Pumpkin Pie Bars

Featured in Reliable Dessert Recipes.

These pumpkin pie bars transform traditional pumpkin pie into an easy-to-serve dessert perfect for gatherings. The buttery shortbread-style crust is made quickly in a food processor, while the creamy pumpkin filling uses both heavy cream and evaporated milk for the perfect texture. Making it in a sheet pan creates bars that are easier to serve than traditional pie while maintaining all the classic flavors. The recipe is designed to feed a crowd with minimal effort.
Chef Zaho
Updated on Thu, 30 Jan 2025 17:48:52 GMT
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A perfect blend of shortbread crust and silky pumpkin filling makes these bars an irresistible alternative to traditional pumpkin pie. This party-sized dessert transforms the classic holiday favorite into convenient, handheld treats that maintain all the comforting flavors while being remarkably easier to prepare and serve.

After making countless batches, I've found these bars actually surpass pie in terms of texture contrast between the buttery crust and smooth filling.

Essential Ingredients Selection

  • Pumpkin Puree: Pure pumpkin, never pie filling
  • Heavy Cream: Creates silky smoothness
  • Brown Sugar: Adds caramel notes
  • Butter: Cold for perfect shortbread texture
  • Evaporated Milk: Essential for proper setting
  • Pumpkin Pie Spice: Fresh, aromatic blend

Step-by-Step Instructions

Step 1:
Create crust: Pulse ingredients until sandy texture forms
Step 2:
Par-bake foundation: Press mixture evenly, bake until just set
Step 3:
Prepare filling: Whisk wet ingredients until perfectly smooth
Step 4:
Build layers: Pour filling over warm crust
Step 5:
Bake to perfection: Watch for slight jiggle in center
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My pastry chef mentor always said the key to perfect pumpkin bars is patience during cooling - it ensures clean cuts and perfect texture.

Storage and Make-Ahead Tips

  • Refrigerate up to 5 days in airtight container
  • Freeze uncut bars up to 3 months
  • Let frozen bars thaw overnight in refrigerator
  • Bring to room temperature before serving

I've found that these bars actually develop better flavor after a day in the refrigerator.

Serving Suggestions

  • Top with fresh whipped cream
  • Add candied pecans for crunch
  • Drizzle with caramel sauce
  • Serve with vanilla ice cream

Each topping adds its own special touch while complementing the pumpkin flavor.

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These bars have become my go-to for fall gatherings, offering all the comfort of pie with added convenience.

Frequently Asked Questions

→ Why use both heavy cream and evaporated milk?
The combination creates the perfect creamy texture - heavy cream adds richness while evaporated milk provides structure.
→ Can I make these ahead?
Yes! Make up to 3 days ahead and store covered in refrigerator. Serve chilled or at room temperature.
→ Why cold butter for crust?
Cold butter creates a flakier, more tender crust texture. Room temperature butter will make crust tough.
→ Can I freeze these bars?
Yes, freeze for up to 3 months. Thaw overnight in refrigerator before serving.
→ Can I use homemade pumpkin puree?
Yes, but drain very well to remove excess moisture that could make filling too loose.

Easy Pumpkin Pie Bars

Party-sized pumpkin pie bars with a buttery crust and creamy pumpkin filling. Perfect for feeding a crowd and easier to serve than traditional pie.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes
By: Fati Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 20 Servings (20 bars)

Dietary: Vegetarian

Ingredients

→ Crust

01 1 cup cold butter, cut into tiny pieces
02 6 tablespoons brown sugar
03 3 cups all-purpose flour
04 1 egg
05 1 teaspoon cold water

→ Filling

06 30 oz pumpkin puree
07 1 cup heavy whipping cream
08 1 cup evaporated milk
09 6 eggs
10 2 cups brown sugar
11 2 teaspoons pumpkin pie spice
12 1/2 teaspoon salt

Instructions

Step 01

Preheat oven to 375°F. Grease 13x18x1-inch half sheet pan with non-stick spray.

Step 02

Pulse crust ingredients in food processor until mixture resembles coarse sand. Press into even layer in pan. Bake 15 minutes.

Step 03

Whisk filling ingredients together until smooth. Pour over crust and smooth into even layer.

Step 04

Bake 25-30 minutes until center is set. Let cool completely before cutting into squares.

Notes

  1. Can mix crust by hand with fork if no food processor
  2. Can be made in 9x13 pan with longer cooking time

Tools You'll Need

  • 13x18x1-inch half sheet pan
  • Food processor (optional)
  • Large mixing bowl
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, cream)
  • Contains wheat (flour)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 328
  • Total Fat: 16 g
  • Total Carbohydrate: 41 g
  • Protein: 5 g