Pumpkin Pie Bars

Pumpkin pie bars with a buttery shortbread crust are the ultimate fall dessert, combining creamy spiced pumpkin filling with a melt-in-your-mouth base. Made with simple ingredients, these pumpkin bars are an easy Thanksgiving dessert that’s just as delicious as pumpkin pie but simpler to serve.

Sheet Pan Pumpkin Pie Bars Recipe

Ok hear me out here. The holidays are coming up and you’re going to a party. You’ve signed up to bring pumpkin pie but also are trying to figure out how many you will need, etc. Wouldn’t it be so much easier to just bring an easy sheet pan dessert? Let me just make your life so much easier.

These pumpkin pie bars are the perfect balance of sweet and savory. With a rich pumpkin filling and shortbread crust, they’re the perfect fall dessert for feeding a crowd. They’re easy to make and ideal for parties with less stress and more flavor!

The Cowboys’ Rating: 9/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients are in Pumpkin Pie Bars?

• Pumpkin Puree – You will use 29oz. of pure pumpkin puree for this recipe. Do not use the pumpkin pie filling.
• Evaporated Milk – Evaporated milk adds a rich, creamy texture to the pumpkin pie without making the filling too watery. It also enhances the flavor and compliments the pumpkin and spices in the recipe.
• Eggs
• Sugar
• Pumpkin Pie Spice
• Salt

shortbread crust

• Butter
• Flour
• Brown Sugar
• Salt

Tools You’ll Need

• Measuring Cups and Spoons
• Mixing Bowl
• Hand Mixer
• Spatula
• Large Baking Sheet Pan (13″x18″)

How to Make Pumpkin Pie Bars

1. Preheat oven to 300 degrees F.
2. Generously spray a baking sheet pan (13″x18″) with cooking spray and set aside.
3. In a mixing bowl, combine softened butter, flour, brown sugar and salt. Mix well until all ingredients are combined. (The mixture will appear dry.)
4. Scoop the crust ingredients into the prepared sheet pan and press firmly into the baking sheet to create an even, packed base.
5. Bake the shortbread crust for 15 minutes. Remove from heat and set aside.
6. While the crust is baking, in a separate mixing bowl combine the pumpkin, eggs and evaporated milk. Mix until well incorporated.
7. Scrape the sides and add in sugar, salt and pumpkin pie spice.
8. Pour pumpkin mixture into baked crust and spread evenly.
9. Transfer to oven and increase the temperature to 375 degrees F.
10. Bake for 40-45 minutes. The filling should be set around the edges and slightly jiggly in the center. The top should look matte rather than wet or shiny. Slight browning around the edges is normal.
11. Remove from heat and let cool completely.
12. Cut into desired sized bars and top with whipped cream.
13. Enjoy!

Make Ahead Directions and Storage

You can enjoy this warm or cold. It’s just personal preference. Whether you want to eat this cold or warm, I do still recommend that you cover these pumpkin pie bars and store them in the fridge. These will store in the fridge for up to a week. When you store these pumpkin pie bars in the fridge, it’s best to remove a serving and let it sit on the counter for about 10 minutes. This makes the crust a little softer. And don’t forget to serve it with my homemade whipped cream!

This is a recipe I love to make for parties and get togethers. You can completely assemble these up to a day ahead of time and store them in the refrigerator.

Homemade Whipped Cream for Pumpkin Pie Bars

These pumpkin pie bars are amazing by themselves, but if you really want to elevate them, you’ve got to try my homemade whipped cream! It’s so simple — just three ingredients — and makes every bite even more delicious. [Get the recipe here.]