Pumpkin Pie Bars are the kind of treat that makes autumn feel extra cozy and special. Imagine everything you adore about classic pumpkin pie — silky smooth spiced filling, buttery crust, a cool dollop of cream — but without the fuss of rolling out dough or worrying about pie slices holding their shape. These bars are sturdy enough for potlucks, perfect for make-ahead entertaining, and a total dream for anyone who craves pumpkin spice bliss. Whether you’re bringing dessert to Thanksgiving or just want to make Tuesday night feel festive, these Pumpkin Pie Bars are your ticket.

Ingredients You’ll Need

Ingredients You’ll Need

Every great recipe starts with a lineup of simple ingredients that each have their own starring moment. From the foundation of the buttery crust to that warmly spiced pumpkin filling, each element in these Pumpkin Pie Bars brings wonderful texture, flavor, and irresistible aroma to the table.

All-purpose flour (1 3/4 cups): This is the backbone of the crust, creating a tender and sturdy base for the creamy filling.
Cold unsalted butter, cubed (3/4 cup): Cold butter is the key to a deliciously flaky and crumbly shortbread crust.
Powdered sugar (1/2 cup): Adds a subtle sweetness to the crust and a melt-in-your-mouth texture.
Salt (1/2 teaspoon, plus 1/4 teaspoon for the filling): Just the right amount of salt balances the sweetness and brightens up all the flavors.
Pumpkin puree (1 15-ounce can): The star of the show—be sure it’s pure pumpkin, not pumpkin pie filling, for best flavor!
Granulated sugar (3/4 cup): Sweetens the pumpkin custard just enough to keep it vibrant but not too sweet.
Brown sugar (1/2 cup): Adds depth and a gentle caramel note that plays perfectly with pumpkin and spice.
Evaporated milk (1 12-ounce can): This gives the filling its signature creamy, custard-like texture.
Large eggs (2): Holding everything together, eggs make the filling silky smooth and easy to slice.
Ground cinnamon (1 1/2 teaspoons): The classic pumpkin pie spice—don’t go light here!
Ground ginger (1/2 teaspoon): Adds warmth and gentle zing to every bite.
Ground nutmeg (1/4 teaspoon): For a touch of floral, almost sweet flavor.
Ground cloves (1/4 teaspoon): These bring richness and a subtle, earthy heat.
Whipped cream (for serving, optional): Because a swirl of freshly whipped cream takes these bars from delicious to unforgettable.

How to Make Pumpkin Pie Bars

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving enough paper over the edges to create handles. This not only prevents sticking but also makes it a breeze to lift out your Pumpkin Pie Bars for perfect, clean slices every time.

Step 2: Make the Shortbread Crust

In a medium bowl, combine the flour, powdered sugar, and 1/2 teaspoon salt. Add the cold, cubed butter and cut it in using a pastry cutter or a fork until the mixture looks like coarse crumbs. Press this crumbly dough evenly into the bottom of your lined pan, making sure to go all the way into the corners. Bake for 15 minutes or until the crust is just turning golden—the crispier edge gives extra structure for the luscious filling to come!

Step 3: Whisk Together the Pumpkin Filling

While the crust is in the oven, whisk together the pumpkin puree, granulated sugar, brown sugar, evaporated milk, eggs, cinnamon, ginger, nutmeg, cloves, and 1/4 teaspoon salt in a large bowl. The goal is a silky, lump-free custard that’s infused with warm spices. Your kitchen will smell like pure fall happiness the moment you start mixing.

Step 4: Assemble and Bake

Once the crust comes out piping hot, pour the spiced pumpkin filling right over it. Tap the pan lightly on the counter to smooth out the surface and remove any air bubbles. Pop the pan back in the oven and bake for another 45 to 50 minutes. You’ll know it’s ready when the center looks set and a toothpick inserted comes out mostly clean with just a tiny bit of custardy crumb.

Step 5: Cool, Chill, and Slice

Cool the Pumpkin Pie Bars completely in the pan. Once at room temperature, transfer to the refrigerator for at least one hour—this helps the bars firm up for easy slicing. When ready to serve, use the parchment handles to lift the slab onto a cutting board, then slice into neat bars. Top with whipped cream and enjoy a little (or big) slice of pumpkin perfection!

How to Serve Pumpkin Pie Bars

Garnishes

A dollop of fluffy whipped cream is the classic, but don’t be afraid to get creative. Try a sprinkle of cinnamon or a drizzle of caramel sauce to amp up the fall vibes. If you really want to wow, dust the tops with a bit of nutmeg or add a teeny pumpkin candy for a whimsical finish on your Pumpkin Pie Bars.

