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Pumpkin Pie Bars

Pumpkin pie bars with a buttery shortbread crust and smooth spiced pumpkin custard filling baked until set with a slight wobble in the center. Finish with a cool, clean chill and top each bar with whipped cream and cinnamon for a classic American dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
cooling 2 hours
Total Time 4 hours 55 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 320
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 Use cold butter for a tender crust.
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
For serving
  • whipped cream For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and bake the crust
  1. Preheat the oven to 425F, then line a 9x13 pan with parchment. This helps the bars lift out cleanly after baking.
  2. Combine all-purpose flour, powdered sugar, and salt, then cut in the cold butter until the dough just holds together. Stop once the mixture looks like moist crumbs.
  3. Press the crust firmly and evenly into the pan, then bake for 15 minutes until pale golden. Keep an eye on edges so they don’t brown too much.
Bake the pumpkin custard layer
  1. Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, ginger, cloves, salt, and vanilla until smooth. Scrape the bowl so no lumps remain.
  2. Pour the filling over the hot crust, then bake at 425F for 15 minutes. You’ll see the center begin to set as it bakes.
  3. Reduce the heat to 350F and bake 25-30 more minutes until the filling is set with just a slight wobble in the center. The bars should look mostly set but not fully firm.
Cool, chill, and serve
  1. Cool the pan completely on the counter for 0 minutes. Letting it cool first prevents cracks and helps the custard set.
  2. Refrigerate for 2 hours to fully chill. The bars will slice more cleanly after this step.
  3. Cut into bars and serve with whipped cream. Add it right before serving for the best texture.

Notes

Pro tip: when you pour the filling onto the hot crust, mix until very smooth to avoid any spice streaks. Refrigerate in an airtight container up to 4 days; freezing is not recommended for the best custard texture. For a lighter option, use low-fat evaporated milk (texture may be slightly softer).