Easy Pumpkin Pie Bars with Shortbread Crust

I have made peace with a lot of things in the kitchen, but rolling out pie dough is not one of them.

It sticks, it tears, it shrinks in the oven, and it always seems to slump down one side of the pan.

So a few Novembers ago I stopped fighting it.

I pressed a simple shortbread crust into a rectangular pan, poured a classic pumpkin custard right on top, and cut the whole thing into squares.

Same custard, same warm spice, same buttery base, zero rolling pin.

I brought a pan to a family gathering that year and they vanished before the actual pie got touched.

Now this is the pumpkin dessert I make on repeat from October through the holidays.

My kids like them cold from the fridge with a little whipped cream.

They travel well, they feed a crowd, and you eat them with your hands.

If pie crust has ever defeated you, these are the answer. I promise.

Why You'll Love These Bars

These give you pumpkin pie without the hardest part. Here's why they've replaced pie on my table.

• No fussy crust. You press a shortbread base into the pan. No rolling, no crimping, no shrinking.
• Feeds a crowd. One 9x13 pan makes 15 squares, perfect for potlucks and holidays.
• Handheld and portable. No plates or forks required. They travel beautifully.
• Make-ahead friendly. They actually set up better after a night in the fridge.
• Classic pumpkin pie flavor. Smooth spiced custard on a buttery base, exactly what you want.

Ingredients You'll Need

This is a two-part recipe, but both parts are simple. A shortbread crust and a pumpkin custard.

• All-purpose flour (2 cups). The base of the shortbread crust. Spoon and level it.
• Cold unsalted butter (¾ cup). Keep it COLD and cubed so the crust bakes up tender and short.
• Granulated sugar (½ cup for crust, 1 cup for filling). Sweetens both layers.
• Pumpkin puree (15 oz can). Use pure pumpkin, not pumpkin pie filling, which is pre-sweetened and spiced.
• Evaporated milk (12 oz can). This is what gives the filling that classic silky pumpkin-pie set.
• Eggs (3 large). They set the custard so the bars slice cleanly.
• Pumpkin pie spice (2 ½ teaspoons). Plus a little extra cinnamon for warmth.
• Vanilla and salt. Vanilla rounds out the filling and salt balances both layers.

How to Make Pumpkin Pie Bars

You build these in layers, bottom up. Crust first, then the custard on top.

Step 1: Make the Shortbread Crust

Preheat the oven to 350°F and line a 9x13 pan with parchment.

Cut the cold butter into the flour, sugar, and salt until it looks like coarse crumbs, then press it firmly into an even layer.

Step 2: Par-Bake the Crust

Bake the crust for 15 minutes, until it's just set and barely golden at the edges.

This keeps the bottom from going soggy under the custard.

Step 3: Mix the Filling

Whisk the pumpkin puree, evaporated milk, eggs, sugar, spices, vanilla, and salt until completely smooth.

It should pour like a thick milkshake.

Step 4: Bake

Pour the filling over the warm crust and bake for 35 to 40 minutes.

The edges should be set with just a slight jiggle in the very center.

Step 5: Cool and Chill

Cool the pan completely, then chill for at least 2 hours before cutting.

Cold bars slice into clean squares. Warm ones tear.

How to Know When They're Done

The center is your guide. Look for set edges and a small jiggle in the middle, about the size of a quarter.

The custard firms up as it cools, so a slightly loose center is exactly right.

If the whole thing wobbles like liquid, give it another 5 minutes and check again.

Pro Tips

A few habits make these foolproof. These are the ones I never skip.

• Keep the butter COLD. Cold butter is the secret to a tender, short crust that isn't greasy.
• Line the pan. A parchment sling lets you lift the whole slab out for clean cuts.
• Cool fully before slicing. Patience here is the difference between neat squares and a mess.
• Wipe the knife. Between cuts, wipe the blade for bakery-clean edges.

Storing and Freezing

These keep well, which is half their charm. Because of the custard, store them cold.

• Fridge. Cover and refrigerate for up to 4 days. They set up even better overnight.
• Freezer. Wrap individual squares and freeze for up to 2 months. Thaw in the fridge.
• Make-ahead. Bake a day or two before your event and chill until serving.

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Pumpkin Pie Bars

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 15 bars

Ingredients

For the Shortbread Crust

• 2 cups all-purpose flour spooned and leveled
• ½ cup granulated sugar
• ¼ teaspoon salt
• ¾ cup cold unsalted butter cubed

For the Pumpkin Filling

• 1 15 oz can pumpkin puree not pumpkin pie filling
• 1 12 oz can evaporated milk
• 3 large eggs
• 1 cup granulated sugar
• 2 ½ teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Instructions

Make the Crust

• Preheat the oven to 350°F and line a 9x13 pan with parchment paper.
• Cut the cold butter into the flour, sugar, and salt until the mixture looks like coarse crumbs. Press firmly into an even layer in the pan.
• Bake the crust for 15 minutes, until just set and barely golden at the edges.

Make the Filling and Bake

• Whisk the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, cinnamon, salt, and vanilla until completely smooth.
• Pour the filling over the warm crust and bake for 35 to 40 minutes, until the edges are set and the center has just a slight jiggle.
• Cool completely, then chill for at least 2 hours before cutting into squares.

Notes

• Keep butter cold: Cold cubed butter gives a tender, short crust.
• Cool fully: Chill before slicing for clean squares.
• Make ahead: Bake a day or two early and keep chilled.