These Pumpkin Pie Bars are way easier, but just as delicious as traditional pumpkin pie! No pie crust to roll out, a simple press-in shortbread crust topped with a creamy pumpkin filling. Make this recipe in an 8×8 or 9×9 pan and watch them disappear!
Happy November, friends! Just like that we shift our sights to the next holiday, which is the biggest and best food holiday of them all – Thanksgiving! Who is ready for Sweet Potato Casserole, Cranberry Sauce and Pecan Pie Bars?!
Today I’m bringing you a pumpkin pie recipe that is perfect for the busy holiday season. Pumpkin Pie is one of the easiest pies you can make and this version is made even easier, because we don’t have to make pie crust! A simple brown sugar shortbread gets pressed into the bottom of the pan, topped with a creamy pumpkin filling, and voilà – Pumpkin Pie Bars!
Top them with whipped cream or an optional pecan praline topping and watch them get devoured.
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How to make pumpkin pie bars
Step 1: Shortbread crust:
- Beat butter, brown sugar, flour, and salt until crumbly.
- Press the dough into the bottom of an 8×8 or 9×9 pan.
- Bake the crust for 10 minutes while you assemble the filling.
Step 2: Pumpkin filling:
- Whisk sugar and spices.
- Whisk in eggs, pumpkin, half-and-half, and vanilla.
- Pour the filling into the crust and return to the oven.
Recipe tips
- Bake the pie until the outer edges are set and the very center is still a little bit jiggly. It will firm up as it cools.
- Be sure to chill the pie bars completely before serving. Cool to room temperature (on a wire rack), then place in the refrigerator until chilled.
- I give the option of baking these bars in an 8×8 or 9×9 square pan. The thickness of the bars will vary quite a bit based on pan size (see photo below). The crust and filling is noticeably thicker with the bars baked in an 8×8 pan. See photo below.
- These are best served within 1 day of baking. The crust will soften in the days following baking (from the moisture in the filling).
- Choose your favorite topping! Whipped cream is the best topping for pumpkin pie, and if you really want to take these over the top you can also add my pecan praline sauce or a scoop of vanilla ice cream.
