All the amazing flavor of your favorite classic pumpkin pie, but without the finicky pie crust! These pumpkin bars are so easy to make, and taste great!
Hopefully the weather is starting to cool down where you are. We’re still plugging away in the mid to upper 80’s, BUT it’s supposed to cool down a lot for the weekend, and I can’t wait! I’ve been in such a Fall frame of mind, and it’s hard to stay that way when I have to keep the AC running all the time lol. One of the reasons I love Fall so much (other than the comfort and game day foods), is all the Thanksgiving recipes… specifically, the pumpkin pie!
I’ve gone on about my love/hate affair with pie crust (read about my epic crust fail HERE!), and you can actually listen to me talk about my epic cooking fail on this Dishing with Delishes Podcast episode. So when I was testing pumpkin pie recipes, I really wanted one that didn’t need an actual pie crust. So many of you have written me to say that you also have issues with making the perfect crust, and I love that. We all have our strengths, and our areas we need improvement! So I came up with this INCREDIBLY easy pumpkin pie bar recipe that uses a no pre-bake shortbread crust!
HOW TO MAKE PUMPKIN PIE BARS
You’ll love how simple this recipe truly is. First you need to make your crust, which is just combining flour and sugar and cutting some cold butter into it. I usually use a pastry cutter for that, but if you’d rather use a food processor, just pulse it until you see coarse crumbs. No need to roll the crust, it’ll still be powdery… just press it into the baking dish with your hands. No need to pre-bake it either!
Next, you’re going to make the pumpkin pie filling. Pumpkin pie is a custard-like mixture, so it comes together really quickly. Combine your ingredients, and stir in the evaporated milk. Just pour the filling over the crust, bake, and cool!
HOW DO I KNOW WHEN MY PUMPKIN PIE BARS ARE DONE BAKING?
This can be a little tricky, but I’m here to help! Start checking around 65 minutes of baking time, and using an oven mitt, gently give the pan a little wiggle. The bars should jiggle a little in the center, but not be wet and super jiggly all over. Remember not to cut the bars right away… pumpkin pie needs time to set, which happens during the cooling and refrigerating process. It’s so tempting to try a bite, but be patient… they’ll be worth the wait!
HOW DO YOU STORE PUMPKIN PIE BARS?
Since this is homemade, and therefore preservative free, plus made with dairy and eggs… it needs to be refrigerated. Just cover the pan tightly with foil and they’ll keep for 3-5 days. You may notice when you take the bars out of the refrigerator they’re a little wet on top. That’s totally normal and due to temperature changes. Lightly dab it with a clean paper towel and it’ll be good as new!
WHAT ABOUT FREEZING… CAN THESE PUMPKIN BARS BE FROZEN?
Yes! Just remember to cool them completely first, then cover the pan tightly with a layer of plastic wrap, then a layer of foil. Pumpkin pie bars can be frozen for 1-2 months, and to defrost them, just place in the refrigerator for a full 24 hours.
WHY USE EVAPORATED MILK?
I love to use evaporated milk in this recipe because it’s thicker than normal milk, and has the flavor of cream, without adding all the fat and calories that heavy cream would add. By no means is this a “healthy” pumpkin pie bar recipe… but every little bit counts, especially during the holidays right? Some recipes call for using sweetened condensed milk… which would be delicious, but you’d need to omit some of the sugar in the filling.
PRO TIPS FOR MAKING PUMPKIN PIE BARS:
- Plan ahead. These bars have to cool and refrigerate for several hours for the custard to fully set, so make them plenty early enough.
- Use quality canned pumpkin. I’ve had the best results with this recipe, and others, by using Libby’s brand. Store brand, for me, didn’t taste as good.
- When making the crust, it may look like it’s not mixed enough. It’ll still be pretty flour-y and powdery. That’s okay, it all comes together in the oven… like magic!
- When the pumpkin bars are finished baking, they’ll be puffy in the pan. Don’t worry, as it cools, the filling will sink back down… just like a classic pumpkin pie would.
- Pumpkin pie bars can be served cold, at room temperature, or slightly warmed. Personally, I prefer cold or room temperature.
SHOP THE RECIPE:
- Baking Pan – I use this pan for nearly all my baking… it’s amazing and clean up is a breeze.
- Pre-cut parchment paper – never struggle with a roll again!
OTHER GREAT PUMPKIN DESSERTS:
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
SHORTBREAD CRUST:
- 1 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold butter , cubed
FILLING:
- 29 oz can pumpkin puree (NOT pumpkin pie filling)
- 4 large eggs
- 1 tsp salt
- 2 1/2 tsp pumpkin pie spice
- 2 cups granulated sugar
- 2 (12 oz each) cans evaporated milk
Instructions
- Preheat oven to 425 F degrees. Line a 9x13" baking dish with parchment paper or aluminum foil and set aside.
- In a small mixing bowl, combine flour and 1/4 cup sugar. Add cubes of butter and cut into the flour mixture using a pastry cutter or two forks. This can also be done in a food processor by pulsing until the mixture looks like coarse crumbs.
- Press crust into the prepared baking dish in an even layer and set aside. To a large mixing bowl, add pumpkin, eggs, salt, pumpkin pie spice, and 2 cups of sugar. Whisk or beat together. Add evaporated milk and stir until well combined.
