These bars give you pumpkin pie for a crowd without rolling a single crust. A press-in shortbread base bakes under a smooth spiced pumpkin filling, then the pan chills and cuts into neat squares. They travel well and taste like Thanksgiving.
Why You’ll Love It
- No pie crust to roll.
- One 9×13 pan feeds 16.
- Make them a day ahead.
What You Need
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup cold butter (cubed)
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 eggs
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- whipped cream (for serving)
How to Make Pumpkin Pie Bars
- Heat the oven to 350°F and line a 9×13-inch pan with parchment.
- Mix the flour and powdered sugar, cut in the cold butter until crumbly, and press firmly into the pan. Bake 15 minutes.
- Whisk the pumpkin, condensed milk, eggs, pumpkin pie spice and salt until smooth.
- Pour the filling over the warm crust and bake 30 to 35 minutes, until the center barely jiggles.
- Cool completely, then chill 2 hours. Lift out with the parchment and cut into squares. Top with whipped cream.
Tips
- Press the crust firmly so it does not crumble when cut.
- Chill before cutting for clean squares.
- A sprinkle of chopped pecans on top before baking adds crunch.
Serving and Storing
Serve cold or at room temperature with whipped cream. Keeps 4 days covered in the fridge.
Frequently Asked Questions
Can I use pumpkin pie filling instead of puree?
No, use plain pumpkin puree; the filling already has sugar and spice.
Can I freeze them?
Yes, freeze cut bars up to 2 months and thaw in the fridge.
Can I use a graham cracker crust?
Yes, use 2 cups crumbs with 1/2 cup melted butter.
Pumpkin Pie Bars
All the flavor of pumpkin pie in easy squares with a buttery shortbread crust. No rolling, no crimping, feeds a crowd.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup cold butter cubed
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 eggs
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- whipped cream for serving
Instructions
- Heat the oven to 350°F and line a 9x13-inch pan with parchment.
- Mix the flour and powdered sugar, cut in the cold butter until crumbly, and press firmly into the pan. Bake 15 minutes.
- Whisk the pumpkin, condensed milk, eggs, pumpkin pie spice and salt until smooth.
- Pour the filling over the warm crust and bake 30 to 35 minutes, until the center barely jiggles.
- Cool completely, then chill 2 hours. Lift out with the parchment and cut into squares. Top with whipped cream.
