Name: Pumpkin Pie Bars
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: For the crust:; 1 cup unsalted butter, melted; 1/2 cup granulated sugar; 2 cups all-purpose flour; 1/4 tsp salt; For the filling:; 1 (15 oz) can pumpkin puree; 3/4 cup brown sugar; 2 large eggs; 1 (12 oz) can evaporated milk; 1 tsp vanilla extract; 1 1/2 tsp pumpkin pie spice; 1/2 tsp ground cinnamon; 1/4 tsp salt; Optional Topping:; Whipped cream or a sprinkle of cinnamon sugar

Why You’ll Love Pumpkin Pie Bars Recipe

Pumpkin pie bars deliver the same warm and comforting taste as classic pumpkin pie but in a convenient, hand-held form. They’re easier to make, transport, and serve than traditional pie, making them ideal for potlucks, bake sales, or make-ahead desserts. Plus, no need to fuss with pie crust—this recipe uses a simple press-in shortbread base that never fails.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Brown sugar
Unsalted butter
Salt
Pumpkin puree
Eggs
Evaporated milk
Vanilla extract
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves

Directions

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
In a mixing bowl, combine flour, granulated sugar, salt, and melted butter to form the shortbread crust. Press the mixture evenly into the bottom of the prepared dish.
Bake the crust for about 15 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
While the crust is baking, prepare the filling. In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, evaporated milk, vanilla extract, and spices (cinnamon, nutmeg, ginger, and cloves) until smooth.
Pour the filling over the slightly cooled crust.
Bake for 45-50 minutes, or until the center is set and a toothpick inserted comes out clean.
Let the bars cool completely in the pan, then refrigerate for at least 2 hours for clean slicing.
Cut into bars and serve chilled or at room temperature.

Servings and timing

This recipe yields approximately 12 to 16 bars depending on how large you cut them.
Prep time: 15 minutes
Bake time: 50 minutes
Cooling and chilling time: 2–3 hours
Total time: about 3.5 to 4 hours

Variations

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
Dairy-Free: Use dairy-free butter and coconut milk instead of evaporated milk.
Extra Spiced: Add a dash of cardamom or allspice for deeper spice complexity.
Nut Crust: Use ground pecans or walnuts in the crust for added flavor and crunch.
Topping Options: Add a dollop of whipped cream, cream cheese frosting drizzle, or sprinkle with chopped pecans before serving.

Storage/Reheating

Store the pumpkin pie bars in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze individual bars wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 2 months.
To serve from frozen, thaw overnight in the refrigerator.
These bars are best enjoyed cold or at room temperature—no reheating necessary.

FAQs

What kind of pumpkin should I use for pumpkin pie bars?

Use plain canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

Can I make pumpkin pie bars ahead of time?

Yes, they are an excellent make-ahead dessert. Prepare them a day in advance and chill overnight for best texture and flavor.

Why is my pumpkin pie filling not setting?

This usually happens when the bars are underbaked. Make sure the center is firm and passes the toothpick test before removing from the oven.

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s cooked, pureed, and strained well to remove excess moisture before using.

Do I need to blind bake the crust?

No, the crust only needs a short pre-bake before adding the filling.

Can I use a graham cracker crust instead?

Absolutely, a graham cracker crust adds a nice texture and flavor twist to these bars.

How long do I need to chill them before slicing?

At least 2 hours in the fridge is ideal for clean, firm slices.

Are these bars freezer-friendly?

Yes, they freeze very well. Wrap each bar individually and store in an airtight container in the freezer.

Can I double this recipe?

Yes, just use a larger pan (like 11×17) and adjust the baking time accordingly.

What toppings go well with pumpkin pie bars?

Whipped cream, a dusting of powdered sugar, cream cheese drizzle, or chopped nuts all pair beautifully.

Conclusion

Pumpkin pie bars are the ultimate fuss-free fall dessert. With their easy prep, perfect blend of spices, and satisfying texture, they’re sure to become a seasonal favorite in your home. Whether you’re serving a crowd or just craving something cozy, these bars hit the sweet spot every time.

Pumpkin Pie Bars