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These pumpkin pie bars with shortbread crust are what I make when I want pumpkin pie without touching a rolling pin. The crust gets pressed into the pan with your fingers, and the filling is a full 15 ounce can of pumpkin baked into a custard that sets thick and creamy. No blind baking, no crimping, no soggy bottom to worry about.
The part I love most is that they slice clean. Straight from the fridge you get sharp squares that stack on a platter without sliding apart, which is more than I could ever say for the years I spent fighting with pie dough before I finally landed on my easy pumpkin pie from scratch. I bake mine in an 8×8 so the filling stays deep and custardy, and there’s a 9×13 version below for when you’re feeding a bigger table.
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Why They Work
I built this recipe after years of learning how to make a proper pie crust from scratch and finally admitting that the crust was the hardest part or should I say the most time consuming part of an otherwise easy dessert. Here’s what the bar version fixes.
- The crust is press-in. Flour, sugar, salt, and softened butter mixed until it looks like cookie dough, then pressed straight into the pan. No chilling, no rolling, no pie weights.
- You use the whole can of pumpkin. Most bar recipes stretch one can across a 9×13. I keep it in an 8×8 so you get a thick, custardy layer instead of a thin one.
- The crust gets par-baked first. Fifteen to eighteen minutes on its own is the whole trick. It’s what keeps the bottom from going soft under all that liquid filling.
- They cut into clean squares. Chill them properly and you get sharp edges that hold on a dessert table for hours, which pie never does.
- It’s one bowl at a time. Crust bowl, filling bowl, done. No mixer, no food processor, nothing to wash but a whisk.
Table of Contents
Key Ingredients
Here’s what each one is doing. Full measurements are in the recipe card at the bottom.
- Vanilla extract and salt. Both doing flavor work in the background. Don’t skip the salt in the crust, it’s what keeps it from tasting flat.
- Unsalted butter. Softened, not melted. It’s what gives the crust that short, sandy, melt-in-your-mouth texture.
- All-purpose flour. The structure of the crust. Spoon and level it so you don’t end up with a dry, crumbly base.
- Granulated and light brown sugar. Granulated sweetens both layers. The brown sugar goes in the filling for a little molasses depth.
- Pumpkin puree. One 15 ounce can of plain pumpkin, not pumpkin pie filling. Pumpkin pie filling already has sugar, spices, and thickeners in it, so it would throw the whole balance off.
- Eggs. Two large eggs set the custard. Pull them out early so they blend in smoothly.
- Evaporated milk. Thicker than regular milk, which is exactly why the filling sets creamy instead of watery.
- Cinnamon, ginger, nutmeg, and cloves. I use individual spices so I can push the cinnamon and go light on the cloves. If you’d rather reach for one jar, my homemade pumpkin pie spice blend works here too.
- Cornstarch. Just a teaspoon. Cheap insurance against a filling that never quite firms up.
Substitutions And Additions
- Heavy cream instead of evaporated milk. Same amount, richer result. This is my swap when I want them a little more decadent.
- A different crust. Graham cracker or gingersnap both work beautifully under pumpkin, and it’s the same swap I’d make on my pecan pie bars with shortbread crust.
- Coconut sugar. Safest as a one-for-one swap for the brown sugar in the filling. I haven’t tested it in the crust, so I can’t promise the texture there.
- A tart pan or 9-inch pie pan. The crust presses in just fine. A deeper pan needs a few extra minutes for the filling to set, so watch the center rather than the clock.
- Toppings. Whipped cream is the classic. A drizzle of homemade salted caramel sauce is what I actually do. A scoop of vanilla ice cream turns them into a plated dessert.
How To Make Pumpkin Pie Bars With Shortbread Crust
- Mix the flour, granulated sugar, salt, and softened butter in a large bowl until it comes together like cookie dough.
- Press the dough into an even layer in an 8×8 pan lined with parchment. Push it right into the corners so you don’t end up with thin spots that bake through.
- Bake at 350°F for 15 to 18 minutes, until it’s lightly golden.
- While the crust bakes, whisk the pumpkin puree, both sugars, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until smooth.
- Whisk in the evaporated milk. The filling will look very thin and pourable at this point, and that’s correct. It thickens in the oven.
- Pour the filling over the crust while the crust is still hot. It helps the two layers seal together.
- Bake for another 45 to 50 minutes, until the edges are set and the center still has a slight jiggle.
- Cool completely at room temperature, then chill for at least 2 hours before slicing. This is the step people skip, and then they wonder why their bars are soft.
Expert Tips
A few things I’ve learned making these more times than I can count.
- Check that your spices are still fresh. Ground cloves and ginger go flat after a year or so, and this recipe leans on them.
- Par-bake the crust. Pouring liquid custard onto raw dough is how you get a soggy base.
- Pull them while the center still jiggles a little. If liquid is pooling on top, they’ve gone too long and the custard will weep as it cools.
- Chill before slicing, not just cool. Room temperature bars smear. Cold ones cut sharp.
- Wipe your knife between cuts. It’s a small thing and it’s the difference between clean squares and messy ones.
