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Pumpkin Pie Bars With Sweetened Condensed Milk

Pumpkin pie bars with sweetened condensed milk are baked into a buttery shortbread crust and filled with a silky, ultra-rich pumpkin custard. The center stays just set, then chills until clean slices and a creamy finish with whipped cream.
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Prep Time 15 minutes
Cook Time 55 minutes
chill time (hours) 2 minutes
Total Time 1 hour 12 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Shortbread crust
  • 2 cup flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 1 cup cold butter, cubed
Pumpkin pie filling
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 3 eggs
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp cloves
  • 0.5 tsp salt
  • 1 tsp vanilla
Serving
  • 1 whipped cream

Equipment

  • 1 sheet pan
  • 1 9x13 baking pan

Method
 

Make and par-bake the crust
  1. Preheat oven to 425F. Press the shortbread crust mixture into a 9x13 pan, then bake 12 minutes until pale golden.
Mix filling and bake
  1. Whisk all pumpkin pie filling ingredients until completely smooth, then pour over the hot crust.
  2. Bake at 425F for 15 minutes. Reduce heat to 350F and bake 25-28 more minutes, until the center is just set.
Chill and serve
  1. Cool bars completely at room temperature. Refrigerate 2 hours before cutting for clean slices.
  2. Serve each bar with a generous swirl of whipped cream.

Notes

For the smoothest custard, whisk until no streaks remain after adding eggs and spices—then pour immediately over the hot crust. Refrigerate in an airtight container up to 4 days; freeze bars without whipped cream up to 2 months and thaw overnight in the refrigerator. For a lower-sugar swap, use an unsweetened condensed milk alternative (or reduce sweetness by using half sweetened condensed milk and half evaporated milk) though texture may be slightly softer.