Go Back
–+ servings
Pumpkin pie bars pinterest

Pumpkin Pie Bars

These delicious pumpkin pie bars deliver all the warm, spiced flavor of classic pumpkin pie but with a simple, foolproof buttery crust that even novice bakers can master. Perfect for fall gatherings, potlucks, or just satisfying your pumpkin craving without the fuss of a traditional pie.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 285 kcal

Equipment

  • 9x13-inch Baking Dish
  • Food Processor
  • Parchment Paper
  • Mixing Bowls

Ingredients
  

For the Buttery Crust

  • 2 cups all-purpose flour or 1:1 gluten-free flour blend
  • 1/2 cup granulated sugar or coconut sugar
  • 1/4 tsp salt
  • 1 cup cold unsalted butter cubed (or plant-based butter sticks)
  • 1 large egg yolk
  • 1 tsp vanilla extract

For the Pumpkin Filling

  • 15 oz pure pumpkin puree not pumpkin pie filling
  • 3/4 cup heavy cream or full-fat coconut milk for dairy-free
  • 3 large eggs
  • 3/4 cup brown sugar packed (or coconut sugar)
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later.
  • In a food processor, pulse together flour, sugar, and salt until combined. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs (about 10-12 pulses). Add the egg yolk and vanilla extract, then pulse just until the dough begins to come together.
  • Transfer the dough mixture to your prepared baking dish. Using your fingers or the bottom of a measuring cup, press the dough evenly into the bottom of the pan. Prick the crust all over with a fork to prevent bubbling.
  • Bake the crust for 15-18 minutes until the edges are just beginning to turn golden. Remove from oven but keep the oven on.
  • While the crust is baking, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, pumpkin pie spice, salt, and vanilla extract in a large bowl until smooth and well combined. For the silkiest texture, use a hand mixer on low speed for 1-2 minutes.
  • Pour the pumpkin filling over the warm pre-baked crust, spreading it evenly with a spatula. Gently tap the pan on the counter a few times to release any air bubbles.
  • Return to the oven and bake for 30-35 minutes, or until the center is just set with a slight jiggle (similar to gelatin). Don't overbake, as this can cause cracks in your filling.
  • Allow the bars to cool completely in the pan at room temperature (about 1 hour), then refrigerate for at least 1 hour or overnight before cutting.
  • Once fully chilled, use the parchment paper overhang to lift the entire dessert out of the pan. Place on a cutting board and slice into 16-20 bars using a sharp knife. For the cleanest cuts, wipe the knife clean between each slice.

Notes

- Skipping the pre-bake for the crust will result in sogginess.
- Don't overwork the dough as this develops gluten and results in a tough crust.
- Make sure to use pure pumpkin puree, not the pre-spiced and sweetened pie filling.
- Refrigerate bars in an airtight container for up to 5 days.
- Frozen bars maintain quality for up to 3 months when properly stored.

Nutrition

Calories: 285kcalCarbohydrates: 32gProtein: 4gFat: 16gSaturated Fat: 9gSodium: 120mgFiber: 1gSugar: 18gVitamin A: 70IU
Keyword Pumpkin, Pie Bars, Fall Dessert, Thanksgiving, Easy Dessert
Tried this recipe?Let us know how it was!