Pumpkin Pie Bars With Shortbread Crust FAQs
Yes, and you’ll want to double everything rather than multiply by one and a half. A 9×13 is a little under twice the area of an 8×8, so doubling gives you almost exactly the same custard depth you’d get in the smaller pan. Bake the crust 18 to 20 minutes, then bake the filling 50 to 60 minutes and start checking at 50. I’ll be honest that I’ve made these in the 8×8 far more times, so treat the larger timing as a starting point and go by the jiggle in the center rather than the timer.
No, and this is the one substitution I’d really steer you away from. Pumpkin pie filling already has sugar, spices, and thickeners mixed in, while pumpkin puree is just plain pumpkin. This recipe brings its own sugar, spices, and cornstarch, so using the pre-made filling makes the bars too sweet, over-spiced, and the texture won’t set the way it should.
The edges should be set and the very center should still have a slight jiggle when you nudge the pan. A toothpick inserted in the middle should come out mostly clean. If the whole surface still moves like liquid, give it another five minutes and check again.
Absolutely, and honestly they’re better for it. Bake them a day or two ahead and keep them covered in the fridge. They need those hours to set anyway, and they cut cleaner cold. If you’re hosting, this is one dish you can get completely off your plate before the day.
Yes. The filling is an egg and dairy custard, so treat it exactly like you would a pumpkin pie. Store leftovers in an airtight container in the fridge for up to 4 days. They also freeze well for up to 3 months if you wrap them individually, then thaw overnight in the fridge before serving. If you want something similar that keeps the same way, my pumpkin cheesecake bars store just as easily.
More Thanksgiving Recipe favorites
If you make these pumpkin pie bars with shortbread crust, come back and leave a star rating below. It genuinely helps other people find the recipe, and I read every single comment. You can also find the rest of my Thanksgiving dessert recipes in one place, or get new ones sent to you every week by joining my newsletter.
Pumpkin Pie Bars With Shortbread Crust
Ingredients
For the Shortbread Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1/4 teaspoon salt
For the Pumpkin Pie Filling:
- 15 oz pumpkin puree one can, not pumpkin pie filling
- 12 oz evaporated milk or heavy cream for a richer filling
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 & 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves optional
- 1/2 teaspoon salt
Instructions
Prepare the Shortbread Crust:
- Preheat your oven to 350°F, then line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, combine flour, sugar, salt, and softened butter. Mix until it soft dough forms.1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 cup unsalted butter, 1/4 teaspoon salt
- Press the dough evenly into the bottom of the prepared pan then bake in the preheated oven for 15-18 minutes or until lightly golden brown.
Make the Pumpkin Pie Filling While the Crust is Baking
- In a bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, egg, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth.15 oz pumpkin puree, 1/2 cup brown sugar, 1/4 cup granulated sugar, 2 large egg, 1 teaspoon vanilla extract, 1 teaspoon cornstarch, 1 & 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt
- Stir in the evaporated milk (or heavy cream) until well combined.12 oz evaporated milk
- Pour the pumpkin filling over the hot pre-baked shortbread crust.
- Bake for 45-50 minutes, or until the filling is set in the outside and slightly jiggly in the center or a toothpick inserted into the center comes out mostly clean.
- Allow the bars to cool completely in the pan, before chilling them in the fridge for a few hours to set for at least 2 hours.
- Once cooled, lift the bars out using the parchment paper and cut into squares. Top with whipped cream and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tastes so good! Used to make pumpkin pie but this was easier!
So glad you loved this!!
why can’t you substitute pumpkin pie filling for the pumpkin puree?
Pumpkin pie filling already has sugar, spices, and thickeners mixed in, while pumpkin purée is just plain pumpkin. Since this recipe already includes its own sugar, spices, cream, and cornstarch, using pumpkin pie filling would make the bars way too sweet, over-spiced, and the texture wouldn’t set correctly.
Sticking with plain pumpkin purée gives you the perfect creamy balance the recipe was designed for!
Can I use this crust in a tart pan or regular 9 inch pie pan
Yes! 😊 You can absolutely use this crust in a tart pan or a 9-inch pie pan. Just keep in mind that a deeper pan may require a slightly longer bake time for the crust and filling to set fully. Press the crust evenly and watch it toward the end of baking so it doesn’t overbrown.
Do you think coconut sugar could be substituted for the sugar in the recipe? Or maybe just for the brown sugar?
Thanks
I haven’t tried that unfortunately so I can’t guarantee the same results but the safest way to make the switch it for the brown sugar!
If you doubled the recipe, could you make in a 9×13 pan? Thank you. Love your recipes… Can’t wait to make this one.
It’s possible but I wouldn’t suggest it. Both of those things together would completely change the baking time and could mess up the texture. If you want a double batch, your best bet is just making two separate batches in the 8×8 inch pan. I hope you like them!
This looks amazing and I am hosting a dinner party tonight and would love to make. Can I double or triple ingredients and make this in a 9 x 13 pan?
Yes you definitely can!
Thanks for this recipe! Made it this evening for a dessert after dinner and let me say it was delicious can’t wait to try it tomorrow with some coffee!
A little sweet for breakfast is my favorite!
Delicious- and the recipe is so easy to follow! No one at thanksgiving believed I made them homemade, they thought I bought a Costco pie and cut into squares- both a compliment and insult at the same time lol!
This genuinely made me laugh. I guess you’ll just have to make more recipes so they know you’re the real deal 😉
We all just loved this one, and it was so easy to make. Thank you for the recipe, will definitely make it again.
I’m so glad you liked it!