Decadent Pumpkin Pie Bars
These Decadent Pumpkin Pie Bars combine a buttery shortbread crust with a silky pumpkin custard filling, making them the perfect easy fall dessert for potlucks, parties, or cozy weekends.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9–12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- 1 cup pumpkin puree (not pumpkin pie mix)
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice (or homemade blend)
- ½ cup heavy cream or evaporated milk
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting.
- In a medium bowl, whisk flour, sugar, and salt. Add cubed butter and cut in with a pastry cutter or forks until mixture resembles coarse crumbs. Press firmly into the pan.
- Bake crust for 12–15 minutes until edges are golden. Remove from oven.
- In a large bowl, whisk pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, and cream until smooth.
- Pour filling over hot crust and smooth top with spatula. Bake 25–30 minutes until center is set (a slight jiggle is okay).
- Cool completely, then refrigerate for at least 2 hours.
- Lift out using parchment and slice into 9–12 squares.
Notes
Top with whipped cream, caramel drizzle, or toasted pecans. For variations, try a gluten-free crust, chocolate cookie crust, or stir in mini chocolate chips.
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 17g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Find it online: https://www.nytrecipe.com/pumpkin-pie-bars-easy-fall-dessert/