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.
Rena McKay says
Fo you have to buy a pumpkin and puree it?
I have pumpkin pie filling?
Why can’t you use it?
The Chunky Chef says
Pumpkin pie filling typically contains sugar and spices, so using that in this recipe would result in a super sweet and super spiced dessert.
Marilyn says
I made this for Thanksgiving dessert. I loved how easy it was to put together. I am terrible at making pastry, it’s always a big fail!! Not this pastry, it’s perfect!! I did add more spices to my filling but other than that followed recipe exactly.
I would definitely recommend.
JoAnna says
Pumpkin pie you can eat with your hand. This is one of my favorite recipes.
Charlotte says
Just noticed i forgot to update when i made the slab pie at easter!! it turned out great and disappeared real quick. I’ve got another one in the oven as i type. This time i used part canned coconut milk and a combination of whipping cream and milk( about 600 ml total) It smells great! Thanks for a great recipe!
p.s i just wanted to mention to any adventurous bakers: try adding a 1/8 tsp of ground black pepper for the most subtle kick! its great!
Charlotte says
My slab pie is in the oven. I have a filling recipe i usually use but i wanted to try your version of the filling this time! i was short one can of evaporated milk, so i made up for it by adding 3/4 cup whipping cream and 2 tbsp of flour. We like the spices pronounced, so i added more pumpkin pie spice. Can’t wait to eat it after Easter supper tomorrow! will post a follow up! Thank you!
Judy says
Loved the flavors and so easy too!
Bonnie says
I made this for New Years Eve dessert. It was very good, and so easy to cut and serve. I used a glass pan lined with foil, not the best choice but I was out of parchment. I am thinking I might try it in a springform pan or a flan pan with a removable bottom, in future, for a slightly more glam serving. But no one complained about the shape of the bars! Thank you for sharing this lovely recipe.
Kathaleen says
Love this recipe, in, I cut the sugar in half (just my preference) makes twice as much as a pie 🥧 with no fuss
Anna says
Absolutely delicious recipe! Love the crust and the silky pie texture! Now I have extra left overs for our family:-)
Dennette says
OMG… I MADE THIS RECIPE, IT’S THE BOMB, LOVE IT ❤
THANK YOU SO MUCH FOR SHARING
Michael says
Sadly the crust stuck to the parchment paper, so the bars did not come out in one piece. Also the pumpkin pie spice didn’t add much flavor. It tastes more like sweet pumpkin purée.
Michael says
Following up on my last review. Although the first few stuck to the parchment, the others were flawless. And after a day these tastes perfect (I nearly ate all of them myself).
Allison says
I used canned full fat coconut milk and it turned out great.
Raelynn says
If I halve the recipe and use an 8×8 pan, is the time to cook the same or less?
The Chunky Chef says
The cook time will likely be a little less, but I can’t say exactly what it will be without additional testing.
Raquel says
I know this is way late but for anyone else who may come across this, I halved this recipe and made it in a glass 8×8 pan. The recommended baking time was still necessary. I actually left it in for the full 55 minutes and it was perfect. Hope that helps!
Cathy Cairns says
Can I use a glass baking dish.
The Chunky Chef says
Yes 🙂
April says
I only have sweetened condensed milk. How much sugar should I use in this recipe? Thanks for your help!
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 how much sugar you would need. If you try it, I’d love to know how it turns out!
Lori says
Can this recipe be frozen a day or two before?
The Chunky Chef says
I’ve not tested freezing this recipe… so without testing and retesting it myself, I can’t say for certain how well that would work. If you try it, I’d love to know how it turns out!
Diane Martin says
I made these last year and they were great.
Could you use cherry pie filling instead of pumpkin?
The Chunky Chef says
So glad you enjoyed them! I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain how well that would work. If you try it, I’d love to know how it turns out!
Brittany says
Could you make this gluten free? My uncle had celiac but loves pumpkin pie.
The Chunky Chef says
Hi Brittany, unfortunately I don’t have any experience with gluten-free baking, so I can’t say for certain how well this recipe would adapt to using gluten-free flour and any other changes that would need to be made.
Mildred S Wagner says
I am going to make a gluten-free oatmeal crust. We like the oatmeal crust for chocolate pies, I think it will be fine with the pumpkin as it has a touch of cinnamon.
Erin says
How did the oatmeal crust turn out? How do you make it?
Donna Davis says
I have made them with Bob’s Cup for cup gf flour and they were excellent!
Charlotte says
You could try using a gluten free flour for the shortbread crust. Or find a gluten free shortbread crust recipe.
Linda Martin says
I made these last night, the taste was great but my crust got alittle dark. Not sure what I did wrong.
The Chunky Chef says
Hmmm, what kind of baking dish did you use? Darker metal pans will take on too much heat, and things will need to be adjusted slightly if using one of those (https://www.tasteofhome.com/article/heres-what-you-need-to-know-when-baking-with-dark-pans/)
Nancy Hoagland says
Made this it is my family’s new favorite Pumpkin “PIE “