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Pumpkin Pie Bars

Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Resting Time 2 hours
Total Time 3 hours 15 minutes
Servings 16



  • 3/4 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1/4 cup butter


  • 1 15oz can pumpkin puree
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • pinch allspice
  • 1 12oz can evaporated milk


  • Preheat the oven to 425 F
  • To a large bowl or a food processor, add the crust ingredients (flour, sugar, butter). Cut butter into the dough with a pastry cutter or pulse in a food processor until it has a sandy texture.
  • Line an 8 x 8 baking dish with parchment paper and press the shortbread crust into place.
  • To a large bowl, add the pumpkin, sugar, eggs, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Use a whisk to fully mix it together.
  • Pour in the evaporated milk and use a silicone spatula to fold it in (if you use a whisk for this step, you’ll get too many bubbles which will remain during baking).
  • Bake the bars at 425 F for 20 minutes, then turn the temperature down to 350 F (176 C) and bake for an additional 45 minutes (or until the bars look mostly set with just a little jiggle and look a bit puffed up).
  • Remove bars from the oven and allow them to completely cool on a cooling rack. After they’ve reached room temperature, move them to the fridge to allow them to set for a minimum of 2 hours (but preferably overnight).


If you’re making this recipe for a crowd, it doubles beautifully! Just use a 13 x 9 pan.