Pumpkin Pie Bars with Shortbread Crust
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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!
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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.
Why You’ll Love This Recipe
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.
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.
Other Pumpkin Desserts
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Pumpkin Pie Bars Recipe
Ingredients
To make a shortbread crust
- 3/4 cup butter; unsalted cut and cut into cubes
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 1/2 cup flour
- 2 tablespoon ice water
To make the pumpkin pie filling
- 15 ounce can pumpkin puree
- 2 whole eggs
- 12 ounce can evaporated milk
- 1 1/2 teaspoon pumpkin pie spice
- 1 1/12 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1 1/4 cup granulated sugar
Instructions
To make the shortbread crust
- Preheat oven to 425 degrees F. In a food processor, combine butter, sugar, salt and flour together and pulse a few times until the mixture resembles a corase sand. Add the water and scrape down the sides of the food processor with a spatula and pulse a few more times until it looks like a dough is forming.
- 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 dish by pressing an even layer with your fingers.
- Bake the shortbread crust for 15 minutes and remove from oven. Reduce heat to 350 degrees F.
To make the pumpkin filling
- Combine all of the filling ingredients in a large bowl and whisk together until well combined and smooth. Pour the pumpkin mixture over the crust and bake for 40-45 minutes or until the center is set and no longer jiggly.
- Remove from oven and let cool completely for at least an hour. 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!
Notes
- This recipe makes 12 large bars or you can cut them into smaller squares OR triangles to make even more!
- If you don’t have a food processor to make the shortbread crust, simply use a pastry cutter or a fork to cut the butter.Â
- Leftover Pumpkin Pie Bars will last in the refrigerator for up to 5 days when stored in an airtight container or wrapped tightly with plastic wrap.
- Make these the day before you want to serve them so they can be chilled in the refrigerator overnight. When ready, cut into bars and serve!
Nutrition
This recipe was originally published on Oct. 12, 2020. It was republished on September 18, 2024, to include additional information and photos.
Yum! I love anything pumpkin! I am definitely excited to make these bars for Thanksgiving! I know they’ll be a hit, but I might need to make them sooner because I don’t think I can wait till Thanksgiving to try them!
I hope you love them, Luci!
That looks incredbly moist and yummy! It’s the perfect fall dessert!
Thank you!!
Such a perfect fall treat! I have some pumpkin puree in my cupboard so this will make a great treat for my coworkers tomorrow!
Oh yay! I hope you loved these bars!
these are perfection! i love making pumpkin pie into bars!
Thank you! Enjoy!
Oooh such a great dessert for the upcoming holidays. I love that you made the bars with a shortbread crust! So beautiful!
Thank you so much!
These pumpkin pie bars are perfect for the holiday because they are perfect for large gatherings.
Yes totally! I hope you get a chance to make these pumpkin pie bars!
Oh, my — these pumpkin pie bars are fabulous! The filling was perfectly creamy with just the right touch of spice, and the shortbread crust was such a great complement. I’ll definitely make these again for the fall.
I’m glad you loved these bars Amanda! So happy to hear you loved the creamy filling and crust! Thanks for trying my recipe!
You’re right…they tasted just like pumpkin pie. Delish. I loved the “crust” layer…and I think these are so much fun. Why wait for a holiday and a whole pie…these are definitely getting us in the holiday mood.
I’m so glad you loved these Debra! I 100% agree- pumpkin pie can be enjoyed any time of the year 🙂
What a delicious and seasonal recipe. I always have a little pumpkin puree hanging around after thanksgiving…perfect for making these bars!
Pumpkin puree is always a good thing to have handy, I hope you enjoy!
Pumpkin pie AND shortbread? This dessert is my dream come true! I just so happen to have a few extra pumpkins in my garden this year… I know what I’ll be making with them!
It really is the best combo!! Enjoy!
Your Pumpkin Pie Bars look absolutely delicious! I can’t wait to try that shortbread crust!
The crust is my favorite part! Enjoy!
Love the twist in the bars. So flavorful. Perfect fall treat. Thanks for sharing
Thank you so much!
I was looking for an easy pumpkin pie and I think these bars are a much better alternative! They look incredibly creamy and scrumptious. Can’t wait to try them. Thanks for sharing!
They are incredibly creamy and delicious. I hope you enjoy!
This looks absolutely wonderful and delicious! What a beautiful dessert and a great twist on the traditional pie.
Thank you Tammy!
Looks so good! I’m excited to try these bars! I’ve never made pumpkin pie before and these seem like an easier option so Im excited 🙂
I hope you love the recipe! 🙂
More of a question…
I LOVE your recipes.
Do you ever give CALORIE COUNT/nutritional information for your recipes?
Hi Donna, I do! I just updated this recipe and included the calorie count/nutritional information in the recipe box for you for these Pumpkin Pie Bars 🙂 enjoy!
Making it for 2nd time in two weeks. I love the convenience of it being bars, that crust is so good and buttery. Making it in July heat you know it’s delicious
Thank you so much, Reina! I love that and I’m like you..I could eat pumpkin pie any time too 🙂