Pumpkin pie bars are everything you love about traditional pumpkin pie—only easier. These creamy, spiced squares come together in one pan with no need for perfect crust crimping or pie slicing. They’re rich, full of fall flavor, and ideal for sharing.
In this article, you’ll learn how to make pumpkin pie bars step-by-step, customize them with delicious toppings, and store them for later. Plus, get quick tips and dessert pairings like Pumpkin Cheesecake Squares for your fall lineup.
Table of Contents
Pumpkin Pie Bars – A Quick, Crowd-Pleasing Take on the Classic Fall Dessert
Pumpkin Pie Bars bring all the flavors of traditional pumpkin pie into an easy-to-make, shareable dessert. Perfect for fall gatherings, potlucks, and Thanksgiving tables.
- Total Time: 1 hour 5 minutes
- Yield: 16 bars 1x
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, cold and cubed
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 (12 oz) can evaporated milk
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- In a bowl, mix flour and powdered sugar. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15–18 minutes or until lightly golden. Let cool slightly.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, pumpkin pie spice, salt, and vanilla until smooth.
- Pour the filling over the pre-baked crust. Bake for 40–45 minutes, or until the center is set and a toothpick inserted comes out clean.
- Cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before slicing into bars.
- Optional: Top with whipped cream and a sprinkle of cinnamon before serving.
Notes
These bars can be made a day ahead and stored chilled. Add a pecan streusel topping for extra texture or serve with a drizzle of caramel. Great for serving a crowd without the need for pie slicing!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Why Pumpkin Pie Bars Are a Seasonal Favorite
If classic pumpkin pie feels like a holiday-only bake, pumpkin pie bars are the weeknight version. No rolling, crimping, or worrying about soggy crusts—just mix, pour, and bake in a single dish. They’re perfect for beginner bakers or anyone short on time.
You still get the same creamy pumpkin filling, but the simplified prep makes these bars great for everyday fall cravings or quick holiday prep.
Why Bars Beat the Traditional Slice
Bars are easy to transport, slice, and store. You can:
- Serve them as clean-cut squares
- Stack them for gifting
- Make ahead and chill or freeze
They’re ideal for potlucks, work events, and Thanksgiving dessert tables.
Want more effortless pumpkin treats? Try our No Bake Pumpkin Cheesecake for another no-fuss option.
Ingredients That Make the Perfect Pumpkin Pie Bars
Pumpkin Puree vs. Pumpkin Pie Filling
For rich, flavorful pumpkin pie bars, always use 100% pumpkin puree—not pumpkin pie filling. The filling already contains sugar and spices, which can throw off your recipe’s balance.
Pumpkin puree gives a creamy texture and lets you control the sweetness and spice.
Tip: Drain excess liquid if the puree looks watery—it helps your bars set properly.
Must-Have Spices and Sweeteners
What gives pumpkin pie bars that classic flavor? The spice mix. Use:
- Cinnamon
- Nutmeg
- Ginger
- Cloves or allspice
Or use 1½ teaspoons of pumpkin pie spice for convenience.
For sweetness, brown sugar adds moisture and depth. A touch of maple syrup or vanilla can enhance the flavor, too.
Looking for a full-spice dessert? Try our Pumpkin Spice Cookies—they’re a perfect side to serve.
Step-by-Step Instructions for Pumpkin Pie Bars
Making the Buttery Crust
The base of great pumpkin pie bars is a firm, buttery crust that holds everything together.
Quick crust recipe:
- 1 ½ cups flour
- ½ cup cold butter (cubed)
- ¼ cup brown sugar
- Pinch of salt
Mix until crumbly, then press into a greased 9×13 pan. Bake at 350°F for 15 minutes until lightly golden.
Want a shortcut? Use our Pie Crust Recipe and press it flat in the pan.
Preparing the Spiced Pumpkin Filling
While the crust bakes, whisk together:
- 1 can (15 oz) pumpkin puree
- ¾ cup brown sugar
- 2 large eggs
- ½ cup heavy cream or evaporated milk
- 1½ tsp pumpkin spice
- 1 tsp vanilla
Pour over warm crust. Smooth the top and tap the pan to release air bubbles.
Next up: how to bake your pumpkin pie bars to the perfect texture.
Baking Tips for Even, Firm Pumpkin Pie Bars
Bake Time and Temperature Guide
Bake your pumpkin pie bars at 350°F for 35–40 minutes. The edges should be set, and the center should jiggle slightly—just like a custard pie.
Don’t overbake. Overbaking can cause cracks or a dry filling. Use the middle rack for even heat.
