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Pumpkin Pie Bars With Sweetened Condensed Milk

Pumpkin pie bars with sweetened condensed milk feature a buttery shortbread crust topped with a silky, custard-like pumpkin filling. Baked until the center is just set, then chilled for clean, sliceable squares.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Shortbread crust
  • 2 cup flour All-purpose flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 1 cup cold butter, cubed
Pumpkin pie filling
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 3 eggs
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp cloves
  • 0.5 tsp salt
  • 1 tsp vanilla
Serving
  • 1 whipped cream For serving

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Par-bake the shortbread crust
  1. Preheat the oven to 425F, then press the shortbread crust mixture into a 9x13 pan and bake 12 minutes until pale golden.
  2. Keep the crust in the pan and proceed immediately to the filling while the crust is still hot.
Make and bake the pumpkin custard filling
  1. Whisk all pumpkin pie filling ingredients until completely smooth, then pour over the hot crust.
  2. Bake at 425F for 15 minutes.
  3. Reduce the heat to 350F and bake 25-28 more minutes, until the center is just set.
Chill and serve
  1. Cool the bars completely at room temperature before refrigerating.
  2. Refrigerate the bars 2 hours before cutting.
  3. Serve each bar with a generous swirl of whipped cream.

Notes

Pro tip: whisk the filling until totally smooth so the condensed milk sets into a silky custard with no grainy egg bits. Refrigerate leftovers up to 4 days; freeze up to 1 month (thaw in the fridge overnight) and add whipped cream after thawing. For a dairy-light swap, use a sweetened condensed milk alternative designed for baking (texture may vary).