Pumpkin Pie Bars- The Solution to your Pumpkin Pie Craving

Article Tags: Thanksgiving

Do you love pumpkin pie? Do you hate the trouble of making pie crust? I have the solution to your conundrum today with pumpkin pie bars. The filling has a very similar texture and flavor to pumpkin pie but it has a shortbread crust, which is super easy to mix. The crust gives the bars a slight crunch to complement the gooiness of the filling, so you have a creamy, crunchy pumpkin dessert to satisfy your craving.

To make the bars, start with the shortbread crust. This is the same crust as the salted caramel apple bars, so check out that post for step-by-step instructions on making it. Basically, you take all the ingredients, mix them together with a spoon, and press the dough into a square pan. After refrigerating the dough for 30 minutes, bake it in a 350 degree oven for 15-20 minutes until the crust is a light golden brown.

While the crust is cooking, mix together the filling. You only need one large bowl for this. Combine the pumpkin, spices, eggs, and evaporated milk together and stir until it?s thoroughly mixed. Once the shortbread crust is cooked, pour the filling into the crust and pop it back in the oven for about 1 hour. The filling should be set and a toothpick stuck in the center should come out clean. If the edges start to burn, wrap a piece of foil around the edges of the pan

Cool for at least 1 hour before serving. Add a swirl of whipped cream if that?s your fancy. This dessert is so much easier than pumpkin pie and is every bit as delicious! Enjoy!

Pumpkin Pie Bars

Shortbread crust

  • 1 c flour
  • ? c powdered sugar
  • 1 tsp salt
  • ? c melted butter
  • 1 tsp vanilla


  • 1 can pumpkin
  • 1 can evaporated milk
  • 1 c sugar
  • 1 tsp cinnamon
  • 1 tsp cloves
  • ? tsp ginger
  • ? tsp salt
  • 2 beaten eggs
  • Whipped cream (optional)

Shortbread crust

  1. Combine melted butter, flour, powdered sugar, salt, and vanilla in a medium bowl
  2. Mix everything together by hand
  3. Press mixture into pan
  4. Refrigerate for 30 minutes
  5. Bake at 350 for 15 minutes or until light, golden brown


  1. Combine the pumpkin, evaporated milk, sugar, cinnamon, cloves, ginger, salt, and eggs in a bowl and whisk together gently until thoroughly combined
  2. Pour pumpkin mixture into baked shortbread crust
  3. Bake at 350 for 1 hour, covering the edge of the pan with foil if the edges start to burn

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