Pumpkin pie without the hassle! These easy pumpkin pie bars have a buttery crust and creamy pumpkin filling spiced with cinnamon and brown sugar — perfect for feeding a crowd. 
Why Make Pumpkin Pie Bars?
Pumpkin season and Thanksgiving are ideal times to swap a traditional pie for pumpkin pie bars. They deliver the same creamy, spiced pumpkin flavor you love but with a buttery shortbread-style base. These bars are faster and easier than rolling a pie crust, bake more evenly, serve more people, and have a higher crust-to-filling ratio for extra buttery satisfaction.
How to Make the Buttery Shortbread Base
The base is a cross between shortbread and a sugar cookie. For the crust you’ll need:
- 2 cups all-purpose flour
- 1/3 cup powdered sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted (measure then melt)
- 1 large egg, whisked
Whisk the dry ingredients, stir in the melted butter and egg, press the mixture into a parchment-lined 9×13 inch pan, and prebake the crust for 10 minutes. Prebaking prevents a soggy bottom.
Pro Tip: Line the pan with parchment that overhangs the edges. Once chilled, you can lift the bars from the pan for clean, easy slicing.
For the Pumpkin Filling
The filling follows the classic Libby’s-style approach. Whisk together the following:
- one 15 oz can pure pumpkin
- one 15 oz can evaporated milk (or 1 1/2 cups heavy cream; do not use regular milk)
- 1 cup packed brown sugar
- 1 tablespoon cornstarch to help the bars set and reduce cracking
- 1 tablespoon pumpkin pie spice (or make your own — see notes)
- 2 large eggs
Brown sugar lends a subtle caramel depth compared with white sugar. Pour the smooth filling over the warm prebaked crust and return to the oven to bake until set.
Pro Tip: Bake the bars about 40–50 minutes, until the center no longer wobbles and a toothpick comes out clean or with a few moist crumbs. Cool completely to room temperature, then chill for at least 4 hours to fully set the filling.
Graham Cracker Crust Option
If you prefer a graham base, combine:
- 2 cups graham cracker crumbs
- 2 tablespoons brown sugar
- 1/3 cup unsalted butter, melted
Press into the lined 9×13 pan. You do not need to prebake a graham cracker crust; simply add the filling and bake as directed.
Make-Ahead and Storage Tips
These bars are ideal to make a day ahead because they must chill before serving. Store in an airtight container in the refrigerator for up to 4 days. You can also freeze fully cooled bars in an airtight container for up to 3 months; thaw overnight in the fridge before serving.
More fall desserts to consider: pecan pie bars, pumpkin cheesecake, pumpkin bundt cake, or pumpkin cake with caramel cream cheese frosting.
Pumpkin Pie Bars
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* (or 1 1/2 cups heavy cream)
- 1 cup packed brown sugar
- 1 tablespoon pumpkin pie spice*
- 1 tablespoon cornstarch
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C) and place the rack in the center position.
- Line a 9×13 inch pan with parchment paper, leaving an overhang for easy removal.
Shortbread Base
- In a medium bowl, whisk together flour, powdered sugar, cornstarch, and salt.
- Stir in melted butter and the whisked egg until combined.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake the crust for 10 minutes. Remove from the oven but keep the oven on.
Pumpkin Pie Filling
- In a large bowl, whisk brown sugar, pumpkin pie spice, and cornstarch to remove lumps.
- Whisk in the pumpkin, evaporated milk (or heavy cream), and eggs until smooth.
- Pour the filling over the prebaked crust, smoothing the top.
- Bake 40–50 minutes, until the center no longer wobbles and a toothpick comes out clean or with a few moist crumbs.
- Cool completely, then cover and refrigerate at least 4 hours to set before slicing.
Notes
To make homemade pumpkin pie spice: 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
Storage: Keep bars in an airtight container in the fridge for up to 4 days. Freeze fully cooled bars for up to 3 months; thaw in the fridge overnight.
Nutrition
Carbohydrates: 31 g,
Protein: 3 g,
Fat: 11 g