Easy Pumpkin Pie Bars with Buttery Shortbread Crust
These incredible pumpkin pie bars are the ultimate fall dessert, combining a rich, buttery shortbread crust with a perfectly spiced, creamy pumpkin filling. If you adore traditional pumpkin pie but wish for an easier, less fuss alternative, these bars are precisely what you need. Forget the tedious task of preparing and rolling out homemade pie crusts; our simple shortbread base makes baking a dream. Designed for convenience, these delightful bars can even be prepared in advance, making them an ideal choice for busy Thanksgiving celebrations, cozy fall gatherings, or any occasion when you crave a taste of autumn.
What sets these pumpkin pie bars apart is the ingenious shortbread crust. Instead of struggling with delicate pie dough, this recipe features a truly effortless shortbread dough that comes together in minutes. It’s wonderfully rich and buttery, offering a satisfying crisp texture that beautifully complements the smooth pumpkin filling. The best part? There’s no complicated crimping or chilling required – simply press the dough into the bottom of your baking pan for a perfectly even foundation. Once this golden crust is baked, you’ll whisk together a luscious pumpkin pie mixture, pour it over the warm shortbread, and bake it to perfection.
The hardest part of this entire recipe isn’t the baking itself, but rather the anticipation! Waiting for the bars to cool to room temperature and then chill completely in the refrigerator before slicing is truly the ultimate test of patience. However, this crucial step ensures the filling sets beautifully, resulting in clean, firm slices that are a joy to serve. I highly recommend preparing these the night before your event, so they’re perfectly set and ready to enjoy when it’s time for dessert. These make-ahead wonders not only save you time on the day of your gathering but also allow the flavors to meld and deepen, enhancing their deliciousness.
Key Ingredients for Perfect Pumpkin Pie Bars
Crafting the perfect pumpkin pie bars starts with understanding the role each ingredient plays. Here’s a closer look at the essential components that make these bars so irresistibly delicious:
- Flour: All-purpose flour forms the structural backbone of our delightful shortbread crust, giving it that classic tender-crisp texture. A small amount of flour is also added to the pumpkin pie filling to help thicken it, ensuring a silky-smooth consistency that holds its shape when sliced. Always remember to measure your flour correctly by spooning it into your measuring cup and leveling it off with the back of a knife; this prevents over-measurement, which can lead to a dry crust and overly dense filling.
- Butter: For the shortbread crust, unsalted butter is highly recommended. Using unsalted butter allows you to precisely control the amount of salt in the recipe, ensuring a balanced flavor profile. If salted butter is all you have on hand, simply omit the additional salt specified for the crust to avoid it becoming too salty. Ensure your butter is softened to room temperature for the crust, as this allows it to cream smoothly with the sugar, creating a tender, uniform dough.
- Sugar: We use two types of sugar to achieve optimal sweetness and flavor. Granulated sugar provides a clean, crisp sweetness to the shortbread crust, contributing to its delicate texture. For the filling, light brown sugar is preferred, as it adds a deeper, molasses-rich flavor that beautifully complements the pumpkin and warm spices, while also contributing to the filling’s moist and tender consistency.
- Spices: The heart of any good pumpkin dessert lies in its spice blend. This recipe features a harmonious mix of ground cinnamon, ginger, nutmeg, and cloves. Cinnamon offers warm, sweet notes; ginger provides a subtle, zesty kick; nutmeg adds earthy depth; and cloves impart a rich, aromatic intensity. Together, they create that quintessential cozy fall flavor. If you prefer convenience, you can easily substitute all individual spices with 2 to 2 ½ teaspoons of pre-mixed pumpkin pie spice.
- Eggs: Eggs are crucial for the pumpkin pie filling, acting as a binding agent that provides structure and helps the filling set properly as it bakes. For the best results, use room temperature eggs. They incorporate more evenly into the other ingredients, creating a smoother, more homogenous filling without lumps or curdling. If you’re short on time, quickly bring cold eggs to room temperature by placing them in a bowl of warm water for 5 to 10 minutes.
