Pumpkin Pie Dessert Bars

A square slice of pumpkin pie bar with a bite taken out, topped with whipped cream, sits on a white plate. More bars are visible in the background.

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 pie crust and topped with whipped cream, this is a super tasty classic fall dish!

Course Desserts

Cuisine American

Prep Time 10

Cook Time 55

Chill Time 2

Total Time 3 5

Servings bars

Calories 371kcal

Author Jere' Cassidy

Equipment

13 x 9 baking dish

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

Add a sprinkling of cinnamon on top of the whipped cream dollops.

Nutrition