Homemade pumpkin pie is fairly easy to make, but sometimes the thought of rolling out dough and crimping the edges sounds like a chore. That’s where this easy Pumpkin Pie Bars recipe comes in. It delivers a press-in buttery, shortbread crust and luscious pumpkin filling with a lot less effort, and it feeds a crowd!

Stack of pumpkin pie bars on a plate topped with whipped cream

Pies are some of my favorite desserts, and when fall rolls around it’s all about pumpkin. I crave it so often this time of year….the creamy filling with the warm spices and the buttery, flaky crust are nothing short of heaven.

While I enjoy making my pumpkin pecan pie and pumpkin pie from scratch, it’s nice to have an easier way to satisfy my cravings.

These pumpkin pie bars are everything I love about classic pumpkin pie with no fussy pie dough to roll or crimp. The base is a simple, press-in shortbread crust that takes mere minutes to make, and the filling has a secret ingredient that makes it even easier.

As if that’s not enough, this recipe comes in handy when you’re feeding a crowd.  A pie serves about 8 (in my house anyway!), but these bars serve at least 12. 

The smaller serving size makes them perfect for Thanksgiving because in my experience, most people want to sample an array of desserts.

Pumpkin pie bars on a wooden server with whipped cream and cinnamon sticks

Recipe ingredients

This pumpkin pie bars recipe includes basic ingredients that you more than likely have on hand, and they can be customized as outlined in the ingredient notes below.

Pumpkin pie bars recipe ingredients

Ingredient notes

  • All purpose flour. The all purpose flour is essential for the shortbread crust as the gluten provides structure. It may be substituted with whole wheat or whole wheat white flour, but the crust will be a bit more dense.
  • Oats. The rolled oats lend a nice chewy texture to the crust as well as a hearty oat flavor.
  • Pumpkin. If using canned pumpkin, use pumpkin purée, not pumpkin pie filling. See my post on how to make pumpkin purée if you’d like to make it from scratch with your favorite variety of fresh pumpkin.
  • Sweetened condensed milk. This is my secret ingredient. I chose to make life even easier by using sweetened condensed milk in the filling instead of evaporated milk.  The sugar is included in the condensed milk, so there’s one less thing to measure out. I always keep some in the pantry for my key lime pie and seven layer magic cookie bars!
  • Spices. I love prepping a batch of my homemade pumpkin pie spice at the beginning of fall to use in my pumpkin recipes all season long. Your favorite store bought brand may be used as well.
  • Whipped cream. These pumpkin pie bars are the best topped with homemade whipped cream, which is made with heavy whipping cream, granulated sugar and vanilla extract. The best news is that it can be made entirely in advance and whipped with a whisk just before serving as it will separate.

How to make this recipe

Below is an easy overview on how to make this pumpkin pie bars recipe. The complete recipe is in the recipe card below!

How to make pumpkin pie bars collage
  1. Place the flour, brown sugar, and pinch of salt in a medium bowl and whisk to combine. 
  2. Beat in the softened butter with a hand mixer on medium speed just until incorporated.
  3. Stir in the quick oats just until combined.
  4. Pour the crust mixture into the prepared pan and press evenly. 
  5. Bake at 350 degrees for 15-20 minutes or until golden brown.
  6. Place the eggs in a medium bowl and beat well with a whisk.  Add the pumpkin puree, sweetened condensed milk and spices, and whisk well to combine.
  7. Pour the pumpkin mixture over the crust and bake for 20-25 minutes or until set.
  8. Remove from heat and cool completely on a wire rack.  Once cooled, cut into bars. Pipe or dollop the cream on top of the bars, serve, and enjoy!
Pumpkin pie bars in baking dish with whipped cream dollops

Recipe FAQs

Can you substitute condensed milk for evaporated milk?

Condensed milk includes sugar and evaporated milk does not, which means they cannot be used interchangeably without other modifications. For example, if a pumpkin pie recipe includes evaporated milk, it will also include sugar. Therefore, if you plan to substitute the evaporated milk with sweetened condensed milk, you must omit the sugar in the recipe or the pie will be far too sweet and may not set up properly.

Is pumpkin pie still jiggly when done?

These pumpkin pie bars will have a slight jiggle in the center. They will set up perfectly as they cool so that they’re nice and easy to slice!

Recipe notes

  • Pro tip:  Pumpkin pie bars may be made 1-2 days in advance. Store the bars covered tightly in the fridge. 
  • The oats give the shortbread crust a slightly chewy texture.  If you prefer not to use them, substitute with another 1/2 cup all purpose flour.
  • Leftover bars may be stored in an airtight container in the fridge or at room temperature for up to 5 days.
Pumpkin pie bars stacked on a teak plate

See all of my Dessert Recipes for more inspiration.

More pumpkin desserts you’ll love:

If you make this recipe I’d love to hear from you! Leave a comment and rating below or tag me at @flavorthemoments on Instagram!

Stack of pumpkin pie bars on a plate topped with whipped cream

Easy Pumpkin Pie Bars

Pumpkin Pie Bars deliver everything you love about pumpkin pie without the effort! It includes a press-in shortbread crust, a luscious pumpkin filling, and it takes just 15 minutes of prep!
12
reviews

Leave a Review »

Ingredients

For the crust:

  • 1 cup all purpose flour
  • 2 tablespoons brown sugar
  • pinch salt
  • 1 stick unsalted butter softened
  • 1/2 cup quick oats

For the filling:

Instructions 

Prepare the crust:

  • Preheat the oven to 350 degrees and grease a 9×13" baking dish with cooking spray.  Set aside.
  • Place the flour, brown sugar, and pinch of salt in a medium bowl and whisk to combine.  Beat in the softened butter with a hand mixer on medium speed just until incorporated.
  • Stir in the quick oats just until combined.
  • Pour the crust mixture into the prepared pan and press evenly.  Bake for 15-20 minutes or until golden brown.

Prepare the filling:

  • Place the eggs in a medium bowl and beat well with a whisk.  Add the pumpkin puree, sweetened condensed milk and spices, and whisk well to combine.
  • Pour the pumpkin mixture over the crust and bake for 20-25 minutes or until set.
  • Remove from heat and cool completely on a wire rack.  Once cooled, cut into bars. Pipe or dollop the cream on top of the bars, serve, and enjoy!

Notes

  • Pro tip:  Pumpkin pie bars may be made 1-2 days in advance. Store the bars covered tightly in the fridge. 
  • The oats give the shortbread crust a slightly chewy texture.  If you prefer not to use them, substitute with another 1/2 cup all purpose flour.
  • This recipe comes in handy when you’re feeding a crowd.  A pie serves about 8 (in my house anyway!), but these bars serve 12.  If it’s Thanksgiving, you can cut them even smaller because most people want to sample a little of everything.
  • Leftover bars may be stored in an airtight container in the fridge or at room temperature for up to 5 days.
 

Nutrition

Serving: 1bar, Calories: 255kcal, Carbohydrates: 33g, Protein: 6g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 58mg, Potassium: 228mg, Fiber: 2g, Sugar: 21g, Vitamin A: 5136IU, Vitamin C: 2mg, Calcium: 116mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This recipe was originally published in October 2017. The post has been updated to include more recipe information.

Sharing is caring!