Pumpkin Pie Bars with Shortbread Crust

These Pumpkin Pie Bars have a creamy, perfectly spiced pumpkin filling layered over a buttery shortbread crust. Made in a 9x13 pan, they're an easy alternative to traditional pumpkin pie and perfect for Thanksgiving, fall gatherings, or making ahead for the holidays!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 7

Chill Time 4

Total Time 5 27

Servings bars

Calories 451kcal

Author Melissa Rose

Equipment

9x13 light-colored metal baking pan
French star piping tip
Pastry brush

Ingredients

Shortbread Crust

2 ¼ cups all-purpose flour
1 cup unsalted butter 2 sticks, melted
½ cup granulated sugar
½ teaspoon salt
1 large egg white beaten, for brushing

Pumpkin Pie Filling

1 (29-ounce) can pumpkin puree not pumpkin pie filling
2 (12-ounce) cans evaporated milk 24 ounces total
1 ½ cups granulated sugar
4 large eggs beaten
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon pure vanilla extract

Whipped Cream

1 cup heavy whipping cream straight from the fridge
2 tablespoons powdered sugar
1 teaspoon cornstarch
1 teaspoon vanilla extract or vanilla bean paste

Instructions

Make the Shortbread Crust

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.

Make the Pumpkin Pie Filling

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.

Whipped Cream

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

Chill before slicing. The bars need at least 4 hours in the refrigerator to fully set. For the cleanest slices and best texture, refrigerate overnight.

Make ahead: These bars are ideal for preparing the day before serving, since they need time to chill.

Nutrition