Pumpkin Pie Bars

Easy to make Pumpkin Pie Bars made with a creamy pumpkin filling and the best soft and buttery shortbread crust. They're a must make for the holiday season!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings large bars

Calories 284kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the crust

1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1 large egg yolk, room temperature
1/2 tsp. vanilla extract
1 1/4 cups cake flour, spooned and leveled
1/4 tsp. kosher salt

For the filling

1, 15 oz. can 100% pumpkin puree (not pumpkin pie filling)
2 large eggs, room temperature
3/4 cup dark brown sugar, packed
1 Tbsp. cornstarch
1 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1, 12 oz. can evaporated milk
whipped cream for serving

US Customary - Metric

Instructions

Preheat the oven to 350°F. Line a 8x8 inch light colored aluminized steel baking pan with parchment paper and set aside.
Cream together the butter and sugar in a stand mixer with the paddle attachment or a hand mixer is fine too.
1/2 cup unsalted butter, softened, 1/3 cup granulated sugar
Add yolk and vanilla. Mix to combine. Then add the flour and salt and mix just until combined into a shaggy crumbly dough, careful not to over beat. Mixture will look crumbly, but should be able to come together when pressed in between your fingertips.
1 large egg yolk, room temperature, 1/2 tsp. vanilla extract, 1 1/4 cups cake flour, spooned and leveled, 1/4 tsp. kosher salt
Press into the bottom of prepared pan in an even layer. Bake for ~18-20 minutes until the edges are a light golden brown. Set aside to cool. Note: The dough is a bit soft/sticky so to make it easier you can place a piece of wax paper over the dough and use the palms of your hands to smooth the surface and then discard the wax paper or you can use a little flour on your hands/ sprinkle on the dough if any of it is sticking.
Meanwhile, prepare the pumpkin pie filling. In a large mixing bowl, whisk together the pumpkin, eggs, sugar, cornstarch, salt, and spices. Pour in the evaporated milk and whisk again until combined. Chill in the fridge until the crust is done and has cooled. (The crust doesn't need to be completely cooled but just enough that it's not super hot).
1, 15 oz. can 100% pumpkin puree (not pumpkin pie filling), 2 large eggs, room temperature, 3/4 cup dark brown sugar, packed, 1 Tbsp. cornstarch, 1 tsp. kosher salt, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground nutmeg, 1/4 tsp. ground cloves, 1, 12 oz. can evaporated milk
Pour the pumpkin pie filling over the cooled crust.
Increase the oven temperature to 425°F. And bake for 15 minutes. Then reduce the oven temperature back down to 350°F and continue to bake for ~50-53 minutes or until the filling is set.
Remove from oven and let cool completely at room temperature. Then cover and chill in the fridge for at least 4 hours or overnight.
Slice into bars and serve with whipped cream.
whipped cream for serving

Video

Notes

Storage: I like to wrap them loosely or place them in an airtight container and store them in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition