• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Savor the Flavour

  • Recipes
  • About Us
  • Contact
    • Privacy Policy/Disclaimer
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About Us
  • Contact
    • Privacy Policy/Disclaimer
×

Home » Dessert » Pies & Tarts

Easy Pumpkin Pie Bars Recipe

Published: Sep 19, 2019 · Modified: Sep 17, 2020 by Emma · This post may contain affiliate links, which can earn us a commission.

240 shares
Jump to Recipe Print Recipe

Have you ever wanted to make pumpkin pie for a crowd, but not wanted to make a bunch of pies?  These pumpkin pie bars are just what you're looking for.  This recipe makes enough for 15 people to have a big slice this Thanksgiving.

Do you love pumpkin desserts? Don't miss these delicious recipes for pumpkin roll and these Panera pumpkin muffins.

two plates of pumpkin pie bars

Jump to:
  • Ingredients
  • How to Make
  • Recipe FAQs
  • Serve
  • Expert Tips
  • Recipe

Want to see our latest recipes?  Subscribe to our email newsletter to get our latest recipes, fun food facts, puns, and behind the scenes news about our blog.

Ingredients

ingredients for pumpkin pie bars

You don't need anything fancy to make these delicious pumpkin pie bars! Let's talk about the key ingredients for this easy fall dessert.

  • Pumpkin Puree: Canned pumpkin puree has a lower water content than homemade, so that's what I used for this recipe. Make sure you're not using pumpkin pie mix, as that isn't pure pumpkin puree.
  • Evaporated Milk: Since evaporated milk is creamy and lower in fat, this is the traditional choice for making pumpkin pie, but you can use regular milk or heavy cream if you need to substitute.
  • Pumpkin Pie Spice: I like to make my own pumpkin pie spice so it tastes really fresh and adds lots of aromatic fall flavors to these bars.

How to Make

Gather the ingredients for the filling.  You'll need pumpkin puree, evaporated milk, 2 large eggs, granulated sugar, salt, and pumpkin spice.  (Make sure you have 15 ounces (425g) of pastry, either homemade or store bought, as well.)

Pour all the ingredients for the filling into a large mixing bowl.

ingredients for pumpkin pie bar filling in a bowl

Whisk thoroughly until all the ingredients are well combined.  At this point, if you're not using the filling right away, cover it and refrigerate it for up to 3 days.

bowl of pumpkin pie bar filling

Line a 9x13-inch cake pan with pastry, pressing it into all the corners.  Trim the edges so it goes 1 inch up the side of the pan; use a clean ruler to help you make a straight cut.  Prick all over the base with a fork, then chill for 10 minutes.

Spread a sheet of parchment paper on top, making sure it goes into the corners and up the sides.  Fill the shell with dried beans and bake at 400 F for 15 minutes, then remove the paper and beans and bake for 10 minutes.  This step is called blind baking, and it prevents the pastry from bubbling up.

Note: I did not do the blind baking for the photos, as I did not realize at first that it was necessary.

rectangular cake pan lined with pastry

Pour the filling into the baked crust.

pumpkin pie bars before baking

Carefully put the pan in the oven and bake at 375 F for 35 minutes, until the center jiggles slightly when the pan is shaken.

Please note that the funny looking dents in the bars below are caused by the pastry bubbling up as it bakes.  I did not blind bake my shell for the photos, and that's why it happened.  Please blind bake it to eliminate this problem.

baked pumpkin pie bars

Once they are baked, let the pan cool completely on a wire rack, then refrigerate the bars for at least 1-2 hours.  This will make them much easier to slice.  To cut the bars into 15 pieces, do three cuts from the short side and five cuts from the long side.

sliced pumpkin pie bars

Extra scraps can be re-rolled and cut into decorative shapes with fall cookie cutters - size 1 ½" to 2 ¾".  Bake them on a small cookie sheet at 400 F for about 10 minutes.  Use these fall inspired shapes to decorate each one.  These Wilton cookie cutters were purchased from Michaels or Joann's, but you can buy them on Amazon.

baked pastry cutouts of leaves and acorns

Decorate each slice with piped whipped cream and a sprinkle of pumpkin spice.  Enjoy!

pumpkin pie bar on a plate

Recipe FAQs

What do pumpkin pie bars taste like?

