These easy Pumpkin Pie Bars are rich, creamy, full of warm spices, and made with a buttery shortbread crust. The perfect stress-free dessert to make this holiday season!
What’s So Special About Pumpkin Pie Bars?
Let’s be real, making a homemade pie crust for a traditional pumpkin pie can be a little daunting. But these pumpkin pie bars are a game-changer! They’re made with a super easy, buttery, 4-ingredient shortbread crust that’s practically foolproof. After testing this recipe, I was blown away by how light and airy the crust is, perfectly complementing the smooth, custardy pie filling. It’s like a taste of heaven on a plate!
And let’s talk about the convenience! With a traditional pie, you’re usually stuck with 6-8 slices, and the pressure to cut them evenly can be real. 😅 But these pumpkin pie bars are incredibly easy to cut into 9 squares (or even more if you're feeling generous). They’re super simple to serve, making them ideal for parties, potlucks, or just a casual weeknight dessert. Basically, if you're searching for a stress-free dessert this season, look no further!
Ingredients For Pumpkin Pie Bars
Shortbread Crust
- All-purpose flour
- Powdered sugar
- Salt
- Butter, softened
This shortbread crust is the ultimate shortcut! It's a simple combination of flour, powdered sugar, salt, and softened butter. It has a wonderfully crumbly, crisp texture with a buttery, semi-sweet flavor that's the perfect foundation for the delicious pumpkin pie filling.
Pumpkin Pie Filling
- Pumpkin purée
- Evaporated milk
- Granulated sugar
- Pumpkin pie spice
- Salt
- Eggs, lightly beaten
Pumpkin purée takes center stage in this recipe, providing the beautiful color and rich flavor we all love. Don’t worry about using fancy brands, both Kroger and Libby’s worked wonders in my tests! Evaporated milk adds a creamy texture, granulated sugar balances the sweetness, and pumpkin pie spice gives those warm, comforting notes. And of course, the eggs help set the filling to perfection.
Tips For Making Pumpkin Pie Bars!
- The shortbread crust mixture might seem crumbly at first, but it’ll hold together nicely once pressed into the baking dish.
- To check for doneness, give the dish a gentle shake around the 50-55 minute mark. The center should be mostly set and jiggle just slightly. If it’s still too wet, bake for a few more minutes.
- It's normal for the filling to puff up a little during baking, but it’ll settle back down as it cools.
- Let the bars cool completely at room temperature before transferring them to the refrigerator to chill for at least an hour.
- Make sure the bars are completely chilled and set before cutting to avoid messy, crumbly slices.
Storing Leftovers
If you manage to have any leftovers (highly unlikely!), store them covered in an airtight container in the fridge for up to 4 days. Just make sure they are completely cool before refrigerating.
Pumpkin Pie Bars
These easy Pumpkin Pie Bars are rich, creamy, full of warm spices, and made with a buttery shortbread crust. The perfect stress-free dessert to make this holiday season!
Pumpkin Pie Bars recipe
Servings: 9
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Chill Time:2 hours 30 minutes
Total Time: 3 hours 55 minutes
Ingredients
Shortbread Crust
- 1 cup all-purpose flour ($0.14)
- 1/3 cup powdered sugar ($0.12)
- 1/4 tsp salt ($0.01)
- 1/2 cup salted butter, softened ($1.07)
Pumpkin Pie Filling
- 1 15oz. can pumpkin purée ($2.19)
- 1 12oz. can evaporated milk ($1.50)
- 3/4 cup granulated sugar ($0.25)
- 1.5 tsp pumpkin pie spice ($0.15)
- 1/2 tsp salt ($0.02)
- 2 large eggs, lightly beaten ($0.18)
Instructions
- Preheat the oven to 350°F. In a large bowl add the flour, powdered sugar, salt, and softened butter for the shortbread crust. Mix the ingredients together with a fork or spatula until they are well combined. The mixture should look slightly crumbly.
- Line an 8×8-inch baking dish with parchment paper. Press the shortbread mixture into the bottom of the dish in an even layer.
- Transfer the baking dish to the oven and bake the crust for 15 minutes or just until the crust is lightly golden.
- While the crust is baking, begin to make the filling. In another large bowl add the pumpkin purée, evaporated milk, sugar, pumpkin pie spice, salt, and beaten eggs.
- Blend with a hand mixer or whisk the pie filling ingredients together until smooth.
- When the crust is finished baking, pour the pumpkin pie filling into the baking dish on top of the crust, then transfer it back to the oven and bake for 50-55 minutes, or until the filling is set and the center jiggles just slightly when you shake the baking dish.
- Remove the baking dish from the oven and allow the pie bars to cool for about 30 minutes, then transfer the dish to the refrigerator to chill completely for at least 2 hours.
- Once the pumpkin pie bars are completely chilled, remove them from the baking dish and slice into 9 bars. Top with some fresh whipped cream (optional) and enjoy!
Nutrition
Serving: 1 square
Calories: 238kcal
Carbohydrates: 32g
Protein: 3g
Fat: 11g
Sodium: 290mg
Fiber: 0.4g
