I created Pumpkin Pie Bars that reimagine the classic pumpkin pie as a crust-free square with one clever ingredient swap that might surprise even devoted pie makers.

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I love the idea of taking all the big pumpkin pie flavor and squashing it into something you can grab with one hand. These Pumpkin Pie Bars steal the show at every potluck, not just the Thanksgiving Desserts table.

I used pumpkin puree and a splash of vanilla extract so the filling tastes clean, not cloying, but the real trick is the shortbread crust that flakes then melts in your mouth. I cant promise it will replace Grandma’s pie, but people keep asking for the recipe, and I still dont know why it works so well.

Try it and see.

Ingredients

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Rich in fiber and vitamin A, adds natural sweetness and moist texture to the filling.
Gives structure, mostly carbohydrates, not much protein so bars are soft and cakey.
Adds richness and tender crumb, mainly fat so very calorie dense, buttery flavor.
Sweetens the bars, pure carbs no fiber so boosts sweetness and browning.
Provide protein and structure, help set filling, also add moisture and slight richness.
Concentrated milk, adds creaminess and calcium, slightly higher calories than regular milk.
Tiny amount adds warm spicy aroma, negligible calories but huge flavor punch.

Ingredient Quantities

1 1/2 cups all purpose flour

1/2 cup granulated sugar (for crust)

1/4 teaspoon salt (for crust)

1/2 cup (1 stick) unsalted butter, cold

1 teaspoon vanilla extract

1 can (15 oz) pumpkin puree, not pumpkin pie filling

3/4 cup granulated sugar (for filling)

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves or allspice

1/2 teaspoon salt (for filling)

1 teaspoon vanilla extract (for filling)

1 can (12 fl oz) evaporated milk

How to Make this

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1. Preheat oven to 350°F and line or grease a 9 by 13 inch baking pan, set aside.

2. Make the shortbread crust: stir together 1 1/2 cups all purpose flour, 1/2 cup granulated sugar for crust, and 1/4 teaspoon salt for crust in a bowl, then cut in 1/2 cup cold unsalted butter using your fingers, a pastry cutter, or a food processor until it looks like coarse crumbs with some pea size bits left. Stir in 1 teaspoon vanilla extract, press the mixture firmly and evenly into the bottom of the prepared pan.

3. Blind bake the crust for about 12 to 15 minutes until the edges just start to turn golden, this keeps the bottom from getting soggy. Let it cool while you make the filling, you can leave the oven on.

4. In a large bowl whisk together the filling ingredients: 1 can 15 oz pumpkin puree, 3/4 cup granulated sugar for filling, and 2 large eggs until smooth.

5. Add the spices and seasonings: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves or allspice, and 1/2 teaspoon salt for filling; mix well so the spices are evenly distributed.

6. Stir in 1 teaspoon vanilla extract for filling, then slowly whisk in 1 can 12 fl oz evaporated milk until the mixture is silky and lump free. If the eggs look curdled, whisk faster or temper by adding the milk in small amounts first.

7. Pour the pumpkin filling evenly over the parbaked shortbread crust, smooth the top with a spatula and gently tap the pan on the counter to remove air bubbles.

8. Bake at 350°F for 30 to 35 minutes, or until the center is mostly set with a slight jiggle. Dont overbake or it will crack and get dry.

9. Cool the bars on a wire rack to room temperature, then chill in the fridge at least 2 hours or overnight for the cleanest slices. Use a hot sharp knife wiped between cuts to slice into bars and serve with whipped cream if you like.

Equipment Needed

1. 9 by 13 inch baking pan, lined with parchment or greased
2. Mixing bowls (one large for the filling, one medium for the crust)
3. Measuring cups and measuring spoons
4. Pastry cutter or food processor, or just your fingers if you like to get messy
5. Whisk
6. Rubber spatula and an offset spatula to smooth the top
7. Wire cooling rack
8. Sharp chef’s knife (wiped hot between cuts) and a clean kitchen towel
9. Can opener and a timer for the oven

FAQ

Can I use canned pumpkin pie filling instead of pumpkin puree? No, use pumpkin puree not pie filling. Pie filling is already sweetened and spiced so the bars will be too sweet and the texture will be off. If you only have pie filling, cut the sugar in the recipe by at least half and skip the spices, but honestly, it rarely turns out as good.

Do I need to bake the shortbread crust before adding the filling? Yes, bake the crust alone first for about 12 to 15 minutes at 350 degrees F until it is just turning pale golden. That helps prevent a soggy bottom. Press the dough firmly into the pan and chill for 15 to 20 minutes before baking so it holds its shape.

What can I use instead of evaporated milk? You can use whole milk or half and half, heavy cream thinned with a little milk, or full fat canned coconut milk for a dairy free option. If you use regular milk the filling may be a bit looser so bake a few extra minutes, it's still fine dont worry.

How do I know when the filling is done? The edges should be set and the center should have a slight wobble, not be liquid. A toothpick in the center will come out with a few moist crumbs but not wet batter. Let the bars cool completely and then chill for at least two hours to finish setting before you cut them.

