Easy Creamy Pumpkin Pie Bars with Shortbread Crust Recipe
These easy creamy pumpkin pie bars feature a buttery shortbread crust topped with a smooth, spiced pumpkin filling. Perfect for fall gatherings or anytime you crave the classic flavors of pumpkin pie in a convenient bar form. The recipe combines simple pantry staples into a dessert that’s both comforting and impressive.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes plus 2 hours chilling
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Shortbread Crust
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1/4 teaspoon salt
Pumpkin Pie Filling
- 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
- Prepare the Shortbread Crust: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving overhang to easily lift the bars later. In a medium bowl, combine the flour, granulated sugar, salt, and softened butter. Mix until a soft dough forms.
- Bake the Crust: Press the dough evenly into the bottom of the prepared pan to form an even layer. Bake in the preheated oven for 15-18 minutes, or until the crust is lightly golden brown. Remove from oven while you prepare the filling.
- Make the Pumpkin Pie Filling: In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves (if using), salt, and cornstarch until the mixture is smooth and well combined.
- Add Evaporated Milk: Stir in the evaporated milk or heavy cream until fully incorporated, creating a creamy filling.
- Assemble and Bake: Pour the pumpkin pie filling evenly over the hot pre-baked shortbread crust. Return the pan to the oven and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly but mostly set (a toothpick inserted near the center should come out mostly clean).
- Cool and Chill: Remove the bars from the oven and allow them to cool completely in the pan. Once cooled, transfer the pan to the refrigerator and chill the bars for at least 2 hours to fully set.
- Serve: Using the parchment paper overhang, lift the bars out of the pan and cut into squares. Optionally, top with whipped cream before serving. Enjoy!
Notes
- Use pumpkin puree, not pumpkin pie filling, to ensure the right texture and flavor balance.
- For a richer filling, substitute evaporated milk with heavy cream.
- Do not overbake the pumpkin filling; it should remain slightly jiggly in the center when done.
- Chilling the bars improves slicing and flavor development.
- Optional: add a dollop of whipped cream or a sprinkle of cinnamon when serving for extra appeal.
- Store leftovers covered in the refrigerator for up to 4 days.
Keywords: pumpkin pie bars, pumpkin dessert, shortbread crust, fall dessert, easy pumpkin bars, Thanksgiving dessert
