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Pumpkin Pie Bars

Pumpkin pie bars with a buttery shortbread crust and smooth spiced pumpkin custard filling, baked until set with a slight wobble. Chill for clean slices and top each bar with whipped cream and a dusting of cinnamon.
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Prep Time 20 minutes
Cook Time 55 minutes
cooling 2 hours
Total Time 3 hours 15 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Shortbread crust
  • 2 cup all-purpose flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 1 cup cold unsalted butter, cubed keep butter cold for tender crust
  • 1 tbsp cinnamon for serving dusting
Pumpkin pie filling
  • 15 oz pumpkin puree 1 can
  • 24 oz evaporated milk 2 cans
  • 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
Serving
  • 1 whipped cream for topping

Equipment

  • 1 sheet pan

Method
 

Prep oven and pan
  1. Preheat oven to 425F and line a 9x13 pan with parchment.
  2. Set the lined pan aside so it’s ready when the crust is shaped.
Make and bake the crust
  1. Combine all-purpose flour, powdered sugar, and salt, then cut in cold butter until the dough just holds together.
  2. Press the dough firmly and evenly into the pan.
  3. Bake at 425F for 15 minutes, until the crust is pale golden.
Mix filling and bake
  1. Whisk the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, ginger, cloves, salt, and vanilla until smooth.
  2. Pour the filling over the hot crust.
  3. Bake at 425F for 15 minutes, then reduce heat to 350F and bake 25-30 more minutes, until the filling is set with just a slight wobble in the center.
Cool, chill, and serve
  1. Cool the bars completely at room temperature.
  2. Refrigerate for 2 hours to firm up for clean cutting.
  3. Cut into bars and serve with whipped cream, with a light dusting of cinnamon.

Notes

For the smoothest custard, whisk just until no streaks remain, and pour immediately onto the hot crust. Refrigerate leftovers in a sealed container for up to 4 days; freezing is not recommended for best texture. For a lighter option, use reduced-fat evaporated milk (texture will be slightly softer but still sliceable).