Pumpkin Pie Bars Recipe
These Pumpkin Pie Bars have all the cozy flavor of classic pumpkin pie, baked on a buttery shortbread crust instead of pastry. The filling is creamy, spiced with cinnamon, ginger, nutmeg, and my secret pinch of black pepper for extra depth. Slice them into neat pumpkin squares and top with whipped cream for the perfect fall dessert.
Ingredients
Shortbread Crust
- 1 ½ cups all-purpose flour
- ⅓ cup granulated white sugar
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) salted butter, cold and sliced
- 1 teaspoon pure vanilla extract
Pumpkin Filling
- 1 15-ounce can (1 ¾ cups) pure pumpkin purée (not pumpkin pie filling)
- 1 cup light brown sugar packed
- 2 large eggs
- 1 ½ cups heavy cream
- 1 ½ teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Topping
- whipped cream
Instructions
- Prepare the Crust — Preheat oven to 350°F (175°C). Lightly grease and line a 9x9-inch pan with parchment paper, leaving an overhang for easy removal. In a food processor, combine flour, sugar, and salt. Add cold, cubed butter and vanilla, then pulse until the mixture comes together into a dough. Press the dough evenly and firmly into the prepared pan. Bake for 20–25 minutes, until the edges are lightly golden. Let sit at room temperature for 20 minutes to cool before pouring the pumpkin filling.
- Make the Pumpkin Filling — In a large bowl, whisk together pumpkin, brown sugar, eggs, heavy cream, vanilla, cornstarch, cinnamon, ginger, nutmeg, salt, and pepper until smooth. Place in the fridge until ready to pour over the shortbread crust. Re-whisk the mixture right before pouring to ensure a smooth filling, then pour over the par-baked crust.
- Bake the Bars — Pour the filling over the warm but not hot crust. Return the pan to the oven and bake for 50–55 minutes, or until the filling is set and the center jiggles just slightly when you shake the baking dish.
- Cool & Chill — Cool completely at room temperature, then refrigerate for at least 6 hours (overnight is best) for clean slicing.
- Slice & Serve — Lift the bars from the pan using the parchment overhang. Slice into squares and top with whipped cream and a sprinkle of cinnamon.
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