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Pumpkin Pie Bars With Sweetened Condensed Milk

Pumpkin pie bars with sweetened condensed milk bake into a silky, ultra-rich pumpkin custard over a buttery shortbread crust. Pre-baked crust and a hot-then-lower oven finish create a just-set center that slices cleanly.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Shortbread crust
  • 2 cup flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 1 cup cold butter, cubed Keep butter cold for the most tender crust.
Pumpkin pie filling
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 3 eggs
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp cloves
  • 0.5 tsp salt
  • 1 tsp vanilla
Serving
  • 1 whipped cream

Equipment

  • 1 sheet pan

Method
 

Bake the shortbread crust
  1. Preheat the oven to 425°F, then press the shortbread crust into a 9x13 pan. Bake 12 minutes until pale golden, then keep the crust in the pan.
Make and bake the pumpkin filling
  1. Whisk the pumpkin pie filling ingredients until completely smooth, then pour over the hot crust. Tap the pan lightly to level the surface.
  2. Bake at 425°F for 15 minutes, then reduce the heat to 350°F and bake 25-28 minutes more. Bake until the center is just set.
Chill and serve
  1. Cool the bars completely at room temperature, then refrigerate 2 hours before cutting. Chill until firm to slice cleanly.
  2. Cut into 24 bars and serve each bar with a generous swirl of whipped cream.

Notes

Pro tip: whisk the filling until no pumpkin streaks remain for a silky custard texture. Store covered in the refrigerator up to 4 days; freeze bars (wrap well) up to 2 months and thaw in the fridge. For a lighter option, use low-fat sweetened condensed milk if desired (texture may be slightly less custard-like).