Dessert

Easy Creamy Pumpkin Pie Bars with Shortbread Crust Recipe

Name: Easy Creamy Pumpkin Pie Bars with Shortbread Crust Recipe
Prep time: 15 min
Cook time: 1 h
Total time: PT-496735H51M22S
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/4 cup granulated sugar; 1/2 cup unsalted butter (softened); 1/4 teaspoon salt; 15 oz pumpkin puree (one can, not pumpkin pie filling); 12 oz evaporated milk (or heavy cream for a richer filling); 1/2 cup brown sugar (packed); 1/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon cornstarch; 1 & 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves (optional); 1/2 teaspoon salt

ByMaya Arden August 31, 2026August 31, 2026

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Introduction

These easy creamy pumpkin pie bars combine a buttery shortbread crust with a smooth, spiced pumpkin filling for a delightful dessert. Perfect for fall gatherings or anytime you crave the flavors of pumpkin pie in a convenient, sliceable form.

The image shows two square-shaped dessert bars stacked on top of each other on a white marbled surface. Each bar has two layers: the bottom layer is pale yellow with a crumbly texture, resembling a shortbread crust, while the top layer is a thick, smooth, rich orange color, likely pumpkin-flavored. On top of the upper bar, there is a small swirl of white whipped cream sprinkled with a light dusting of cinnamon or nutmeg. The background is soft and warm, keeping the focus on the dessert bars. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/4 cup granulated sugar

1/2 cup unsalted butter (softened)
1/4 teaspoon salt

15 oz pumpkin puree (one can, not pumpkin pie filling)
12 oz evaporated milk (or heavy cream for a richer filling)

1/2 cup brown sugar (packed)
1/4 cup granulated sugar
2 large eggs

1 teaspoon vanilla extract
1 teaspoon cornstarch
1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional)

1/2 teaspoon salt

Instructions

Step 1: Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Step 2: In a medium bowl, combine the flour, 1/4 cup granulated sugar, salt, and softened butter. Mix until a soft dough forms.

Step 3: Press the dough evenly into the bottom of the prepared pan and bake for 15-18 minutes, or until the crust is lightly golden brown.
Step 4: While the crust is baking, whisk together the pumpkin puree, brown sugar, 1/4 cup granulated sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves (if using), and 1/2 teaspoon salt until smooth.
Step 5: Stir in the evaporated milk (or heavy cream) and cornstarch until well combined.

Step 6: Pour the pumpkin filling over the hot pre-baked shortbread crust.
Step 7: Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly but mostly firm. A toothpick inserted near the center should come out mostly clean.
Step 8: Allow the bars to cool completely in the pan, then refrigerate for at least 2 hours to set the filling.

Step 9: Use the parchment paper overhang to lift the bars out of the pan and cut into squares. Serve topped with whipped cream if desired.

Tips & Variations

For a richer filling, substitute evaporated milk with heavy cream.
Add chopped pecans or walnuts to the crust for an extra crunch.

If you prefer a sweeter crust, increase the granulated sugar to 1/3 cup.
Make sure not to overbake the filling to keep it creamy and smooth.

Storage

Store the pumpkin pie bars in an airtight container in the refrigerator for up to 4 days. Before serving, you can let them sit at room temperature for 10-15 minutes for a softer texture. These bars also freeze well; thaw overnight in the refrigerator before enjoying.

How to Serve

A square piece of pumpkin pie with two visible layers: a bottom crumbly light brown crust and a thick, smooth, orange pumpkin filling layer on top, crowned with a swirl of white whipped cream dusted with cinnamon powder. The pie sits on white parchment paper with a whole small pumpkin and cinnamon sticks nearby, all on a white marbled surface. In the background, more square pieces of the same pumpkin pie are partially visible, and a white plate with another piece topped with whipped cream is at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, it’s best to use plain pumpkin puree for this recipe. Canned pumpkin pie filling already contains spices and sugars, which will affect the flavor and texture of the bars.

How do I know when the pumpkin filling is done baking?

The filling should be mostly set around the edges but still slightly jiggly in the center. A toothpick inserted near the middle should come out mostly clean but may have a few moist crumbs. Avoid overbaking to prevent a dry texture.