Pumpkin Pie Bars
Pumpkin Pie Bars with a shortbread crust are super simple and delicious for any pumpkin craving and perfect for your Thanksgiving and holiday dinners!
I struggle to make pretty pies. I can make a delicious and flaky pie crust but shaping the crust into a beautiful pie never works out for me.
If you have similar struggles, you are going to love how easy these Pumpkin Pie Bars with a shortbread crust come together, not to mention they are beyond delicious!
Pumpkin Pie is a must have for Thanksgiving dinner and any fall gathering and if you are a fan of buttery shortbread, these bars are going to knock your socks off.
FOLLOW MISS IN THE KITCHEN ON SOCIAL MEDIA AND NEVER MISS A RECIPE!
FACEBOOK| PINTEREST | INSTAGRAM|TWITTER| BLOGLOVIN
I set off to make the best pumpkin pie bars. I have made the pumpkin pie recipe from the pumpkin can many, many times. My favorite pumpkin pie is to made with sweetened condensed milk.
My husband came across a tip from King Arthur Flour with a secret ingredient tip for the best pumpkin pie. Are you ready for this? A bit of fine ground pepper! I just had to try it and just like everything else that comes from King Arthur Flour, it was wonderful.
Pumpkin Pie Ingredients:
- Shortbread Crust: Butter, All Purpose Flour, Powdered Sugar
- Pumpkin Puree
- Eggs
- Sweetened Condensed Milk
- Pumpkin Pie Spice
- Kosher Salt & Fine Ground Pepper
How to Make Pumpkin Pie Bars:
- Mix together butter, flour and powdered sugar with a large fork or pastry cutter.
- When mixture is crumbly, press it into a 9 x 13 baking pan.
- Bake for 20 minutes or until lightly browned.
- Meanwhile, make the filling.
- Mix can pumpkin, eggs, sweetened condensed milk, eggs, vanilla, pumpkin pie spice, salt and fine ground pepper together.
- Pour over crust and bake for 20-22 minutes or until center is set.
- Cool to room temperature and refrigerate until ready to serve.
- Slice and top with sweetened whipped cream.
Pumpkin Pie Bars can be made 2 days ahead of your dinner if refrigerated. When it comes to holiday dinners, the more things you can make ahead, the better.
More Pumpkin Desserts to Try:
All things pumpkin are a favorite for us. I have been making Easy Pumpkin Bread on a weekly basis and this Pumpkin Snickerdoodle Snack Cake is just the ticket for a quick dessert.
We just can’t get enough of the pumpkin treats! We’ve made this Pumpkin Sheet Cake a couple of times and it’s over the top amazing. For an over the top holiday dessert, you will love this Pumpkin Pecan Pie!
These bars were sliced into generous pieces but it’s easy to cut them into small squares, which is perfect for the holiday crowd.
FOLLOW MISS IN THE KITCHEN ON SOCIAL MEDIA AND NEVER MISS A RECIPE!
FACEBOOK| PINTEREST | INSTAGRAM|TWITTER| BLOGLOVIN
If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
Pumpkin Pie Bars
Ingredients
- Shortbread Crust:
- 2 cups All Purpose Flour
- 1 1/2 cups Powdered Sugar
- 1 cup softened butter
- Pumpkin Pie Filling:
- 15 ounce Pumpkin Puree
- 2 large Eggs
- 14 ounce Sweetened Condensed Milk
- 2 teaspoons Pumpkin Pie Spice
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon Fine Ground Pepper
- sweetened whipped cream for garnish
Instructions
- Preheat oven to 350 degrees
For the shortbread crust:
- Mix together butter, flour and powdered sugar with a large fork or pastry cutter.
- When mixture is crumbly, press it into a 9 x 13 baking pan.
- Bake for 20 minutes or until lightly browned.
- Meanwhile, make the pumpkin pie filling:
- Mix can pumpkin, eggs, sweetened condensed milk, eggs, pumpkin pie spice, salt and pepper together until well combined.
- Pour over crust and bake for 20 minutes or until center is set.
- Cool to room temperature and refrigerate until ready to serve.
- Slice and top with sweetened whipped cream.
I couldn’t find a oven temp..
Hi Joan,
Thanks for the heads up. I updated the recipe card, it’s 350 degrees. Hope you try them!
~Milisa
I usually am not a big fan of pumpkin pie, but this is really good! I had freshly puréed pumpkin I wanted to put to use and decided to try this. I used 1 and 3/4 cup. I didn’t have sweetened condensed so I used a 12 oz can evaporated milk and added 3/4 cup white and 1/4 cup brown sugars. Added 1/2 tsp of vanilla in filling and 1/2 tsp salt to shortbread crust. I chilled shortbread n freezer for about 15 minutes because I used my hand to work it because I didn’t have a pastry cutter or food processor. Baked shortbread 25 mins until edges just started to brown. Baked with filling for 35 minutes. Filling still had some jiggle but toothpick was clean. Awesome flavor. Thanks!