Pumpkin Pie Bars Recipe with Buttery Shortbread Crust
These pumpkin pie bars feature a buttery shortbread crust topped with a silky, spiced pumpkin custard — all the flavor of classic pumpkin pie in an easy-to-serve bar form.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 3 to 4 hours (including chilling)
- Yield: 12 to 15 bars
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
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
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for lifting later.
- In a bowl, whisk together melted butter, granulated sugar, vanilla extract, and salt. Add flour and mix until combined into a soft dough.
- Press dough evenly into the prepared pan and smooth the top. Bake 12–15 minutes until lightly golden at edges. Let cool slightly.
- In a large bowl, whisk pumpkin puree, brown sugar, eggs, heavy cream, cinnamon, ginger, cloves, nutmeg, salt, and vanilla until smooth.
- Pour pumpkin filling over the warm crust and spread evenly.
- Bake 30–35 minutes until the filling is set but still slightly jiggly in the center.
- Cool completely in the pan on a rack, then refrigerate at least 2 hours or overnight to set.
- Lift the bars out using parchment overhang, place on a cutting board, and slice cleanly into bars.
- Serve chilled or at room temperature, with optional whipped cream or a dusting of cinnamon.
Notes
Chill the bars thoroughly before slicing for the cleanest cuts.
Do not overbake; slight jiggle in the center ensures creamy texture.
Substitute gluten-free flour blend for a gluten-free version.
Store bars refrigerated for up to 5 days or freeze up to 2 months.
For a twist, swirl in a bit of cream cheese mixture before baking.
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 21g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
