
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

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.

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.