Ingredients

1/2 cup Butter (room temperature)

1/3 cup White Granulated Sugar

1/2 teaspoon Pure Vanilla Extract

1 cup All-Purpose Flour

1/2 teaspoon Ground Cinnamon

1/8 teaspoon Salt

15 ounce Can of Pumpkin Puree (not pumpkin pie filling)

2 Large Eggs

1/3 cup White Granulated Sugar

1/3 cup Light Brown Sugar (packed)

1 teaspoon Ground Cinnamon

1 teaspoon Pumpkin Pie Spice

1/2 teaspoon Ground Ginger

1/2 teaspoon Salt

12 ounces Evaporated Milk

1 cup Heavy Whipping Cream

2 tablespoons Confectioners’ Sugar

1 teaspoon Pure Vanilla Extract

Instructions

Step 1: Preheat your oven to 350℉. Line an 8 x 8-inch pan with two pieces of parchment paper arranged in a criss-cross, leaving ends extending beyond the edges for easy lifting.

Step 2: In an electric mixer fitted with a paddle attachment, mix the butter, 1/3 cup white sugar, vanilla extract, flour, cinnamon, and salt until a dough forms and pulls away from the sides.

Step 3: Press the dough evenly into the bottom of the prepared pan. Parbake for 15-17 minutes until lightly golden and the center is just set. Set aside to cool slightly.

Step 4: In a large bowl, whisk together the eggs and pumpkin puree. In a separate bowl, combine the white sugar, brown sugar, cinnamon, pumpkin pie spice, ginger, and salt, then add these dry ingredients to the pumpkin mixture.

Step 5: Stir in the evaporated milk just until everything is combined. Pour the pumpkin filling over the parbaked crust.

Step 6: Bake at 350℉ for 60-75 minutes, or until the center no longer jiggles when gently shaken.

Step 7: Allow the bars to cool for 15 minutes, then refrigerate for 2-3 hours before slicing.

Step 8: To make the whipped cream topping, whisk the heavy cream using an electric mixer until stiff peaks form. Add the confectioners’ sugar and vanilla extract and continue whisking until combined.

Step 9: Lift the bars from the pan using the parchment edges and slice into 16 squares (4 rows by 4 rows), wiping the knife clean between cuts for neat edges.

Step 10: Top each square with a swirl or dollop of whipped cream before serving.

Tips & Variations

Use parchment paper for easy removal of bars and cleaner slicing.

To make a more decadent crust, add a tablespoon of brown sugar for extra flavor.

Try garnishing with a sprinkle of cinnamon or a few chopped pecans on top of the whipped cream for added texture.

For a dairy-free version, substitute evaporated milk with coconut milk and use a non-dairy whipped topping.

Storage

Store pumpkin pie bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen before adding whipped cream for up to 1 month. Thaw in the fridge overnight and add fresh whipped cream before serving. Reheat bars gently at room temperature for 10-15 minutes if preferred warm.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but be sure to cook and puree the fresh pumpkin thoroughly to match the consistency of canned puree. This will ensure a smooth filling and proper baking texture.

Why is my pumpkin pie filling too runny?

This can happen if the filling isn’t fully cooked or if too much liquid is added. Make sure to bake the bars until the center is set and no longer jiggly. Using pumpkin puree rather than pumpkin pie filling also helps control the moisture level.