These pumpkin pie bars give you the same creamy, perfectly spiced filling, baked over a buttery shortbread crust you just press into a 9x13. No rolling, no crimping, no soggy bottom, and one pan cuts into 12 neat squares.
Pumpkin pie, minus the pie dough
Not gonna lie, I kind of hate making pie dough, but I also don't love the flavor of store-bought crust. So, in true Design Eat Repeat fashion, a 9×13" version was in order! 🙌
Here's why I love these:
- Press-in shortbread crust: one bowl, melted butter, no rolling pin, no chilling the dough.
- Feeds a crowd: a 9x13" pan makes 12 generous squares, way easier to serve than wedges of pie. Or cut them into cute triangles using the diagram in my cookbook!
- Made to make ahead: they need to chill anyway, so bake them the day before and the holiday is one thing lighter.
what you need
Ingredient Notes & Substitutions
- Pumpkin puree, not pumpkin pie filling: you want the can that's 100% pumpkin. Pie filling is already sweetened and spiced, so it throws the whole recipe off. This uses the big 29-ounce can.
- Evaporated milk: two 12-ounce cans. This is what gives classic pumpkin pie its silky, custardy texture. Don't swap in sweetened condensed milk; it's a different (much sweeter) ingredient.
- Melted butter for the crust: unsalted, so you control the salt. Melted butter makes the crust a stir-and-press job instead of cutting in cold butter.
- Egg white: just one, beaten, for brushing the hot crust. It's the little step that keeps the bottom from going soggy under all that filling.
- Pumpkin pie spice: No pumpkin pie spice? Use 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and a pinch of cloves.
- Cold heavy cream: for the whipped cream on top. It needs to be straight from the fridge to whip up stiff enough to pipe. The cornstarch helps it hold its shape on the bars.
How to Make Pumpkin Pie Bars
Press and prebake the crust, seal it with egg white, pour in the filling, and bake. The only long part is chilling, and that's all hands-off.
Make the shortbread crust
Preheat the oven to 350°F. Grease a 9x13" light-colored metal pan and line it with parchment, leaving extra hanging over the long sides so you can lift the bars out later.
Stir the flour, melted butter, sugar, and salt together in a medium bowl until a soft dough forms. Press it firmly into an even layer in the pan, then poke holes about halfway through the crust with a fork so it doesn't puff up.
💡 A light-colored metal pan matters here. Dark pans brown the crust faster, and you want it just golden at the edges.
Prebake and seal the crust
Bake the crust for 12 to 14 minutes, until it's set and just starting to turn golden around the edges.
As soon as it comes out of the oven, brush the hot crust all over with the beaten egg white. The heat sets the egg white into a thin layer that keeps the pumpkin filling from soaking in.
💡 Don't skip the egg white! It's the difference between a crisp shortbread layer and a soggy one.
Mix the pumpkin filling
In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, beaten eggs, pumpkin pie spice, salt, and vanilla until it's completely smooth.
Pour and bake
Slowly pour the filling over the crust and spread it out evenly if needed. Bake on the middle rack at 350°F for 50 to 60 minutes, until the filling is mostly set with just a slight jiggle in the center.
Try not to overbake. The filling keeps firming up as it cools, and overbaked pumpkin pie is what cracks.
Chill, then slice
Let the bars cool completely at room temperature, then cover tightly and refrigerate for at least 4 hours. Overnight is even better.
Run a knife around the edges, lift the whole slab out using the parchment, and cut into 12 squares with a long, sharp knife. Dip the knife in hot water and wipe it dry between every cut for those clean, smooth edges.
💡 The hot-knife trick is what gives you that smooth, picture-perfect cut through the filling and crust.
Top with whipped cream
Beat the cold heavy cream, powdered sugar, cornstarch, and vanilla on medium-high for 2 to 3 minutes, until stiff peaks form. Pipe a rosette onto each bar with a large star tip and finish with a sprinkle of cinnamon.
How Long Do Pumpkin Pie Bars Last?
Because the filling is a custard, keep them in the fridge. Covered tightly, they'll last up to 4 days. Add the whipped cream right before serving, or pipe it on and serve within a few hours so it stays fluffy.