They taste just like pumpkin pie. They have a crisp pastry base and a creamy custard filling flavored with fall spices (cinnamon, ginger, nutmeg, and allspice). Serve them with whipped cream, mini leaf cutouts, and a sprinkle of spice, and you'll be in autumn dessert heaven!

How do you know when they are done?

They are done when the center jiggles just a bit when the pan is shaken. Mine was done after 35 minutes of baking at 375 F.

Why are they cracked?

It will crack on top when it is overbaked. Next time, make sure that the filling has a slight wiggle in the middle when you shake the pan. If it doesn't wiggle at all, that means it's overcooked. Feel free to cover up any cracks with whipped cream, and no one will know the difference.

Do they need to be refrigerated?

Yes, they should be refrigerated, since they contain eggs and milk. Store them in a single layer and tightly covered with plastic wrap to keep out odors. The bars will keep very well in the fridge for up to 5 days.

Serve

Keep things simple and just slice and and serve, or get fancy and garnish with whipped cream and other goodies.  The bullet points below outline how I like to decorate the bars.

  • Cut in the bars in 15 slices.  This is enough for everyone to have a good-sized piece.
  • Pipe whipped cream in a mound on top of each slice.
  • Decorate by putting a baked pastry leaf or acorn on an angle on the whipped cream.
  • Sprinkle with a little bit of pumpkin spice.

Can you freeze them?

Yes, you can freeze them.  Just make sure they are completely cooled or chilled from the fridge, then seal them in a single layer in a zip-top freezer bag.  Freeze for up to 1 month.  Note that the pastry may separate from the crust for the pieces along the sides or corners of the pan.

Expert Tips

  • Use homemade pastry for the best flavor and texture.
  • Pre-bake the pastry to prevent it from bubbling up as the bars bake.
  • Whisk up the filling and keep it in the fridge until needed.
  • When are they done?  The center should jiggle slightly when shaken.
  • Let the bars cool completely and refrigerate them for at least 1-2 hours before slicing.
  • Make it look pretty by decorating with mini fall leaf shapes and piped whipped cream.

Other Fall Recipes You'll Love

  • Pretzel Buns Recipe
  • How to Cook a Spiral Ham
  • Cranberry Orange Relish Recipe
  • Starbucks Copycat Smoked Butterscotch Latte

If you liked this recipe and found it helpful, give it some love by sharing!

Follow us on Pinterest, Instagram, YouTube, Twitter, and Facebook for more crave-worthy recipes!

The pleasure of a 5-star review would be greatly appreciated!

Recipe

slice of pumpkin pie bar on a plate with a fork

Easy Pumpkin Pie Bars Recipe

Easy pumpkin pie bars are a Thanksgiving dessert that makes enough for a crowd of hungry guests.  This creamy homemade pie is made completely from scratch, and is quick to make.  Everyone will love this take on the classic pumpkin pie.
5 from 2 votes
Print Pin FavoriteSaved! Rate
Course: Pie
Cuisine: American
Keyword: healthy pumpkin pie bars, pumpkin slab pie
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 15 slices
Calories: 175kcal
Author: Emma

Ingredients
 

  • 15 ounces homemade shortcrust pastry
  • 2 large eggs
  • 15 ounces pumpkin puree
  • 12 fluid ounces evaporated milk
  • ¾ cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon fine salt
US Imperial - Metric

Instructions

Pre-Baking the Crust

  • Roll the pastry into a large rectangle that's ⅛ inch thick.  Put it inside of a 9x13-inch cake pan, pushing it into all the corners.  Trim off the excess so it goes 1 inch up the sides of the pan.  (If desired, re-roll the offcuts and cut out mini leaves and acorns and bake them for 10 minutes at 400 F.  These are good decorations.)
  • Prick the base all over with a fork and chill for 10 minutes in the fridge or freezer.
  • Crumple up a large piece of parchment paper and spread the paper inside of the pastry, then fill it with dried beans.
  • Bake at 400 F for 15 minutes, then remove the parchment paper and beans and bake for 8-10 minutes longer, until it is pale golden around the edges.

