Name: Pumpkin Pie Bars
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: For the crust:; 1 1/2 cups all-purpose flour; 1/2 cup brown sugar; 1/4 tsp salt; 3/4 cup cold unsalted butter, cubed; For the filling:; 1 can (15 oz) pumpkin purée (not pumpkin pie filling); 3 large eggs; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 cup heavy cream or evaporated milk; 2 tsp pumpkin pie spice; 1 tsp cinnamon; 1 tsp vanilla extract; 1/4 tsp salt; Optional topping:; Whipped cream; Chopped pecans; Powdered sugar, for dusting

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Pumpkin Pie Bars are the perfect answer when I’m craving classic pumpkin pie but don’t want the hassle of rolling out crusts or slicing perfect wedges. These easy, sliceable bars have a buttery base, creamy pumpkin filling, and just the right touch of spice. They’re perfect for fall gatherings, potlucks, or a casual weeknight dessert that still feels festive.

Pumpkin Pie Bars

Why I’ll Love This Recipe

I love how simple and stress-free these bars are. They give me all the warm, spiced pumpkin pie flavor I love—with less effort and no need for a pie dish. I can make them ahead, cut them into clean, easy-to-serve squares, and pack them up for parties or lunchbox treats. Plus, they’re a great make-ahead dessert during the busy holiday season.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

All-purpose flour
Brown sugar
Salt
Cold unsalted butter, cut into cubes

For the filling:

Pumpkin purée (not pumpkin pie filling)
Eggs
Granulated sugar
Brown sugar
Heavy cream or evaporated milk
Pumpkin pie spice
Cinnamon
Vanilla extract
Salt

Optional topping:

Whipped cream
Chopped pecans
Powdered sugar for dusting

Directions

I preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
To make the crust, I combine the flour, brown sugar, and salt in a bowl, then cut in the cold butter using a pastry cutter or my hands until the mixture resembles coarse crumbs.
I press the mixture firmly into the bottom of the prepared pan to form an even layer, then bake it for 15 minutes.
While the crust bakes, I whisk together the pumpkin purée, eggs, sugars, cream, pumpkin pie spice, cinnamon, vanilla, and salt until smooth and well combined.
I pour the filling over the warm crust and return the pan to the oven.
I bake for 40–45 minutes, or until the center is set and no longer jiggles.
I let the bars cool completely at room temperature, then refrigerate for at least 2 hours to firm up before slicing into bars.
I serve them chilled or at room temperature with whipped cream or toppings of my choice.

Servings and Timing

This recipe makes about 16 bars and takes approximately 1 hour and 15 minutes total—15 minutes to prep, 45 minutes to bake, plus cooling time.

Variations

I sometimes add a pecan streusel topping before baking for extra crunch.
For a dairy-free version, I use coconut cream or a non-dairy milk alternative.
I’ve swapped the crust with a graham cracker or gingersnap crust for added flavor.
If I want a gluten-free version, I use a 1:1 gluten-free flour blend for the crust.

Storage/Reheating

I store the bars in an airtight container in the fridge for up to 5 days. They taste great cold or at room temperature. For longer storage, I freeze them in a single layer, then transfer to a freezer-safe bag for up to 2 months. I let them thaw in the fridge before serving. These bars don’t need reheating—they’re best served chilled or lightly cool.

FAQs

Can I use pumpkin pie filling instead of purée?

No, I stick with pure pumpkin purée. Pumpkin pie filling already contains sugar and spices, which would throw off the balance.

How do I know when the bars are done?

The filling should be set in the center—it might still look slightly soft, but it shouldn’t jiggle when I gently shake the pan. A toothpick inserted near the center should come out mostly clean.

Can I make these bars ahead of time?

Yes, I often make them the day before. They firm up beautifully in the fridge and are even easier to slice when cold.

What can I use instead of heavy cream?

Evaporated milk or half-and-half both work well. I’ve also used full-fat coconut milk with great results.

How do I get clean slices?

I chill the bars fully, then use a sharp knife dipped in hot water and wiped clean between cuts. That gives me neat, clean edges every time.

Conclusion

Pumpkin Pie Bars are everything I love about fall baking—warm, spiced, creamy, and easy to share. They’re a low-effort, high-reward dessert that’s perfect for feeding a crowd or just stocking my fridge with seasonal treats. Once I’ve tried them, they quickly become one of my go-to pumpkin recipes for autumn and beyond.