Pumpkin Pie Bars
These Pumpkin Pie Bars have a buttery shortbread crust topped with a smooth, spiced pumpkin filling. They’re everything you love about classic pumpkin pie, in an easy-to-slice bar!
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These easy Pumpkin Pie Bars are full of cozy pumpkin flavor. Silky pumpkin pie filling sits on top of a buttery shortbread crust, all finished with a dollop of sweet maple whipped cream. It’s the classic taste of fall, packed into a quick and easy dessert bar you’ll want to make all season long!
Why You’ll Love These Pumpkin Bars
- Buttery Crust – This quick, no-fuss shortbread crust is an easy alternative to traditional pie crust – no rolling or chilling is necessary. The crumbly, buttery texture perfectly complements the pumpkin filling.
- Simple Pumpkin Filling – The creamy, spiced pumpkin filling comes together quickly and is made using just a bowl and a whisk – no fancy equipment needed.
- Maple Whipped Cream – Although these bars are good all on their own, the sweet maple whipped cream takes them over the top, with just a hint of salt to balance out the sweetness. You’ll be eating this by the spoonful.
- Quick and Easy. These bars can be whipped up in no time, making them the perfect last-minute addition to any of your Holiday gatherings!
For more easy Holiday Treats, check out my Pecan Pie Bars, Apple Pie Bars, and Cranberry Cheesecake Bars!
How To Make Pumpkin Pie Bars
Make the Shortbread Crust
The crust is made by creaming together butter and sugar with an electric mixer. Flour and salt are added, and the mixture is combined until it looks like coarse sandy crumbs. Press the mixture into a 9” square baking pan lined with parchment paper, using your fingers or the bottom of a measuring cup. Bake the crust for 15 minutes, until it turns just golden around the edges.
Mix the Pumpkin Pie Filling
The pumpkin pie filling starts by whisking together pumpkin puree, brown sugar, and eggs. Cornstarch, vanilla, salt, and fall spices are added. Then, half-and-half is slowly streamed in while whisking so that the mixture doesn’t get lumpy. Whisk until smooth and well combined.
Bake the Bars
Pour the pumpkin pie filling over the par-baked crust. Return the bars to the oven for another 40-45 minutes, until the filling is completely set and isn’t liquidy in the center. Allow the bars to cool to room temperature, then chill in the fridge.
Make the Whipped Cream
Once the bars are chilled and you’re ready to serve, make the whipped cream. Combine heavy cream, maple syrup, vanilla, and salt in a stand mixer with a whisk attachment. Beat the mixture until medium-stiff peaks form.
Serve and Enjoy
Slice the chilled bars into 16 squares. Top each slice with the maple whipped cream and enjoy!
Frequently Asked Questions
What is the best way to store the bars?
Store the finished bars in an airtight container in the fridge for up to 3-4 days. The maple whipped cream will deflate and start to become watery, so I recommend making it right before serving.
Can I use pumpkin pie spice?
Cinnamon, ginger, and nutmeg are in the pie filling. Pumpkin pie spice includes these spices plus allspice, cloves, and sometimes black pepper and/or cardamom. If you prefer the additional spices, you can swap out the spices in the pie filling for 1½ – 2 teaspoons of pumpkin pie spice instead. I find pumpkin pie spice a little overpowering and prefer to use my own measurements of the spices individually, so pumpkin flavor shines through.
How do you get clean slices?
For the nicest, cleanest cuts, be sure your bars are completely chilled in the fridge. Use a sharp knife and dip the blade into hot water. Dry the blade off with a paper towel and cut into the bars. Wipe the knife off, then repeat the process with the hot water for every cut.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
More Pumpkin Recipes
- Pumpkin Pecan Upside-Down Cakes
- Pumpkin Donut Muffins
- Double Layer Pumpkin Pie
- Pumpkin Spice Crème Brûlée Bars
- Pumpkin Cinnamon Streusel Muffins
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Pumpkin Pie Bars
Ingredients
For the Shortbread Crust
- ½ cup (1 stick or 113g) unsalted butter, at room temperature
- ½ cup (100g) granulated sugar
- 1½ cups (195g) all-purpose flour
- ¼ teaspoon salt
For the Pumpkin Pie Filling
- 1½ cups (15oz or 339g) pumpkin puree*
- 1 cup (200g) brown sugar
- 3 large eggs
- 1 Tablespoon (10g) cornstarch
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1 ½ cups (12oz or 340mL) half-and-half
For the Maple Whipped Cream
- 1 cup (240mL) heavy cream
- ¼ cup (60mL) pure maple syrup
- ½ teaspoon vanilla
- pinch of salt
Instructions
- Preheat oven to 350°F. Line a 9” x 9” square pan with parchment paper to create a sling, with an overhang on all four sides.
- Shortbread Crust: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until well combined. Add the flour and salt, and mix until the mixture becomes sandy crumbs.
- Spread out the shortbread crumbs into the prepared pan. Using your fingers or the back of a measuring cup, press down the shortbread crust into an even layer. Bake at 350°F for 15 minutes, or just until the edges turn golden brown.
- Pumpkin Pie Filling: In a large bowl, whisk together the pumpkin, brown sugar, and eggs until well combined. Mix in the cornstarch, vanilla, salt, and spices. Slowly stream in the half-and-half while whisking and mix until smooth.
- Pour the pumpkin filling onto the baked crust. Return the bars to the oven and bake for an additional 40-45 minutes, or until the mixture is set and no longer liquidy in the center.
- Allow the bars to cool to the temperature, then chill in the fridge.
- Maple Whipped Cream: In the bowl of a stand mixer fitted with a whisk attachment, add the heavy cream, maple syrup, vanilla extract, and salt. Mix on low speed until combined, then slowly increase the speed to medium-high and whip until the cream thickens and forms medium-stiff peaks.
- Cut the bars into squares, add a dollop of the whipped cream to each, then serve and enjoy!
