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A slice of pumpkin pie bars with easy shortbread crust and whipped cream on top.
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Pumpkin Pie Bars

Pumpkin pie without the hassle! These easy pumpkin pie bars have a buttery crust and creamy pumpkin pie filling infused with cinnamon and brown sugar. Perfect for feeding a crowd.
Prep Time20 minutes
Cook Time50 minutes
Cooling & Chilling5 hours
Total Time6 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Graham Cracker, Pie Bars, Pumpkin Pie Bars, Shortbread
Servings: 15 slices
Author: Fiona Dowling

Ingredients

Shortbread Base

  • 2 cups all-purpose flour
  • 1/3 cup powdered sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter melted
  • 1 large egg whisked

Pumpkin Pie Filling

  • 1 15 oz can pure pumpkin
  • 1 15 oz can evaporated milk*
  • 1 cup packed brown sugar
  • 1 tablespoon pumpkin pie spice* or make your own - see recipe notes
  • 1 tablespoon cornstarch
  • 2 large eggs
US Customary - Metric

Instructions

  • Preheat the oven to 350F degrees and position the oven rack in the middle of the oven.
  • LIne a 9x13 inch pan with parchment paper, leaving an overhang around the edges.

Shortbread Base

  • In a medium bowl whisk together the flour, powdered sugar, cornstarch and salt.
  • Stir in the melted butter and egg.
  • Press the mixture into the bottom of the prepared pan.
  • Bake for 10 minutes, and remove from the oven (keep the oven turned on).

Pumpkin Pie Filling

  • In a large bowl whisk together the brown sugar, pumpkin pie spice and cornstarch to remove any lumps from the brown sugar.
  • Whisk in the pumpkin pie filling, evaporated milk and eggs until smooth.
  • Pour the filling over the base.
  • Bake in the preheated oven for 40-50 minutes, or until the middle no longer wobbles and an inserted toothpick comes out clean or with a few damp crumbs.
  • Remove from the oven and cool completely, then cover and place in the fridge for 4 hours to set.

Notes

15 oz can of evaporated milk can be substituted for 1 1/2 cups heavy cream. Do not substitute evaporated milk with milk.
To make your own pumpkin pie spice, use 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger powder, 1/2 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
Storage & Make Ahead Tips:
Store bars in an airtight container in the fridge for up to 4 days. Bars can be frozen for up to 3 months in an airtight container, then thaw in the fridge. Ensure bars are fully cooled before freezing. 

Nutrition

Calories: 230kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 61mg | Potassium: 58mg | Fiber: 1g | Sugar: 17g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg