Comments on: Pumpkin Pie Bars

By: Milisa

Milisa — Wed, 03 Dec 2025 03:47:45 +0000

In reply to Maribeth.

Hi Maribeth,
I am so glad you enjoyed them. You can totally use sweet potatoes in place of the pumpkin. I appreciate you commenting and leaving a 5 star review!

~ Milisa

By: Maribeth

Maribeth — Mon, 01 Dec 2025 15:06:54 +0000

These are easy and fabulous. I made a second pan of them AFTER Thanksgiving Day because my family was clamoring for them! Do you think I could substitute sweet potatoes pureed? I am from the South and for a change just wondered if I could do more like sweet potato pie, but in bars? Great recipe. THANK YOU!

By: Alaina

Alaina — Fri, 06 Nov 2020 02:43:24 +0000

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!

By: Milisa

Milisa — Wed, 24 Oct 2018 22:48:26 +0000

In reply to Joan McCauley.

Hi Joan,
Thanks for the heads up. I updated the recipe card, it’s 350 degrees. Hope you try them!
~Milisa

By: Joan McCauley

Joan McCauley — Wed, 24 Oct 2018 21:49:41 +0000

I couldn’t find a oven temp..