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Home » Fall Favorites » Pumpkin Pie Bars

Pumpkin Pie Bars

November 1, 2019

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These Pumpkin Pie Bars are way easier, but just as delicious as traditional pumpkin pie! No pie crust to roll out, a simple press-in shortbread crust topped with a creamy pumpkin filling.

Square slice of pumpkin pie topped with whipped cream.Happy November, friends! Just like that we shift our sights to the next holiday, which is the biggest and best food holiday of them all – Thanksgiving! Who is ready for Sweet Potato Casserole, Cranberry Sauce and Pecan Pie Bars?!

Today I’m bringing you a pumpkin pie recipe that is perfect for the busy holiday season. Pumpkin Pie is one of the easiest pies you can make and this version is made even easier, because we don’t have to make pie crust! A simple brown sugar shortbread gets pressed into the bottom of the pan, topped with a creamy pumpkin filling, and voilà – Pumpkin Pie Bars!

Top them with whipped cream or an optional pecan praline topping and watch them get devoured.

Pumpkin Pie topped with whipped cream and pecan sauce.

How To Make Pumpkin Pie Bars:

Step 1: Shortbread crust:

  • Beat butter, brown sugar, flour, and salt until crumbly.
  • Press the dough into the bottom of an 8×8 or 9×9 pan.
  • Bake the crust for 10 minutes while you assemble the filling.

Step 2: Pumpkin filling:

  • Whisk sugar and spices.
  • Whisk in eggs, pumpkin, half-and-half, and vanilla.
  • Pour the filling into the crust and return to the oven.

Ingredients to make pumpkin pie bars.

Tips for Making the Best Pumpkin Pie Bars:

  • Bake the pie until the outer edges are set and the very center is still a little bit jiggly. It will firm up as it cools.
  • Be sure to chill the pie bars completely before serving. Cool to room temperature (on a wire rack), then place in the refrigerator until chilled.
  • I give the option of baking these bars in an 8×8 or 9×9 square pan. The thickness of the bars will vary quite a bit based on pan size (see photo below). The crust and filling is noticeably thicker with the bars baked in an 8×8 pan. See photo below.
  • These are best served within 1 day of baking. The crust will soften in the days following baking (from the moisture in the filling).
  • Choose your favorite topping! Whipped cream is the best topping for pumpkin pie, and if you really want to take these over the top you can also add my pecan praline sauce or a scoop of vanilla ice cream.

Pumpkin pie bars topped with whipped cream on a white plate.

If you’re looking for more PUMPKIN RECIPES, give these a try:

  • Pumpkin Carrot Cake!
  • Pumpkin Cupcakes with Maple Cream Cheese Frosting
  • These Pumpkin Muffins are a reader favorite!
  • Pumpkin Spiced Candied Nuts. Yum!
  • Prefer a traditional pumpkin pie? This is Sugar & Spice Pumpkin Pie is my favorite.
  • Pumpkin Baked Oatmeal – A great way to start the day.

Pumpkin Pie Bars on a white platter.

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Square slice of pumpkin pie topped with whipped cream.
Print Pin
5 from 6 votes

Pumpkin Pie Bars

These Pumpkin Pie Bars are way easier, but just as delicious as traditional pumpkin pie! No pie crust to roll out, a simple press-in shortbread crust topped with a creamy pumpkin filling.
Course Dessert
Cuisine Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 9 - 12
Calories 215kcal
Author Allison - Celebrating Sweets

Ingredients

Crust:

  • 6 tablespoons unsalted butter softened
  • ⅓ cup light brown sugar
  • 1 cup all purpose flour
  • Pinch of salt

Filling:

  • ¾ cup granulated sugar
  • 1 ½ teaspoons pumpkin pie spice increase to 2t for stronger flavor
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 15 oz can pumpkin puree
  • 2 large eggs
  • 1 large egg yolk
  • 1 cup half and half
  • 1 teaspoon vanilla extract

Pecan topping (optional):

  • 1/2 cup light brown sugar packed
  • 2 tablespoons unsalted butter
  • pinch of salt
  • 1/2 cup half and half
  • 1/2 cup chopped toasted pecans

Instructions

Crust:

  • Preheat oven to 350°F. Line an 8x8 or 9x9 pan with foil, leaving overhang on at least two sides so that the bars can be easily removed. Lightly grease the foil (I mist it with nonstick spray).
  • Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and brown sugar until creamy and well combined. Add flour and salt and beat until combined, it will be very crumbly.
  • Dump the mixture into the prepared pan and press it into a flat layer on the bottom of the pan (I use a measuring cup to press it in). Bake the crust for 10 minutes. While the crust is baking, prepare the filling.

