Pumpkin Pie Dessert Bars take all the delicious flavors of everyone’s favorite autumn pie, pumpkin pie, and turns it into a convenient dessert bar. With an easy homemade shortbread crust and topped with whipped cream, this is a super tasty classic fall dish!
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Pumpkin Pie Dessert Bars are my go-to treat after any fall or winter dinner, but I also love bringing them to parties. They’re easier to serve than a pumpkin pie, and I can just leave them in the baking pan for easy transport, especially when I don’t have a pie dish handy. Don’t let the delicious layers fool you—it’s deceptively easy to make, whether you’re a new baker or a seasoned pro.
You’ll want to make sure that after these Pumpkin Pie Dessert Bars are baked that they chill in the fridge for a couple hours before serving. This helps them keep their shape once they are cut.
That being said, you can cut these dessert bars into smaller or larger pieces depending on the occasion and who you’re serving—like my hubby, who always goes for the big pieces. If it’s your main dessert after Thanksgiving dinner, you might want bigger slices. But for a smaller family or friends gathering, you could go for smaller pieces, maybe even bite-sized if there are other desserts on the table.
Recipes Highlights
- Type of recipe: dessert bars
- Cooking method: baked in the oven
- Skill level: easy to prepare
- Flavors & textures: creamy, spiced pumpkin filling with a buttery, crumbly crust
Recipe Basics
- A delightful twist on the classic pumpkin pie, complete with a dollop of whipped cream on top.
- Easy to make, this recipe is ideal for bakers of all skill levels and can be made ahead of time, making it a stress-free option for entertaining.
- Perfect for holiday parties or family dinners, these Pumpkin Pie Bars combine the rich, smooth texture of pumpkin pie with the ease of a bar dessert.
Pumpkin Bar Recipe Ingredients
- Butter: If you don’t have salted butter, unsalted with a pinch of salt added to the crust will work fine.
- Flour: Be sure to measure the flour correctly to avoid a dry or overly dense crust.
- Pumpkin: Make sure to use pure canned pumpkin puree, not pumpkin pie filling.
- Brown sugar: Dark or light brown sugar can be used.
- Evaporated milk: Be sure to use evaporated milk, not sweetened condensed milk, as the latter would make the filling too sweet and dense.
Recipe Tips
Before you start, here are a few tips:
- Press the crumbly crust mixture evenly into the pan to ensure a uniform base for the pumpkin filling.
- Start with a high temperature to set the crust, then lower the heat to gently bake the filling to perfection.
- Refrigerate the bars after baking to allow the filling to fully set, making them easier to cut and serve.
How To Make Pumpkin Pie Bars
Step 1. Toss in the room-temp butter, powdered sugar, and flour in a medium bowl. Mix everything together until it’s nice and crumbly. Don’t worry if it looks a bit like sand—that’s what you want!
Step 2. Pour this mix into your 13 x 9 baking dish, then press it into an even layer with your hands or the bottom of a measuring cup.
Step 3. Grab a large bowl and add the canned pumpkin, eggs, brown sugar, pumpkin pie spice, and salt. Mix it all up until smooth and well combined.
Step 4. Next, pour in the evaporated milk and stir until it’s all mixed in and looking good.
Step 5. Pour that creamy pumpkin filling over your crust in the pan. Pop it in the oven and bake for 15 minutes at 425°F to set the crust. Then, lower the heat to 350°F and bake for another 50-55 minutes. You’ll know it’s done when the filling is set and doesn’t jiggle in the middle.
Step 6. Once your bars are done baking, let them cool completely in the pan. After they’ve cooled, stick them in the fridge for at least 2 hours to really set up. This will make them easier to slice and give them that perfect, chilled pumpkin pie taste.
When you’re ready to serve, cut the bars into squares and add a dollop of whipped cream on top of each one. Enjoy!
What To Pair with Pumpkin Pie Dessert Bars
Here are some great dishes to serve alongside it for Thanksgiving or a special fall dinner:
Pumpkin Bar FAQ’s
Yes, you can use fresh pumpkin. Just be sure to cook and puree it until smooth. To replace the 30 ounces of canned pumpkin, you’ll need about 3 ½ to 4 cups of fresh pumpkin puree.
No problem! You can make your own pumpkin pie spice by mixing 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves. Adjust to taste if you prefer more or less of any spice.
Absolutely! These bars are great for making ahead. Bake them, let them cool completely, and then refrigerate them for 3 days. They can also be frozen for up to 3 months.
Evaporated milk is key for the right texture in this recipe, but you can use half-and-half or heavy cream as a substitute. If you need a non-dairy option, try using a thick plant-based milk like coconut or soy, but the texture may vary slightly.
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Pumpkin Pie Dessert Bars
Equipment
Ingredients
Crust
- ¾ cup salted butter room temp
- ½ cup powdered sugar
- 1 ½ cup all purpose flour
Filling
- 30 oz. pumpkin puree
- 4 large eggs
- 1 cup brown sugar
- 3 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 24 ounces evaporated milk
Instructions
- Preheat oven to 425°F. Pre-grease 13 x 9” baking pan with non-stick baking spray, set aside.
- In a medium bowl, combine the ingredients to make the crust. Add butter, powdered sugar and all-purpose flour. Blend with a mixer until crumbly. With your hands or a flat-bottom measuring cup, pour the crust into the bottom of the prepared pan in an even layer.
- In a large bowl, add the canned pumpkin, eggs, salt, pumpkin pie spice, and brown sugar and mix until combined. Add the evaporated milk and continue to stir until fully combined. Pour over the crust.
- Bake for 15 minutes at 425°. Then lower the heat to 350°F and continue baking for another 50-55 minutes until the filling has set.
- Allow the pumpkin pie bars to cool completely. Refrigerate for at least 2 hours. Cut into squares and top each square with whipped cream!
Notes
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Nutrition
Thank you for stopping by the One Hot Oven blog. Please leave a comment to say hello or tell me what you are baking; I always love hearing from fellow bakers. Do you have any questions or want to chat about the recipe? Please visit my About page for information, and I’ll be happy to help!
Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
