The Perfect Fall Classic: Homemade Pumpkin Pie Bars Recipe

Sweet memories of autumn flood back with these delectable pumpkin pie bars that capture the essence of cozy afternoons.

Crisp leaves and warm spices dance through every delightful bite.

Perfectly balanced between traditional pie and convenient snack, these bars offer a nostalgic twist on a classic dessert.

Creamy pumpkin mingles with rich, buttery crust in a way that makes your taste buds sing.

Baking becomes a delightful adventure when you craft these simple yet impressive treats.

Hints of cinnamon and nutmeg promise a comforting experience that feels like a warm embrace.

Prepare to fall in love with this irresistible seasonal delight that turns an ordinary afternoon into something magical.

Pumpkin Pie Bars That Bring Fall Flavor to Every Bite

• Effortless Baking: Whip up these pumpkin pie bars with minimal skill, perfect for bakers of all levels from beginners to experts.
• Crowd-Pleasing Dessert: Guaranteed to wow friends and family with its rich, creamy pumpkin flavor and buttery shortbread crust, making it ideal for gatherings and potlucks.
• Versatile Treat: Enjoy as a cozy autumn dessert, holiday party favorite, or simple weekend indulgence that fits any casual or special occasion.
• Make-Ahead Magic: Prepare in advance and store easily, allowing stress-free entertaining and convenient snacking whenever sweet cravings hit.

Pumpkin Pie Bars Pantry Breakdown

• All-Purpose Flour: Light and tender base for the bars.
• Powdered Sugar: Adds subtle sweetness to the crust.
• Salt: Enhances overall flavor.
• Butter: Creates rich and crumbly texture.

• Pumpkin Purée: Provides classic autumn pumpkin flavor.
• Evaporated Milk: Adds creaminess to the filling.
• Granulated Sugar: Sweetens the pumpkin mixture.
• Pumpkin Pie Spice: Delivers warm seasonal spice blend.
• Salt: Balances the sweetness.
• Eggs: Helps set and bind the filling.

• Toothpick: Used to test doneness of the bars.

Pumpkin Pie Bars Assembly Instructions

Step 1: Prepare Baking Setup

Grab an 8×8 inch baking pan and line it with parchment paper. Turn the oven to 350°F (175°C) to get it nice and warm for baking.

Step 2: Mix Shortbread Crust

• Flour
• Powdered sugar
• Salt

Toss in softened butter and work the mixture until it looks like crumbly sand.

Step 3: Form Crust Base

Press the crumbly mixture evenly into the bottom of the prepared pan. Make sure it’s compact and smooth.

Step 4: Bake Initial Crust

Slide the pan into the preheated oven and bake for 15 minutes. Watch for the edges to turn a gorgeous golden color.

Step 5: Craft Pumpkin Filling

• Pumpkin purée
• Evaporated milk
• Granulated sugar
• Pumpkin pie spice
• Salt

Gently whisk in lightly beaten eggs until the mixture looks silky and well blended.

Step 6: Layer Pumpkin Filling

Pour the luscious pumpkin mixture over the pre-baked shortbread crust, spreading it evenly.

Step 7: Final Baking

Return the pan to the oven and bake for 45-50 minutes. The filling should look set, and a toothpick inserted in the center will come out clean.

Step 8: Cool and Serve

Let the bars cool completely in the pan. Once cooled, slice into perfect squares and enjoy your homemade treat!

Notes for Pumpkin Pie Bar Perfection

Crush Crust Perfectly: Use the back of a measuring cup to press the shortbread mixture evenly into the pan, ensuring a uniform and compact base for your bars.

Prevent Soggy Bottom: Let the shortbread crust cool and set slightly before adding the pumpkin filling to maintain a crisp texture and prevent soaking.

Spice It Up Smartly: Create your own pumpkin pie spice blend using cinnamon, nutmeg, ginger, and cloves for a more personalized and fresh flavor profile.

Slice with Precision: Chill the bars completely before cutting to get clean, sharp edges and prevent the filling from crumbling.

Check Doneness Carefully: Watch for subtle signs of setting in the center, and use the toothpick test – a clean toothpick means your bars are perfectly baked and ready to enjoy.

Pumpkin Pie Bars: How To Store And Reheat

• Store cooled pumpkin pie bars in an airtight container in the refrigerator for up to 5 days. Cover tightly with plastic wrap or aluminum foil to prevent drying out.
• Wrap individual bars or the entire batch in plastic wrap, then place in a freezer-safe container. Keep frozen for up to 3 months. Label with the date for easy tracking.
• Remove frozen bars from the freezer and let them sit in the refrigerator overnight. For quicker thawing, leave at room temperature for 1-2 hours.
• Warm refrigerated or thawed bars in the microwave for 15-20 seconds. Alternatively, place in a preheated oven at 325°F for 5-7 minutes to restore their fresh-baked texture and warmth.

