Pumpkin Pie Bars
Indulge in the rich, autumnal flavors of these irresistible Pumpkin Pie Bars—a delightful twist on the classic Thanksgiving dessert! Perfectly blending a buttery shortbread crust with a creamy pumpkin filling spiced with warm notes of cinnamon, nutmeg, and clove, these bars are a crowd-pleasing treat for any fall gathering. With just 20 minutes of prep time and the added convenience of easy slicing, they’re ideal for entertaining or a make-ahead dessert. Top each bar with a dollop of whipped cream for an extra touch of decadence. Whether served at a holiday feast or as a midday snack, these Pumpkin Pie Bars perfectly capture the season in every bite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.75 cups unsalted butter
- 4 ounces cream cheese, softened
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 3 whole eggs
- 0.75 cups light brown sugar
- 2 teaspoons pumpkin pie spice
- 0.5 teaspoons salt
- 1 cups whipped cream (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, mix the flour and granulated sugar. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the prepared baking pan and bake for 15 minutes until lightly golden. Set aside to cool slightly.
In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree and mix until well combined.
Add the eggs, evaporated milk, light brown sugar, pumpkin pie spice, and salt to the pumpkin mixture. Mix until smooth and creamy.
Pour the pumpkin filling over the partially baked crust and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the filling is set and no longer jiggles in the center.
Remove from the oven and allow the bars to cool completely in the pan, then refrigerate for at least 2 hours to fully set.
Use the parchment paper overhang to lift the bars out of the pan. Cut into 12 squares or rectangles.
Serve with a dollop of whipped cream on top, if desired.
Nutrition Facts
Calories |
4155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.3 g | 281% | |
| Saturated Fat | 129.9 g | 650% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1049 mg | 350% | |
| Sodium | 2340 mg | 102% | |
| Total Carbohydrate | 484.3 g | 176% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 323.2 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 1616 mg | 124% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2878 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
