Pumpkin Pie Bars with Shortbread Crust

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Pumpkin Pie Bars with Shortbread Crust is the easiest and most delicious dessert to make this Fall. Made with the same flavors of a classic pumpkin pie but made with a shortbread crust and in a bar form. Perfect for making 1-2 days ahead and serving on Halloween or Thanksgiving!

PIN this Pumpkin Pie Bars recipe to try later!

PUMPKIN PIE BARS with shortbread crust

These Pumpkin Pie Bars have all the same flavors of a traditional pumpkin pie but are baked in a baking pan instead of a pie pan, similar to a slab pie. Made with real pumpkin purée, evaporated milk, and warm pumpkin spices to make a creamy pumpkin pie filling.

I love topping the bars with a swirl or dollop of fresh whipped cream and a sprinkle of cinnamon on top to make this the perfect dessert.

The shortbread crust is so easy to make with only 5 simple ingredients. You don’t have to stress about making a traditional pie crust since this crust comes together in a food processor in minutes. If you love shortbread, try my Shortbread Cookies!

If you love pumpkin recipes, serve these bars with my Pumpkin Pie Ice Cream that has swirls of pie crust and it’s a no-churn recipe so it’s super easy.

Pin

Pin

key ingredients

To Make The Shortbread Crust

• Cold butter: It’s important that the butter is cold and cut into cubes so it incorporates in the dough. Use salted butter or unsalted butter. Be sure to add 1/4 teaspoon of salt to the dough if using unsalted.
• Granulated sugar: Sweetens the dough.
• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Ice water: Helps make the dough be flaky and and tender.

To Make The Pumpkin Pie Filling

• Pure pumpkin puree: The key ingredient! Adds extra moisture and pumpkin flavor. We can’t make this recipe without it.
• Whole large eggs: Adds richness and binds the pumpkin pie filling together.
• Evaporated Milk: Evaporated milk gives this dessert extra sweetness and rich creamy flavors.
• Granulated sugar: Adds sweetness.
• Spices: Pumpkin pie spice and ground cinnamon
• Cornstarch: Helps thickens the filling.
• Vanilla extract: Adds a warm flavor. You could also use vanilla bean paste to intensify the flavors.

Pin

how to make pumpkin pie bars

To make shortbread crust:

Make shortbread dough: Preheat oven to 425 degrees F. In a food processor, combine flour, butter, sugar, and salt together and pulse a few times until the mixture resembles a coarse sand. Add the water and scrape down the sides of the food processor with a spatula and pulse a few more times until dough forms.

Bake the crust: Line a 9 x 13 inch baking dish with parchment paper letting some paper hang over the edge so it’s easy to pull the bars out once baked. Pour the dough into the bottom of the pan and press an even layer with your fingers. Bake the shortbread crust for 15 minutes or until light golden brown and remove from oven. Reduce heat to 350 degrees F.

To make creamy pumpkin filling:

Whisk ingredients together, add to cooled crust and bake: Combine all of the filling ingredients in a large bowl and whisk together until well combined and smooth. Pour the pumpkin mixture over the pre-baked crust and bake for 40-45 minutes or until the center is set and no longer jiggly.

Let cool, place in fridge, slice and enjoy: Remove from oven and let cool completely for at least an hour on a wire rack. Place in the refrigerator to cool for another hour if you prefer your pie to be chilled. When ready to cut, pull the bars out of the baking dish by holding the parchment paper and cut into squares. Top with whip cream and a sprinkle of cinnamon if desired. Enjoy!

Recipe Tips & Variations

• Instead of using a shortbread crust , you can use a traditional graham cracker crust, homemade pie crust, or store-bought pie crust.
• Add a crunch to these bars by adding toasted pecan pieces to the pumpkin layer or sprinkle on top with whipped cream.
• If you wanted to make these bars healthier, swap the sugar for coconut sugar and all-purpose flour for whole wheat flour.
• Let the bars cool completely and then refrigerate until cold before serving for the best result.
• Make these bars into mini bars by cutting them into smaller squares.
• If you don’t have a food processor, use a pastry cutter to make the shortbread crust.

leftovers & storage

Since these bars contain pumpkin, eggs and milk you will have to store them in the refrigerator. I think this dessert is even better the next day because all the flavors really sink in.

Place them in an airtight container or cover them tightly with plastic wrap or aluminum foil. They will stay fresh for up to 5 days. Since the pumpkin maintains a lot of moisture, you may find some of the bars to be wet on the top- which is totally normal. Simply dab a paper towel on top to absorb any moisture.

Pin

Pin

This recipe was originally published on Oct. 12, 2020. It was republished on September 18, 2024, to include additional information and photos.