Pumpkin Pie Bars Flavor Matches

• Pair Creamy Vanilla Bourbon: Smooth, rich bourbon-infused vanilla ice cream complements the warm spices of the pumpkin pie bars, creating a decadent dessert experience.
• Boost with Spiced Chai Latte: Fragrant chai tea with its blend of cinnamon, cardamom, and ginger perfectly echoes the pumpkin pie spice, enhancing the dessert's warmth and depth.
• Match with Caramel Whipped Cream: Drizzle homemade caramel sauce over a dollop of whipped cream to add a luxurious, sweet contrast to the pumpkin bars' earthy flavors.
• Elevate with Maple Pecan Coffee: Dark roasted coffee infused with maple syrup and sprinkled with toasted pecans provides a nutty, sweet backdrop that highlights the pumpkin's rich profile.

Pumpkin Pie Layer Options

• Gluten-Free Pumpkin Pie Bars: Replace wheat flour with almond flour or gluten-free blend to create a celiac-friendly version that maintains the same delicious texture and taste.
• Vegan Pumpkin Bars: Substitute butter with coconut oil, use coconut milk instead of evaporated milk, and replace eggs with flax eggs or commercial egg replacer for a plant-based alternative.
• Keto-Friendly Pumpkin Dessert: Use almond flour for the crust, swap granulated sugar with erythritol or stevia, and incorporate cream cheese to reduce carbohydrate content while keeping rich flavor profile.
• Low-Sugar Pumpkin Bars: Replace sugar with monk fruit sweetener or reduce sugar quantity, use low-fat milk, and add extra spices to enhance natural sweetness without compromising taste.

FAQs

• How do I know if the pumpkin filling is fully baked?

Look for a set center that doesn’t jiggle when you gently shake the pan. When a toothpick inserted into the middle comes out clean with no wet batter, the bars are done.

• Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, you can! Just make sure to strain fresh pumpkin thoroughly to remove excess moisture and create a similar consistency to canned purée.

• What if I don't have pumpkin pie spice?

No problem. Make your own by mixing 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of ground cloves.

• How can I prevent the crust from getting soggy?

Pre-baking the shortbread crust helps create a barrier between the filling and the base, ensuring a crisp and sturdy bottom layer.

Pumpkin Pie Bars Recipe

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4.7 from 28 reviews

• Total Time: 1 hour 25 minutes
• Yield: 16 1x

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Description

Sweet and spicy pumpkin pie bars bring autumn’s warmth to your dessert table, melding creamy pumpkin filling with buttery crust. Crumbly, rich layers promise comfort in each delightful bite you’ll savor.

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Ingredients

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Pumpkin Pie Bars Ingredients:

Main Ingredients:

• 1 15 ounces (425 grams) can pumpkin puree
• 2 large eggs, lightly beaten
• 1 12 ounces (340 grams) can evaporated milk
• 1 cup all-purpose flour
• 1/2 cup softened salted butter

Sweeteners and Spices:

• 3/4 cup granulated sugar
• 1/3 cup powdered sugar
• 1.5 teaspoons pumpkin pie spice

Seasoning:

• 1/2 teaspoon salt
• 1/4 teaspoon salt

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Instructions

1. Craft a crumbly shortbread foundation by thoroughly blending flour, powdered sugar, and salt with softened butter until the mixture resembles coarse crumbs.
2. Gently transfer the sandy dough into a parchment-lined 8×8 inch baking vessel, pressing firmly to create an even base layer.
3. Roast the crust in a preheated 350°F (175°C) oven until the edges develop a delicate golden hue, approximately 15 minutes.
4. Meanwhile, whisk together pumpkin purée, evaporated milk, granulated sugar, pumpkin pie spice, and salt in a spacious mixing bowl.
5. Incorporate lightly beaten eggs into the pumpkin mixture, stirring until the filling achieves a silky, uniform consistency.
6. Cascade the luxurious pumpkin filling over the pre-baked shortbread crust, ensuring complete and smooth coverage.
7. Return the pan to the oven and bake for 45-50 minutes, monitoring until the center stabilizes and a toothpick emerges cleanly when inserted.
8. Remove from the oven and allow the bars to cool entirely within the pan, enabling the filling to set and firm up completely.
9. Once cooled, slice into precise squares and serve at room temperature for optimal flavor and texture.

Notes

• Ensure butter is at room temperature for easier mixing and a smoother shortbread crust texture.
• Use fresh, high-quality pumpkin purée for the most vibrant and authentic flavor in the filling.
• To make the bars gluten-free, swap regular flour with a 1:1 gluten-free baking blend that includes xanthan gum.
• For a lighter version, replace some evaporated milk with Greek yogurt to reduce calories while maintaining creamy consistency.

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 16
• Calories: 210
• Sugar: 10 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 40 mg