Name: Pumpkin Pie Bars Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1/2 cup powdered sugar; 1/2 teaspoon salt; 3/4 cup unsalted butter (cold and cubed); 1 (15-ounce) can pumpkin purée; 3/4 cup brown sugar (packed); 2 large eggs; 2/3 cup evaporated milk; 1 teaspoon vanilla extract; 1 1/2 teaspoons pumpkin pie spice; 1/4 teaspoon salt; whipped cream; cinnamon; chopped pecans

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If you’re looking for the perfect mashup of classic autumn comfort and effortless entertaining, you need these Pumpkin Pie Bars in your baking repertoire. They deliver all the creamy, spicy magic of pumpkin pie in an easy-to-share bar form, making them a go-to for everything from family dinners to festive potlucks. Imagine a buttery, tender crust crowned by a silky pumpkin filling, each bite sprinkled with warm spices and just enough sweetness. These bars are simple to make, a breeze to slice, and destined to become your next fall family tradition.

Ingredients You’ll Need

This recipe comes together with just a handful of pantry staples and a few fridge must-haves. Each ingredient has a delicious role to play — from the flakiest crust to the star-spiced filling, these bars owe their irresistible texture and flavor to the essentials below.

All-purpose flour: Gives the crust structure and a soft, tender bite—the perfect foundation for your bars.
Powdered sugar: A touch of sweetness that keeps the crust delicate and not too heavy.
Salt: Essential for balancing flavors in both the crust and the filling; don’t skip it!
Unsalted butter (cold and cubed): Makes the crust extra flaky; keeping it cold is the key to bakery-style results.
Pumpkin purée: The heart of the bars; pure pumpkin, not pie filling, for that rich, creamy texture and authentic flavor.
Brown sugar (packed): Adds sweetness and a hint of caramel depth, especially tasty with those fall spices.
Large eggs: Binds the filling and adds richness for a custardy center.
Evaporated milk: Lends a creamy mouthfeel and helps the filling set up perfectly.
Vanilla extract: Brings warmth and rounds out the flavor profile with a mellow undertone.
Pumpkin pie spice: The ultimate fall flavor blend—cinnamon, ginger, nutmeg, and cloves bundled up in one.
Optional toppings (whipped cream, cinnamon, chopped pecans): Dress your bars up for any occasion or add more crunch and flair!

How to Make Pumpkin Pie Bars

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or give it a light greasing—this makes the bars super easy to lift out and slice later. Prepping the pan first streamlines the process and keeps things mess-free.

Step 2: Make the Crust

In a medium bowl, whisk together your flour, powdered sugar, and salt. Now, it’s all about the butter: cut the cold, cubed butter into your dry mixture using a pastry cutter or even a sturdy fork. Aim for a mixture that looks like coarse crumbs; these little buttery pockets are what make your crust so melt-in-your-mouth. Press the mix evenly into your prepared pan, making sure to reach every edge. Bake for 15 to 18 minutes, until lightly golden at the edges.

Step 3: Mix the Pumpkin Filling

While the crust is baking, grab a large bowl and add your pumpkin purée, brown sugar, eggs, evaporated milk, vanilla extract, pumpkin pie spice, and salt. Whisk until everything’s ultra-smooth and silky. This luscious, custardy mixture will soon become the star of your Pumpkin Pie Bars!

Step 4: Pour and Bake

As soon as your crust comes out of the oven—no need to let it cool—pour the pumpkin filling over the warm base. Smooth out the top with a spatula for even baking. Pop the pan back in the oven for 35 to 40 minutes, until the filling is set and a toothpick inserted in the center comes out clean. The aroma at this stage will be pure fall.

Step 5: Chill and Slice

Once baked, allow your bars to cool completely in the pan on a wire rack. Patience pays off here! For the best texture (and easiest slicing), transfer the pan to the fridge for at least two hours. When ready, pull out the parchment, lift the bars, and use a plastic knife for crisp, clean edges.

