Easy Pumpkin Pie Bars With Shortbread Crust Recipe
Pumpkin pie bars have all the delicious fall flavors of pumpkin pie, but use a 3 ingredient shortbread crust instead of traditional pie crust for a quick and easy dessert everyone will love!
If you love the taste of traditional pumpkin pie but don’t want to go through the hassle of making and rolling out pie crust this recipe is for you! Even better, the whole recipe is ready for the oven in under 15 minutes, which makes it the perfect last minute holiday dessert in my book.
As soon as fall hits, I’m ready to bake all the pumpkin desserts! We truly love all things pumpkin in this household. If you are a fellow pumpkin lover, check out the bottom of this post for more delicious pumpkin recipes!
Did you know there are people out there who don’t like pie crust? It’s true. I’ve met them. And while I secretly think they don’t know what they are missing, this recipe is the perfect option to serve those kinds of people. Thankfully, it’s so delicious that pumpkin pie bars are the perfect dessert to serve anyone at your dinner table!
These pumpkin bars are one of my favorite pumpkin recipes. The creamy pumpkin filling is swirled with brown sugar, white sugar, evaporated milk, eggs and warm pumpkin pie spice and then poured on top of a buttery shortbread crust.
Once baked, I like to slice it up while it is still warm and serve each slice topped with a generous dollop of homemade maple whipped cream. It is truly a decadent experience, and your family will love you for it!
This dessert dish is similar to a slab pie because it can be cut into squares to feed many people at a potluck or holiday. I like to have an easy dessert recipe like this up my sleeve for when I host last minute dinners or when I need another quick dessert to round out the Thanksgiving dessert table.
I’ve used this same shortbread dough to make other types of pie bars like pecan pie bars and they are equally as good. There isn’t much that shortbread isn’t good with!
Tips:
- When you are pressing the shortbread crust into the the 9×13 pan, be sure to press the crust into an even layer to prevent having burned or doughy spots in the finished bake.
- The shortbread bottom will still be a little soft when the pie is done baking. Let the pie bars sit for at least 15 minutes to set up before cutting.
- The pumpkin pie bars are done when the pumpkin pie filling is set (not jiggly or liquid-y in the middle), this may vary in your oven so pay close attention towards the end of the bake time. Add time as needed for the pie to set.
- This recipe uses cornstarch to help the pie set up. You can use equal amounts of arrowroot powder in place of cornstarch.
What You Need:
- Stand Mixer with whisk attachment
- 9 x 13 Baking Pan
- Large mixing bowl and whisk
Ingredients:
- Salted Butter
- All Purpose Flour
- White Sugar
- Salt
- Pumpkin Puree- not pumpkin pie filling which has added spices and sugar. Make sure you have plain pumpkin puree.
- Brown Sugar- for the added depth of flavor that molasses brings to the pumpkin pie.
- Evaporated Milk
- Pumpkin Pie Spice- a warm balanced blend of ginger, cinnamon, nutmeg and cloves.
- Eggs- large eggs to help bind the pie filling together
- Cornstarch or Arrowroot powder to help the pie filling set
How to Make Pumpkin Pie Bars:
There are two basic components to these pumpkin pie bars- the buttery shortbread crust and the delicious pumpkin pie filling.
You will make the shortbread crust first so you can press that into the bottom of the greased 9×13.
Preheat the oven to 350 degrees.
How to Make Shortbread Crust:
1. In the bowl of a stand mixer combine flour, softened butter and white sugar. Using a whisk attachment, mix the ingredients on low until they form a soft dough. Grease a 9×13 baking dish.
2. When the dough comes together press the dough into the bottom of the pan in an even layer.
How to the Pumpkin Pie Filling:
1. In a large bowl combine pumpkin puree, white sugar, brown sugar, pumpkin pie spice, eggs, salt, evaporated milk and cornstarch. Mix until the filling is well combined.
2. Pour the pumpkin pie filling on top of the shortbread crust.
How to Bake Pumpkin Pie Bars:
1. Carefully place the 9 x13 pan into the preheated oven being careful not to slosh the pumpkin filling out of the pan.
2. Bake for 60-75 minutes. The baking time is highly dependent on your oven. These pumpkin pie bars typically take about 65-70 minutes in my gas range. The pumpkin pie bars are done when the pie filling is set and no longer jiggles in the pan when moved.
3. Allow to cool and continue setting up for at least 15 minutes before slicing.
How to Serve Pumpkin Pie Bars:
I like to serve this delicious dessert while still warm with a dollop of homemade whipped cream. Sprinkle additional cinnamon on top of the whipped cream if desired.
How to Store Pumpkin Pie Bars:
Due to the eggs and milk in this pie recipe, it’s not recommended to store leftovers at room temperature.
Store leftover pumpkin pie bars in the fridge. Wrap the dish tightly in plastic wrap or place in an airtight container to keep them fresh. You can separate the pieces with parchment paper to keep them from sticking together, but this is optional.
More Pumpkin Recipes:
Printable Recipe Card:
Pumpkin Pie Bars With Shortbread Crust
Ingredients
Shortbread Crust
- 1 cup softened butter 2 sticks
- 1/2 cup white sugar
- 1 3/4 cups all purpose flour
Pumpkin Pie Filling
- 2 cups pure pumpkin puree
- 2 eggs well beaten
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 heaping tablespoon cornstarch or arrowroot powder
- 1/2 tsp salt
- 12 oz of evaporated milk
- 1 tablespoon pumpkin pie spice
Instructions
- Preheat oven to 350 degrees. I
- In the bowl of a stand mixer combine flour, softened butter and white sugar. Using a whisk attachment, mix the ingredients on low until they form a soft dough.
- Grease a 9×13 baking dish. When the dough comes together press the dough into the bottom of the pan in an even layer.
- To make the pumpkin pie filling mix together pumpkin puree, beaten eggs, white sugar, brown sugar, evaporated milk, cornstarch, salt, and pumpkin pie spice until well blended.
- Pour the pie filling mixture on top of the shortbread crust.
- Bake for 60-75 minutes at 350 degrees or until the pie filling is set and no longer jiggles in the middle.
- Allow to cool for at least 15 minutes before cutting to allow the pie bars to firm up.
Notes
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