Pumpkin Pie Bars Recipe

ByEmma

Pumpkin pie bars are a delicious and easy alternative to the classic pumpkin pie. Perfect for fall gatherings, potlucks, or just a cozy treat at home, these bars combine the creamy, spiced pumpkin filling with a buttery crust. Follow this simple recipe to create a dessert that will have everyone asking for seconds!

Ingredients

For the Crust:

  • 1 cup all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt

For the Filling:

  • 1 can (15 oz) pumpkin puree
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 can (12 oz) evaporated milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

For the Topping (Optional):

  • Whipped cream or Cool Whip
  • A sprinkle of cinnamon or a drizzle of caramel sauce

Instructions

Step 1: Prepare the Crust

  1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
  2. In a medium bowl, combine the flour, softened butter, sugar, and salt. Mix until the mixture resembles coarse crumbs.
  3. Press the crust mixture evenly into the bottom of the prepared pan.
  4. Bake for 10-12 minutes until lightly golden. Set aside to cool slightly.

Step 2: Make the Pumpkin Filling

  1. In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, and brown sugar until smooth.
  2. Gradually stir in the evaporated milk, vanilla extract, and spices (cinnamon, ginger, nutmeg, cloves, and salt) until well combined.

Step 3: Assemble and Bake

  1. Pour the pumpkin filling evenly over the pre-baked crust.
  2. Bake in the preheated oven for 40-45 minutes, or until the filling is set and a knife inserted near the center comes out clean.
    • Pro Tip: Cover the pan loosely with foil during the last 10 minutes of baking if the edges of the crust are browning too quickly.

Step 4: Cool and Serve

  1. Let the bars cool completely at room temperature, then refrigerate for at least 2 hours to set.
  2. Once chilled, cut into squares or bars. Serve with a dollop of whipped cream and a sprinkle of cinnamon for an extra festive touch.

Pro Tips for Perfect Pumpkin Pie Bars

  • Use Cold Butter for the Crust: This helps create a flaky and tender base.
  • Don’t Overmix the Filling: Mix just until combined to avoid incorporating too much air, which can cause cracks.
  • Spice It Up: Feel free to adjust the spices to suit your taste. Love cinnamon? Add an extra pinch!
  • Make Ahead: These bars taste even better the next day, making them an ideal dessert for advance preparation.

Variations to Try

  • Gluten-Free: Substitute the all-purpose flour with a gluten-free baking mix for the crust.
  • Nutty Crust: Add 1/4 cup of finely chopped pecans to the crust mixture for a nutty twist.
  • Maple Flavor: Replace part of the sugar in the filling with maple syrup for a warm, rich flavor.

Storage Tips

  • Refrigerator: Store leftover bars in an airtight container in the fridge for up to 4 days.
  • Freezer: Wrap individual bars tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.

Enjoy these pumpkin pie bars as a crowd-pleasing dessert that embodies all the flavors of fall. They’re easy to make, transport, and enjoy—perfect for any occasion!

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