Pumpkin Pie Bars

These perfect pumpkin pie bars are exactly the thing you need to be serving this holiday season. They taste just like a traditional pumpkin pie but have an easy press in pan shortbread crust. Cut them into handheld sizes so you can grab and go. Don't forget to top them with whipped cream!

Looking for more Thanksgiving recipes? Try my pecan sticky buns, baked mashed potatoes, easy dinner rolls or herb stuffing.

This recipe was first published 11/6/23.

Why bother with an entire pumpkin pie, rolling out the pie crust dough, when you can make this easy and stress free version.

These pumpkin pie bars taste just like the classic. They are creamy, full of pumpkin flavor and you won't be able to have to just one piece.

Make sure to top them with homemade whipped cream and a sprinkle of cinnamon.

Jump to:

• Ingredients
• How To Make Pumpkin Pie Bars
• Pumpkin Pie Bars

Ingredients

• Pumpkin Puree: You will will need one whole can of pumpkin puree. Not to be mistaken with pumpkin pie filling.
• Eggs: Eggs help to give the filling structure so it doesn't spill everywhere after baking.
• Vanilla: Opt for pure vanilla extract for this recipe, not imitation.
• Pumpkin Pie Spice, Cinnamon: Spices added to help enhance the pumpkin flavor. A bit of pumpkin pie spice is used in the shortbread crust as well.
• Salt: Kosher salt added to help enhance all the flavors.
• Brown Sugar, Cane Sugar: Added for sweetness.
• Corn Starch: Helps to give the filling a nice texture and to set it up.
• Heavy Cream, Milk: Liquid added to the pumpkin puree for smoothness and creaminess. You also need heavy cream for making whipped cream if you choose to.
• Butter: Used for the shortbread crust.
• Powdered Sugar: Adds some sweetness to the shortbread crust.
• Flour: You need all purpose flour for the shortbread crust.

How To Make Pumpkin Pie Bars

Preheat oven to 375.

Start by preparing the crust. Beat together the softened butter and powdered sugar until combined. Mix in the flour and pumpkin pie spice, scraping down the sides as you go. It will be crumbly.

Line an 8x8 inch square baking pan with parchment paper. Press the crust into the bottom of the baking pan, use the back of a measuring cup to compact it. Use a fork to prick a few holes in the crust. Bake for 10 minutes.

In a large mixing bowl whisk together all of the pumpkin filling ingredients until smooth.

Remove the baking pan from the oven (the crust may be bubbled up a bit, that’s okay just gently press it back down) and pour in the pumpkin filling.

Return to the oven and bake for 20 minutes at 375. Then reduce the temperature to 350 and bake an additional 60 minutes or until a knife or toothpick can be inserted and removed clean.

Remove from the oven. Cool and chill in the fridge overnight.

Cut the bars into squares and serve with whipped cream on top.