recipe

Pumpkin Pie Bars: the cozy, irresistible dessert full of autumn flavors

Total time: 1H20 + Chilling time
Difficulty: Low
Serves: 9 people
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Love pumpkin pie but craving something more snack-sized? Pumpkin pie bars are perfect for you! Made with a rich buttery shortbread base and the same amazingly delicious pumpkin pie filling from your favorite autumn dessert, pumpkin pie bars are an incredible sweet snack or light dessert.

Sweet, full of warming baking spices, and that phenomenal pumpkin flavor, these mouthwatering dessert bars are sure to disappear quickly. Serve pumpkin pie bars with a scoop of vanilla ice cream or a dollop of whipped cream or enjoy the solo with a cup of tea or coffee as a mid-afternoon treat.

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The Best Tips for Making Perfect Pumpkin Pie Bars

For best results, use room-temperature ingredients.

Use fresh or canned pumpkin pie puree, not pumpkin pie filling

Make gluten-free pumpkin pie bars by substituting all-purpose flour for your favorite gluten-free flour.

For ultra-decadent pumpkin pie bars, drizzle the tops of the bars with melted chocolate.

How to Store Pumpkin Pie Bars

Once cooled, pop your pumpkin pie bars into an airtight container and stow them in the fridge for up to 4 days.

Ingredients
for the base
All-purpose flour
1 cup
Powdered sugar
1/3 cup
salt
1/4 tsp
unsalted butter at room temperature
1/2 cup
for the filling
Pumpkin puree
1 15-ounce can
Evaporated milk
1 12-ounce can
Granulated sugar
3/4 cup
pumpkin pie spice
1 1/2 tsp
pure vanilla extract
1 tsp
salt
1/2 tsp
large eggs, beaten
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How to Make Pumpkin Pie Bars

Preheat your oven to 350F. Line a baking dish with baking parchment. Set aside.

Cream the flour, sugar, salt, and butter in a bowl until it takes on a coarse sand-like texture.

Pour the mixture into the baking dish and press it into an even layer.

Bake for 15 minutes or until lightly golden brown, then remove the crust from the oven.

While the base is baking, combine the pumpkin puree, and eggs in a bowl.

Stir in the sugar.

Add in the evaporated milk, pumpkin pie spice, vanilla extract, and salt.

Mix until smooth.

Pour the filling over the crust.

Bake for 50 to 55 minutes or until the filling has set. Remove the baking dish from the oven and cool for 30 minutes. After half an hour, place in the fridge to set for at least two hours up to overnight.

Cut into 9 slices.

Garnish with whipped cream, then serve and enjoy!

Notes

Use an 8×8-inch baking dish to make your pumpkin dessert bars.

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