Baking

  • Lower the oven temperature to 375 F.
  • Whisk all the filling ingredients together until smooth, then pour into the shell.
  • Bake at 375 F for 35 minutes, until the filling jiggles only slightly in the middle when it is shaken.
  • Let them cool completely on a wire rack, then chill in the fridge for at least 1 hour before slicing.
  • Slice with a sharp knife.  Decorate each slice with whipped cream, a baked cutout of a leaf or acorn, and a sprinkle of pumpkin spice.

Notes

  • Make your own pastry for the best flavor and texture.
  • Blind bake the crust to prevent it from bubbling up as the bars bake.
  • When are they done?  The center should jiggle slightly when shaken.
  • Let them cool completely and refrigerate for at least 1-2 hours before slicing.
  • Decorate the bars with mini fall leaf shapes and piped whipped cream.

Nutrition

Calories: 175kcal (9%)Carbohydrates: 30g (10%)Protein: 5g (10%)Fat: 4g (6%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 32mg (11%)Sodium: 252mg (11%)Potassium: 162mg (5%)Fiber: 1g (4%)Sugar: 13g (14%)Vitamin A: 4505IU (90%)Vitamin C: 2mg (2%)Calcium: 78mg (8%)Iron: 2mg (11%)
« Grilled Pimento Cheese Sandwiches
Creamy Chicken Noodle Soup Recipe »

Reader Interactions

Comments

  1. Joan McCutchon

    September 20, 2019 at 12:23 pm

    PUMPKIN SEASON IS HERE! What a delicious 5 star recipe!

    Reply
    • Emma

      September 21, 2019 at 8:09 am

      Thank you! I love pumpkin recipes at this time of year.

      Reply
  2. Beth

    September 20, 2019 at 10:06 am

    5 stars
    Very delicious. I love the smooth pumpkin and the airy whipped cream. The pastry compliments the pumpkin nicely. I like this shape of the slice of a slab pie better than normal pie slices.

    Reply
    • Emma

      September 20, 2019 at 10:15 am

      The square shape of the slice is unique, but quite enjoyable to eat. Thanks for your comment!

      Reply
  3. Alex

    September 20, 2019 at 10:05 am

    5 stars
    The pumpkin pie spice adds flavor to the pie and the whipped cream. The pumpkin flavor of it is delicious! I could eat two pieces. Yummy!

    Reply
    • Emma

      September 20, 2019 at 10:13 am

      Thank you, Alex! Pumpkin pie is such a nice fall treat!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

two ladies smiling

Welcome to our kitchen! We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. As self-taught cooks and bakers, we love to inspire you to cook from scratch with real food for your family. Increase your kitchen confidence with our tempting recipes, instructional photos, and helpful tips and facts.

More about us →

July 4th Recipes

  • No Bake Cherry Cheesecake
  • Sloppy Joe Sliders
  • Slow Cooker Pulled Pork
  • Cowboy Caviar Recipe
  • Chipotle Barbacoa (Copycat Recipe with Video)
  • Frozen Strawberry Lemonade

Popular Posts

  • Blue Lagoon Mocktail
  • Copycat Chick-fil-A Kale Crunch Salad
  • Avocado Lime Ranch - Chick-fil-A Copycat
  • The Best Virgin Strawberry Daiquiri You'll Ever Taste
  • How to Make a Ploughman's Lunch
  • Panda Express Eggplant Tofu Copycat Recipe

Footer

↑ back to top

About

  • About Us
  • Work with Us
  • Press

Connect

  • Contact Us
  • Sign Up for Newsletter

Other

  • Privacy Policy
  • Accessibility

As an Amazon associate, we may earn a commission from qualifying purchases.

Copyright © 2022 Savor The Flavour