These Pumpkin Pie Bars are like a cozy hug in dessert form! With a buttery crust and creamy pumpkin filling, they’re perfect for fall gatherings or any time you crave something sweet.
I love how easy these bars are to make—you just mix, spread, and bake! Plus, the smell wafting through the kitchen is simply irresistible. Who can resist a taste? 🎃
Key Ingredients & Substitutions
All-purpose flour: This gives the crust its texture. If you’re looking for a gluten-free option, try using a gluten-free all-purpose blend instead. It’s a great way to enjoy these bars without gluten!
Pumpkin puree: Canned pumpkin is easy and convenient. If you want to use fresh pumpkin, roast it, scoop out the flesh, and puree it well. Just make sure it’s not too watery to maintain the right consistency.
Brown sugar: This adds depth to the flavor. You can substitute with coconut sugar for a healthier twist. It will give a slightly different taste but will work well!
Evaporated milk: For a dairy-free option, you could use canned coconut milk or almond milk. Just note that the flavor will change slightly, but it still tastes delicious.
Why is the Crust Important for Pumpkin Pie Bars?
The crust is the foundation of your pumpkin pie bars. Getting it just right is crucial because it holds everything together. Here are some tips:
- Mix the dry ingredients first to ensure even distribution before adding the butter.
- When pressing the crust into the pan, make sure it’s compact yet not too dense, so it bakes evenly.
- Baking for just 15 minutes helps set the crust before the wet filling is added – don’t skip it!
With these tips in mind, your bars will have a perfect base to support that wonderful pumpkin filling! Enjoy making these delicious treats!
How to Make Pumpkin Pie Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup evaporated milk or whole milk
For Topping:
- Whipped cream (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes for preparation and 40-50 minutes to bake. After baking, you’ll want to let the bars cool and set in the refrigerator for at least 2 hours. So, in total, expect about 3 hours to enjoy these delicious Pumpkin Pie Bars!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Greasing or lining a 9×9 inch baking pan with parchment paper is a great idea, so you can easily lift the bars out later. Just leave some overhang—trust me, it helps!
2. Make the Crust:
In a medium bowl, mix together the flour, granulated sugar, and salt. Next, pour in the melted butter. Use a fork to combine everything until it resembles coarse crumbs and holds together when you squeeze it in your hand.
3. Bake the Crust:
Press that crumbly mixture firmly and evenly into the bottom of the prepared pan. We’re going for a smooth, even layer here! Pop it into the oven and bake for 15 minutes or until it’s lightly golden. Once done, take it out and set it aside while you whip up the filling.
4. Make the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, and vanilla extract until it’s nice and smooth. Make sure there are no lumps!
5. Add the Spices:
Now, sprinkle in the cinnamon, ginger, nutmeg, cloves, and salt. Mix well to evenly distribute those cozy flavors.
6. Incorporate the Milk:
Gradually whisk in the evaporated milk (or whole milk). This will combine everything into a smooth filling. You’ve got the creamy goodness now!
7. Combine & Bake:
Pour that wonderful pumpkin filling over your baked crust and use a spatula to spread it evenly. Now, back to the oven with it! Bake for 40-50 minutes, or until the filling is set and a toothpick comes out clean when inserted in the center.
8. Cool and Set:
Once baked, allow the bars to cool completely in the pan on a wire rack. It’s important for them to cool down fully, so be patient! After they cool, pop them into the fridge for at least 2 hours. This helps everything set perfectly.
9. Slice & Serve:
When you’re ready to serve, lift the bars out of the pan using the parchment paper overhang. Cut them into squares. Top with whipped cream if you’d like a bit of extra sweetness. Enjoy!
These creamy pumpkin pie bars are so delicious, with a buttery crust and that classic pumpkin flavor. Perfect for any fall gathering or just a sweet treat on a cozy day!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can absolutely use fresh pumpkin! Simply roast the pumpkin until tender, scoop out the flesh, and puree it until smooth. Make sure to drain any excess water for the best texture in your bars!
How to Store Leftover Pumpkin Pie Bars?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 2 months! Just make sure to wrap them well in plastic wrap to avoid freezer burn, and thaw in the fridge before serving.
Can I Make These Bars Gluten-Free?
Definitely! Substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure it contains a binding agent like xanthan gum for the best results. The flavor and texture will still be delightful!
What Other Toppings Can I Use Besides Whipped Cream?
Get creative! You can top these bars with a drizzle of caramel sauce, chocolate ganache, or a sprinkle of chopped pecans for added crunch. A dusting of powdered sugar adds a lovely touch, too!
