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slice of pumpkin pie bar on a plate with a fork

Easy Pumpkin Pie Bars Recipe


  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 15 slices 1x

Description

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.


Scale

Ingredients

  • 15 ounces homemade shortcrust pastry (425g)
  • 2 large eggs
  • 15 ounces pumpkin puree (425g)
  • 12 fluid ounces evaporated milk (355 ml)
  • 3/4 cup granulated sugar (145g)
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon fine salt

Instructions

Pre-Baking the Crust (20 min + 25 min baking)

  1. Roll the pastry into a large rectangle that’s 1/8 inch thick.  Put it inside of a 9×13-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.)
  2. Prick the base all over with a fork and chill for 10 minutes in the fridge or freezer.
  3. Crumple up a large piece of parchment paper and spread the paper inside of the pastry, then fill it with dried beans.
  4. 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 (10 min + 35 min baking)

  1. Lower the oven temperature to 375 F.
  2. Whisk all the filling ingredients together until smooth, then pour into the shell.
  3. Bake at 375 F for 35 minutes, until the filling jiggles only slightly in the middle when it is shaken.
  4. Let them cool completely on a wire rack, then chill in the fridge for at least 1 hour before slicing.
  5. 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.
  • Category: Pie
  • Method: Baked
  • Cuisine: American

Keywords: pumpkin slab pie, healthy pumpkin pie bars

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