How to Serve Pumpkin Pie Bars

Garnishes

The right finishing touch makes Pumpkin Pie Bars shine. A swirl of whipped cream, a dusting of cinnamon, or a sprinkle of chopped pecans on top looks festive and adds a bonus pop of flavor. Each option gives your bars a bakery-worthy look without the fuss.

Side Dishes

These bars are rich and satisfying, so they pair beautifully with simple accompaniments. A mug of hot coffee, spicy chai, or a scoop of vanilla bean ice cream will elevate your dessert experience and help balance the sweetness of the bars.

Creative Ways to Present

Serve Pumpkin Pie Bars on an elegant platter or cut them into smaller bite-sized squares for a stunning dessert tray at gatherings. Layer them in jars for portable treats, or go mini with muffin liners for individual portions that are picnic or party-friendly.

Make Ahead and Storage

Storing Leftovers

Once your Pumpkin Pie Bars have cooled and been sliced, store any leftovers in an airtight container in the fridge. They’ll keep beautifully for up to four days, maintaining that perfect creamy-to-crust ratio.

Freezing

Need to plan ahead? You can freeze Pumpkin Pie Bars! Arrange the cut bars in a single layer on a baking sheet to freeze solid, then transfer to a zip-top bag or airtight container for up to two months. Thaw overnight in the refrigerator before serving.

Reheating

If you prefer your bars just slightly warm, pop them in the microwave for about 10-15 seconds. Take care not to overheat; warming them too much can soften the crust, but a quick zap brings back that “freshly baked” magic.

FAQs

Can I use homemade pumpkin purée?

Absolutely! If you have homemade pumpkin purée, just be sure to drain excess liquid so the filling isn’t too wet. Aim for a similar consistency to canned purée for the best texture in your Pumpkin Pie Bars.

What’s the best way to get clean slices?

A plastic knife is surprisingly effective, especially if the bars are chilled. Wiping your knife between cuts also helps keep the edges neat and your bars picture-perfect.

Can I make Pumpkin Pie Bars gluten-free?

Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour in the crust. Just double-check that the other ingredients are certified gluten-free to keep everything safe and delicious.

Is it possible to make these dairy-free?

You can swap the butter with a plant-based alternative and use canned coconut milk instead of evaporated milk. The flavor will be slightly different, but your Pumpkin Pie Bars will still turn out rich and creamy!

Do I need to chill the bars before serving?

Chilling is highly recommended for best texture and easy slicing. However, if you can’t wait, let them cool to room temperature in the pan before cutting. The bars will be a bit softer but just as delicious.

Final Thoughts

If the cozy taste of fall is what you crave, Pumpkin Pie Bars are a delight you simply can’t miss. They’re effortless to make, easy to share, and a guaranteed hit at any table. Give this recipe a try, and watch it become your new autumn favorite. Happy baking!

Pumpkin Pie Bars Recipe

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4.6 from 17 reviews

Author: admin
Total Time: 1 hour
Yield: 16 bars 1x
Diet: Vegetarian

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Description

Indulge in the delicious flavors of fall with these Pumpkin Pie Bars. A buttery crust topped with a spiced pumpkin filling, these bars are perfect for any autumn gathering.

Ingredients

Scale

For the crust:

1 3/4 cups all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon salt
3/4 cup unsalted butter (cold and cubed)

For the filling:

1 (15-ounce) can pumpkin purée
3/4 cup brown sugar (packed)
2 large eggs
2/3 cup evaporated milk
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Optional topping:

whipped cream
cinnamon
chopped pecans

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Instructions

Make the crust: In a medium bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan. Bake for 15–18 minutes, or until lightly golden.
Make the filling: In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, evaporated milk, vanilla, pumpkin pie spice, and salt until smooth. Pour the filling over the warm crust.
Bake for 35–40 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. Let cool completely in the pan on a wire rack. Chill for at least 2 hours before slicing into bars.
Top with whipped cream, a sprinkle of cinnamon, or chopped pecans if desired.