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.
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.
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Easy Pumpkin Pie Bars
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.
Key Ingredients
- Powdered Sugar - the shortbread crust uses powdered sugar rather than granulated sugar because it keeps it super tender and delicate. It’s always a good idea to sift your powdered sugar through a fine mesh strainer before using.
- 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 for the filling.
- 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.
How to Make This Pumpkin Pie Bars Recipe
- 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.
- 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.
- 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.
- 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.
- Slice and serve. Slice into squares or bars and serve with a scoop of fresh whipped cream or vanilla ice cream. Enjoy!
Frequently Asked Questions
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.
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.
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.
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!
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 Instructions
- 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 Bars Recipe
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
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
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.
Brandy
I can't get enough of these! Such a great recipe that my whole family loved. One of my favorite pumpkin recipes!
Beth
These are great! Easy, tasty and I love that you can freeze this recipe - that is if there is any leftover - yum!