Side Dishes

These bars are an absolute hit on their own, but they also shine alongside a cozy mug of coffee, chai, or spiced apple cider. For a bigger dessert spread, pair them with other autumn favorites like apple crisp or pecan cookies. The creamy filling and buttery crust of Pumpkin Pie Bars make them a dream to serve with sharper, tangy flavors—think cranberry compote or even tart frozen yogurt on the side.

Creative Ways to Present

Pumpkin Pie Bars are a real crowd-pleaser and can be dressed up or down for any occasion. Cut into bite-sized squares for holiday parties, layer them in mini mason jars with whipped cream for a stylish trifle, or top each bar with a unique garnish—like candied ginger or toasted pecans—for a personalized touch. Stack them on a rustic wooden board for a casual buffet or plate them elegantly with gold-rimmed china for a classy Thanksgiving finale.

Make Ahead and Storage

Storing Leftovers

Pumpkin Pie Bars are an absolute dream for make-ahead gatherings because they keep so well. Once cooled and cut, store any leftover bars in an airtight container in the refrigerator. They’ll stay fresh for up to four days—if they last that long!

Freezing

If you want to get a jump on holiday baking, you’ll love this: Pumpkin Pie Bars freeze beautifully. Arrange the cooled, unadorned bars in a single layer and wrap tightly in plastic wrap or foil, then place in a freezer-safe bag or container. They’ll keep their flavor and texture for up to two months. Thaw overnight in the refrigerator before serving.

Reheating

While these bars are delicious straight from the fridge, you can gently bring them to room temperature on the counter if you prefer them softer. If you like a warm dessert, pop individual bars into the microwave for 10-15 seconds—just enough to take the chill off without melting the whipped cream.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! If you have fresh pumpkin on hand, roast and puree it until smooth, then use the same amount called for in the recipe. Just make sure your puree is not too watery—thick, velvety pumpkin works best for that classic Pumpkin Pie Bars texture.

How do I know when the bars are done baking?

The bars are ready when the filling looks set around the edges and only slightly jiggles in the very center. A toothpick inserted in the middle should come out mostly clean. If you’re unsure, err on the side of caution—overbaking can make the bars rubbery instead of creamy.

Can I make Pumpkin Pie Bars gluten-free?

Yes, just use your favorite gluten-free all-purpose flour blend in place of regular flour for the crust. Make sure the blend you use is designed for 1:1 substitution to keep the texture as close to the original as possible. Nobody will ever know the difference!

Why do my bars sometimes crack on top?

Cracks can happen if the filling is overbaked or cools too quickly. Don’t worry—whipped cream covers all manner of cracks! For best results, bake until just set, then let the bars cool gradually at room temperature before refrigerating.

Can I double this recipe for a crowd?

Definitely! You can double the recipe and bake it in two pans, or use a larger, rimmed baking sheet if you have one. Watch the baking time, as a larger batch may take a bit longer. These Pumpkin Pie Bars vanish fast at parties, so making extra is always a smart move.

Final Thoughts

If there’s one dessert that captures the cozy, nostalgic spirit of fall, it’s these Pumpkin Pie Bars. I hope you’ll give them a try—whether for Thanksgiving, a friendly get-together, or just because a little pumpkin spice can turn an ordinary day into something truly special. Trust me, your friends and family will be asking for these bars year after year!

Pumpkin Pie Bars Recipe

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4.9 from 19 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 16 bars 1x
Diet: Vegetarian

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Description

Indulge in the flavors of fall with these delectable Pumpkin Pie Bars. A buttery crust pairs perfectly with a spiced pumpkin filling, creating a delightful treat for any occasion.

Ingredients

Scale

For the Crust:

1 3/4 cups all-purpose flour
3/4 cup cold unsalted butter (cubed)
1/2 cup powdered sugar
1/2 teaspoon salt

For the Filling:

1 (15 oz) can pumpkin puree
3/4 cup granulated sugar
1/2 cup brown sugar
1 (12 oz) can evaporated milk
2 large eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

For Serving:

Whipped cream (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving some overhang.
Prepare the Crust: In a medium bowl, combine flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Press the mixture into the pan and bake for 15 minutes.
Make the Filling: In a large bowl, whisk together pumpkin puree, sugars, evaporated milk, eggs, spices, and salt until smooth.
Assemble and Bake: Pour the filling over the warm crust and bake for 45–50 minutes until set. Cool, then refrigerate for at least 1 hour.
Serve: Slice into bars and serve chilled or at room temperature with whipped cream.