Rich, velvety Pumpkin Pie Bars with a buttery shortbread crust. These bars have all the flavors of a delicious slice of pumpkin pie… and are perfect for feeding a crowd!
They make the perfect fall treat and are a necessary addition to every Thanksgiving and Christmas gathering. So basically… there’s no such thing as too many pumpkin desserts!
And although pumpkin pie is the OG, if you’re looking to feed a crowd I would have to argue that Pumpkin Pie Bars are what you’re looking for. They have all the flavors of pumpkin pie in an easy to make, easy to serve form. And… they’re enough to serve the whole family!
what you’ll need for this recipe
Flour – Flour is the main ingredient in any shortbread crust. I used 1 1/2 cups of all purpose flour in this recipe. You can also substitute almond or another type of flour according to substitution instructions on the package.
Butter – Butter is the second ingredient in shortbread crust, giving it its distinct buttery flavor and texture. I used 3/4 cup of salted butter. You can also use unsalted butter and add 1/4 teaspoon of salt.
Powdered sugar – Powdered sugar is the perfect sweet addition to the crust. I used 1/2 cup.
Pumpkin puree – Pumpkin puree is the main ingredient in the filling. I used two 15 ounce cans in this recipe.
Evaporated milk – Just like pumpkin pie, pumpkin pie bars use evaporated milk as the liquid. I used two 12 ounce cans in this recipe.
Brown sugar – I used 1 cup of light brown sugar to sweeten the filling. You can substitute dark brown sugar if you prefer a stronger molasses flavor.
Eggs – I used 4 large eggs in this recipe to give the filling a deliciously creamy, custardy texture.
Pumpkin pie spice – I added 1 Tablespoon of pumpkin pie spice for all that delicious pumpkin pie flavor. Use either store bought or homemade!
Salt – 1 teaspoon of salt brings out the sweetness and flavor of the filling. I used regular table salt.
how to make pumpkin pie bars
Make the crust. Add the softened butter to a medium mixing bowl and beat on medium speed for 30 seconds – 1 minute. Add the powdered sugar and mix well, then add the flour and mix on low speed until incorporated. Mixture will be soft and crumbly. Press onto the bottom of a greased 9×13 inch pan.
Make the filling. In a large mixing bowl, add the pumpkin puree, brown sugar, eggs, pumpkin pie spice and salt. Mix on medium speed until combined. Add the evaporated milk and mix until incorporated.
Assemble the bars. Pour the filling over the prepared crust. Bake at 425°F for 15 minutes, then lower the heat to 350°F and bake 50-55 minutes, until filling is just slightly jiggly in the center. Remove from oven.
Chill. Refrigerate for 2 hours to set, then cut into squares and top with whipped cream as desired.
what we love about this recipe
We love that these bars are SO perfect for feeding a crowd! They have all the flavors of classic pumpkin pie in 9×13 inch pan that’s easy to make, easy to cut, and easy to serve.
We also love how well they keep in the fridge, so you can feel free to make them in advance or store leftovers without a problem!
I don’t know about you, but I’m always up for a fun cocktail to go with my dessert! These are some of our favorite dessert cocktails… and they’d all pair perfectly with Pumpkin Pie Bars!
- Pumpkin Pie Martini
- Pumpkin Spice Mudslide
- Espresso Martini
- Pumpkin Pudding Shots
- White Russian
- Homemade Irish Cream
- 3/4 cup salted butter, softened to room temperature
- 1 1/2 cups all purpose flour
- 1/2 cup powdered sugar
- 2 cans (15 ounce each) pumpkin puree
- 2 cans (12 ounce each) evaporated milk
- 1 cup brown sugar
- 4 eggs
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon salt
- Preheat the oven to 425°F.
- Add the softened butter to a medium mixing bowl and beat on medium speed for 30 seconds. Add the powdered sugar and mix well, then add the flour and mix on low speed until incorporated. Mixture will be soft and crumbly.
- Press mixture onto the bottom of a greased 9x13 inch pan.
- In a large mixing bowl, add the pumpkin puree, brown sugar, eggs, pumpkin pie spice and salt. Mix on medium speed until combined. Add the evaporated milk and mix until incorporated.
- Pour the filling over the prepared crust. Bake at 425°F for 15 minutes, then lower the heat to 350°F and bake 50-55 minutes, until filling is just slightly jiggly in the center. Remove from oven.
- Chill in the refrigerator for 2 hours to set. Cut into squares and top with whipped cream as desired.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 77mgSodium: 252mgCarbohydrates: 27gFiber: 0gSugar: 17gProtein: 4g