Go Back

Pumpkin Pie Bars With Sweetened Condensed Milk

Pumpkin pie bars with sweetened condensed milk bake into a buttery shortbread crust with a silky, custard-style pumpkin filling. The center stays just set, then chills for clean, sliceable squares topped with whipped cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For shortbread crust
  • 2 cup flour All-purpose.
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 1 cup cold butter, cubed
For pumpkin pie filling
  • 15 oz pumpkin puree 1 can (15 oz).
  • 14 oz sweetened condensed milk 1 can (14 oz).
  • 3 eggs
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp cloves
  • 0.5 tsp salt
  • 1 tsp vanilla
For serving
  • 1 whipped cream For serving.

Equipment

  • 1 sheet pan

Method
 

Par-bake the shortbread crust
  1. Preheat the oven to 425F, then press the shortbread crust mixture firmly into a 9x13 pan and bake 12 minutes until pale golden. The surface should look lightly set, not dark.
Make and bake the pumpkin custard
  1. Whisk the pumpkin pie filling ingredients until completely smooth, then pour over the hot crust. Pour slowly so the custard levels out across the crust.
  2. Bake at 425F for 15 minutes, then reduce the heat to 350F and bake 25-28 more minutes. The center should be just set and still gently jiggle when the pan is nudged.
Chill, slice, and serve
  1. Cool the bars completely at room temperature, then refrigerate 2 hours before cutting. Chilling should firm up the custard so slices hold their shape.
  2. Serve each bar with a generous swirl of whipped cream. The topping should sit on top of fully chilled squares.

Notes

For the smoothest custard texture, whisk until no spice clumps remain, and pour over the hot crust to help it settle evenly. Refrigerate covered for up to 4 days; freeze baked bars for up to 2 months (wrap tightly). For a lighter option, use evaporated milk plus an extra egg and a little sugar, but the classic sweetened condensed milk gives the thick, ultra-rich custard.