- Pumpkin Puree: It’s absolutely vital to use 100% pure pumpkin puree, not to be confused with canned pumpkin pie filling. Canned pumpkin pie filling already contains added sugars and spices, which will throw off the balance of this recipe’s flavor and sweetness. Always double-check the label to ensure you’re buying pure, unsweetened pumpkin.
- Evaporated Milk: This ingredient is key to achieving the incredibly rich and creamy texture of our pumpkin pie filling. Evaporated milk is cow’s milk from which about 60% of the water has been removed, resulting in a thicker, more concentrated product that adds body and depth of flavor. If evaporated milk is unavailable, an equal amount of half-and-half would be the best substitute for a similar creamy consistency. Under no circumstances should you use sweetened condensed milk, as it is heavily sweetened and will make your filling excessively sweet and overpower the delicate pumpkin flavor.
How To Make Delicious Pumpkin Pie Bars
Making these pumpkin pie bars is a straightforward process that yields impressive results. Follow these simple steps for a truly memorable fall dessert:
- Prepare the Buttery Shortbread Dough: Begin by beating the softened butter until it’s wonderfully smooth and creamy. Next, incorporate the granulated sugar and a touch of salt, mixing until they are fully combined. Finally, gradually add the all-purpose flour, continuing to mix until a delightful, crumbly dough forms. This dough will be rich and fragrant, the perfect base for our bars.
- Bake the Golden Crust: Take your prepared shortbread dough and evenly scoop it into a lined 9×9-inch baking dish. Use your fingers or the back of a spoon to firmly press the dough into a single, uniform layer across the bottom of the pan. Bake this shortbread crust at 350ºF (177°C) for 15-18 minutes, or until it turns a beautiful, light golden-brown color around the edges and is set to the touch. This pre-baking step ensures a perfectly crisp crust that won’t get soggy under the filling.
- Combine the Dry Ingredients for the Filling: In a spacious mixing bowl, meticulously whisk together the light brown sugar, a tablespoon of all-purpose flour (for thickening), salt, ground cinnamon, ginger, nutmeg, and cloves. Ensure these dry ingredients are thoroughly combined to distribute the spices evenly throughout the filling.
- Combine the Wet Ingredients: In a separate bowl, lightly beat the room temperature eggs until they are smooth and slightly frothy. Then, gradually whisk in the 100% pure pumpkin puree and evaporated milk until the mixture is just combined and homogenous. Be careful not to overmix at this stage.
- Finish the Pumpkin Pie Filling: Gently add the whisked dry ingredients to the bowl containing the wet ingredients. Whisk everything together just until they are combined. Overmixing can incorporate too much air, which can cause the filling to crack during baking. Aim for a smooth, uniform batter.
- Bake, Then Chill to Perfection: Carefully pour the creamy pumpkin filling over the partially baked shortbread crust in your pan. Return the pan to the oven and bake for approximately 35 to 45 minutes, or until the edges of the filling are set and the center has only a slight, delicate jiggle. Overbaking can lead to a dry or curdled filling. Once baked, remove the bars from the oven and allow them to cool completely to room temperature on a wire rack for about 2 hours. This gradual cooling is essential. Finally, cover the pan tightly and refrigerate for a minimum of 2 hours, or ideally overnight, until the bars are thoroughly chilled and firm. This chilling process is key to achieving clean, perfect slices and allowing the flavors to fully develop.
Frequently Asked Questions About Pumpkin Pie Bars
The secret to achieving a perfectly silky-smooth pumpkin pie filling, without any curdling or cracking, is to avoid overbaking. When your pumpkin pie bars are ready, the edges of the filling should appear set and firm. The center, however, should still have a slight, delicate jiggle to it when you gently move the pan. Don’t worry if it seems a little undercooked; the filling will continue to set and firm up significantly as it cools down to room temperature and then fully chills in the refrigerator. Baking until the center is completely firm in the oven will lead to a dry, cracked, or curdled filling with a less desirable texture. Trust the jiggle!