To freeze, wrap the un-topped bars individually in plastic wrap and then foil and freeze for up to 1 month. Thaw overnight in the fridge.
melissa's tips
Tips & Variations
- Chill them overnight. Four hours is the minimum, but overnight gives you the firmest bars and the cleanest slices.
- Make them the day before. These were made for holiday prep. Bake and chill the day before, then slice and top right before dessert.
- Watch the jiggle, not the clock. Ovens vary, so start checking at 50 minutes. A slight wobble in the very center is perfect.
- Spice it up. Add a little extra cinnamon or a pinch of cardamom to the filling if you like your pumpkin pie extra spiced.
- Skip the piping. No piping bag? Spread whipped cream over the whole slab before slicing, or add a dollop to each square.
Frequently Asked Questions
No. Canned pumpkin pie filling already has sugar and spices in it, so the bars would come out too sweet and over-spiced. Use plain 100% pumpkin puree.
Brushing the hot, prebaked crust with egg white creates a thin seal between the crust and the wet pumpkin filling. It keeps the shortbread crisp instead of soggy.
The edges should be set and the center should have just a slight jiggle when you gently shake the pan. They'll finish setting as they cool and chill.
Yes, and you should! They need at least 4 hours in the fridge, so making them the day before is ideal. Add the whipped cream right before serving.
Make sure the bars are fully chilled, then use a long, sharp knife dipped in hot water and wiped dry between each cut.
A light-colored metal pan works best. Glass and dark pans heat differently and can over-brown the crust or change the bake time, so keep an eye on them if that's what you have.
Looking for more pumpkin and Thanksgiving treats?
Pumpkin Pie Bars with Shortbread Crust
Ingredients
Tools
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Instructions
- Preheat oven: Preheat oven to 350°F. Lightly grease a 9x13-inch light-colored metal baking pan and line with parchment paper, leaving enough overhang on the long sides to easily lift the bars out later.
- Make crust: In a medium bowl, stir together the 2 ¼ cups all-purpose flour, melted 1 cup unsalted butter, ½ cup granulated sugar, and ½ teaspoon salt until a soft dough forms.
- Press into pan: Transfer the dough to the prepared pan and press firmly into an even layer. Use a fork to poke holes about halfway through the crust to prevent it from puffing up while baking.
- Prebake crust: Bake for 12-14 minutes, or until the crust is set and just starting to turn golden around the edges.
- Brush with egg white: Immediately after removing the crust from the oven, use a pastry brush to lightly coat the hot crust with the beaten 1 large egg white. This helps create a barrier between the crust and pumpkin filling to prevent sogginess.
- Mix filling: In a large bowl, whisk together the 1 (29-ounce) can pumpkin puree, 2 (12-ounce) cans evaporated milk, 1 ½ cups granulated sugar, beaten 4 large eggs, 2 teaspoons pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon pure vanilla extract until smooth and fully combined.
- Pour over crust: Slowly pour the pumpkin filling over the prepared shortbread crust, spreading evenly if needed.
- Bake: Bake at 350°F on the middle oven rack for 50-60 minutes, or until the filling is mostly set with just a slight jiggle in the center. Avoid overbaking, as the filling will continue to firm up as it cools.
- Cool and chill: Allow the bars to cool completely at room temperature. Once cooled, cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully chilled and firm.
- Slice and serve: Run a knife or offset spatula along the edges of the pan to loosen the bars. Using the parchment overhang, carefully lift the bars out of the pan and place on a cutting board. Slice into 12 squares or rectangles using a long, sharp knife. For clean cuts, dip the knife in hot water and wipe dry between each slice. Serve chilled with whipped cream and a sprinkle of cinnamon, if desired.
- Add the 1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon cornstarch, and 1 teaspoon vanilla extract to a large bowl. Beat on medium-high speed for 2-3 minutes until stiff peaks form. Use a large French star piping tip to pipe on top of the chilled bars.
Notes from Melissa
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📸 Photography by Jane Campbell for Design Eat Repeat®
👩🍳 Recipe Development by Rachel Walters for Design Eat Repeat®