My easy Pumpkin Pie Bars are like a slice of traditional pumpkin pie but in a more convenient and portable form. With just 15 minutes of prep time, you can have these pumpkin pie bars in the oven in no time.
The crust is a buttery, slightly sweet base that perfectly complements the creamy pumpkin filling. It adds a delightful crunch and a hint of sweetness to every bite.
The star of these bars is the pumpkin filling. The pumpkin puree gives these bars the flavors of autumn, and the pumpkin pie spice blend adds warmth with cinnamon, nutmeg, and cloves.
I love to whip these up for a last-minute get-together or to satisfy my pumpkin cravings without all the fuss of making a traditional pie.
- All-purpose flour: Forms the base of the crust.
- Granulated sugar: This is used in both crust and filling to sweeten the bars.
- Butter: Creates a rich, buttery flavor and a crumbly texture in the crust, binding the dry ingredients together.
- Canned pumpkin puree: The star ingredient, lending that classic pumpkin flavor and a smooth, creamy texture to the filling.
- Eggs: Act as a binding agent and help set the filling, ensuring it holds together and slices neatly.
- Salt: Enhances the overall flavor by balancing the sweetness.
- Pumpkin pie spice: Gives the pumpkin pie bars the flavor of cinnamon, nutmeg, and cloves.
- Half and half: Adds creaminess and richness to the filling for a velvety texture.
Recipe Substitutions and Variations
- Gingersnap Crust: Replace the regular crust with a gingersnap cookie crust for a spicy, zesty flavor that complements the pumpkin beautifully.
- Cream Cheese Swirl: Create a cream cheese swirl by blending softened cream cheese with a bit of sugar and swirling it into the pumpkin filling before baking. This adds a fantastic contrast to the sweet pumpkin.
- Chocolate Chip Pumpkin Bars: Add semi-sweet or white chocolate chips to the pumpkin filling for a sweet and chocolaty twist.
- Nutty Crunch: Sprinkle chopped pecans or walnuts on top of the pumpkin filling before baking for a nutty crunch and extra flavor.
- Spiced Whipped Cream: Elevate the whipped cream topping by adding a dash of cinnamon or nutmeg for an extra layer of spice.
How To Make Pumpkin Pie Bars
Preheat your oven to 350°F.
The first step is to make the crust by thoroughly mixing the all-purpose flour, sugar, and melted butter in a mixing bowl. Then press into a 9x9 inch baking pan.
To make the filling, whisk together the canned pumpkin puree, eggs, salt, spices, and granulated sugar in a large bowl until smooth. Then stir in the half and half until thoroughly mixed.
Pour the pumpkin filling over the crust and bake in the center of the oven for 30-35 minutes or until the center is set.
Remove from the oven and allow the bars to cool in the pan. Once cooled, slice into 9 bars and serve.
How To Store Pumpkin Bars
Refrigerator: After making the bars, allow them to cool to room temperature. Once cooled, cover them with plastic wrap or aluminum foil and store them in the refrigerator. They can be kept in the fridge for up to 3 days.
- When using eggs and half and half, it's a good practice to let them come to room temperature before incorporating them into the mixture. This ensures a smoother and more even texture in your bars.
- Line the baking pan with parchment paper or lightly grease it to prevent the bars from sticking. This will make for easier removal and serving.
- Use a toothpick or a knife to check if the bars are done. Insert it into the center; if it comes out clean or with only a few moist crumbs, your bars are ready.
- Let the bars cool in the pan before slicing. This allows them to set and makes for easier and cleaner cutting.
Serve these Pumpkin Pie Bars as an easy dessert for your Thanksgiving dinner with a dollop of freshly whipped cream and a sprinkle of ground cinnamon for a festive touch.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. To prepare fresh pumpkin, simply peel, cube, and cook the pumpkin until it's soft, then blend it into a puree. Make sure it's well-drained and not too watery for the recipe.
What is the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is made from cooked and blended pumpkin, containing only pumpkin with no added spices or sugar. Pumpkin pie filling, on the other hand, is a ready-made mixture that includes pumpkin puree, sugar, and a blend of spices like cinnamon, nutmeg, and cloves.
Here are a few more easy pumpkin recipes you might like to try!
- Pumpkin Pancakes
- Pumpkin Streusel Muffins
- Pumpkin Cream Cold Brew Recipe
- Pumpkin Cream Pie
- Pumpkin Blondies
If you're in the mood for a pumpkin dessert that's as easy as it is delicious, these Pumpkin Pie Bars are the way to go. They capture all the flavors of classic pumpkin pie but with the convenience and simplicity of a bar.
I hope you enjoy it! If you try this recipe, please come back and leave a comment. I love to hear from you.
Pumpkin Pie Bars Recipe
- ¾ cups all-purpose flour
- 2 Tablespoons granulated sugar
- ¼ cup butter, melted
- 15.9 ounce can pumpkin puree
- 2 eggs
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- ¾ cup half and half
- Preheat your oven to 350°F.
- To make the crust, add all-purpose flour, sugar, and melted butter to a medium mixing bowl and stir until well combined. Then press into a 9x9 inch baking pan.
- For the filling whisk the pumpkin puree, eggs, salt, spices, and sugar together in a large mixing bowl.
- Then, stir in half and half and stir until thoroughly combined.
- Pour the filling over the crust and bake in the center of the oven for 30-35 minutes until the center is set.
- Remove from the oven and let cool in the pan.
- Slice into 9 bars and serve with whipped cream (if desired).