Pumpkin Pie Bars Recipe: 5-Star Flavor!

Easy Pumpkin Pie Bars are a true joy in my kitchen! Think of the yummy taste of pumpkin pie, but in a fun, easy-to-make bar shape. It’s a sweet treat that makes me smile and fills my home with a lovely, spicy smell.

I love how quick and easy these bars are to make. If you liked my Pumpkin Bundt Cake, you’ll see how these bars keep all the yummy pumpkin taste without needing to make a big cake. It’s so simple to get them ready to eat!

Sometimes, I like to try fun new things, like these cute Miniature Pumpkin Cake Towers. But today, let’s keep things easy and sweet. Ready to make a tasty treat together?

Table of Content

• Serving Size and Prep Time
• Ingredients
• Equipment needed
• How to Make Pumpkin Pie Bars
• Alternative Ingredients (for dietary restrictions)
• FAQs and Troubleshooting
• More Recipes

Serving Size and Preparation Time

Serving Size and Yield:

This pumpkin pie bars recipe yields a batch suitable for a 9 x 13-inch baking dish. The number of bars you get can depend on how you cut them. For a standard size, you might get 12 bars, but for smaller, bite-sized treats, you could get up to 24!

Preparation and Cooking Time:

Time Type	Amount of Time
Prep Time	15 minutes
Cook Time	1 hour 10 minutes
Total Time	1 hour 25 minutes

Time-saving Tip:

You might use a pie crust or crescent roll dough from the store to save time on the crust.

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Ingredients

For the Shortbread Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup cold butter, cubed
• 1/4 cup sugar

For the Pumpkin Filling:

• 1 3/4 cups sugar
• 1 teaspoon salt
• 2 tablespoons pumpkin pie spice
• 4 large eggs
• 1 (29 oz) can pure pumpkin puree
• 2 (12 oz) cans evaporated milk

Optional Toppings:

• Whipped cream
• Additional ground cinnamon for sprinkling

Pro Tip for the Best Pumpkin Pie Bars:

• Ensure your butter for the crust is cold to achieve a crumbly, shortbread texture.
• Use pure pumpkin puree, not pumpkin pie filling, to avoid an overly sweet filling.
• For a smooth pumpkin filling, whisk the eggs thoroughly before adding them to the mixture.

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Essential Kitchen Tools for Pumpkin Pie Bars Recipe

Making these scrumptious Easy Pumpkin Pie Bars requires a few basic kitchen tools. Don’t worry; you might already have most of them in your kitchen! Here’s a simple list to check:

• 9 x 13-inch baking dish
• Parchment paper
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Knife or pastry cutter (for the butter)
• Oven mitts
• Wire rack (for cooling)
• Spatula or knife (for serving)

With these tools at the ready, you’re all set to create a delightful batch of pumpkin pie bars with ease and joy. Shall we move on to the preparation steps next?

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How to Make Pumpkin Pie Bars:

1- Prepare the Shortbread Crust:

• In a mixing bowl, combine 1 1/2 cups flour and 1/4 cup sugar.
• Add 1/2 cup of cold, cubed butter.
• Use a pastry cutter or a knife to cut the butter into the flour until the mixture looks like coarse crumbs.
• Press this dough into the bottom of a parchment paper-lined 9 x 13-inch baking dish.

Note: The parchment paper should hang over the edge a bit to make it easy to lift out the bars later.

2- Bake the Crust:

• Preheat your oven to 425°F (220°C).
• Bake the crust for 15 minutes, until it’s lightly golden.
• Allow it to cool slightly while you prepare the filling.

3- Mix the Pumpkin Filling:

• In a large mixing bowl, whisk together 1 3/4 cups sugar, 1 teaspoon salt, and 2 tablespoons pumpkin pie spice.
• Beat 4 large eggs lightly in another bowl.
• Stir the beaten eggs into the sugar-spice mixture.
• Add 1 can (29 oz) of pumpkin puree and mix well.
• Gradually stir in 2 cans (12 oz each) of evaporated milk until everything is well combined.

4- Bake the Pumpkin Pie Bars:

• Pour the pumpkin filling over the partially baked crust.
• Keep the oven temperature at 425°F (220°C) and bake for 15 minutes.
• Then, reduce the oven temperature to 350°F (175°C).
• Continue to bake for an additional 50-55 minutes. The filling should be set, and a knife inserted near the center should come out clean.

Tip: The pie bars will set more as they cool, so they might be a little jiggly still when you take them out of the oven.

5- Let’s Cool and Enjoy the Pumpkin Pie Bars:

Finally, we let our yummy pumpkin pie bars cool down and set. This helps them get just the right texture and taste. Once cool, we lift them out, cut them into bars, and they’re ready to enjoy! Add some whipped cream and a dash of cinnamon on top if you like.

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Alternative Ingredients for Dietary Preferences and Restrictions

1- Gluten-Free Option:

• Swap the 1 1/2 cups of all-purpose flour in the crust with a gluten-free flour blend. Bob’s Red Mill has a great option.

Note: The texture might be slightly different, but it will still be delicious!

2- Dairy-Free and Vegan Option:

• Replace the 1/2 cup of butter in the crust with a dairy-free or vegan butter alternative, like Earth Balance.
• Use a plant-based milk, such as almond milk or coconut milk, instead of the evaporated milk. Use the same amount (24 oz) but expect a lighter texture.
• For the eggs, use an egg substitute or a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg needed. Let it sit for 5 minutes before using.

3- Vegetarian Option:

This pumpkin pie bars recipe is vegetarian-friendly, so you’re good to go!

4- Lower Sugar Option:

• Consider reducing the sugar in the pumpkin filling or using a sugar substitute like Stevia or Monk fruit sweetener. Be sure to check the conversion chart on the sweetener package for the correct amount to use.

Note: Changing the sugar might slightly alter the sweetness and texture.

5- Spice Adjustments:

If you’re sensitive to spices, feel free to reduce the pumpkin pie spice according to your preference without affecting the recipe.

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Helpful Answers and Fixes for Pumpkin Pie Bars

Frequently Asked Questions About Pumpkin Pie Bars:

Solving Common Pumpkin Pie Bars Baking Issues:

My pumpkin filling cracked on top. Why did this happen?

Cracking is often due to overbaking. Once the edges are set and the center is slightly jiggly, it’s time to take them out of the oven.

The crust is rising up through the filling while baking. How can I prevent this?

Make sure to press the crust firmly into the pan and partially bake it before adding the filling to prevent it from bubbling up.

The crust is too hard or too soft.

Make sure to measure the flour and butter accurately. Also, don’t press the dough too hard into the baking dish. If it’s too soft, it might need a bit more baking time.

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Other Delicious Recipes You May Also Enjoy!!

Loved the Pumpkin Pie Bars? Try more yummy recipes from our kitchen:

1. Texas Sheet Cake Bites: Tiny, yummy chocolate bites.
2. Mini Pumpkin Cake Towers: Small, fancy pumpkin cakes.
3. Easy Pumpkin Bundt Cake: Simple, tasty pumpkin cake.
4. Cherry Bars: Sweet, fruity cherry treats.
5. Caramel Brownies: Rich, gooey chocolate and caramel squares.