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Pumpkin Pie Bars

Pumpkin pie bars with a buttery shortbread crust and smooth spiced pumpkin custard filling, baked then chilled for clean, sliceable squares. A simple bake at two temperatures ensures the center sets with a slight wobble for that classic pumpkin pie texture.
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Prep Time 20 minutes
Cook Time 55 minutes
cooling 2 hours
Total Time 4 hours 55 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For shortbread crust
  • 2 cup all-purpose flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 1 cup cold unsalted butter, cubed
For pumpkin pie filling
  • 1 can (15 oz) pumpkin puree
  • 2 can (12 oz) evaporated milk
  • 4 eggs
  • 1.5 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp cloves
  • 0.5 tsp salt
  • 2 tsp vanilla
Whipped cream for serving
  • 1 whipped cream

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep
  1. Preheat oven to 425F and line a 9x13 pan with parchment.
  2. In a mixing bowl, combine all-purpose flour, powdered sugar, and salt.
  3. Cut cold unsalted butter into the flour mixture until the dough just holds together.
Bake the crust
  1. Press the crust firmly and evenly into the pan, then bake at 425F for 15 minutes until pale golden.
  2. While the crust bakes, whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, ginger, cloves, salt, and vanilla until smooth.
  3. Pour the smooth filling over the hot crust.
Bake and chill
  1. Bake at 425F for 15 minutes, then reduce heat to 350F and bake 25-30 more minutes until the filling is set with just a slight wobble in the center.
  2. Cool completely, then refrigerate for 2 hours.
  3. Cut into bars and serve with whipped cream.

Notes

Pro tip: let the bars cool fully (and chill the full 2 hours) so the custard slices cleanly instead of smearing. Refrigerate in an airtight container up to 4 days; freeze bars (well wrapped) up to 2 months for best texture. For a lighter option, swap evaporated milk for evaporated skim milk if you prefer a lower-fat filling.