Pumpkin Pie Bars with Shortbread Crust

pumpkin pie bars with shortbread crust turn classic pumpkin pie into neat, sliceable dessert squares. A buttery pressed shortbread base supports a creamy, warmly spiced pumpkin filling, making these bars useful for potlucks and Thanksgiving dessert tables.

Unlike a traditional pie, you do not need to roll pastry or crimp edges. Press the crust into a rectangular pan, give it a short head start in the oven, then pour the filling over it. Chill the finished slab well before cutting to keep the layers tidy.

Why You Will Love This pumpkin pie bars with shortbread crust

A brief pre-bake helps the crust resist the wet filling, while eggs and evaporated milk make the pumpkin layer set into a silky custard. The result tastes familiar but is easier to portion for a crowd.

Pumpkin Pie Bars with Buttery Shortbread Crust: Ingredients and Timing

Yield: 18–24 small bars. Prep: 20 minutes plus cooling. Cook: 55–65 minutes. Oven: 350°F (175°C).

Ingredients

For the crust: 2 cups all-purpose flour
½ cup powdered sugar
¼ teaspoon fine salt
1 cup (226 g) cold unsalted butter, cut into cubes
For the filling: 1 can (15 oz / 425 g) plain pumpkin purée
3 large eggs
¾ cup packed light brown sugar
1 can (12 fl oz / 354 mL) evaporated milk
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon fine salt
Optional whipped cream for serving

How to Make pumpkin pie bars with shortbread crust

Prepare the pan. Heat oven to 350°F (175°C). Line a 9-by-13-inch baking pan with parchment, leaving enough overhang to lift the finished bars.
Mix the shortbread. Stir flour, powdered sugar and salt together. Cut in cold butter with a pastry blender or fingertips until the mixture resembles damp crumbs and holds together when squeezed.
Press and pre-bake. Press the crumbs firmly into an even layer over the pan bottom. Bake 17–20 minutes, until the edges are just beginning to turn golden. Do not deeply brown the crust.
Whisk the filling. In a large bowl whisk pumpkin purée, eggs, brown sugar, evaporated milk, spice, vanilla and salt until uniformly smooth. Use pumpkin purée, not pre-sweetened pumpkin pie filling.
Bake the bars. Pour the filling onto the warm crust. Return the pan to the oven for 38–45 minutes, until the edges are set and the center has only a gentle wobble. Do not bake until the custard is completely rigid.
Cool and slice. Cool on a rack, then refrigerate at least three hours, preferably overnight. Lift out with parchment and cut with a sharp knife, wiping it clean between cuts.

Tips for a Better Result

Choose plain pumpkin purée: Pumpkin pie filling already contains seasonings and sweetener, which would throw off the proportions.
Measure the pan: A smaller pan gives a much thicker filling that requires more baking time.
Avoid overbaking: A slight jiggle in the center is normal; the filling firms as it cools.
Chill for neat cuts: Cutting the bars while warm leads to messy edges, especially with a soft custard filling.

Easy Variations

Add a pinch of ground ginger for extra warmth, or use homemade whipped cream and a dusting of cinnamon as a finishing touch. You can also replace part of the pumpkin pie spice with cinnamon if you want a more familiar flavor profile.

What to Serve With It

Serve pumpkin pie bars with shortbread crust slightly chilled or after 10 minutes at room temperature. Add a warm drink and other easy dessert recipes for a holiday spread. If you want cookies as well, our frosted Christmas sugar cookies are another make-ahead option.

Make-Ahead and Storage

Make ahead

Bake the entire pan one or two days ahead. Chill covered, then slice just before serving for clean presentation. Whipped cream should be added at serving time instead of stored on top.

Leftovers

Keep pumpkin pie bars refrigerated in an airtight container because they contain dairy and eggs. Enjoy within 3–4 days, and do not leave them on a dessert buffet for more than two hours. For freezing, wrap individual cooled bars well and thaw overnight in the refrigerator.