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Close-up view of Pumpkin Pie Bars with a shortbread crust.
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Pumpkin Pie Bars with Shortbread Crust

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 12 bars
Calories 250
Delight in these creamy pumpkin pie bars with a buttery shortbread crust, perfect for fall gatherings or holiday desserts.

Ingredients

Crust

  • 1 1/2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup cold butter (cubed)

Filling

  • 29 oz can pumpkin puree (NOT pumpkin pie filling)
  • 4 large eggs
  • 1 tsp salt
  • 2 1/2 tsp pumpkin pie spice
  • 2 cups granulated sugar
  • 2 12 oz cans evaporated milk

Instructions 

  • Preheat oven to 425°F (220°C). Line a 9x13 inch (23x33 cm) baking dish with parchment or foil.
  • Mix flour and sugar, cut in butter until crumbly, then press into the baking dish to form the crust.
  • Whisk pumpkin, eggs, salt, spices, and sugar; stir in evaporated milk. Pour over crust.
  • Bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) and bake for 50-55 minutes until set.
  • Cool completely, refrigerate for at least 2 hours, then cut into bars and serve.

Notes

For best flavor, refrigerate overnight before serving.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: Pumpkin