Pumpkin Pie Bars Recipe (2024)

Published: Nov 28, 2015 · Modified: Jul 20, 2021 by Megan Porta · This post may contain affiliate links.

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Looking for a pumpkin pie without the hassle? It’s time to make this pumpkin pie bars recipe instead! Each buttery bite of the tasty shortbread crust is perfect with the creamy pumpkin. They are just as delicious as pie but without the extra work.

Why This Recipe Works

Every year when Thanksgiving approaches, I promise myself that I’ll attempt a pie. But that never happens. Sometimes I make cheater pies like this Easy Apple Pie, but I have never made a pie completely from scratch. Sad, I know.

But why make pie when you can make bars that are 1. super easy to make, and 2. taste just like pie?!

If you are looking for an easy version of pumpkin pie as we approach the holidays, consider trying this recipe. It is DELICIOUS and no one will judge you for not making pie. This is a great recipe that will be requested year after year.

Recipe Ingredients

Pumpkin puree – You can purchase a can of pumpkin puree for this recipe. Or consider making your own pumpkin puree in your Instant Pot.

Spice mixture – If you don’t have Pumpkin Pie spice on hand, a simple substitution if to use 1/2 tsp cinnamon + 1/2 tsp cloves.

Whipped cream – This isfor topping your bars. Good news! You can make your ownhere!

How To Make Pumpkin Pie Bars

Step 1

Preheat oven to 350 degrees. Line a 9×13 baking pan with parchment paper and set it aside.

Step 2

In a medium bowl, combine the butter, sugar and egg. Mix until it’s nice and creamy. Add the flour and salt and stir until combined. Using your fingers (flour them, if needed), press the dough evenly into the bottom of the prepared pan. Bake in the preheated oven for 15 minutes.

Step 3

In a separate large bowl, combine the eggs and sugar. Mix them well. Add the evaporated milk, pumpkin puree, pumpkin pie spice and salt. Mix until all the ingredients are combined. Pour the pumpkin pie mix over the crust and bake for an additional 40-45 minutes, or until center is no longer jiggly.

Step 4

Take the baking dish out of the oven and place on a wire rack. Let the bars cool completely to room temperature. Cut into bars. Serve with a dollop of Whipped Cream on each one (if desired).

What to Make With Pumpkin Puree

Aside from the obvious (pie!), you might be wondering what to make with pumpkin puree so you can use up all of those scrumptious cans! Read on for some delicious pumpkin puree recipes!

Can I Use Homemade Whipped Cream For This Recipe?

Absolutely yes! If desired, replace Homemade Whipped Cream with the whipped topping called for in the recipe card.

How To Freeze Pumpkin Pie Bars

Once the bars are completely cooled, you can wrap the bars in saran wrap tightly so there’s no air trapped inside. Then use a layer of aluminum foil to wrap the bars again and place it in the freezer up to 3 months. When you take them out to enjoy again, let them defrost fully in the fridge about 24 hours.

Substitute For Pumpkin Puree

Equal parts of cooked, mashed sweet potatoes or butternut squash is a great substitution and you might not even be able to tell the difference!

Is Canned Pumpkin and Pumpkin Puree The Same Thing

Canned pumpkin is straight-up pumpkin that has been put into a can. Some pumpkin puree contains other ingredients that flavors it, making it pumpkin-pie ready. Read your labels to see what you’re getting in your next can of pumpkin!

FAQ About Pumpkin Puree

Can pumpkin puree be eaten raw?

Pumpkin puree can be eaten raw. However, it is not necessarily delicious until you have added the ingredients to a recipe you are including it in.

Can pumpkin puree be frozen?

Pumpkin puree can be frozen. Add the puree to an air tight container and you can safely freeze it for 4-5 months.

Is pumpkin puree healthy?

Good news! Pumpkin puree is full of healthy vitamins, minerals and antioxidants. It’s low calorie and it’s a benefit to your eyes, heart and skin.

When does pumpkin puree go bad?

Delicious Thanksgiving Desserts

Chocolate Cream Cheese Pumpkin Cake
Pumpkin Hand Pies
Pecan Pie Bars

Thanksgiving Meal Ideas

Creamy Crockpot Corn – Four ingredients, five minutes of effort and your slow cooker will make this delicious, creamy little side dish for you! Creamy crockpot corn is a great holiday side!
Mom’s Mashed Potatoes – This is my mom’s delicious mashed potato recipe. It is the BEST and goes great with any main dish, any time of year. You’ll never need another mashed potato recipe again!
Homemade Cranberry Sauce – This is THE BEST homemade cranberry sauce! It is super easy to make and surpasses the canned version in flavor. Be sure to use whole berries to your sauce to make this a delicious side dish for your Thanksgiving or holiday table!
Instant Pot Mashed Potatoes – Instant pot mashed potatoes are creamy, smooth, delicious and easy to prepare. No boiling or saucepan/stovetop cleaning required with this side dish. The Instant Pot gets this easy mashed potato recipe done in 30 minutes!
Classic Sweet Potato Casserole – This classic sweet potato casserole is great on your Thanksgiving table and also a perfect side dish that can be enjoyed any time of the year.
Crockpot Stuffing with Leeks and Sausage – This delicious stuffing is made easier in the crockpot/slow cooker! The addition of leeks and sausage makes it unique and delicious. Don’t limit this to Thanksgiving fare.