While the buttery shortbread crust is a standout feature of this recipe – praised for its ease of preparation and excellent structural integrity – it is technically possible to use other crusts. However, I highly recommend sticking with the shortbread for the best results, as it truly holds up beautifully and creates a perfect contrast with the creamy filling. If you’re set on trying an alternative, a classic homemade pie crust would be the next best option, offering a traditional flaky texture. A graham cracker crust or a gingersnap crust (similar to the one in my pumpkin cheesecake bars recipe) can also work. However, in my recipe testing, I found that both graham cracker and gingersnap crusts tend to soften fairly quickly once the filling is added, becoming less sturdy and crumbly over time compared to the robust shortbread. The shortbread’s firm, buttery base truly makes these bars shine.
Absolutely! These pumpkin pie bars are an excellent make-ahead dessert, perfect for holiday planning or entertaining. You can prepare them up to four days in advance without any loss of quality. After baking, it’s crucial to allow the bars to cool completely to room temperature on a wire rack first. Once fully cooled, cover the pan tightly with plastic wrap or aluminum foil, or transfer the bars to an airtight container, and store them in the refrigerator. The chilling process allows the filling to fully set, making for neat, firm slices that are a joy to serve. In fact, making them ahead often enhances the flavors as they have more time to meld together.
Essential Baking Tips for Perfect Pumpkin Pie Bars
To ensure your pumpkin pie bars turn out absolutely perfect every time, keep these expert tips in mind:
- I find the filling to be perfectly spiced with the amounts listed in the recipe, delivering a balanced and aromatic flavor. However, personal preference varies greatly with spices. Feel free to adjust the quantities, adding a little more of each spice if you desire a bolder, more intense pumpkin flavor profile.
- The most critical tip: Do not overbake the filling! Overbaking is a common mistake that can lead to disastrous results, causing the creamy pumpkin filling to curdle, crack, or become dry and rubbery. This will significantly diminish the smooth, luxurious texture and delicious taste of your bars. You only want to bake the filling until its edges are set and the very center still has a slight, delicate jiggle when you gently move the pan. Remember, the filling will continue to firm up as it cools.
- Patience is key when it comes to chilling. Do not shorten the chill time after the bars have finished baking. The pumpkin pie filling requires ample time in the refrigerator—at least 2 hours, but preferably overnight—to fully set and firm up. This allows the fats and proteins in the filling to properly stabilize, ensuring that you can slice and serve beautifully firm, intact bars without them collapsing or being overly soft.
- While I typically cut these rich pumpkin pie bars into 16 generous servings, they are quite versatile. You can easily cut them into smaller squares or even decorative shapes to serve more people, making them ideal for larger gatherings or party platters. Adjust the serving size to suit your guests and occasion.
- Elevate your pumpkin pie bars with a dollop of fresh whipped cream! My homemade whipped cream recipe holds up wonderfully on top of these bars, adding a light, airy contrast to the rich filling. For a topping that maintains its structure even longer, especially if preparing ahead or serving at a warm event, consider using my stabilized whipped cream. For an extra festive touch, a swirl of pumpkin spice whipped cream would be absolutely delicious and enhance the autumnal flavors!
Pumpkin Pie Bars
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Ingredients
Shortbread Crust
- ½ cup unsalted butter softened (115 grams; 1 stick)
- ¼ cup granulated sugar (50 grams)
- ⅛ teaspoon salt
- 1 cup all-purpose flour spooned & leveled (125 grams)
Pumpkin Pie Filling
- 1 cup packed light brown sugar (200 grams)
- 1 tablespoon all-purpose flour (8 grams)
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 3 large eggs at room temperature
- 1 (15-ounce) can pumpkin puree (425 grams)
- 1 ¼ cups evaporated milk (300 ml)
Instructions
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To make the buttery shortbread crust: First, preheat your oven to 350°F (177°C). Prepare a 9×9-inch baking pan by lining it with aluminum foil or parchment paper, ensuring you leave some overhang on the sides. This overhang will act as “handles” later, making it incredibly easy to lift the finished bars out of the pan. Set this prepared pan aside.
