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!
Preheat the oven to 350 degrees and grease a 9x13" 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.