Pumpkin Pie Bars: Spend with pennies

Pumpkin Pie Bars are sweet, creamy bites of spiced pumpkin pie goodness.

Warm spices are mixed with pumpkin puree and a few kitchen staples and baked on a buttery buttery dough. Easy cake perfection!

Close up of pumpkin pie bars on a plate with whipped cream and cinnamon

The sweet and brittle crust is quick to make and less demanding than pie dough.
The filling has a lot of pumpkin pie flavor and only needs a bowl and a whisk.
can be prepared ahead of time and refrigerated until ready to serve.
Pumpkin pie bars can be cut into large or small barsdepending on the occasion.
They are delicious and freeze well.

evaporated milk, vanilla, pumpkin puree, brown sugar, butter, flour, pumpkin pie spice, sugar and eggs with labels to make pumpkin pie bars

Ingredients for Pumpkin Pie Bars

Shortbread Crust: Choose real butter for the best flavor. Make sure you measure the flour correctly to get the perfect crust.

Pumpkin Puree: Buy it or make it here. If using pumpkin pie filling instead, omit the pumpkin pie spice in Step 4.

Stuffed: Basics like eggs, evaporated milk, sugar, and homemade pumpkin pie spice make this recipe super easy to make.

Variations

Browned butter will add a deep, nutty flavor to the crust of shortbread cookies and other baked goods.

shortbread dough to make pumpkin pie bars

Pour pumpkin batter into shortbread crust to make pumpkin pie bars

How to make pumpkin pie bars

Baking shortbread dough (recipe below).
Beat the rest of the ingredients (except the milk).
Add the evaporated milk and pour the filling into the base.
Bake. Let cool completely before serving with whipped cream.

Storage and freezing

Store leftover pumpkin pie bars in a covered container in the refrigerator for up to 4 days.

Individual pumpkin pie bar squares can be wrapped in plastic and placed in the freezer for up to 3 months. Throw one in a backpack or briefcase and it’ll be thawed by lunchtime.

Pumpkin Spice Delights

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image from Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

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Pumpkin Pie Bars

Treat yourself to these delicious pumpkin pie bars with a blend of creamy cheesecake-like filling and the cozy flavor of pumpkin!

Preparation time 20 minutes

Cooking time 1 hour 20 minutes

Relaxation time 1 hour

Total time 2 hours 40 minutes

Cooking modePrevent your screen from going dark

Preheat the oven to 350°F and line a 9×13″ pan with parchment paper or lightly grease it.
Combine the shortbread dough ingredients with a hand mixer or dough cutter until the crumbs begin to stick together. Press firmly into bottom of prepared pan.
Bake the base for 10 minutes. Leave the oven on.
In a large bowl combine pumpkin puree, brown sugar, granulated sugar, eggs, pumpkin pie spice, vanilla, and salt.
Add the evaporated milk. Pour over the warm base.
Bake for 60-70 minutes or until center is set and no longer jiggly. Let cool completely.
Once cooled, refrigerate for at least an hour or overnight. Serve topped with whipped cream.

This recipe makes 12 generous 3″ x 2.5″ pieces, but can be cut into smaller pieces to accommodate a larger crowd.
Leftovers will keep in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.

Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

Course Cake, Dessert

Kitchen American

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