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    Home » Desserts

    Pumpkin Pie Bars

    By Jill Baird · Published August 11, 2023 · Updated October 30, 2023 · 2 Comments

    Jump to Recipe
    how to make the best Pumpkin Pie Bars recipe; fall dessert
    How to make easy Pumpkin Pie Bars; classic dessert; fall recipe
    the easiest pumpkin pie bar recipe; fall flavors

    This Pumpkin Pie Bars recipe is made with a shortbread crust for an easy peasy take on the classic.  Enjoy the same creamy pumpkin pie filling without fussing over pie dough with this perfectly simple fall dessert.

    A pumpkin pie square on a white plate topped with whipped cream. Pumpkin pie bars recipe. Easy pumpkin pie bars.
    Jump to:
    • Easy Pumpkin Pie Bars Recipe
    • Pumpkin Pie Bar Ingredients
    • How to Make This Pumpkin Pie Bars Recipe
    • Frequently Asked Questions
    • Storing
    • Pumpkin Pie Bars Recipe
    • More of Our Favorite Pumpkin Recipes

    Easy Pumpkin Pie Bars Recipe

    This recipe for Pumpkin Pie Bars is basically the yummy shortcut version of our pumpkin pie recipe.  They’re made with the exact same creamy pumpkin filling, but we've swapped out the finicky pie crust for a simple shortbread base.

    Cut them into bars or pumpkin pie squares and serve on a platter or individual plates. Pipe or spoon freshly whipped cream on the top of each bar for a pretty presentation.  Or, serve with vanilla ice cream, caramel sauce or crunchy candied pecans - yum.  

    If you're looking for more pumpkin recipes, be sure to try our Crunchy Pumpkin Bars, Pumpkin Cinnamon Rolls, Pumpkin Fluff Dip Recipe, and our No Bake Pumpkin Cheesecake.

    A pumpkin bar on a white plate topped with a dollop of whipped cream. Pumpkin pie squares, pumpkin bars with crust, how to use pumpkin puree.

    Pumpkin Pie Bar Ingredients

    • Flour - we use all-purpose flour for this recipe.
    • Powdered Sugar - it’s always a good idea to sift your powdered sugar through a fine mesh strainer before using.
    • Butter - use unsalted room temperature butter.
    • Pumpkin Puree - canned pumpkin puree works great - just be sure not to use the canned pumpkin filling because it has additional ingredients.  You can also make your own Homemade Pumpkin Puree if you want.
    • Eggs - any type of large eggs will work.
    • Sugar - this calls for regular white granulated sugar.
    • Evaporated Milk - this keeps the pumpkin filling ultra creamy.
    • Spices - this recipe calls for cinnamon, ginger and cloves.  You could also just substitute 1 ½ teaspoons of pumpkin pie spice.
    • Salt - sea salt works great.

    How to Make This Pumpkin Pie Bars Recipe

    1. Make the shortbread crust.  In a large bowl, combine the flour, room temperature butter, powdered sugar and salt. Use a pastry knife and cut the butter into the flour, then use your hands to mix the rest until it resembles coarse meal.  Do not overmix!  Pat the shortbread into the bottom of a 9" x 13" baking dish and set aside.
    2. Make the pumpkin filling.  In a blender, combine the pumpkin puree, evaporated milk, brown sugar, cinnamon, salt, ginger, cloves and eggs.  Blend on low until all of the ingredients are combined, then pour into the prepared pan.
    3. Bake.  Bake in a preheated 425 degree oven for 15 minutes, then reduce the heat to 325 degrees and bake for another 30-40 minutes, or until the filling is set in the center.
    4. Chill.  Once it has finished baking, remove from the oven and let cool on a wire rack at room temperature, then chill in the refrigerator for at least 2 hours before cutting into bars.
    5. Slice and serve.  Slice into squares or bars and serve with a scoop of fresh whipped cream or vanilla ice cream.  Enjoy!
    pumpkin pie squares recipe

    Frequently Asked Questions

    How do I know when the pumpkin bars have finished baking?

    Give the pan a little jiggle.  If they look set in the center, they are finished.  If they are still slightly wet, let them continue to cook.

    Can I freeze Pumpkin Pie Bars?

    You can!  Make sure they are completely cooled, then wrap in plastic and aluminum foil and store in the freezer for up to 1 month.  Thaw overnight in the fridge before serving.

    Can I substitute pumpkin pie filling for the pumpkin puree?

