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Pumpkin Pie Bars

Pumpkin pie bars with a buttery shortbread crust and smooth spiced pumpkin custard, baked until just set with a slight center wobble. The bars are cooled, chilled, and sliced cleanly, then topped with whipped cream and a light cinnamon finish.
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Prep Time 20 minutes
Cook Time 55 minutes
cooling 2 hours
Total Time 3 hours 15 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 410
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 each) 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 for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a 9x13 pan with parchment paper.
Make the shortbread crust
  1. Combine all-purpose flour, powdered sugar, and salt, then cut in the cold cubed butter until the mixture just holds together.
  2. Press the crust firmly and evenly into the pan, then bake at 425°F for 15 minutes until pale golden.
Mix filling and bake
  1. Whisk pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, cinnamon, ginger, cloves, salt, and vanilla until smooth.
  2. Pour the filling over the hot crust and bake at 425°F for 15 minutes.
  3. Reduce the heat to 350°F and bake 25-30 more minutes until the filling is set with just a slight wobble in the center.
Cool, chill, and serve
  1. Cool completely at room temperature, then refrigerate for 2 hours.
  2. Cut into bars and serve each with whipped cream.

Notes

For the cleanest slices, chill the bars fully until firm before cutting. Store covered in the refrigerator up to 4 days; the bars can be frozen up to 2 months (thaw overnight in the fridge). For a lighter twist, swap in low-fat evaporated milk for similar texture with slightly less fat.