Pumpkin Pie Bars

With their buttery shortbread cookie crust and velvety pumpkin filling, these creamy Pumpkin Pie Bars make it easy to enjoy the flavor of traditional pumpkin pie in handheld form! They're incredibly simple to make (no pie crust skills required) and look gorgeous arranged on your serving tray. One batch makes 16 bars, so you'll have plenty to share with your friends and family!

Pumpkin pie is one of the most iconic Thanksgiving desserts ever, right up there with Pecan Pie,  but it can be a bit of a bear to make from scratch. Between rolling out the pie crust and getting the custardy pumpkin filling just right, you need a tried-and-true recipe with just the right balance of sugar and spice and, of course, the perfect crust. These easy pumpkin pie bars are sweet and creamy, and that buttery shortbread crust is way better than regular pie crust. They're so good you won't need to drown them in whipped cream — just a dollop will do!

Why You'll Love These Pumpkin Pie Bars

• Holiday classic revisited. It's not the holidays without at least one slice of pumpkin pie. Many of us rely on the plastic-packaged pies from the grocery store, but they pale in comparison to the rich, creamy texture and perfectly spiced flavor in these bars. You may find yourself relying on this recipe and ditching the pie completely! 
• Serves a crowd. One batch of this pumpkin pie bars recipe makes 16 bars, which is way more than most pies! Plus, you can serve them with a napkin instead of requiring a fork and plate. So handy for entertaining!
• Perfect make ahead dessert. These pumpkin desserts must cool in the fridge for at least 8 hours, so they're ideal for making the day before your big event! Just grab the cooled bars from the fridge, top with freshly whipped cream, and serve. No stress!

Ingredient Notes

To make these delicious Pumpkin Pie Bars, you will need the following ingredients (full measurements in recipe card below):

• unsalted butter - the butter must be at room temperature to get the right texture for the shortbread cookie crust. 
• confectioner's sugar - this will add just enough sweetness and a melt-in-your-mouth texture in the crust. We also need powdered sugar for the whipped cream.
• flour + baking powder - for the shortbread crust.
• vanilla extract - for a hint of vanilla in the crust, pumpkin filling, and whipped cream. 
• pumpkin puree - this can either be canned pumpkin puree from the store, or you can roast your own pumpkins at home and blend the flesh into a puree. 
• evaporated milk - for a rich, creamy pumpkin filling.
• sugar - the combination of white and brown sugar adds plenty of sweetness and flavor while still letting the pumpkin flavor stand out. 
• cornstarch - sift it well to remove clumps. This will absorb excess moisture for a nice, smooth set for the filling. 
• spices - you'll need cinnamon, pumpkin pie spice, ground ginger, and salt.
• eggs + yolks - to bind the filling together and a creamy custard-like texture. 
• heavy cream - to make the whipped cream.

You will also need measuring cups and spoon, 9-inch square baking pan, parchment paper, large bowl, electric mixer, medium bowl, whisk, cutting board, and a piping bag (optional).

How to Make the Best Pumpkin Pie Bars

First, make the shortbread cookie crust.

1. Cream. In a large mixing bowl, add butter, salt, and vanilla. Use an electric hand mixer to beat together until smooth and creamy. Add in the confectioners’ sugar, then continue to beat for 3-4 minutes, or until pale and fluffy.

2. Add dry ingredients. Add in the baking powder, then spoon in flour in increments while you continue to mix the dough with the hand mixer.  Once all the flour has been fully mixed in, the dough should look soft and slightly crumbly.

3. Spread dough. Prepare a 9-inch square baking pan with 2 sheets of parchment to line every side of the pan. Leave an overhang on the sides to easily lift out the baked bars. Gather the dough together then transfer into the prepared baking pan. Use your hands to spread the dough evenly across the pan.
4. Bake. Place into a 350F preheated oven to bake for 18 minutes. Remove from the oven and allow to cool to just barely warm.

Then, prepare the pumpkin pie filling.

1. Combine ingredients. Add all of the pumpkin pie filling ingredients into a large mixing bowl, then whisk well until smooth. 

2. Add filling. Pour the filling over top of the slightly warm shortbread crust. 

3. Bake. Turn the oven down to 325F. Place into the oven to bake for 50-55 minutes. When done, the edges should be fully set, but the centre should still be slightly jiggly.

4. Chill. Remove from oven and allow to cool to room temperature on the counter. Then place into the fridge for at least 8 hours, or preferably overnight.

Finally, make the whipped cream topping.

1. Slice. Use the parchment paper overhand to carefully remove the cold bars from the baking pan and place onto a cutting board. Use a sharp knife to slice into 16 squares.

2. Whip. In a medium mixing bowl, add all the whipped cream ingredients including heavy cream, confectioners’ sugar, and vanilla. Beat with an electric hand mixer until stiff peaks form.
3. Assemble. Place the whipped cream into a piping fitted with a large star tip. Pipe a swirl onto each pie bar. You can also add a dollop of whipped cream to each bar using a spoon instead.

How to Serve

These Pumpkin Pie Bars is a delicious dessert served on its own at Thanksgiving or any night of the week in the fall. If serving as part of a larger dessert spread on your holiday table, pair it with some other Thanksgiving classics such as:

• Pecan Pie
• Apple Crumble
• Pumpkin Roll
• Pecan Pie Cookies
• Apple Tart

For more recipes, see our 25 Best Thanksgiving Dessert Recipes.

Storing and Freezing Instructions

How to Store

To avoid damaging the whipped cream topping, I recommend placing the bars in a large airtight container and storing them in the fridge for 3-4 days. The whipped cream will begin to soften after a day or two, but you can either make stabilized whipped cream or store the bars without whipped cream and frost them right before serving. 

How to Freeze

Place your pumpkin bars on a large sheet pan and freeze solid. For the freshest flavor, I recommend wrapping the individual bars in plastic wrap then freezing them in an airtight container for several months. Let the bars thaw slowly in the fridge overnight, then add a dollop of homemade whipped cream. 

FAQ

More Pumpkin Dessert Recipes

• 20 Best Pumpkin Desserts
• Pumpkin Dump Cake
• Pumpkin Spice Latte
• Mini Pumpkin Pies (Small Batch)
• Pumpkin Bundt Cake
• Pumpkin Mousse

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