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. Make this recipe in an 8×8 or 9×9 pan and watch them disappear!
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.
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.
Recipe tips
- 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.
More pumpkin recipes
- Pumpkin pie and cheesecake combie in these Pumpkin Cheesecake Bars!
- These Pumpkin Bars are similar to cake and they’re topped with the BEST frosting!
- Pumpkin Carrot Cake!
- Pumpkin Cupcakes with Maple Cream Cheese Frosting
- These Pumpkin Muffins are a reader favorite!
- Pumpkin Baked Oatmeal – A great way to start the day.
- Pumpkin Pie Cheesecake – Graham cracker crust with a creamy no-bake pumpkin cheesecake filling.
- Pumpkin Crisp – Creamy pumpkin filling and a crunchy brown sugar topping.
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Recipe
Pumpkin Pie Bars
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):
- ½ cup light brown sugar, packed
- 2 tablespoons unsalted butter
- pinch of salt
- ½ cup half and half
- ½ cup chopped toasted pecans
Instructions
Crust:
- Preheat oven to 350°F. Line an 8×8 or 9×9 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 8×8 pan, this will take between 45-55 minutes, if using a 9×9 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
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!Recipe updated November 2019.
Cat says
This was super yummy and an easy to follow recipe. I might cut the sugar base to 1/2 or 1/4 cup, but it was a great bottom layer. I will definetely make again this fall. Loved it!
Allison says
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Debbie Renne says
Just made these and they were delicious!Better than pumpkin pie.
Allison says
I’m glad you enjoyed them! Thanks for taking the time to comment. ? Happy holidays!
Phyllis says
Can you freeze in the pan after baking or will the crust get too soggy?
Allison says
I’d recommend removing them from the pan before freezing. Enjoy!
Becky Abernathy says
Wondering how this would work with the Pecan and whole wheat flour recipe you have with your healthier mini sweet potato pie recipe? Or do you have a healthier version for pumpkin pie?
Allison says
I’m not sure which pie you’re referring to. Unfortunately I don’t have a “healthy” pumpkin pie recipe to share at this time. Happy holidays!
Karen Lynn says
Loved these bars. Even my husband, who is not a pumpkin pie fan, raved about them. I didn’t change a thing and they turned out wonderful! Took it to a Thanksgiving Day dinner and had rave reviews. Thank you!
Allison says
I’m glad you enjoyed them! Thanks for taking the time to leave a comment. 🙂
Janelle says
Can this recipe be doubled and made in a 9×13 pan?
Allison says
I haven’t tried it, but I would assume that it would work. You might need to bake it a little bit longer. Enjoy!
Catherine B says
The filling is an all-around good pumpkin pie filling. However, the shortbread crust was soft and a bit soggy when I took it out of the tin to cool. I was worried it might happen during cooling as I don’t have a rack but this happened before. I am unsure if it was the following: I used parchment paper instead of foil, I possibly didn’t blind bake the crust long enough (but it was browned along the edges when I took it out of the pan), the crust maybe could have been refrigerated beforehand as my butter was very soft, or there was too much time between me blind baking the crust and putting the filling in (there was an emergency that stopped me from putting in the filling right away, so it was out of the oven for maybe an hour?). I’d have to try them again and maybe bake the bottom for longer.
Allison says
Hi, Catherine. I definitely recommend cooling them in the pan on a rack, this allows air to circulate underneath the bars which prevents the crust from being soggy. Without a rack the heat from the bars creates steam that will get absorbed into the crust making it soft.
Sandra says
thanks for the recipe love it
Allison says
You’re welcome!
michelle y perry says
this is the best recipe for these I have ever tried/
Allison says
I’m glad you enjoyed it!
Lori says
Can these bars be made3 days earlier and put in freezer?
Allison says
I haven’t tried, so I can’t say for sure. I would assume that would be fine. They should be fine refrigerated for 3 days. Enjoy!