Pumpkin Pie Bars

Pumpkin pie bars with a buttery shortbread crust and a smooth spiced pumpkin custard filling. Baked until just set with a slight wobble, then chilled for clean sliceable bars.

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Prep Time 20

Cook Time 55

Cooling 2

Total Time 3 15

Servings: 24 bars

Course: Dessert

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes

Ingredients

For shortbread crust

2 cup all-purpose flour
0.5 cup powdered sugar
0.25 tsp salt
1 lb cold unsalted butter, cubed

For pumpkin pie filling

1 can (15 oz) pumpkin puree
2 can (12 oz each) evaporated milk
4 eggs
1.5 cup granulated sugar
2 tsp pumpkin pie spice
1.5 tsp cinnamon
0.5 tsp ginger
0.25 tsp cloves
0.5 tsp salt
2 tsp vanilla

Whipped cream for serving

1 whipped cream

Equipment

1 sheet pan

Method

Prep and crust

Preheat the oven to 425F and line a 9x13 pan with parchment for easy lifting later.
Combine all-purpose flour, powdered sugar, and salt, then cut in the cold cubed butter until the dough just holds together.
Press the dough firmly and evenly into the pan, then bake for 15 minutes until pale golden.

Fill and bake

Whisk the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, ginger, cloves, salt, and vanilla until smooth.
Pour the filling over the hot crust.
Bake at 425F for 15 minutes, then reduce the heat to 350F and bake 25-30 more minutes until the filling is set with just a slight wobble in the center.

Cool, slice, and serve

Cool completely at room temperature, then refrigerate for 2 hours.
Cut into bars and serve with whipped cream.

Notes

For the smoothest custard, whisk until no spice specks remain before pouring over the crust. Refrigerate leftovers in an airtight container for up to 4 days; freeze bars for up to 2 months, thaw in the refrigerator overnight. For a lighter version, use light evaporated milk in the filling while keeping the baking times the same.