- Pour mixture over crust in prepared pan and bake at 425 F degrees for 15 minutes. Leave the pan in the oven and reduce oven temperature to 350 and continue baking another 50-55 minutes, until filling is set.
- Remove pan from oven and cool completely on a wire rack. Cover and refrigerate at least 2 hours before cutting into bars. I usually make my bars the night before, so they're refrigerated overnight.
- Slice into squares and serve with whipped cream and a light dusting of cinnamon if desired.
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Chef Tips
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Pat Macoretta says
This was the best pumpkin pie recipe I have ever had, and so easy to make. I thought at first it would over flow but turned out perfect.
Steve Renton says
I made these today and they were delicious! I used gluten free flour in the base, and had excellent results! Nice buttery crust topped with delicious rich pumpkin custard! This recipe is a keeper. I prefer it to pumpkin pie; lighter and just as flavourful!!
Kathaleen Blanding says
So easy and it serves alot more than a pumpkin pie
Conni Runfola says
Very easy to make. The adults and kids loved these. Great recipe!
Janet larsen says
Why puree and not regular pie filling?
The Chunky Chef says
Because pie filling has sugar and spices already in it, so you don’t want to double up on that with the other ingredients in this recipe.
Lois says
Delicious! Easy to make.
Barb says
Can you use fresh pumpkin purée than canned pumpkin to make the bars ?
The Chunky Chef says
I haven’t tested the recipe using fresh pumpkin puree, so I can’t say for certain, but I think that would work well, provided the fresh puree is the same consistency as the canned stuff.
Ashley says
I just made these with homemade puree and they turned out great! I followed the recipe exactly except I used only about 1 3/4 cans of milk instead of 2 since my puree was a bit more watery than store bought. I had to bake it for a few extra minutes, perhaps due to the slightly more water pumpkin. But they turned out really well!
Nadine says
Great easy recipe for a pumpkin fix
Jenni says
I subbed the flour in this for gluten free flour with one part Bob’s Redmill 1 to 1 and one part Bob’s Redmill gluten free oat flour and it turned out SO good. The only thing I wasn’t so prepared for is that this makes a BIG batch, so you could probably make a smaller batch by cutting the recipe in half and using a smaller pan. Thanks Amanda! 🙂 This one I will make again!
Marilyn says
I liked the way you explain why you do a particular step in the process of cooking..that is very helpful..most people will not go to the trouble to explain..well done Lady..
J.R. says
Doubled the crust. Used tapioca for and oat flour. Halved the sugar. Used coconut sugar and maple syrup instead of white sugar. Turned out great.
Suze says
Great recipe and these yummy pumpkin bars did not last a day! In the future, I will double the amount of shortbread crust. Additionally, I chose to bake at 425 for 15 minutes and lowered the oven temp to 350 for approximately 50-55 minutes. Adjusted the spices too. And yes, these are much better after refrigeration, but I couldn’t help myself. I ate two bars before they were cool and straight from the oven. Not sorry. A ‘keeper’ recipe! Thanks for sharing.
Pnut says
These are absolutely delicious🌹🌹
Crystal Kawamura says
Do you think I could make this in a rimmed cookie sheet? Mine is a 15x21x1″.
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would work. If you try it, I’d love to know how it turns out!
Elizabeth Mayhand says
This is delicious anytime of year! Double the shortbread crust for a nice change and sprinkle a bit of ginger into the recipe for a nice twist as well.
Personally, I found this baked just fine on 350. I did not use the 425 as I have finicky oven. Just kept it in a bit longer, until it is fairly firm when pan is gently moved back and forth.
PK says
Can you use a gluten free flour blend in place of the regular flour to make this dessert gluten free? I’m not sure how the shortbread crust would turn out or if any modifications would need to be made.
The Chunky Chef says
I’ve not developed or tested this recipe using gluten free ingredients, as no one in our family has Celiac disease, so I honestly couldn’t say with any certainty.
Marnie says
I have made this with gluten free flour and lactose free butter in the crust and it came out great. Also since I cannot find lactose free evaporated milk , I sub lactose free half and half. No one seems to notice the difference. The gluten free flour I use is a one for one from Bob’s red mill.
Steve Renton says
Yes you can! I used Robin Hood GG flour mix and they turned out amazing! Rich and buttery crust!
Judy Harley says
When you 3′ the recipe, use 3 pans, yes
The Chunky Chef says
Yes, otherwise all the batter and crust won’t fit.
Tracy Jungels says
I did not have evaporated milk, so I used condensed milk and eliminated the sugar. They were not very sweet, but that was perfect for my family. I loved the crust better than a pie crust. I did not use parchment paper, I just greased the pan & the sides….it turned out great!
Dee Dee says
The only thing I do differently is I use fresh pumpkin. No comparison. Just pick up one of the little pie pumpkins and follow directions to prepare the pumpkin glop. You will NEVER use canned pumpkin again.
Oh, most canned “pumpkin” usually has a large butternut squash content. Just FYI.
Charlotte says
Wow i did not know about the butternut squash content! So thank you for that! I like butternut squash, but not in my pumpkin pie!! I’m excited to try it with fresh pumpkin next time. My partner mentioned how his grandma used fresh puree. Seems like a pain in the @$$, but i’m a baker, and all for purity and goodness!
Nina says
hi is there no butter in crust?
The Chunky Chef says
No, there’s 1/2 cup of cold butter (cubed) as per the recipe 🙂