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Pumpkin Pie Bars

Pumpkin pie bars with a buttery shortbread crust and a smooth, spiced pumpkin custard baked until just set with a slight wobble. The bars bake hot, then finish at a lower temperature for a creamy center that slices clean. Serve chilled with piped whipped cream and a cinnamon dusting.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling 2 hours
Total Time 3 hours 30 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

shortbread crust
  • 2 cup all-purpose flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 1 cup unsalted butter, cubed Use cold butter for the right shortbread texture.
pumpkin pie filling
  • 1 can (15 oz) pumpkin puree
  • 2 can (12 oz) evaporated milk
  • 4 eggs
  • 1.5 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp cloves
  • 0.5 tsp salt
  • 2 tsp vanilla
for serving
  • 1 whipped cream Pipe on top after the bars are fully cooled and cut.

Equipment

  • 1 sheet pan
  • 1 9x13 pan
  • 1 whisk
  • 1 oven

Method
 

Prep the oven and crust pan
  1. Preheat oven to 425F and line a 9x13 pan with parchment, pressing parchment into corners so it lifts out easily later.
Make the shortbread crust
  1. Combine all-purpose flour, powdered sugar, and salt in a bowl, then add cold unsalted butter and cut until the mixture forms dough that just holds together.
  2. Press the dough firmly and evenly into the 9x13 pan and bake at 425F for 15 minutes until pale golden with lightly set edges.
Make and bake the pumpkin filling
  1. Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, ginger, cloves, salt, and vanilla until smooth and well combined.
  2. Pour the filling over the hot crust and bake at 425F for 15 minutes until the surface looks slightly puffed.
  3. Reduce oven heat to 350F and bake 25-30 more minutes until the filling is set with just a slight wobble in the center.
Cool and slice
  1. Cool completely at room temperature until the bars are no longer steaming and the filling firms up.
  2. Refrigerate for 2 hours so the bars slice clean.
  3. Cut into bars and serve with whipped cream.

Notes

For the smoothest filling, whisk just until fully homogeneous—overmixing can add bubbles that cause uneven texture. Store covered in the refrigerator up to 4 days (best texture after 24 hours). Freeze bars (wrapped well) up to 2 months; thaw overnight in the fridge. For a dairy-reduced option, swap evaporated milk with an equal amount of coconut or oat evaporated-style milk—texture may be slightly softer but still sets with chilling.