These Pumpkin Pie Bars are a fun twist on traditional pumpkin pie! With a rich, spiced pumpkin filling sitting on a buttery crust, every bite is like a cozy hug.
They’re perfect for fall gatherings or just because you want something sweet. Plus, they are super easy to cut into squares—and let’s face it, that means more to share (or not)! 😄
I love how quick they are to make! Just mix, bake, and enjoy. They’re great to bring to parties or as a tasty treat at home. You might want to save a slice for yourself—it’s that good!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the crust. If you need a gluten-free option, almond flour or gluten-free all-purpose flour can work well.
Pumpkin Puree: Always use pure pumpkin puree, not the spiced filling. If fresh pumpkin is available, roast and puree it for a fresher taste. You could also use butternut squash puree as a substitute.
Brown Sugar: This adds depth and moisture. You can swap it for coconut sugar for a healthier option. Regular granulated sugar also works if you’re in a pinch.
Evaporated Milk: This gives the filling creaminess. You can use coconut milk for a dairy-free version, or regular milk if you don’t have evaporated milk on hand.
How Do I Get the Perfect Pumpkin Filling Consistency?
Making the pumpkin filling smooth is key to delicious bars. Start by ensuring all your ingredients are at room temperature so they blend well. Mix the pumpkin puree, sugars, and spices together before adding eggs and evaporated milk. This helps evenly distribute the flavors. Blend until you have a smooth mixture with no lumps.
- Whisk thoroughly, and avoid over-mixing once you add eggs to keep the texture creamy.
- Pour the filling carefully over the crust to keep it even.
- After baking, let the bars cool totally before refrigerating. This sets the filling properly and enhances flavor.
Delicious Pumpkin Pie Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 3/4 cup brown sugar, packed
- 2 large eggs
- 3/4 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For Topping (Optional):
- Whipped cream
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 40-45 minutes for baking, and a chilling time of at least 2 hours in the refrigerator. So, set aside about 3 hours in total, which allows the bars to cool and set properly.
Step-by-Step Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). This helps your bars bake evenly. Grease a 9×9 inch baking pan or line it with parchment paper so they come out easily later.
2. Make the Crust:
In a medium bowl, mix the flour, granulated sugar, and salt together. Then, take your softened butter and cut it into the flour-sugar mixture until it looks like coarse crumbs. You can use a pastry cutter or just your fingers!
3. Bake the Crust:
Press the crumb mixture firmly into the bottom of your prepared pan. This will be the base for your delicious pumpkin filling. Bake it in the preheated oven for about 15 minutes or until it’s lightly golden. Once done, take it out of the oven and set aside to cool a bit.
4. Prepare the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, cloves, and salt. Make sure everything is well combined and smooth—this will be the tasty filling!
5. Assemble the Bars:
Pour the pumpkin filling evenly over the crust that you just baked. Try to spread it out gently for an even layer.
6. Bake the Bars:
Return the pan to the oven and bake for 40-45 minutes. You’ll know they’re done when the filling is set and a knife poked in the center comes out clean. If it comes out a bit sticky, bake a little longer until it’s fully set.
7. Cool Down:
Once baked, take the bars out of the oven and let them cool completely in the pan on a wire rack. This is important for the filling to set properly!
8. Chill the Bars:
After the bars have cooled, pop them in the refrigerator for at least 2 hours. This will help them firm up even more, making them easier to cut into squares.
9. Serve and Enjoy:
Once the bars are chilled, cut them into squares. You can top each piece with some whipped cream if you like. Serve it up, and enjoy these scrumptious, creamy pumpkin pie bars that are perfect for fall or any special occasion!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, make sure to roast it first until tender, then puree it until smooth. About 2 cups of fresh pumpkin puree will work in place of the 15 oz can.
How Should I Store Leftover Pumpkin Pie Bars?
Leftover bars should be stored in an airtight container in the refrigerator for up to 4-5 days. For optimal freshness, place a layer of parchment paper between the bars or separate them with wax paper to prevent sticking.
Can I Freeze These Bars for Later?
Yes, you can freeze pumpkin pie bars! Once cooled completely, wrap them tightly in plastic wrap, then foil, and store in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.
What Can I Use as a Substitute for Evaporated Milk?
If you don’t have evaporated milk on hand, you can use regular milk or make your own evaporated milk by gently heating milk on the stove until reduced by about half. Coconut milk is also a great dairy-free alternative that works well in this recipe!
