Pumpkin Pie Bars

Pumpkin pie bars bars have spiced pumpkin filling on top of a simple homemade pie crust. These bars are the perfect end to any Thanksgiving dinner!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Chill 3

Total Time 4 5

Servings servings

Calories 218kcal

Author Kate @ I Heart Eating

Equipment

8x8 pan

Ingredients

Crust

1 cup all purpose flour
¼ cup granulated sugar
2 tablespoons cornstarch
½ cup salted butter cubed and softened to room temperature

Pumpkin pie filling

15 ounce can pumpkin puree
2 large eggs
⅓ cup granulated sugar
⅓ cup brown sugar
1 ½ teaspoons pumpkin pie spice
¼ teaspoon salt
12 ounce can evaporated milk
¾ teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 425˚F. Line an 8 x 8 pan with parchment paper.
To make the crust, stir together the flour, sugar, and cornstarch in a large mixing bowl.
1 cup all purpose flour, ¼ cup granulated sugar, 2 tablespoons cornstarch
Cut the butter into the dough using a pastry cutter or your hands, mixing until the dough comes together.
½ cup salted butter
Press the dough into the bottom of the prepared pan.
In a separate large bowl, whisk together the pumpkin, eggs, both sugars, pumpkin spice and salt until smooth.
15 ounce can pumpkin puree, 2 large eggs, ⅓ cup granulated sugar, ⅓ cup brown sugar, 1 ½ teaspoons pumpkin pie spice, ¼ teaspoon salt
Whisk in the evaporated milk and vanilla extract and continue mixing until smooth.
12 ounce can evaporated milk, ¾ teaspoon vanilla extract
Pour the filling over the crust.
Bake at 425˚F for 15 minutes.
Without removing the bars from the oven, reduce heat to 350˚F and continue to bake for an additional 30-35 minutes, or until done. It’s done when the edges are set and the center is still a little jiggly. Note that it will continue to firm up as it cools.
Let cool completely in the pan, then transfer to the refrigerator and chill for 2-3 more hours before slicing and serving. Serve with whipped cream and cinnamon.

Notes

Butter: I use salted butter in this recipe. You can use unsalted butter + 1/4 teaspoon of salt.
Pumpkin puree: Be sure to use pumpkin puree and not pumpkin pie mix.
Evaporated milk: I use regular evaporated milk, but 2% evaporated milk will also work. Be sure to use evaporated milk and not sweetened condensed milk.
Brown sugar: Light brown sugar or dark brown sugar will work.
Pumpkin pie spice: The pie bars are lightly spiced to allow the pumpkin flavor to come through. If you’d like more spice flavor, simply increase the amount of pumpkin pie spice. You can also make your own homemade pumpkin pie spice blend with this recipe.
Nutrition values are estimates.

Nutrition