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In a large mixing bowl, using an electric mixer, beat the softened unsalted butter until it is smooth and creamy. This should take about 1-2 minutes. Add the granulated sugar and salt, then continue mixing for another 1 to 2 minutes until these ingredients are well combined and the mixture is light and fluffy. Finally, gradually add the all-purpose flour, mixing just until the mixture starts to come together into a crumbly dough consistency. Be careful not to overmix the dough.
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Carefully scoop the crumbly shortbread mixture into your prepared 9×9-inch pan. Using your fingers, the bottom of a glass, or a flat spatula, firmly press the dough down into one perfectly even and compact layer across the entire bottom of the pan. This creates a sturdy foundation for your pumpkin filling.
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Place the pan with the pressed shortbread crust into the preheated oven. Bake for 15 to 18 minutes, or until the top of the shortbread appears set and its edges have turned a beautiful, light golden-brown color. Once baked, carefully remove the crust from the oven and set it aside to cool slightly while you prepare the pumpkin filling. Keep the oven temperature set at 350°F (177°C) for the next baking step.
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To make the creamy pumpkin pie filling: In a large mixing bowl, thoroughly whisk or stir together the packed light brown sugar, all-purpose flour, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until all the dry ingredients are uniformly combined. This ensures the spices are evenly distributed for a perfectly flavored filling.
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In a separate, medium-sized mixing bowl, lightly beat the room temperature large eggs until they are smooth and just broken up. Next, whisk in the 100% pure pumpkin puree and the evaporated milk. Continue whisking until these wet ingredients are just combined and appear smooth. Avoid overmixing to prevent excess air from being incorporated.
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Now, pour the combined dry ingredients into the bowl with the wet ingredients. Gently mix everything together using a whisk or spatula until the mixture is just combined and smooth. It’s crucial not to overmix at this stage, as it can lead to a less tender filling and potential cracking during baking.
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Carefully pour the prepared pumpkin pie filling evenly over the warm, partially baked shortbread crust in your 9×9-inch pan. Spread it gently to cover the entire surface of the crust.
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Return the pan with the filling and crust to the preheated oven. Bake for approximately 35 to 45 minutes. The bars are done when the edges of the filling are set and the center still has a slight, very gentle jiggle when the pan is carefully moved. For my oven, 40 minutes usually yields perfect results. Remember, overbaking will cause the filling to crack or curdle.
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Once baked, remove the pumpkin pie bars from the oven and immediately transfer the pan to a wire rack. Allow the bars to cool completely to room temperature, which typically takes about 2 hours. This gradual cooling is essential for the filling to fully set. After they are completely cool, cover the pan tightly with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or ideally overnight, until the bars are thoroughly chilled and firm. This final chilling step ensures clean, beautiful slices.
Notes
Freezing Instructions: For longer storage, these pumpkin pie bars freeze exceptionally well. Allow them to cool completely and chill thoroughly before tightly wrapping the entire pan (or individual slices) in several layers of plastic wrap, followed by aluminum foil. They can be frozen for up to 3 months. When you’re ready to enjoy, thaw them overnight in the refrigerator.
More Delicious Pumpkin Desserts You’ll Adore!
If you’ve fallen in love with these easy pumpkin pie bars, you’re in for a treat! The rich, comforting flavors of pumpkin and warm spices are incredibly versatile and perfect for any autumn occasion. Explore more of our favorite pumpkin desserts that promise to delight your taste buds and become new staples in your fall baking repertoire. From classic comforting bakes to unique twists on seasonal favorites, there’s a pumpkin dessert here for everyone to love and share.