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Pumpkin Pie Bars

All the cozy spiced flavor of pumpkin pie in an easy sliceable bar — a buttery shortbread crust, a silky pumpkin custard filling, and a dollop of whipped cream. No rolling pin, no pie dish, no soggy bottom. One 9x13 pan makes 24 bars, and they taste even better the next day.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Chill Time 3 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 24 bars
Calories 235 kcal

Ingredients
  

For the shortbread crust:

  • 2 cups 250 g all-purpose flour
  • 1/2 cup 100 g granulated sugar
  • 1/2 teaspoon fine salt
  • 1 cup 226 g cold unsalted butter, cut into cubes

For the pumpkin filling:

  • 1 can 15 oz / 425 g pumpkin puree (not pumpkin pie filling)
  • 3/4 cup 150 g granulated sugar
  • 1/4 cup 50 g packed light brown sugar
  • 2 large eggs room temperature
  • 1 cup 240 ml evaporated milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine salt
  • 2 tablespoons all-purpose flour

For serving (optional):

  • sweetened whipped cream and a dusting of cinnamon

Instructions
 

  • Heat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the two long sides for easy lifting.
  • Make the crust: pulse the flour, granulated sugar, and salt in a food processor, then add the cold butter cubes and pulse until the mixture looks like coarse crumbs. (Or cut the butter in with a pastry cutter.) Press the crumbs firmly and evenly into the bottom of the prepared pan.
  • Bake the crust for 15 minutes, until the edges are just starting to turn golden. Set aside while you make the filling — leave the oven on.
  • Make the filling: whisk the pumpkin puree, granulated sugar, brown sugar, and eggs in a large bowl until smooth. Whisk in the evaporated milk, vanilla, cinnamon, ginger, nutmeg, cloves, salt, and flour until completely combined and silky.
  • Pour the filling over the warm crust and smooth the top with a spatula.
  • Bake for 40 to 45 minutes, until the edges are set and the center still has a slight jiggle when you gently shake the pan. A knife inserted near the center should come out mostly clean.
  • Cool in the pan on a wire rack for 1 hour, then cover and refrigerate for at least 2 hours, or overnight, until fully firm.
  • Lift the bars out of the pan using the parchment overhang. Slice into 24 squares with a long, sharp knife, wiping the blade clean between cuts for neat edges.
  • Serve chilled or at cool room temperature with a dollop of whipped cream and a dusting of cinnamon.

Notes

Use pumpkin puree, not pumpkin pie filling: pie filling is already sweetened and spiced, and it will make the bars too sweet and throw off the texture. The can should list only pumpkin as the ingredient.
 
Do not overbake: the center should still jiggle slightly when you shake the pan. It sets as it cools — baking until completely firm gives you dry, cracked bars.
 
Press the crust firmly: use the bottom of a measuring cup to pack the crumbs into an even layer. A loose crust crumbles when you slice; a firmly pressed one cuts clean.
 
Slice cold for clean edges: chill the bars fully, then slice with a long, sharp knife, wiping the blade clean between cuts. A warm knife dragged through warm filling smears.
 
Make ahead: the bars keep in the fridge for up to 4 days, tightly covered, and freeze beautifully for up to 2 months. Thaw overnight in the fridge and add the whipped cream just before serving.