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If you make this recipe and love it, stop back and give it a 5-star rating⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!

Pumpkin Pie Bars Recipe

Looking for a pumpkin pie without the hassle? It's time to make this pumpkin pie bars recipe instead! The easy version of PIE!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Servings: 16

Calories: 287kcal

Author: Megan Porta

Ingredients

Crust

▢ 2 sticks butter softened
▢ 1/2 cup sugar
▢ 1 large egg
▢ 2 cups flour
▢ 1 tsp salt

Filling

▢ 3 large eggs
▢ 1 cup sugar
▢ 12 oz evaporated milk
▢ 15 oz pumpkin puree You can make your own in your Instant Pot!
▢ 1 tsp pumpkin pie spice substitute: 1/2 tsp cinnamon + 1/2 tsp cloves
▢ 1/2 tsp salt
▢ whipped cream for topping – you can make your own here!

Instructions

Preheat oven to 350 degrees. Line a 9×13 baking dish with parchment paper and set aside. In a medium bowl, combine the butter, sugar and egg. Mix until creamy. Add flour and salt and stir until combined. Using your fingers (flour them, if needed), press the dough evenly into the bottom of the prepared pan. Bake in the preheated oven for 15 minutes.
In a separate bowl, combine the eggs and sugar. Mix well. Add the evaporated milk, pumpkin, pumpkin pie spice and salt. Mix until combined. Pour over the crust and bake for an additional 40-45 minutes, or until center is no longer jiggly.
Let cool, cut into squares and serve with whipped topping (if desired).

Nutrition

Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!

FAQs

What's the difference between canned pumpkin pie filling and pumpkin puree? ›

They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.

Discover More Details ›

How to tell when pumpkin pie bars are done? ›

HOW DO I KNOW WHEN MY PUMPKIN PIE BARS ARE DONE BAKING? This can be a little tricky, but I'm here to help! Start checking around 65 minutes of baking time, and using an oven mitt, gently give the pan a little wiggle. The bars should jiggle a little in the center, but not be wet and super jiggly all over.

Learn More Now ›

Why is my pumpkin pie soggy? ›

Overcooking your pie will also lead to a soggy bottom crust. A pumpkin pie filling is an egg-based custard, and, like all egg custards, it will weep liquid if those eggs become overcooked (think: the watery pool that builds up underneath overcooked scrambled eggs).

Find Out More ›

Why can't you use pumpkin pie filling instead of puree? ›

Don't use pumpkin pie filling in place of pumpkin purée.

Every can of pumpkin pie filling has a different amount of sugar and spices and if you add it to a bread or muffin recipe you might get a very sweet and not-spiced-enough loaf. Try this instead: Buy pumpkin purée!

Get More Info ›

Does homemade pumpkin puree taste better than canned? ›

Pumpkin Puree Taste Comparison:

Fresh: Squashy/pumpkiny, subtle almost herbaceous flavor. Regular Canned: Deep, slightly intense unique flavor. Organic Canned: More similar to the fresh stuff than the regular canned, but with more flavor than homemade.

Does canned pumpkin pie filling need to be cooked? ›

Canned pumpkin is already cooked and pureed (mashed) so all you have to do is open the can and it is ready to use.

Should I bake the bottom pie crust first? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

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How to keep the bottom crust of a pie from getting soggy? ›

Brush the Bottom with Corn Syrup or Egg White

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess.

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What is in Libby pumpkin pie filling? ›

ingredients

³⁄₄ cup granulated sugar.
¹⁄₂ teaspoon salt.
1 teaspoon ground cinnamon (See note)
¹⁄₂ teaspoon ground ginger (See note)
¹⁄₄ teaspoon ground cloves (See note)
2 large eggs.
1 (15 ounce) can libby's 100% pumpkin puree.
1 (12 ounce) can Carnation Evaporated Milk.

More items...

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Why would you use cornstarch rather than flour when making a pie filling? ›

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture. When cornstarch is combined with acidic ingredients such as rhubarb or lemon juice, it can cause the texture to break down over time.

Can I use applesauce instead of pumpkin puree? ›

If the pumpkin in your recipe takes the place of fat, rather than serving as flavor, try replacing it with apple sauce, apple butter or yogurt. The flavor will change, but these substitutes can provide moisture, just as pumpkin does.

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How do I substitute pumpkin puree for canned pumpkin? ›

Replacing Canned Pumpkin with Pumpkin Puree

It's actually pretty easy to make your own pumpkin puree at home, and the fresh puree can be used as a canned pumpkin substitute for any recipe calling for it. After cooking and draining, this is what to expect from a typical cooking pumpkin: 2½-pound pumpkin = 1¾ cups puree.

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Is canned pumpkin pie filling good for you? ›

The health benefits of pumpkin won't necessarily be negated by these additional ingredients. But if you're looking to maintain a healthy lifestyle this winter, you should eat pumpkin pie in moderation (and always used canned pumpkin, not pie mix).

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Is pumpkin puree healthy? ›

But along with being delicious and ubiquitous, pumpkin is also a nutritional powerhouse. Rich in fiber, vitamins, and minerals, pumpkins help strengthen our immune systems and support healthy vision.