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Pumpkin Pie Bars Recipe

With a buttery shortbread crust and a spiced pumpkin filling, these easy treats are the perfect blend of cozy autumn flavor.
Course Dessert
Keyword Autumn, fall, pie, pumpkin pie, pumpkin spice
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12 people

Ingredients

Shortbread Crust

  • 3/4 cup butter cold
  • 1/2 cup powdered sugar
  • 1 3/4 cup flour

Filling

  • 1 29 ounce can of pureed pumpkin
  • 4 large eggs
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 ground cloves
  • 1 tsp vanilla
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 cans evaporated milk

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line a 9 x 13 baking dish with parchment paper.
  • Cream the butter and icing sugar together. Add the flour and mix until completely combined.
  • Press the dough into your baking dish. You'll want to make sure you really push down on the dough so it doesn't crumble apart after baked.
  • Bake for 10 minutes. Take it out and let it cool.
  • While crust is cooling make the filling. In a large bowl mix the pumpkin, eggs, salt, cinnamon, ginger, ground cloves, vanilla, white sugar and brown sugar together.
  • Add the two cans of evaporated milk and mix until fully incorporated.
  • Pour into the baking dish, over the shortbread crust. Put it back in the oven and bake for 55-60 minutes. You want to make sure the filling is set so the edges will be firm but the middle will be jiggly.
  • Let cool completely before cutting into bars. Chill it in the fridge for at least four hours before eating for best results.
  • Top with some whipped cream and caramel sauce. You can use store bought or homemade.

Notes

  • Make sure you really pack that crust in the bottom of the pan so it doesn't fall apart.
  • Overbaking will cause your pumpkin pie filling to crack. Take it out when the sides are firm but the middle has a slight jiggle to it still.