Go Back
The Perfect Pumpkin Pie Bars Recipe

The Perfect Pumpkin Pie Bars Recipe - Easy Comfort Food Recipes

When I think about serving pumpkin pie bars, a few pairings come to mind that can truly elevate the experience. A dollop of whipped cream on top is a no-brainer, of course. But what about a scoop of vanilla ice cream resting beside the warm bars? The creamy contrast against the spiced pumpkin filling is just divine.
For a drink, I recommend a nutty chai latte or a spiced apple cider. Both beverages harmonize beautifully with the warm spices in the bars. Finally, for a savory bite alongside, consider roasted nuts or a cheese platter with tangy goat cheese. Your friends and family will be raving about this combination long after the last bar has disappeared.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 15
Course: Dessert
Cuisine: American
Calories: 433
Ingredients Method Notes

Ingredients
  

Shortbread Crust:
  • 1/2 cup chilled unsalted butter, diced
  • 1 1/2 cups all-purpose flour
  • 1/4 cup white granulated sugar
Filling:
  • 2 cups granulated cane sugar
  • 4 large whole eggs
  • 29 oz can pure pumpkin puree ensure it’s not pumpkin pie filling
  • 2 1/2 teaspoons pumpkin spice blend
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Method
 

  1. Ready to dive into making these pumpkin pie bars? Let’s break it down step by step.
Step 1: Make the Shortbread Crust
  1. In a bowl, combine the chilled butter and flour. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs. Then, add the sugar and mix well.
  2. Once combined, press this mixture evenly into the bottom of a greased 9x13 inch baking dish. Bake in a preheated oven at 350°F (175°C) for about 15 minutes or until just lightly golden.
Step 2: Prepare the Filling
  1. While the crust is baking, let’s start on the filling. In a large mixing bowl, whisk together the granulated sugar and eggs until well combined.
  2. Next, add in the pumpkin puree, evaporated milk, pumpkin spice blend, salt, ground cinnamon, and vanilla extract. Mix until you achieve a smooth, even consistency.
Step 3: Bake the Bars
  1. Once the crust is out of the oven, carefully pour the filling over the hot crust. This step is crucial because it helps the filling adhere to the crust.
  2. Now, return the dish to the oven and bake for about 45-50 minutes, or until the filling is set in the center. You might notice a slight puffing up—this means it’s coming along nicely!
Step 4: Cool and Slice
  1. After baking, let the bars cool completely in the dish. This could take a couple of hours. As tempting as it may be to dig in right away, trust me—it’s worth the wait.
  2. Once cooled, use a sharp knife to slice the bars into squares. Serve them as they are or with your favorite toppings.

Notes

Let’s take a moment to understand the ingredients in this recipe further:
  • Chilled Unsalted Butter: The butter adds richness to the shortbread crust. Chilling helps it stay flaky during baking.
  • All-Purpose Flour: The structure of the crust comes from the flour, giving it that tender but firm texture.
  • Granulated Sugar: Adds sweetness to both the crust and filling, balancing the pumpkin's natural earthiness.
  • Pure Pumpkin Puree: Not pumpkin pie filling—it is key for flavor. Pure pumpkin has a smoother texture and richer taste.
  • Evaporated Milk: It lends creaminess to the filling, helping to create that luscious mouthfeel we associate with pumpkin pie.
  • Pumpkin Spice Blend: A blend of warm spices that evoke all the cozy feelings of fall. If you make your own, you can adjust the spices to your liking.
  • Sea Salt: Just a pinch can elevate the flavors, balancing sweetness with a savory undertone.
Ground Cinnamon: An essential spice that adds depth and warmth.