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Pumpkin Pie Bars With Sweetened Condensed Milk

Pumpkin pie bars with sweetened condensed milk bake into a silky, ultra-rich pumpkin custard over a buttery shortbread crust. You’ll par-bake the crust, pour the smooth filling, then bake until the center is just set for clean, sliceable bars.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For shortbread crust
  • 2 cup flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 1 cup cold butter, cubed
For pumpkin pie filling
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 3 eggs
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp cloves
  • 0.5 tsp salt
  • 1 tsp vanilla
For serving
  • 1 whipped cream

Equipment

  • 1 sheet pan

Method
 

Par-bake the shortbread crust
  1. Preheat the oven to 425°F, then press the shortbread crust mixture into a 9x13 pan and bake for 12 minutes until pale golden.
  2. Remove the pan from the oven and keep the crust hot while you prepare the filling.
Make and bake the pumpkin custard
  1. Whisk the pumpkin filling ingredients until completely smooth, then pour over the hot crust.
  2. Bake at 425°F for 15 minutes.
  3. Reduce the oven temperature to 350°F and bake for 25–28 minutes, until the center is just set.
Chill and serve
  1. Cool the bars completely.
  2. Refrigerate for 2 hours before cutting.
  3. Serve each bar with a generous swirl of whipped cream.

Notes

For the smoothest bars, whisk until no streaks remain in the condensed milk and eggs before pouring; the custard will set cleanly. Refrigerate in an airtight container for up to 4 days (freezing: no, texture can soften after thawing). For a lower-sugar swap, use evaporated milk plus a measured sugar substitute in place of the sweetened condensed milk, though the custard richness will be slightly different.