Pumpkin Pie Dessert Bars Recipe

Introduction

These Pumpkin Pie Dessert Bars offer all the rich, comforting flavors of classic pumpkin pie in an easy-to-make bar form. Perfect for fall gatherings or cozy nights in, they combine a buttery crust with a smooth, spiced pumpkin filling.

Ingredients

• ¾ cup salted butter (room temperature)
• ½ cup powdered sugar
• 1 ½ cups all-purpose flour
• 30 oz. pumpkin puree
• 4 large eggs
• 1 cup brown sugar
• 3 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 24 ounces evaporated milk

Instructions

1. Step 1: Preheat your oven to 425°F. Grease a 13 x 9-inch baking pan with non-stick baking spray and set it aside.
2. Step 2: In a medium bowl, combine the butter, powdered sugar, and all-purpose flour. Use a mixer to blend until the mixture is crumbly. Press the crust evenly into the bottom of the prepared pan using your hands or a flat-bottomed measuring cup.
3. Step 3: In a large bowl, mix together the pumpkin puree, eggs, salt, pumpkin pie spice, and brown sugar until well combined. Stir in the evaporated milk thoroughly.
4. Step 4: Pour the pumpkin filling over the crust in the pan. Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F and continue baking for 50 to 55 minutes, or until the filling is set.
5. Step 5: Let the pumpkin bars cool completely. Refrigerate for at least 2 hours before cutting into squares. Serve topped with whipped cream if desired.

Tips & Variations

• For added texture, sprinkle chopped pecans over the top before baking.
• If you prefer a less sweet dessert, reduce the brown sugar by ¼ cup.
• Use homemade pumpkin puree for a fresher taste.
• To make it dairy-free, substitute butter with coconut oil and evaporated milk with a plant-based alternative.

Storage

Store the pumpkin pie bars covered in the refrigerator for up to 4 days. They can also be frozen for up to 2 months—wrap tightly in plastic wrap and foil. Reheat chilled bars gently in the microwave or enjoy them cold, topped with whipped cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree to control the sweetness and spice levels. Pumpkin pie filling already contains sugar and spices, which can alter the flavor and texture of the bars.

How do I know when the filling is set?

The filling should be mostly firm with a slight jiggle in the center when you gently shake the pan. It will continue to set as it cools and chills in the refrigerator.

Pumpkin Pie Dessert Bars Recipe

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★★★★★

4.4 from 93 reviews

• Author: Lana
• Total Time: 3 hours 5 minutes
• Yield: 12 servings 1x

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Description

These Pumpkin Pie Dessert Bars combine the classic flavors of pumpkin pie with a buttery, crumbly crust, baked to perfection for a deliciously smooth and spiced treat. Perfect for fall celebrations or as a comforting dessert any time of year.

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Ingredients

Scale 1x2x3x

Crust

• ¾ cup salted butter (room temperature)
• ½ cup powdered sugar
• 1 ½ cups all-purpose flour

Filling

• 30 oz. pumpkin puree
• 4 large eggs
• 1 cup brown sugar
• 3 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 24 ounces evaporated milk

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Instructions

1. Preheat and prepare pan: Preheat your oven to 425°F (220°C). Lightly grease a 13 x 9-inch baking pan with non-stick baking spray and set it aside to get ready for the batter.
2. Make the crust: In a medium bowl, combine the softened butter, powdered sugar, and all-purpose flour. Use a mixer to blend the ingredients until the mixture is crumbly. Press this crust evenly into the bottom of the prepared pan using your hands or a flat-bottomed measuring cup.
3. Prepare the filling: In a large mixing bowl, add the pumpkin puree, eggs, salt, pumpkin pie spice, and brown sugar. Mix these ingredients until well combined. Then, incorporate the evaporated milk, stirring continuously until the filling is smooth and combined.
4. Assemble and bake: Pour the pumpkin filling evenly over the prepared crust. Bake the pan in the preheated oven at 425°F for 15 minutes. Afterward, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 50-55 minutes, or until the filling is set and no longer jiggly.
5. Cool and chill: Remove the bars from the oven and allow them to cool completely at room temperature. Once cooled, place the bars in the refrigerator and chill for at least 2 hours to allow them to firm up.
6. Serve: Cut the chilled pumpkin pie bars into squares. Optionally, top each bar with a dollop of whipped cream before serving for an extra creamy touch.

Notes

• Use canned pumpkin puree for best texture and flavor; avoid pumpkin pie filling which contains added spices and sugar.
• Ensure the butter is softened to room temperature to blend smoothly with the sugar and flour.
• Chilling the bars before slicing helps achieve clean, neat cuts.
• Store leftovers covered in the refrigerator for up to 4 days.
• For a nutty twist, sprinkle chopped pecans on the crust before baking.

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin pie bars, pumpkin dessert, fall dessert, pumpkin spice bars, easy pumpkin recipe