Pumpkin Pie Bars are everything I love about classic pumpkin pie—rich, creamy filling with warm spices—served up in easy-to-slice, handheld bars. They have a buttery crust, a silky pumpkin custard layer, and just the right amount of sweetness. Perfect for fall gatherings, bake sales, or a casual dessert, these bars are a simple yet impressive way to enjoy the flavors of the season.
Why You’ll Love This Recipe
I love how these bars give me the full pumpkin pie experience without needing to roll out a crust or fuss with a pie pan. They’re much easier to make, serve, and store—plus, they’re great for feeding a crowd. Whether I top them with whipped cream or enjoy them plain, each bite has that cozy pumpkin spice flavor I can’t get enough of.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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All-purpose flour
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Brown sugar
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Salt
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Unsalted butter (melted)
For the filling:
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Pumpkin purée (not pumpkin pie filling)
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Eggs
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Granulated sugar
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Brown sugar
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Evaporated milk
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Ground cinnamon
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Ground ginger
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Ground nutmeg
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Ground cloves (optional)
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Salt
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Vanilla extract
Optional topping:
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Whipped cream
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Crushed pecans or a dusting of cinnamon
Directions
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I preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper for easy removal.
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To make the crust, I mix flour, brown sugar, and salt in a bowl, then stir in melted butter until the mixture resembles coarse crumbs.
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I press the crust mixture evenly into the bottom of the prepared pan and bake for 12–15 minutes until lightly golden.
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While the crust bakes, I whisk together the pumpkin, eggs, both sugars, evaporated milk, spices, salt, and vanilla until smooth.
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I pour the pumpkin filling over the warm crust and return the pan to the oven.
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I bake for 40–45 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
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I let the bars cool completely in the pan, then refrigerate for at least 2 hours before slicing.
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I cut into squares and top with whipped cream or pecans if I’m feeling fancy.
Servings and timing
This recipe makes about 16 bars and takes around 1 hour and 15 minutes total, including baking and cooling time (not including chill time). It’s a great make-ahead dessert that holds up beautifully.
Variations
Sometimes I add a pecan streusel topping for crunch, or I swirl in a bit of cream cheese before baking for a tangy twist. I’ve also used a graham cracker crust or added maple syrup to the filling for deeper fall flavor.
Storage/Reheating
I store the bars in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 2 months—I separate layers with parchment paper and thaw in the fridge. These bars are best served chilled or at room temperature, no reheating needed.
FAQs
Can I use pumpkin pie filling instead of purée?
No, I always use pure pumpkin purée so I can control the sweetness and spice levels. Pumpkin pie filling is pre-sweetened and spiced.
Can I make these bars gluten-free?
Yes, I use a gluten-free 1:1 flour blend for the crust, and it works well. Just check all ingredients to be sure they’re gluten-free.
Do I have to chill them before serving?
Yes, chilling helps the bars set and makes them easier to slice. I like to chill them for at least 2 hours or overnight.
Can I use a different crust?
Absolutely. Graham cracker, gingersnap, or oat crusts are great options. I just make sure they’re firm enough to hold the filling.
What’s the best way to cut clean slices?
I use a sharp knife and wipe it clean between cuts. Chilling the bars first helps them hold their shape.
Conclusion
Pumpkin Pie Bars are a cozy, easy alternative to traditional pie that I find myself making all fall long. They’re simple to prepare, easy to serve, and absolutely full of flavor. Whether I’m baking for a holiday or just craving something seasonal, these bars never disappoint—and they always disappear fast.
