Welcome all things fall and whip up a batch pumpkin pie bars!
Pumpkin puree is mixed with sugar and spices and then baked into a buttery crust.
The result? A delicious dessert that you will long to repeat!
A fall favorite
- This easy recipe tastes like pumpkin pie and is packed with sweet spices pumpkin flavor!
- Make them front, These pumpkin pie bars have simple ingredients and are perfect for making ahead.
- Easy serving! Cut into whatever size squares you need to serve a few or serve a crowd.
Ingredients for Pumpkin Pie Bars
Crust – The buttery richness of a shortbread crust balances the sweet and savory flavor of the pie filling. Use a ready-made pie crust or make your own graham cracker crust to give it a twist!
Pumpkin – Use canned pumpkin, be sure to choose pumpkin puree and not pumpkin filling (which is already seasoned and contains milk and sugar).
Filling Eggs, evaporated milk, sugar, and pumpkin pie spice are all you need to put this recipe together. Easy!
Variations – Stir in a tablespoon of maple syrup in Step 4 for a deeper flavor. Dried cranberries or toasted chopped walnuts can also be folded into the batter after the evaporated milk is poured in in Step 5.
How to make Pumpkin Pie Bars
- Prepare and bake the shortbread crust (according to the recipe below).
- Combine remaining ingredients (except evaporated milk) in a large bowl.
- Pour in the evaporated milk and pour the filling into the crust.
- Bake until the center of the pumpkin pie bars is set.
- Cool completely and refrigerate before serving with whipped cream.
A few dollops of whipped cream or a scoop of vanilla ice cream and a drizzle of caramel syrup turns pumpkin pie bars into a decadent dessert. Candied pecans or homemade granola also make delicious and crunchy pumpkin pie bar toppers!
Keeping pumpkin bars fresh
Store leftover pumpkin pie bars, covered, in the refrigerator for up to 4 days. Enjoy them cold or warm them up in the microwave!
Squares can be wrapped in plastic wrap and frozen for up to 3 months. Frozen bars will thaw by noon, so stick them right in your bag!
Did your family love these pumpkin pie bars? Leave us a rating and comment below!
Pumpkin Pie Bars
Treat yourself to these decadent pumpkin pie bars with a blend of creamy cheesecake filling and the warm flavor of pumpkin!
Preheat oven to 350°F and line a 9×13″ pan with parchment paper or lightly grease.
Mix the crust ingredients with a mixer or pastry cutter until the crumbs start to stick together. Press firmly into the bottom of the prepared pan.
Bake the crust for 10 minutes. Leave the oven on.
In a large bowl, mix the pumpkin puree, brown sugar, granulated sugar, eggs, pumpkin pie spice, vanilla and salt.
Stir in the evaporated milk. Pour into hot crust.
Bake for 60-70 minutes or until the center is firm and no longer wobbly. Cool completely.
Once cooled, refrigerate for at least an hour or overnight. Serve with whipped cream.
This recipe makes 12 generous 3″ x 2.5″ pieces but can be cut into smaller pieces to accommodate a larger crowd.
Calories: 469 | Carbohydrates: 62G | Protein: 9G | Fat: 22G | Saturated fat: 13G | Polyunsaturated fats: 1G | Monounsaturated fat: 6G | Unsaturated fats: 1G | Cholesterol: 112mg | Sodium: 406mg | Potassium: 389mg | Fiber: 3G | Sugar: 43G | Vitamin A: 11351IU | Vitamin C: 4mg | Calcium: 201mg | Iron: 3mg
Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
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