Pumpkin Pie Bars Recipe

Pumpkin Pie Bars are the ultimate dessert for anyone who loves autumn flavors and just can’t resist the classic creaminess of pumpkin pie. These bars take everything you adore about traditional pie—spiced pumpkin filling, sweet buttery crust, and irresistible aroma—and make it all so much easier to serve to a crowd. They’re the kind of treat you want to bring out when family and friends gather, from cozy weeknights to big Thanksgiving feasts. Each slice delivers the nostalgic taste of pumpkin pie in a portable, shareable form—making Pumpkin Pie Bars a staple you’ll want to bake again and again.

this Recipe

Ingredients You’ll Need

Pumpkin Pie Bars call for simple pantry staples, but each one plays an essential part in creating the perfect taste and texture. From a tender, crumbly crust to a silky, spiced filling, every ingredient helps make these bars both beautiful and delicious.

• All-purpose flour: This forms the backbone of the buttery crust and keeps the bars stable enough to slice and serve.
• Powdered sugar: Adds sweetness without any grittiness, keeping the crust melt-in-your-mouth soft.
• Unsalted butter (cold and cubed): Cold butter is key here—it creates a dreamy, tender, crumbly base that’s like shortbread.
• Salt: Just a bit sharpens all the flavors and balances both the crust and filling perfectly.
• Pumpkin puree: The star ingredient! Use pure purée (not pumpkin pie filling) for deep flavor and dreamy texture.
• Granulated sugar: Provides a clean sweetness to the custard filling.
• Packed brown sugar: A scoop of this adds notes of caramel and a cozy richness to the bars.
• Large eggs: Help the pumpkin filling set into a smooth and sliceable custard.
• Vanilla extract: Just a touch enhances the spices and rounds out the whole bar’s flavor.
• Pumpkin pie spice: This classic blend infuses warmth and autumn flavor throughout the filling.
• Cinnamon: A little extra boosts the aroma and creates a familiar, comforting taste.
• Evaporated milk: This gives the filling its rich, creamy mouthfeel without being too heavy.

How to Make Pumpkin Pie Bars

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch baking pan with parchment paper. Make sure the paper overhangs the sides for easy removal later. This small step makes slicing and serving your Pumpkin Pie Bars a breeze, plus it helps prevent sticking so every bar comes out picture-perfect.

Step 2: Make the Buttery Crust

In a medium bowl, combine the flour, powdered sugar, and salt. Add in your cold, cubed butter and use a pastry cutter or fork to work it in until the mixture is crumbly and even—think small peas, not fine sand. Press the mixture evenly into the bottom of your prepared pan, making sure to reach the edges. Bake for about 15 minutes until the crust is barely golden around the edges. This step makes sure your bars have a sturdy, tender base that’s ready to support the pumpkin filling.

Step 3: Whisk Together the Pumpkin Filling

While the crust is baking, grab a large bowl and whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, salt, and evaporated milk. Whisk until the mixture is silky smooth and all the ingredients are combined. This luscious filling will infuse your whole kitchen with those signature fall scents.

Step 4: Layer, Bake, and Set

Pour the pumpkin mixture over the hot, pre-baked crust. Use a spatula to smooth the top, reaching all corners and edges. Transfer the pan back to the oven and bake for 45 to 50 minutes, until the center is set and just a little giggle remains—when a toothpick inserted comes out mostly clean, you’re there! Let the bars cool completely in the pan, and then refrigerate for at least two hours. This helps the bars set so you get clean—and very satisfying—slices.

Step 5: Slice and Enjoy!

Lift the chilled slab out of the pan using the parchment paper and cut it into perfect squares. Top with fluffy whipped cream or a sprinkle of cinnamon if you like. Each bite is pumpkin pie magic—no forks required!

How to Serve Pumpkin Pie Bars

Garnishes

A swirl of whipped cream is the classic finish for Pumpkin Pie Bars, but you can also add a light dusting of cinnamon or nutmeg for that extra warmth. For a little texture and color, try a sprinkle of toasted pecans or a drizzle of caramel sauce. These simple touches take the bars from delicious to absolutely irresistible.

Side Dishes

If you’re serving Pumpkin Pie Bars at a holiday table or potluck, they pair perfectly with fresh fruit salads, a platter of spiced nuts, or a selection of cheeses. The warm spices in the bars complement mild cheeses and bright, juicy fruits for a balanced dessert spread.

Creative Ways to Present

For a festive dessert table, arrange the Pumpkin Pie Bars on a rustic wooden board and garnish with cinnamon sticks or mini pumpkins. You can also use cookie cutters to make fun shapes—try stars or hearts for a special occasion. Or, set up a “build-your-own” bar with bowls of whipped cream, crushed graham crackers, and a few sauces for dipping.

Make Ahead and Storage

Storing Leftovers

Pumpkin Pie Bars keep very well in the fridge. Just store the cut bars in an airtight container, separating layers with parchment paper if you need to stack them. They’ll stay fresh for up to 4 days, and the flavor actually improves as the spices mingle.

Freezing

If you want to make Pumpkin Pie Bars ahead of time, you can absolutely freeze them! Wrap the cooled, uncut slab tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and slice as needed for a make-ahead dessert that tastes just as good as the day you baked it.

Reheating

If you prefer to serve your bars slightly warm, place individual pieces on a plate and heat in the microwave for about 10-15 seconds. Be careful not to overheat or they’ll get too soft. Serve with fresh whipped cream for that just-baked vibe.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can use homemade pumpkin puree if you have it. Just make sure to drain any excess liquid so the filling isn’t watery—smooth, thick puree works best for Pumpkin Pie Bars.

Can I make Pumpkin Pie Bars dairy-free?

Absolutely! Swap the butter for a plant-based alternative and use a dairy-free evaporated milk substitute (or full-fat coconut milk for a rich twist). The result will still be silky and delicious.

Do Pumpkin Pie Bars need to be refrigerated?

Yes, because of their custard-style filling, these bars are safest (and tastiest!) when kept chilled. Store leftovers in the fridge and bring to room temperature just before serving if desired.

Can I double the recipe for a larger crowd?

Definitely—just use two pans or a larger half-sheet pan if your oven allows. Keep an eye on baking times, as the bars may need a few extra minutes to set, but the process is the same.

What’s the best way to get clean slices?

For neat, bakery-level slices, use a sharp chef’s knife and wipe it clean between cuts. Chilling the bars thoroughly before slicing makes a world of difference, giving each Pumpkin Pie Bar a perfect edge.

Final Thoughts

If you’re craving the flavors of pumpkin pie but want something easier—and maybe a little more fun—to serve, give these Pumpkin Pie Bars a try. I promise they’ll be a cozy hit for any occasion, big or small. Grab your favorite mug, share a square or two with someone you love, and enjoy a new fall tradition!

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