Pumpkin pie bars with shortbread crust are easier than pie but have the same delicious flavor, with a creamy spiced pumpkin filling and buttery crust. The best dessert for fall!

Pumpkin pie bar with shortbread crust on a white plate garnished with whipped cream.

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Pumpkin Pie Bars Recipe

These pumpkin pie bars with shortbread crust have all the flavor of classic pumpkin pie without the hassle of making a traditional pie crust. The creamy, spiced pumpkin filling is made with real pumpkin and baked over a buttery shortbread base for a dessert that’s easy and irresistible.

After creating my caramel apple pie bars (inspired by the classic brown bag apple pie), I knew this version would be just as delicious. If you love shortbread cookies, you’ll love how tender and melt-in-your-mouth each bite of these pumpkin pie bars is.

Why This Recipe Works

  • Easier than pie. It comes together with a simple no-bake crust made with 3 ingredients, a filling made from scratch, and then baked, cooled, and sliced.
  • Perfect for the holidays. These pumpkin pie bars deserve a spot on your Thanksgiving and Christmas dessert table.
  • Portable. Taking these bars on the go is great for easy entertaining just like my mini pumpkin pies!

Ingredient Notes

These pumpkin pie bars with a shortbread crust are the perfect fuss-free, low-key Thanksgiving dessert and only require a few simple ingredients!

Pumpkin pie bar ingredients including pure pumpkin puree, flour, butter, sugar, eggs, evaporated milk and pumpkin pie spices.

Find the full printable recipe with specific measurements below.

  • Butter: No need to bring it to room temperature ahead of time, you want your butter cold when you cut it into cubes. It’s what helps the crust become buttery, and crispy while staying nice and light.
  • Flour: It’s super important to know how to measure flour correctly. There are only 3 ingredients in the crust, and to make a delicious shortbread requires accuracy.
  • Pumpkin puree: I like to use Libby’s 100% pure canned pumpkin because it’s thicker and holds its shape better than pumpkin puree from scratch which tends to have a bit more water.
  • Pumpkin spice: I use my homemade pumpkin pie spice recipe. It’s a combination of cinnamon, nutmeg, ginger, and ground cloves. Otherwise, store-bought works!
  • Evaporated milk: This is what helps the mix to thicken and set. Be sure you’re not using sweetened condensed milk, or your dessert will be too sweet!

How to Make Pumpkin Pie Bars

First, mix flour and sugar, then add cubes of butter. Cut the butter with a pastry cutter until coarse crumbs appear. It shouldn’t be dough-like. If it is, it’s a bit overworked. You can also use your hands, a food processor, or a mixer to do this. 

Using pastry cutter to mix in cubes of butter with flour.

Transfer the mixture into a prepared 9×13 baking dish and use your fingers to press it into the bottom. Set it aside. 

Shortbread crust in parchment paper lined baking dish.

In a separate large bowl, beat the eggs. Add vanilla, sugar, pumpkin pie spice, cinnamon, and salt and stir to combine. Stir in the puree, then gradually add the evaporated milk and mix until smooth.

Pumpkin puree in a bowl with whisk.

Pour the filling on top of the shortbread and bake for 40 minutes in a preheated 425°F oven. Reduce the temperature to 350°F and continue baking for another 20-30 minutes. Cool completely, for 2 hours, then slice and serve with whipped cream on top!

Slice of pumpkin pie bar with shortbread crust and whipped cream on top.

Expert Tips

  • Prevent a soggy crust. Some bakers like to blind bake the crust first before adding the filling. This helps firm it up and keeps it from getting soggy.
  • Start with a higher temperature. Begin baking at 425°F so the crust sets quickly before the filling soaks in. Then lower the temperature to finish baking without burning the filling.
  • Cover if browning too quickly. If the top or edges start to darken before the center is set, loosely cover the bars with foil.
  • Check for doneness. Insert a toothpick into the center, if it comes out clean, the bars are done. The filling will continue to set as it cools, and the top no longer jiggly.
  • Speed up cooling. Let bars cool at room temperature for about an hour, then refrigerate. Don’t chill them too soon or condensation will form and make them moist.
  • Add a simple garnish. Keep it classic with a dollop of whipped cream or homemade cool whip. For a festive touch, sprinkle with chopped candied pecans before serving.
Close up of a pumpkin pie bar on a plate with whipped cream on top.

Love pumpkin dessert recipes? Try pumpkin bars, pumpkin cheesecake bars and pumpkin whoopie pies, too!

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Pumpkin pie bar with shortbread crust on a white plate.

Pumpkin Pie Bars with Shortbread Crust

5 from 24 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 55 minutes
Cool Time: 2 hours
Total Time: 3 hours 10 minutes
Servings: 16
Pumpkin pie bars with shortbread crust are easier than pie but have the same delicious flavor, with a creamy spiced pumpkin filling and buttery crust. The best dessert for fall!
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Video

Ingredients 

Shortbread Crust

  • 1 ½ cups (195 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • ¾ cup (170 grams) salted butter , chilled and cubed (1 1/2 sticks)

Pumpkin Pie

  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups (300 grams) granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fine sea salt
  • 2 (15-ounce) cans pure pumpkin (I use Libby's 100% pure pumpkin)
  • 2 ½ cups evaporated milk

For serving

Instructions

  • Prep. Preheat the oven to 425°F. Butter a 9×13-inch baking dish or line with parchment paper.

Shortbread Crust

  • Cut in butter with flour. In a large bowl, stir together 1 1/2 cups flour and 1/2 cup sugar. Cut in 3/4 cup cold butter with a pastry cutter (you could also do this in a mixer or food processor) until crumbly but not become a dough. Press into the baking dish.

Pumpkin Pie

  • Pumpkin filling. In a large bowl, beat 4 large eggs. Stir in 2 teaspoons vanilla, 1 1/2 cups sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and 1 teaspoon salt until combined. Stir in 2 cans pumpkin. Gradually add 2 1/2 cups evaporated milk and mix until smooth. Pour filling on top of the shortbread crust.
  • Bake. Bake 40 minutes. Cover with foil if starting to get too brown on top. Reduce the temperature to 350°F and cook an additional 20 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool and serve. Let cool completely, about 2 hours. You can place in the refrigerator after about 1 hour to cool them faster. Slice and serve with whipped cream on top.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store in a covered container up to 5 days in the refrigerator.
Variation: If you prefer a sturdier crust (this shortbread is a softer crust), you could use a graham cracker crust. I would just double this graham cracker crust recipe. 
 

Nutrition

Calories: 367kcal, Carbohydrates: 55g, Protein: 7g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 82mg, Sodium: 280mg, Potassium: 278mg, Fiber: 2g, Sugar: 35g, Vitamin A: 8714IU, Vitamin C: 3mg, Calcium: 135mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Can I use a canned pumpkin pie filling?

No, it’s best to use pure pumpkin puree. Canned pumpkin pie filling already contains sugar and spices, so the flavor and texture will turn out different.

Can I cut the recipe in half?

If you are serving a smaller crowd feel free to cut the pumpkin pie bar recipe ingredients in half. You could use a 8×8 pan or 9×9 square pan. Your baking time will remain about the same, although if you use an 8×8 pan the crust and filling will be thicker and it may take longer.

Can I use a different crust?

Sure! The next best crust to use would be a graham cracker crust but a gingersnap crust would be delicious, too.

How long do pumpkin pie bars last in the fridge?

Store pumpkin pie bars in an airtight container in the fridge for up to 5 days. They taste delicious chilled, so don’t be surprised if you find yourself sneaking an extra piece!