Description

These Pumpkin Pie Bars combine a buttery shortbread crust with a creamy spiced pumpkin filling, topped with a light and fluffy whipped cream. Perfect for a festive dessert, they offer the classic flavors of pumpkin pie in easy-to-serve bar form, chilled and delightful for fall and holiday gatherings.

Ingredients

Scale

Shortbread Crust

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

Pumpkin Pie Filling

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

Whipped Cream Topping

1 cup Heavy Whipping Cream
2 tablespoons Confectioners’ Sugar
1 teaspoon Pure Vanilla Extract

Instructions

Prepare Shortbread Crust: Preheat your oven to 350℉. Line an 8 x 8-inch pan with two pieces of parchment paper placed in a criss-cross manner so they extend over the sides for easy lifting later. In an electric mixer fitted with the paddle attachment, combine the crust ingredients: butter, granulated sugar, vanilla extract, flour, cinnamon, and salt. Mix until the dough forms a ball and pulls away from the bowl sides.
Bake the Crust: Press the dough evenly into the bottom of the prepared pan. Parbake the crust in the preheated oven for 15-17 minutes until it’s lightly golden and the center is just set. Remove and allow it to cool slightly.
Make Pumpkin Pie Filling: In a large bowl, whisk together the eggs and pumpkin puree until smooth. In a separate smaller bowl, mix the sugars, cinnamon, pumpkin pie spice, ginger, and salt. Add this dry mix to the pumpkin mixture, then pour in the evaporated milk and gently mix until just combined, careful not to overmix.
Bake Pumpkin Filling: Pour the pumpkin filling over the parbaked crust and bake again at 350℉ for 60-75 minutes. The filling is done when the center no longer jiggles and has set completely.
Cool and Chill: Allow the baked bars to cool for about 15 minutes at room temperature. Then transfer to the refrigerator and chill for 2-3 hours to set fully, which will make clean slicing easier.
Whip Cream Topping: Using a stand or hand mixer fitted with a whisk attachment, whip the heavy cream until soft peaks form. Add confectioners’ sugar and vanilla extract, then continue whipping until stiff peaks form.
Serve: Lift the bars out of the pan using the parchment overhang and place on a cutting board. Slice into 4 rows by 4 rows (16 squares total), cleaning the knife after each cut for neat slices. Top each square with a swirl or dollop of the freshly whipped cream and serve chilled.

Notes

Use pumpkin puree, not pumpkin pie filling, to control the flavor and sweetness of the bars.
Parbaking the crust helps it stay firm and prevents it from becoming soggy under the filling.
Make sure to chill the bars well before slicing to ensure clean cuts and better texture.
Adjust the pumpkin pie spice to suit your preferred level of warmth and spice.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 75-92 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin pie bars, pumpkin dessert, fall dessert, holiday recipe, shortbread crust, whipped cream topping