How to Tell When They’re Set
The center should have a slight wobble but not be wet. A toothpick inserted near the center should come out mostly clean.
Let the bars cool completely before slicing. Chilling for at least 2 hours makes cutting cleaner and the texture firmer.
Want a no-bake option instead? Try our smooth and creamy No Bake Pumpkin Cheesecake.
Flavor Variations and Toppings
Cream Cheese Swirls, Nuts, and More
Want to level up your pumpkin pie bars? Try these easy add-ins:
- Cream cheese swirl: Drop spoonfuls of sweetened cream cheese on top and swirl with a knife before baking.
- Pecans or walnuts: Sprinkle on top for a nutty crunch.
- Coconut flakes: Adds a hint of sweetness and texture.
These small touches bring big flavor without extra effort.
Glazes, Crumbles, and Whipped Cream
Once baked and cooled, finish your bars with:
- Vanilla glaze – just powdered sugar + milk
- Brown sugar crumble – a quick oat topping for crunch
- Whipped cream – classic and always welcome
Pair with our Cranberry Pumpkin Cake with Cream Cheese Frosting for a full fall dessert table.
How to Store and Freeze Pumpkin Pie Bars
Fridge or Counter? What Works Best
Because they contain eggs and dairy, store pumpkin pie bars in the fridge—not on the counter.
- Refrigerate in an airtight container for up to 4–5 days.
- Let them come to room temp before serving for best flavor and texture.
Avoid stacking bars directly; place parchment paper between layers to prevent sticking.
Freezer Tips for Make-Ahead Baking
Want to prep ahead? These bars freeze beautifully.
- Wrap slices in plastic, then store in a zip-top bag or container.
- Freeze for up to 2 months.
- Thaw overnight in the fridge.
Looking for more freezer-friendly bakes? Try our Pumpkin Chocolate Chip Cupcakes next.
Serving Ideas for Holidays and Gifting
Best Ways to Slice and Serve
Let your pumpkin pie bars chill completely before cutting. Use a sharp knife and clean between slices for neat edges.
Serve with:
- A dollop of whipped cream
- A light dusting of cinnamon
- Fresh berries or a drizzle of caramel
Use small squares for dessert platters or large slices for more indulgent servings.
How to Package as a Holiday Gift
These bars make great edible gifts:
- Wrap individually in wax paper and tie with string
- Layer in cookie boxes with parchment
- Add a printed tag with “Pumpkin Pie Bars – Keep Chilled”
Pair them with Pumpkin Spice Cookies for a full fall-themed treat box.
More Fall Bakes to Serve with Pumpkin Pie Bars
Pumpkin pie bars shine on their own—but pair them with other fall favorites, and you’ve got a dessert spread worth remembering.
Try these with your bars:
- Pumpkin Cheesecake Squares – Creamy and rich, they complement the spiced pie flavor
- Pumpkin Chocolate Chip Cupcakes – A soft, chocolatey bite next to smooth pie bars
- Pumpkin Spice Cookies – Great for variety on party platters
Mix and match for Thanksgiving, potlucks, or fall brunches.
Frequently Asked Questions (FAQ)
Can I use store-bought pie crust?
Yes, for shortcuts! Just press it into your baking dish. Or try our Pie Crust Recipe for a homemade version that holds up beautifully.
How long do pumpkin pie bars last?
In the fridge, they stay fresh for 4–5 days. Store in an airtight container and separate layers with parchment.
Can I make these gluten-free?
Absolutely. Use a gluten-free flour blend for the crust. The pumpkin filling is naturally gluten-free.
Do I need to refrigerate them?
Yes. Since they contain dairy and eggs, always refrigerate pumpkin pie bars after they’ve cooled.
What pan size works best?
A 9×13-inch baking dish is standard. For thicker bars, use an 8×8 and extend bake time slightly.
Can I use fresh pumpkin?
You can, but make sure it’s cooked, mashed, and drained well. Canned pumpkin gives more reliable texture.
Conclusion
If you love the flavor of traditional pumpkin pie but want something quicker and easier, pumpkin pie bars are your new go-to. With their buttery crust, smooth spiced filling, and easy one-pan prep, they’re perfect for fall gatherings, casual treats, or make-ahead desserts.
Customize them with swirls, nuts, or a sweet glaze—and don’t forget to chill them for clean, perfect slices. For more cozy ideas, serve these alongside Pumpkin Cheesecake Squares or Pumpkin Spice Cookies for the ultimate autumn dessert spread.
