Pumpkin Pie Bars Recipe

5 from 3 votes

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.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Servings: pumpkin bars

Calories: 244kcal

Author: The Carefree Kitchen

Ingredients

Shortbread Crust

1½ cups all-purpose flour
1/4 teaspoon salt
1/2 cup powdered sugar
3/4 cup butter room temperature

Pumpkin Pie Filling

15 ounces pumpkin puree or 1-1/4 cups homemade pumpkin puree
12 ounces evaporated milk or half and half
3/4 cup light brown sugar
1½ teaspoon cinnamon
1/2 teaspoons salt
1/2 teaspoon ground ginger
1/2 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!

Notes

Storing instructions: store leftover bars wrapped in plastic wrap or stored in an airtight container in the fridge for up to 3 days, or frozen for up to 1 month.

Nutrition