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Easy Pumpkin Pie Bars

Two delicious pumpkin bars stacked, dusted with powdered sugar, showcasing a rich orange filling and crumbly crust.

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Enjoy the taste of pumpkin pie without the fuss of a traditional crust. These bars feature a simple shortbread base topped with a smooth pumpkin custard, perfect for parties and fall gatherings.

Ingredients

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  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 (15 ounce) can pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • â…› teaspoon ground cloves

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
  2. In a medium bowl, combine the flour, granulated sugar, and salt for the crust. Cut in the softened butter until the mixture resembles coarse crumbs.
  3. Press the crust mixture evenly into the bottom of the prepared baking pan.
  4. Bake the crust for 15 minutes. Remove from oven and let cool slightly.
  5. While the crust bakes, prepare the pumpkin filling. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, and eggs until smooth.
  6. Stir in the cinnamon, nutmeg, ginger, and cloves.
  7. Pour the pumpkin filling evenly over the partially baked crust.
  8. Bake for 35-45 minutes, or until the center is set and a knife inserted near the center comes out clean.
  9. Let the bars cool completely in the pan on a wire rack.
  10. For clean slices, chill the bars in the refrigerator for at least 2 hours before cutting into squares.

Notes

  • For easier transport, consider chilling the bars thoroughly before cutting and arranging them in a sealed container.
  • These bars can be made a day in advance, making them a convenient make-ahead dessert.
  • You can use your favorite pumpkin pie spice blend if you don’t have individual spices.

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