    No!  Pumpkin pie filling has other ingredients in it and is not a good substitute.  You can check the label on the pumpkin puree to be sure that the only ingredient is pumpkin.

    Will this work as a pumpkin pie recipe?

    If you want to make a regular old pumpkin pie instead, line a 9” pie plate with pie crust and add the pumpkin filling from this recipe.  Bake at 425 degrees for 15 minutes, then reduced to 325 degrees and bake for 45-50 minutes more until set.  Voila!

    Should I line the baking pan with parchment paper?

    Because of the large amount of butter in the shortbread layer, you do not need to grease or line the baking pan with parchment. 

    Storing

    • Refrigerator: store any leftover Pumpkin Pie Bars wrapped in foil or stored in an airtight container in the fridge for up to 3 days.
    • Freezer: to freeze, wrap the bars in plastic and aluminum foil and store frozen for up to 1 month.
    pumpkin pie squares recipe
    Print

    Pumpkin Pie Bars Recipe

    These Pumpkin Pie Bars are made with a shortbread crust for an easy peasy take on the classic.  Enjoy the same creamy pumpkin pie filling without fussing over pie dough with this perfectly simple fall dessert.
    Course Dessert
    Cuisine American
    Prep Time 15 minutes minutes
    Cook Time 55 minutes minutes
    Total Time 1 hour hour 10 minutes minutes
    Servings 15 pumpkin bars
    Calories 244kcal
    Author The Carefree Kitchen
    Prevent your screen from going dark

    Ingredients

    Shortbread Crust

    • 1 ½ cups All-Purpose Flour
    • ¼ teaspoon Salt
    • ½ cup Powdered Sugar
    • ¾ cup Butter room temperature

    Pumpkin Pie Filling

    • 1 15-oz can Pumpkin Puree or 1 ¼ cups homemade pumpkin puree
    • 12 ounces Evaporated Milk or half and half
    • ¾ cup Brown Sugar
    • 1 ½ teaspoon Ground Cinnamon
    • ½ teaspoons Salt
    • ½ teaspoon Ground Ginger
    • ½ teaspoon Ground Cloves
    • 4 large Eggs

    Instructions

    • Preheat oven to 425 degrees F.
    • In a large mixing bowl, combine the flour, room temperature butter, powdered sugar and salt. Use a pastry knife and cut the butter into the flour, then use your hands to mix the rest until it resembles coarse meal. Do not overmix!
    • Pat the shortbread into the bottom of a 9" x 13" baking dish and set aside.
    • In a blender, combine the pumpkin puree, evaporated milk, brown sugar, cinnamon, salt, ginger, cloves and eggs. Blend on low until all of the ingredients are combined, then pour into the prepared pan.
    • Bake in a preheated 425 degree oven for 15 minutes, then reduce the heat to 325 degrees and bake for another 30-40 minutes, or until the filling is set in the center.
    • Once it has finished baking, remove from the oven and let cool at room temperature, then chill in the refrigerator for at least 2 hours before slicing.
    • Slice into squares or bars and serve with a scoop of fresh whipped cream or vanilla ice cream. Enjoy!

    Nutrition

    Calories: 244kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 245mg | Potassium: 179mg | Fiber: 1g | Sugar: 18g | Vitamin A: 4823IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 1mg

    More of Our Favorite Pumpkin Recipes

    • Pumpkin Crunch Bars
    • Classic Pumpkin Roll
    • The Best Pumpkin Pie
    • Pumpkin Spice Syrup
    • Pumpkin Waffles
    • Easy Pumpkin Muffins
    • Baked Pumpkin Rice Pudding
    • Pumpkin French Toast
    • Easy Pumpkin Cheesecake
    • Einkorn Pumpkin Muffins
    • More Thanksgiving Recipes
    • More Dessert Recipes

    If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest,  feel free to leave a comment and photo there too.  Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!

    These ultra easy Pumpkin Pie Squares are made with creamy pumpkin filling baked over a shortbread crust. They are the perfect, easy dessert alternative to the classic pie.

    « Best Pumpkin Desserts
    Jack-O'-Lantern Cookies »

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    Comments

    1. Brandy

      December 10, 2021 at 10:06 pm

      I can't get enough of these! Such a great recipe that my whole family loved. One of my favorite pumpkin recipes!

      Reply
    2. Beth

      December 10, 2021 at 8:34 pm

      These are great! Easy, tasty and I love that you can freeze this recipe - that is if there is any leftover - yum!

      Reply

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