These perfect pumpkin pie bars are the ideal dessert for the holiday season. They deliver the familiar creamy pumpkin-pie flavor with a simple press-in shortbread crust, and they’re easy to serve—cut into handheld squares and top with whipped cream and a sprinkle of cinnamon.
This recipe was first published 11/6/23.
Why fuss with rolling a pie crust when you can make these stress-free bars? The shortbread base presses easily into an 8×8 pan and the filling bakes up creamy and full of warm spice. Make them a day ahead so they have time to chill—this helps the filling set and makes clean slices easier.
Top each square with a dollop of whipped cream and a light dusting of cinnamon for a classic finish.
Ingredients
- Pumpkin Puree: One 15 oz can pumpkin puree (not pumpkin pie filling).
- Eggs: Three eggs to give the filling structure.
- Vanilla: 1 tsp pure vanilla extract for best flavor.
- Spices: Pumpkin pie spice and cinnamon to enhance the pumpkin flavor; a touch of pumpkin pie spice is also added to the crust.
- Salt: ½ tsp kosher salt to balance and amplify flavors.
- Sugars: ½ cup brown sugar and ½ cup cane sugar for sweetness and depth.
- Cornstarch: 1 tbsp to help the filling set with a smooth texture.
- Milk & Cream: 6 oz heavy cream and 6 oz milk to create a silky filling. Extra heavy cream is needed if you make whipped cream.
- Butter: ½ cup softened butter for the shortbread crust.
- Powdered Sugar: ½ cup powdered sugar for the crust.
- Flour: 1½ cups all-purpose flour for the crust.
- Optional: Whipped cream for serving.
How To Make Pumpkin Pie Bars
Preheat your oven to 375°F (190°C).
Prepare the shortbread crust: beat the softened butter and powdered sugar until combined. Stir in the flour and 1/8 tsp pumpkin pie spice, scraping down the bowl as needed. The mixture will be crumbly.
Line an 8×8-inch square baking pan with parchment paper. Press the crust evenly into the bottom of the pan—use the back of a measuring cup to compact it. Prick the crust a few times with a fork and bake for 10 minutes.
While the crust bakes, whisk the filling: in a large bowl combine the pumpkin puree, eggs, vanilla, 1 tsp pumpkin pie spice, 1 tsp cinnamon, ½ tsp kosher salt, ½ cup brown sugar, ½ cup cane sugar, 1 tbsp cornstarch, 6 oz heavy cream, and 6 oz milk. Whisk until smooth and fully combined.
When the crust comes out of the oven it may bubble slightly—gently press any raised parts back down. Pour the pumpkin filling over the par-baked crust and smooth the top.
Return the pan to the oven and bake at 375°F for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 50–60 minutes, or until a knife or toothpick inserted in the center comes out clean. The edges should be set and the center slightly firm.
Remove the bars from the oven and allow them to cool to room temperature. For best results, chill in the refrigerator overnight; chilling helps the filling fully set and makes slicing neater.
Cut into squares and serve chilled, topped with whipped cream and a sprinkle of cinnamon.
Pumpkin Pie Bars
16 pumpkin pie bars
30 minutes
1 hour 20 minutes
1 hour 20 minutes
These pumpkin pie bars capture the flavor of a classic pie with a buttery shortbread base. They’re easy to make, slice neatly after chilling, and are perfect for holiday gatherings.
Ingredients
Pumpkin Pie Filling:
- 15 oz can pumpkin puree
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp kosher salt
- ½ cup brown sugar
- ½ cup cane sugar
- 1 tbsp corn starch
- 6 oz heavy cream
- 6 oz milk
Shortbread Crust:
- ½ cup butter, softened
- ½ cup powdered sugar
- ⅛ tsp pumpkin pie spice
- 1½ cups all-purpose flour
- Whipped cream (optional, for serving)
Instructions
- Preheat oven to 375°F (190°C).
- Make the crust by beating butter and powdered sugar, then mixing in flour and pumpkin pie spice until crumbly.
- Press crust into an 8×8-inch pan lined with parchment, prick with a fork, and bake 10 minutes.
- Whisk together all filling ingredients until smooth.
- Pour filling over the warm crust and return to the oven. Bake 20 minutes at 375°F, then reduce to 350°F and bake an additional 50–60 minutes until set.
- Cool to room temperature, then chill in the refrigerator overnight for best slicing.
- Cut into squares and serve topped with whipped cream.
Nutrition Information:
Yield: 16
Serving Size: 1
Amount Per Serving:
Calories: 224
Total Fat: 11g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 64mg
Sodium: 110mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 17g
Protein: 3g
Nutrition figures are estimates from online calculators and should be used as a guide only.