if you have access) Good luck! Hope this helps.
Do I need a total of 15 oz of pumpkin purée or 30oz?
30 total
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?
I was wondering the same thing about whippong cream
Yes, both the whipping cream and evap milk go into the filling. I just made these today and they were wonderful!
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?
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!
Have you tried freezing these?
I haven’t tried freezing them yet. I’m sure it would be fine though!
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These pie bars look pretty darn awesome! I sure do love pumpkin pie!