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Pumpkin desserts are clearly on my mind since I have another delicious pumpkin pie inspired for you — easy Pumpkin Pie Bars! 

They are a fun take on a traditional pumpkin pie, it has the best buttery shortbread crust, a creamy spiced pumpkin filling with a great creamy texture, and plenty of fall vibes.

So, if you love regular pumpkin pie or any other pumpkin recipe, then you are going to love this delicious dessert recipe. They are the perfect Fall treat, which you could even top with whipped cream for extra flare!

Ingredients for Pumpkin Pie Bars:

Pumpkin pie filling:

• Pumpkin: use pure pumpkin purée from a can or homemade pumpkin puree
• Sugar: use granulated white sugar or cane sugar
• Spices: be sure to have pumpkin pie spice and ground cinnamon
• Eggs: use room temperature large eggs
• Milk: use whatever milk you have on hand
• Extract: vanilla extract is the perfect addition to those creamy pumpkin filling

Crust:

• Butter: make sure to have softened unsalted butter
• Sugar: for the crust use brown sugar
• Flour: use the all purpose flour you have on hand but you could also use almond flour
• Salt: kosher salt will work great for this traditional pie crust recipe

How to make Pumpkin Pie Bars:

Preheat oven to 350 degrees.

Line a 8×8 baking dish with foil or parchment paper, make sure to leave some overhang so you can pull the bars out of the baking dish.

Spray the foil or parchment paper with non stick spray.

Make the crust: 

To a medium sized bowl, food processor, or stand mixer beat together the butter and brown sugar, now add in the flour and salt beat until well combined. It will be crumbly.

Press this mixture into the bottom of the baking dish.

Bake for 10 minutes.

Make the pumpkin pie filling:

To a medium sized bowl add in all of the pumpkin pie filling ingredients. Beat until well combined and smooth.

Once the crust is out of the oven add this filling into the baking dish.

Bake for 30 minutes or until the center is slightly jiggly but the edges are set.

Once out of the oven let cool completely.

How to store homemade pumpkin pie bar recipe:

Fridge: Let the pumpkin bars cool to room temperature and then place the lid on the cake pan, place plastic wrap on the cake pan, or move the leftovers from this easy pumpkin recipe into an airtight container in the fridge for up to 5 days.

Tips and tricks for making the best pumpkin pie bars recipe: 

Do I need the pie crust?

You can always choose to avoid the crust and turn this into crustless pumpkin pie bars, but I love the combination of these creamy pumpkin pie bars with the crust, they give a better texture when made together.

Type of milk to use:

​When making this recipe, you can use the milk you have on hand. You can also use evaporated milk as well!

Can you use a graham cracker crust?

While you probably could use a graham cracker crust for this pumpkin pie bars recipe, I would suggest sticking the orginal crust since it will provide the best flavor. Plus it keeps it the closest to the orginial pumpkin pie flavors.

More dessert recipes:

• Hot Cocoa Cookies
• Caramel Butter Bars
• Cinnamon Roll Biscuits
• Nutter Butter Fudge Ice Box Cake

Quick links for making dinner easy:

• Family meal plans
• Tools for the kitchen and more
• The best cookbook for family dinner recipes
• FREE budget meal plan
• Cooking videos to watch

If you give these recipes a try, make sure to tag us on Instagram @julia.pacheco.cooking and let us know how much you liked the recipes!