Can I make these ahead and how should I store them? Yes, you can make them a day or two ahead. Store in the fridge for up to four days in an airtight container. For longer storage freeze the cut bars up to two months, wrap tightly and thaw in the fridge overnight.

How do I get clean slices and keep the crust crisp? Chill the whole pan until very firm. Use a sharp knife warmed under hot water and wiped dry between cuts for neat edges. Lift bars out with the parchment overhang. If you want the crust to stay crisp serve soon after cutting or store with a paper towel between layers to absorb moisture.

Pumpkin Pie Bars (with Shortbread Crust!) Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser crust, or use a cup-for-cup gluten-free blend if you need GF, almond flour works too but make it ~25% less and chill the dough more since it gets crumbly
Unsalted butter (cold): use cold vegetable shortening same amount for a flakier, less buttery shortbread, or use solid coconut oil 1:1 for dairy-free, expect a mild coconut flavor
Granulated sugar (filling): replace with packed brown sugar 1:1 for deeper, molassesy flavor and extra moisture, coconut sugar also works 1:1; if you use maple syrup or honey cut other liquids slightly since they add moisture
Evaporated milk: swap with equal parts full-fat canned coconut milk for a dairy-free option, or use 1 cup whole milk plus 2 tbsp powdered milk to mimic the richness of evaporated milk

Pro Tips

– Keep the butter ice cold and work fast. If the butter starts to soften, pop the bowl in the fridge for 10 minutes before you press the crust, otherwise it gets greasy and wont bake into a nice shortbread texture.

– Use pie weights or even dry beans when you blind bake, or at least prick the crust with a fork so it stays flat. Watch the edges though, you just want a hint of golden not full brown.

– Temper the eggs if the filling looks curdled by adding a little evaporated milk first and whisking, then pour the rest in slowly. For an extra silky custard, strain the mixed filling through a fine mesh sieve before pouring it in.

– Dont overbake. The center should still have a slight jiggle when you take it out. Cool it fully then chill it overnight for the cleanest slices, and slice with a hot sharp knife wiped between cuts for neat bars.

Pumpkin Pie Bars (with Shortbread Crust!) Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I created Pumpkin Pie Bars that reimagine the classic pumpkin pie as a crust-free square with one clever ingredient swap that might surprise even devoted pie makers.

Servings

servings

Calories

384

kcal

Equipment: 1. 9 by 13 inch baking pan, lined with parchment or greased
2. Mixing bowls (one large for the filling, one medium for the crust)
3. Measuring cups and measuring spoons
4. Pastry cutter or food processor, or just your fingers if you like to get messy
5. Whisk
6. Rubber spatula and an offset spatula to smooth the top
7. Wire cooling rack
8. Sharp chef’s knife (wiped hot between cuts) and a clean kitchen towel
9. Can opener and a timer for the oven

Ingredients

1 1/2 cups all purpose flour
1/2 cup granulated sugar (for crust)
1/4 teaspoon salt (for crust)
1/2 cup (1 stick) unsalted butter, cold
1 teaspoon vanilla extract
1 can (15 oz) pumpkin puree, not pumpkin pie filling
3/4 cup granulated sugar (for filling)
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves or allspice
1/2 teaspoon salt (for filling)
1 teaspoon vanilla extract (for filling)
1 can (12 fl oz) evaporated milk

Directions

Preheat oven to 350°F and line or grease a 9 by 13 inch baking pan, set aside.
Make the shortbread crust: stir together 1 1/2 cups all purpose flour, 1/2 cup granulated sugar for crust, and 1/4 teaspoon salt for crust in a bowl, then cut in 1/2 cup cold unsalted butter using your fingers, a pastry cutter, or a food processor until it looks like coarse crumbs with some pea size bits left. Stir in 1 teaspoon vanilla extract, press the mixture firmly and evenly into the bottom of the prepared pan.
Blind bake the crust for about 12 to 15 minutes until the edges just start to turn golden, this keeps the bottom from getting soggy. Let it cool while you make the filling, you can leave the oven on.
In a large bowl whisk together the filling ingredients: 1 can 15 oz pumpkin puree, 3/4 cup granulated sugar for filling, and 2 large eggs until smooth.
Add the spices and seasonings: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves or allspice, and 1/2 teaspoon salt for filling; mix well so the spices are evenly distributed.
Stir in 1 teaspoon vanilla extract for filling, then slowly whisk in 1 can 12 fl oz evaporated milk until the mixture is silky and lump free. If the eggs look curdled, whisk faster or temper by adding the milk in small amounts first.
Pour the pumpkin filling evenly over the parbaked shortbread crust, smooth the top with a spatula and gently tap the pan on the counter to remove air bubbles.
Bake at 350°F for 30 to 35 minutes, or until the center is mostly set with a slight jiggle. Dont overbake or it will crack and get dry.
Cool the bars on a wire rack to room temperature, then chill in the fridge at least 2 hours or overnight for the cleanest slices. Use a hot sharp knife wiped between cuts to slice into bars and serve with whipped cream if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.