Filling:

  • Whisk sugar, spices and salt until combined. Add pumpkin, eggs, egg yolk, half-and-half, and vanilla and whisk until combined. Pour the filling into the crust, then return to the oven.
  • The bars should bake until the filling is mostly set, but the very center still jiggles just a bit. If using an 8x8 pan, this will take between 45-55 minutes, if using a 9x9 pan, it will be 25-35 minutes. Bake time will vary based on your oven, so check it frequently once you’re nearing the end of bake time.
  • Place the pan on a wire rack to cool to room temperature, then transfer to the refrigerator to chill completely.

Pecan topping (optional):

  • In a small saucepan, combine the brown sugar, butter and salt. Bring to a simmer and cook for 2 minutes, whisking frequently. Keep it on the heat and add the half and half, whisking constantly. Continue whisking and simmer (don't boil) for one additional minute. Off the heat, fold in the chopped pecans. Allow the sauce to cool to room temperature. It will thicken up a bit and become the perfect consistency for pouring over the pie.

Notes

I highly recommend Libby’s pumpkin puree and name brand spices. I have made this recipe with generic brands of both and the name brand versions were noticeably better.

Nutrition

Calories: 215kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 121mg | Potassium: 129mg | Fiber: 1g | Sugar: 20g | Vitamin A: 5823IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg
Tried this recipe?Mention @CelebratingSweets or tag #CelebratingSweets!

Recipe updated November 2019.

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Comments

  1. Angela - Patisserie Makes Perfect says

    November 7, 2016 at 8:45 am

    oh these look really good. They look like the texture of cheesecake are they light and fluffy?

    Reply
    • Celebrating Sweets says

      November 8, 2016 at 7:35 pm

      Yes, the filling is very light and creamy.

      Reply
  2. Lisa | Garlic & Zest says

    November 7, 2016 at 8:56 am

    My husband is firmly anti-pumpkin pie, but I think this might change his mind. Love the pecans and that gorgeous drizzle.

    Reply
  3. Veena says

    November 7, 2016 at 9:16 am

    5 stars
    I love pumpkin pie but now you’ve convinced me to try these bars.. Thanks for the recipe

    Reply
  4. Platter Talk says

    November 7, 2016 at 9:28 am

    5 stars
    I love the switch up for the crust and the pecan praline drizzle. You certainly kicked it up a natch, with this recipe!

    Reply
  5. Jamie | The Kitchenarium says

    November 7, 2016 at 9:29 am

    5 stars
    I like pumpkin pie but I know without a doubt I would choose these bars over the pie. The praline topping sold me. 🙂

    Reply
  6. Michelle | A Latte Food says

    November 8, 2016 at 10:59 am

    This sounds amazing! And that praline topping though–whoa. I need that in my life!

    Reply
    • Celebrating Sweets says

      November 8, 2016 at 7:30 pm

      Thanks, Michelle! It’s amazing! 🙂

      Reply
  7. Hala says

    November 9, 2016 at 5:05 am

    5 stars
    Hello. I can’t find half and half where I live. Any substitute?
    Thanks

    Reply
    • Celebrating Sweets says

      November 9, 2016 at 12:22 pm

      Swap the 1/2 cup of half and half for 1/4 cup heavy cream plus 1/4 cup milk. You might also be able to use evaporated milk, but I’ve never tried that before. You want something a little heavier than milk but not as heavy as cream.

      Reply
  8. Teri tatu says

    November 10, 2016 at 7:25 am

    5 stars
    Love this variation for pumpkin pie!

    Reply
  9. Jennifer says

    November 4, 2019 at 10:23 am

    5 stars
    These are so good, they are dangerous! I could eat them all by myself!

    Reply

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About

aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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