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Pumpkin Pie Bars With Sweetened Condensed Milk

Pumpkin pie bars with sweetened condensed milk made with a buttery shortbread crust and a silky, ultra-rich pumpkin custard 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
chilling 2 minutes
Total Time 1 hour 12 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

shortbread crust
  • 2 cup flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 1 cup cold butter, cubed Keep cold for a tender crust.
pumpkin pie filling
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk Provides the rich, creamy custard texture.
  • 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 Add just before serving for the best texture.

Equipment

  • 1 sheet pan
  • 1 9x13 pan

Method
 

Prepare and par-bake the shortbread
  1. Preheat the oven to 425F. Press the shortbread crust into a 9x13 pan and bake for 12 minutes until pale golden.
Make the pumpkin custard and bake
  1. Whisk all pumpkin pie filling ingredients until completely smooth. Pour the filling over the hot crust.
  2. Bake at 425F for 15 minutes, then reduce the heat to 350F. Bake 25-28 more minutes, until the center is just set.
Chill, slice, and serve
  1. Cool completely at room temperature. Refrigerate for 2 hours before cutting.
  2. Serve each bar with a generous swirl of whipped cream.

Notes

Pro tip: For the smoothest custard, whisk until no streaks of egg or spice remain before pouring over the hot crust. Store covered in the refrigerator up to 4 days; freeze the baked bars up to 2 months (thaw overnight in the fridge). For a lower-sugar swap, use a reduced-sugar condensed milk alternative if available, keeping the bake time the same and checking that the center is just set.