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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!

Easy Pumpkin Pie Bars with sweetened whipped cream

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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!

Thanksgiving dessert Pumpkin Pie Bars

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.

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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.

Pumpkin Pie Bars

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

The Best Pumpkin Pie Bars Dessert

How to Make Pumpkin Pie Bars:

Shortbread Crust for 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.

Baked Shortbread Crust for Pumpkin Pie Bars Dessert

  • Meanwhile, make the filling.

Filling for Pumpkin Pie Bars with Sweetened Condensed Milk

  • Mix can pumpkin, eggs, sweetened condensed milk, eggs, vanilla, pumpkin pie spice, salt and fine ground pepper together.

Pumpkin Pie Bars ready for the oven

  • Pour over crust and bake for 20-22 minutes or until center is set.

 

Pumpkin Pie Bars baked in a 9 x 13 pan

  • Cool to room temperature and refrigerate until ready to serve.

Slice of Pumpkin Pie Bars Dessert with whipped cream

  • 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.

Pumpkin Pie Bars topped with whipped cream

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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 topped with whipped cream
Print Recipe
4.50 from 2 votes

Pumpkin Pie Bars

The Best Pumpkin Pie Bars are made with a simple shortbread crust and a delicious pumpkin and sweetened condensed milk filling.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Desserts
Cuisine: American
Keyword: best pumpkin pie, pumpkin pie bars, thanksgiving desserts
Servings: 12 servings
Author: Milisa

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. 

3 Comments

  1. 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!

4.50 from 2 votes (2 ratings without comment)

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