Go Back

Pumpkin Pie Bars

Pumpkin pie bars with a buttery shortbread crust and a smooth, spiced pumpkin custard filling baked until just set with a slight wobble. This easy sheet-pan dessert bakes twice—first for the crust, then for the filling—then chills for clean bar slices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
cooling 2 hours
Total Time 3 hours 15 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For shortbread crust
  • 2 cup all-purpose flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 1 cup cold unsalted butter cubed
For pumpkin pie filling
  • 1 can (15 oz) pumpkin puree
  • 2 can (12 oz) evaporated milk
  • 4 eggs
  • 1.5 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp cloves
  • 0.5 tsp salt
  • 2 tsp vanilla
Whipped cream for serving
  • 1 whipped cream

Equipment

  • 1 sheet pan

Method
 

Prep & crust
  1. Preheat the oven to 425°F, then line a 9x13 pan with parchment paper so it overhangs for easy lifting. Set up the pan and keep it ready for baking.
  2. Combine all-purpose flour, powdered sugar, and salt, then cut in cold unsalted butter until the dough just holds together. Stop as soon as it comes together to keep the crust tender.
  3. Press the crust firmly and evenly into the lined pan. Bake at 425°F for 15 minutes until pale golden.
Pumpkin filling & bake
  1. Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, ginger, cloves, salt, and vanilla until smooth. Whisking until fully blended helps the custard bake with a clean texture.
  2. Pour the filling over the hot crust. Make sure it spreads evenly to prevent thin or thick spots.
  3. Bake at 425°F for 15 minutes, then reduce the heat to 350°F and bake 25 to 30 minutes more until the filling is set with just a slight wobble in the center. The slight jiggle should remain when gently shaken.
Cool, chill, serve
  1. Cool the bars completely at room temperature before chilling. This helps the custard firm up without cracking or weeping.
  2. Refrigerate for 2 hours. Chill until firm enough to cut clean bars.
  3. Cut into bars and serve with whipped cream. Add the cream just before serving for best appearance.

Notes

Pro tip: for the smoothest bars, whisk the pumpkin filling thoroughly until no egg streaks remain, then pour over the hot crust right away. Store covered in the refrigerator up to 4 days; freeze bars for up to 2 months (thaw overnight in the fridge) though whipped cream is best added after thawing. For a lighter option, use reduced-fat evaporated milk as a swap—your bake will still set, with a slightly softer richness.