Pumpkin Pie Bars That Outsmart the Pie Dish

You want holiday-level dessert without the holiday-level drama? Cool—because these Pumpkin Pie Bars bring the same silky spice and buttery crust as classic pumpkin pie, minus the cracked tops and panic baking.

They slice clean, stack like champs, and vanish from the pan faster than your cousin “sampling” the edges.

They’re portable, party-proof, and stupid-simple. By the time the oven timer dings, you’ll wonder why you ever bothered with a rolling pin.

Why This Recipe Never Fails

These bars use a sturdy, buttery shortbread crust that won’t sog out under the custard—so every bite has texture. The filling is gently spiced, balanced with just enough brown sugar and evaporated milk to keep it smooth and custardy.

You bake in two stages (quick crust set, then the filling), which prevents that dreaded soggy bottom. Bonus: bars cool faster than a full pie, so you can serve them sooner without the “is it set?” guesswork.

Pumpkin Pie Bars That Outsmart the Pie Dish

Recipe by Wendy CarterCourse: Dessert

Servings

16 bars

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

220

kcal

Ingredients

• For the crust:

• 1 cup (2 sticks) unsalted butter, melted

• 2 cups all-purpose flour

• 1/2 cup granulated sugar

• 1/2 teaspoon fine salt

• 1 teaspoon vanilla extract

• For the filling:

• 1 can (15 oz) pumpkin puree

• 3 large eggs

• 1 cup packed light brown sugar

• 1 can (12 oz) evaporated milk

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/2 teaspoon fine salt

• 1 teaspoon vanilla extract

• Optional toppers:

• Whipped cream, powdered sugar, caramel drizzle, toasted pecans

Step-by-Step Instructions

• Prep the pan and oven: Preheat to 350ºF (175ºC). Line a 9×13 pan with parchment, leaving overhang for a sling. This makes clean lifts and sharp cuts a breeze.
• Make the crust: Stir melted butter, flour, sugar, salt, and vanilla until a soft dough forms. It should look like slightly wet sand that clumps when pressed.
• Press and par-bake: Press dough evenly into the pan, getting into the corners. Dock lightly with a fork. Bake 12–15 minutes until just set and lightly golden at the edges.
• Mix the filling: Whisk pumpkin, eggs, brown sugar, evaporated milk, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until smooth and glossy. No lumps, no stress.
• Fill and bake: Pour filling over the hot crust. Bake 35–40 minutes, rotating once. It’s done when the center has a slight jiggle but a knife inserted 2 inches from the edge comes out mostly clean.
• Cool like a pro: Cool in the pan on a rack at least 1 hour. For clean slices, chill 2 hours. Yes, waiting is annoying. Also yes, it’s worth it.
• Cut and serve: Use the parchment sling to remove. Slice into 16 bars. Top with whipped cream or a dusting of powdered sugar. Add toasted pecans if you’re feeling fancy.

Storing & Reheating Tips

• Refrigerate: Store bars covered in the fridge for up to 5 days. They set even better by day two (like magic).
• Freeze: Freeze in a single layer, then stack with parchment between layers for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm individual bars at 300°F for 8–10 minutes, or microwave 15–20 seconds.
  

  Keep toppings off until after heating.

Benefits of This Recipe

• Faster than pie: No rolling, no blind baking, minimal drama.
• Party-friendly: Pre-cut squares travel well and serve cleanly—no chaotic pie slicing at the table.
• Make-ahead gold: Flavor deepens after chilling, so your future self gets the win.
• Balanced sweetness: The spices shine without the sugar blitz. Even the “not a dessert person” person will snag seconds.

Nutrition Stats

Per bar (1 of 16), approximate: 220 calories; 10g fat; 30g carbs; 3g protein; 2g fiber; 16g sugar; 210mg sodium. Pumpkin adds beta-carotene and fiber, while evaporated milk provides some protein and calcium.

These are estimates—ingredients and portion sizes can shift the numbers slightly, FYI.

Mistakes That Ruin the Recipe

Skipping the par-bake: Leads to soggy, sad crust. Don’t sabotage yourself.

• Overbaking: The filling cracks when it’s cooked into submission. Pull it with a slight jiggle in the center.
• Using pumpkin pie filling: That’s pre-sweetened and spiced; your bars will be oversweet and off-balance.
  

  Use 100% pumpkin puree.

• Cutting too soon: Warm custard = messy edges. Let it chill for those Instagram-satisfying squares.
• Uneven crust pressing: Thin spots burn; thick spots stay doughy. Press evenly, especially at corners.

Variations You Can Try

• Gingersnap crust: Swap crust for 2 cups gingersnap crumbs + 1/2 cup melted butter + 2 tablespoons sugar.
  

  Press and bake 8 minutes.

• Maple touch: Replace 1/4 cup brown sugar with pure maple syrup and reduce evaporated milk by 2 tablespoons.
• Pecan streusel: Mix 1/2 cup chopped pecans, 1/3 cup brown sugar, 1/3 cup flour, 3 tablespoons cold butter. Crumble on top halfway through baking.
• Dairy-free: Use full-fat coconut milk instead of evaporated milk and vegan butter in the crust. Flavor is luxe, not “alternative.”
• Gluten-free: Use a cup-for-cup GF flour in the crust, or make a crust from GF cookies.
  

  Check labels for cross-contamination, IMO.

• Extra protein: Whisk in 3 tablespoons vanilla Greek yogurt and reduce evaporated milk by the same amount for a subtle tang.

FAQ

Can I use fresh pumpkin instead of canned?

Yes—roast, puree, and strain fresh pumpkin to remove excess water. Aim for a thick, smooth puree. You’ll need 1 3/4 cups to equal a 15-ounce can.

How do I know when the bars are done?

The edges should be set, the center slightly wobbly, and a knife inserted near the edge should come out mostly clean.

If it’s liquid in the center, give it 5 more minutes and re-check.

Can I make these a day ahead?

Absolutely. They’re actually better the next day because the spices bloom and the texture firms up. Keep covered and chilled, then slice right before serving.

What’s the best way to get clean cuts?

Chill thoroughly, then use a sharp knife wiped clean between cuts.

A warm knife (dip in hot water, wipe dry) glides through like a pro.

Do I need to blind bake the crust with weights?

Nope. This shortbread-style crust sets without weights. A quick par-bake is all it needs to stay crisp under the custard.

Can I reduce the sugar?

Yes, cut up to 1/4 cup from the filling without wrecking texture.

Don’t reduce more unless you like a noticeably less sweet, more spiced bar.

A Few Last Words

Pumpkin Pie Bars give you all the holiday payoff with none of the pie plate pressure. They stack, travel, and disappear like a magic trick at any gathering. Make them once, and they’ll be your new default dessert flex.

Just fair warning: your pie dish might get a little jealous.