Pumpkin Pie Bars Recipe with Buttery Shortbread Crust

I absolutely love how these pumpkin pie bars combine a rich, silky pumpkin filling with a crisp, buttery shortbread crust. They’re more portable than a classic pie, yet every bite retains the comforting flavors of pumpkin spice and creamy custard.

Why You’ll Love This Recipe

I find these bars are perfect for holidays and gatherings because they’re easier to slice and serve than a full pie. The shortbread base adds a wonderful buttery crunch beneath the pumpkin custard, and the spices infuse warmth without overwhelming the pumpkin. They hold their shape well and look beautiful when cut cleanly.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

FOR THE CRUST
1 cup (2 sticks) unsalted butter, melted
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour

FOR THE PUMPKIN FILLING
1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
3/4 cup packed brown sugar
3 large eggs
1 cup heavy cream (or full-fat evaporated milk)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350 °F (175 °C). Line a 9×13-inch baking pan with parchment paper, letting excess hang over the edges for easy lifting later.
2. Make the shortbread crust: In a mixing bowl, whisk together the melted butter, granulated sugar, vanilla extract, and salt. Add the flour and stir until just combined into a soft dough. Press this dough evenly into the bottom of the prepared pan, smoothing with your fingers or the bottom of a measuring cup.
3. Bake the crust for about 12–15 minutes, or until it’s just set and beginning to turn golden at the edges. Do not overbake. Remove from oven and let it cool slightly while preparing filling.
4. Prepare the pumpkin filling: In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, heavy cream (or evaporated milk), cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract until smooth and well blended.
5. Pour the pumpkin filling over the warm crust and gently spread it into an even layer.
6. Return the pan to the oven and bake for 30–35 minutes, or until the filling is mostly set (a slight jiggle in the center is okay). The edges might puff slightly.
7. Remove from the oven and allow the bars to cool completely in the pan on a wire rack. Then chill for at least 2 hours, or preferably overnight, to allow the filling to set firmly.
8. Use the parchment overhang to lift the entire block from the pan. Place on a cutting board and slice into bars (e.g. 3 × 4 or 3 × 5 grid).
9. Serve chilled or at room temperature. Optionally, garnish with whipped cream, a dusting of cinnamon, or pumpkin spice.

Servings and Timing

This recipe yields about 12 to 15 bars, depending on how large you slice them.
Prep & crust baking: 20–25 minutes
Filling & baking: 30–35 minutes
Cooling & chilling: 2 hours or overnight
Total time: Approximately 3 to 4 hours (including chilling)

Variations

• Gluten-free version: Substitute a gluten-free all-purpose flour blend with starches for the crust; ensure it binds similarly.
• Less sweet crust: Reduce granulated sugar in the crust by 1–2 tbsp if you prefer a less sweet base.
• Spice blend variation: Add a pinch of cardamom or allspice to the filling for extra warmth.
• Swirled topping: Drop small dollops of cream cheese filling on top before baking and swirl with a knife for a decorative twist.
• Mini versions: Use a smaller pan (e.g. 8×8) for thicker bars or adjust baking time slightly; or bake in muffin tins for individual mini bars.

Storage/Reheating

• Storage: Keep the bars in an airtight container in the refrigerator for up to 4–5 days.
• Freezing: You can freeze baked and chilled bars (in a single layer, then stacked with parchment sheets) for up to 2 months. Thaw in the fridge before serving.
• Reheating: For a slightly warm bar, place in a preheated 325 °F (160 °C) oven for 10 minutes or microwave for 10–15 seconds (watch carefully to prevent sogginess).

FAQs

Can I use canned pumpkin pie mix instead of plain pumpkin puree?

I don’t recommend it, because pumpkin pie mix already contains sugars and spices, which would unbalance the flavor and texture.

Can I use half-and-half instead of heavy cream or evaporated milk?

You can try, but the filling may be a bit less rich and slightly looser in texture. For best results, use heavy cream or full-fat evaporated milk.

Why did my filling crack on top?

If it cracked, it may have been overbaked or baked at too high a temperature. Bake until just set with a slight jiggle in the center.

My bars are still soft even after chilling — why?

They may need more chilling time. Overnight chilling helps the custard fully set. Also check your crust thickness: too much filling to crust ratio can cause softness.

Can I make this ahead of time?

Yes — I often make these the day before serving. Chill overnight so they’re fully set and easy to slice cleanly.

How can I get cleaner slices?

Use a very sharp knife, wipe it clean between cuts, and slice when bars are well chilled. Warm slices tend to smear.

Can I reduce sugar in the filling?

You can reduce the brown sugar slightly, but be cautious — too little sugar may affect texture and sweetness balance.

Will these bars rise or puff?

A little puffing is normal, especially at the edges, but they should mostly remain flat and stable. Cooling prevents collapse.

Can I serve them warm?

You can serve slightly warmed bars, but they slice better and hold their shape when fully chilled.

Conclusion

These pumpkin pie bars deliver all the flavors and comfort of classic pumpkin pie while offering easier slicing and serving. The crisp buttery shortbread crust pairs beautifully with the silky pumpkin custard, and with proper chilling, they hold their shape beautifully. I always enjoy making these when I want something festive, manageable, and utterly delicious.

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