Pumpkin Pie Bars with Shortbread Crust

Looking for a last minute dessert for the holidays? These Pumpkin Pie Bars with Shortbread Crust are just what you need. Simple ingredients that come together to make something that is truly delicious.

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I’ll admit that I’m not normally a big fan of pumpkin pie. I can usually take it or leave it unless it’s homemade and really good. Does that make me a pumpkin pie snob? How do you feel about pumpkin pie?

My stance has now changed on pumpkin pie, well at least when it comes to these pumpkin pie bars. The pumpkin pie filling is lightly sweetened and full of spices. The shortbread crust is crisp, buttery, and pairs perfectly with the creamy pie filling. You can serve plain like I did or with some fresh whipped cream. Either would be delicious!

If you can believe it, I’ve never made a pumpkin pie. I’ve made pumpkin bread, pumpkin granola, pumpkin banana bread, and pumpkin cookies but for some reason pie has not been on my list. These will be in my regular holiday rotation now, once you try them you will feel the same way.

How to make pumpkin pie bars

These Pumpkin Pie Bars with Shortbread Crust are fairly easy to put together. No fancy ingredients needed and everything can be mixed by hand. A lot of pumpkin pie recipes call for evaporated milk, but this just uses regular milk.

When I first decided to attempt these, I knew I wanted to use the crust recipe from my Cranberry Cheesecake Pie. With a few tweaks, it’s the perfect base for these bars.

This shortbread crust is a simplified version of the original crust. Simply mix the dry ingredients together and then add melted butter. Press into a lined pan and par-bake.

The filling is adapted from One Mama’s Daily Drama and is just as simple as the crust. You are essentially just mixing everything together and pour in to the par-baked crust. Make sure you are using 100% pure pumpkin puree and not pumpkin pie filling.

I have only made this with canned pumpkin, you may be able to use homemade pumpkin puree but you may need to adjust the amount of liquid. I’ve also made this with 1/2 brown sugar and 1/2 maple syrup, which was just as delicious. You could try with all maple syrup but I would suggest cutting back on the milk slightly.

This is a fairly thin pie filling, but it will bake up beautifully. You just have to trust it! These pie bars are best enjoyed once they have been chilled. I recommend chilling for at least 2 hours or overnight before cutting into bars.

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

Pumpkin Pie Bars with Shortbread Crust

Amy’s Delicious Mess

These Pumpkin Pie Bars with Shortbread Crust are an easier version of everyone's favorite holiday dessert. These are easy to whip up and will become a new holiday favorite.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Cooling and chilling 3 hours hrs

Total Time 4 hours hrs 5 minutes mins

Course Dessert

Cuisine American

Servings 16 bars

Ingredients

  

1x2x3x

Shortbread crust

• 1 1/4 cups all purpose flour
• 1/3 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/2 cup unsalted butter, melted

Pumpkin pie filling

• 1/3 cup light brown sugar, packed
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp kosher salt
• 3 eggs, room temperature
• 15 oz pure pumpkin puree, (not pumpkin pie filling)
• 1 cup 1% milk, or milk of your choice

Instructions

 

Make the crust

• Preheat the oven to 350°F and line a 9×9-inch non-stick baking pan with parchment paper. The parchment paper will make it easier to remove the bars later.
• In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt.
• Add the melted butter and mix until combined and there are no longer any streaks of flour.
• Pour into the prepared pan and press the dough out evenly.
• Bake for 10 minutes and then allow to cool slightly.

Make the pumpkin pie filling

• Preheat oven to 425°F.
• In a large bowl, mix together the brown sugar, cinnamon, pumpkin pie spice, and salt.
• Add the eggs and and whisk until combined. Then add the milk and whisk until incorporated.
• Add the pumpkin puree and whisk until smooth and completely incorporated. Tap your bowl on the counter a few times to remove any air bubbles.
• Pour the pumpkin mixture into the par-baked crust.
• Bake for 15 minutes at 425°F and then lower to temperature of 350°F and bake for an additional 20 minutes. The pie bars should be set on the outside but still have some jiggle in the center.
• Allow the pie bars to cool for an hour and then refrigerate for at least 2 hours. I prefer to make these the day before and allow the pie bars to chill over night.
• The bars should be sliced once they have had a chance to chill.

Notes

1. If you don’t have pumpkin pie spice, you can make your own. 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and 1/8 tsp ground nutmeg.
2. I’ve only tested this recipe with 1% milk but any type of milk or milk alternative  should work.
3. Pure pumpkin puree should be used, not pumpkin pie filling.
4. The pumpkin pie batter may seem a little thin, but it will bake up fine.
5. Pumpkin pie bars can last for 3-4 days in the fridge, or up to 2 months in the freezer.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

Keyword bars, holiday baking, pie, pumpkin

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