Pumpkin Pie Bars

Pumpkin pie bars with a buttery shortbread crust and a smooth, spiced pumpkin custard filling. Baked at two temperatures for a set wobble, then chilled for clean, sliceable squares.

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Prep Time 20

Cook Time 55

cooling 2

Total Time 3 15

Servings: 24 bars

Course: Dessert

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes

Ingredients

For shortbread crust

2 cup all-purpose flour
0.5 cup powdered sugar
0.25 tsp salt
1 lb cold unsalted butter, cubed

For pumpkin pie filling

1 can (15 oz) pumpkin puree
2 can (12 oz) evaporated milk
4 eggs
1.5 cup granulated sugar
2 tsp pumpkin pie spice
1.5 tsp cinnamon
0.5 tsp ginger
0.25 tsp cloves
0.5 tsp salt
2 tsp vanilla

Whipped cream for serving

1 whipped cream

Equipment

1 sheet pan

Method

Prep and bake the crust

Preheat oven to 425F and line a 9x13 pan with parchment paper.
In a bowl, combine all-purpose flour, powdered sugar, and salt, then cut in cold unsalted butter until the dough just holds together.
Press the dough firmly and evenly into the pan, then bake for 15 minutes until pale golden.

Mix filling and bake

Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, ginger, cloves, salt, and vanilla until smooth.
Pour the filling over the hot crust.
Bake at 425F for 15 minutes, then reduce heat to 350F and bake 25-30 more minutes until the filling is set with just a slight wobble in the center.

Chill and serve

Cool completely at room temperature.
Refrigerate for 2 hours to set.
Cut into bars and serve with whipped cream.

Notes

For the cleanest slices, chill until fully cold before cutting. Store covered in the refrigerator for up to 4 days; freeze bars (without whipped cream) for up to 2 months and thaw overnight in the fridge. For a lighter option, use low-fat evaporated milk in the filling (texture stays creamy, bake time may need a couple minutes).