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Pumpkin Pie Bars

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 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.