Pumpkin Pie Bars

These pumpkin pie bars feature a buttery shortbread crust and a smooth, spiced pumpkin filling for a creamy fall dessert that’s perfect for Thanksgiving or holiday gatherings. Easy to make and slice, these bars offer all the classic pumpkin pie flavor in a convenient bar form. Great for parties, meal prep, or make-ahead desserts, they store well and pair perfectly with whipped cream or vanilla ice cream.

Ingredients

For the Crust:

• ½ cup unsalted butter, softened
• ⅓ cup granulated sugar
• 1 large egg yolk, room temperature
• ½ tsp. vanilla extract
• 1¼ cups cake flour, spooned and leveled
• ¼ tsp. kosher salt

For the Filling:

• 1 (15 oz.) can 100% pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• ¾ cup dark brown sugar, packed
• 1 Tbsp. cornstarch
• 1 tsp. kosher salt
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• ¼ tsp. ground nutmeg
• ¼ tsp. ground cloves
• 1 (12 oz.) can evaporated milk

For Serving:

• Whipped cream

---

Instructions

1. Preheat and prepare pan
Preheat oven to 350°F (175°C). Line an 8×8-inch light-colored aluminized steel baking pan with parchment paper and set aside.

2. Make the crust
In a mixing bowl or stand mixer with a paddle attachment, cream together butter and sugar until smooth. Add the egg yolk and vanilla extract, mixing until combined. Stir in the cake flour and salt until a crumbly dough forms. The dough will look shaggy but should press together easily.

3. Press and bake the crust
Press the dough evenly into the prepared pan. If sticky, cover with wax paper and smooth with your palms, or lightly flour your hands. Bake for 18–20 minutes, until the edges are lightly golden. Allow to cool while preparing the filling.

4. Prepare the pumpkin filling
In a large bowl, whisk together pumpkin puree, eggs, dark brown sugar, cornstarch, salt, and spices (cinnamon, ginger, nutmeg, cloves). Gradually add the evaporated milk and whisk until smooth. Chill the mixture until the crust is slightly cooled.

5. Assemble and bake
Pour the pumpkin filling over the crust. Increase the oven temperature to 425°F (220°C) and bake for 15 minutes. Reduce the temperature back to 350°F (175°C) and continue baking for 50–53 minutes, or until the filling is set.

6. Cool and chill
Remove from oven and allow to cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight to firm up.

7. Slice and serve
Cut into bars and serve with a dollop of whipped cream.

---

Why You’ll Love This Recipe

These pumpkin pie bars deliver all the classic flavors of pumpkin pie in a portable, easy-to-serve form. With a buttery, tender crust and creamy spiced filling, they’re perfect for fall gatherings, holidays, or a make-ahead dessert for any occasion.

---

Tips

• Use cake flour: Ensures a soft, tender crust that holds the filling well.
• Cool crust slightly: Pouring filling over a hot crust can make it soggy.
• Chill before slicing: Helps the bars cut cleanly without cracking.
• Light-colored pan: Prevents the crust edges from over-browning.

---

Variations and Substitutions

• Crust options: Swap cake flour for all-purpose flour with a tablespoon of cornstarch for a similar texture.
• Spice mix: Adjust cinnamon, nutmeg, ginger, and cloves to your taste.
• Sweeteners: Use maple syrup or coconut sugar in place of brown sugar for a different flavor profile.
• Toppings: Add pecans, chocolate chips, or a drizzle of caramel for extra flair.

---

FAQs

Can I use canned pumpkin pie filling?
No—use 100% pumpkin puree to control the sweetness and spices in the filling.

Can I make these ahead of time?
Yes, the bars store well in the refrigerator for up to 5 days or can be frozen for longer storage.

How do I know when they’re done?
The filling should be set and slightly springy in the center; it will firm further in the fridge.

---

Serving and Suggestions

Serve these bars chilled with whipped cream, a sprinkle of cinnamon, or even a scoop of vanilla ice cream. They’re ideal for holiday dessert tables, potlucks, or as a sweet snack with coffee or tea.