Easy Pumpkin Pie Bars

These Easy Pumpkin Pie Bars are my shortcut go-to version of the fall classic. You get all the same flavours as you would in the pie form, but you don’t have to deal with the stress of making a perfect pie crust. This recipe is simple, packed full of fall flavours, and is an easy one to scale up for larger family functions.

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Why These Pumpkin Pie Bars Work So Well

• The filling here is a little less sweet than your traditional pumpkin pie but the buttery shortbread crust pairs perfectly. Since there’s sweetened condensed milk in the filling I chose to reduce the sugar content to keep it balanced.

• The buttery shortbread crust is way more approachable than your traditional pie crust making it an easy choice if you’re a novice baker, or if you’re short on time and need something delicious without the hassle.

• I love the idea of an easy dessert that you can eat with your hands if you want, that’s great for kids, and can be dressed up or down depending on the setting.

Tools You’ll Need to Make Pumpkin Pie Bars

• 9×9 Baking Pan (lined with parchment paper)
• 2 Large Mixing Bowls (one for the filling and one for the crust)
• Whisk
• Spatula
• Measuring Cups/Measuring Spoons
• Fork & Serving Knife

Ingredients You’ll Need

For the Shortbread Crust:

All Purpose Flour: 1 Cup of All Purpose Flour will give your shortbread a solid and flaky base

Powered Sugar: 1/3 Cup of Powdered Sugar to add the light sweetness to the crust

Butter: 1/2 Cup (or 1 stick) of softened Unsalted Butter

Salt: 1/4 teaspoon of salt

For the Pumpkin Pie Filling:

Pumpkin Puré: 1 1/2 Cups of Pumpkin Purée

Sweetened Condensed Milk: 12 oz can of Sweetened Condensed Milk to add a sweet smoothness to the filling

Eggs: 2 large Eggs

Brown Sugar: 2 Tablespoons of Brown Sugar to add depth to the flavour and sweetness

Cinnamon: 2 teaspoons of Cinnamon

Ginger: 1/2 teaspoons of Ground Ginger

Cloves: 1/4 teaspoon of Cloves

Salt: 1/2 teaspoon of Salt

How To Make Easy Pumpkin Pie Bars

How to Make the Shortbread Crust:

In a large mixing bowl, combine flour, salt, and powdered sugar. Add the softened butter and mix together well using a fork until the mixture is flaky. I usually start with a fork until it’s mostly worked in then switch to my hands because it’s much faster.

Line a 9×9 baking pan with parchment paper and press the shortbread mixture evenly onto the bottom of the pan, creating an even crust. Bake at 350℉ for 10-15 minutes, or until the shortbread is slightly golden.

How to Make the Pumpkin Pie Filling:

While your shortbread crust is baking, mix the eggs with the pumpkin puree until combined. Next add the condensed milk, brown sugar, cinnamon, ground ginger, and cloves. Whisk together until well combined and there are no clumps remaining. Once the shortbread has finished baking, pour the mixture into the baking pan and onto the crust and bake for 40-50 minutes or until the filling is set and the centre of the filling still jiggles slightly.

Remove from the oven and let cool completely before cutting into even squares and serving with a big dollop of whipped cream.

FAQs Pumpkin Pie Bars:

How should I store the Pumpkin Pie Bars?

The Pumpkin Pie Bars can stored in the fridge for up to 4 days in an airtight container. I typically line whichever container I’m using with parchment paper to keep the crust from getting too soggy.

Can I freeze the Pumpkin Pie Bars?

Yes, the pumpkin pie bars can be frozen. Let them cool completely, then freeze in an air tight container or freezer bag in a single layer. Let them thaw fully overnight before serving.

Can they be made before hand?

Yes, I’ve made these bars the day before I needed them and they taste just as great. I’ve also frozen extra filling and used it weeks later when my craving came back or I got a request from my family for more. This saves me a step and also helps me out if I can’t find pumpkin purée in the off season.

Try These Other Delicious Recipes!

• Grinch Crinkle Cookies
• Chewy Snickerdoodle Cookies
• Lemon Meltaway Cookies
• Healthy Hamburger Soup Recipe With Barley
• Easy Pumpkin Pie Bars

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