Pumpkin Pie Bars
When the leaves start to fall and the air turns crisp, there’s one recipe that never fails to make our kitchen smell heavenly: pumpkin pie bars. These delightful squares deliver everything you love about classic pumpkin pie but with the ease of a handheld dessert bar.
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Servings: 12 people
Ingredients
- All-purpose flour 250 g / 8.8 oz: Forms the crust and adds structure.
- Unsalted butter 120 g / 4.2 oz: Creates a tender, buttery base for the crust.
- Brown sugar 100 g / 3.5 oz: Adds sweetness and a subtle molasses note.
- Pumpkin puree 425 g / 15 oz: The star ingredient providing color, moisture, and flavor.
- Granulated sugar 150 g / 5.3 oz: Balances the pumpkin’s earthiness with sweetness.
- Eggs 100 g / 3.5 oz – about 2 large: Bind ingredients and give structure to the filling.
- Evaporated milk 180 ml / 6 fl oz: Contributes creaminess without heaviness.
- Ground cinnamon 5 g / 0.17 oz: Provides warmth and spice.
- Ground nutmeg 2 g / 0.07 oz: Adds complexity and aroma.
- Ground ginger 1 g / 0.03 oz: Lends subtle heat and brightness.
- Salt 1 g / 0.03 oz: Highlights sweetness and balances flavors.
- Whipped cream for serving, optional: Softens each bite and enhances presentation.
- Simple wholesome pumpkin pie bars.
Instructions
- Preheat the oven to 175°C (350°F) and line a baking pan with parchment paper, leaving overhang for easy lifting.
- Combine flour, butter, and brown sugar until crumbly, then press the mixture firmly into the prepared pan. Bake for 15 minutes until lightly golden.
- Meanwhile, whisk pumpkin puree, granulated sugar, eggs, evaporated milk, and spices until smooth.
- Pour the pumpkin mixture over the warm crust, spreading evenly. Return to the oven and bake for 40–45 minutes, or until the center is set.
- Allow the bars to cool completely, then refrigerate for at least 1 hour before slicing into neat squares.
Notes
If you’re out of evaporated milk, substitute with half-and-half or light cream for a similar texture.
Moreover, try adding chopped pecans or a streusel topping for extra texture.
Store remaining pumpkin pie bars in an airtight container in the fridge for up to five days. They also freeze beautifully for up to a month—simply defrost overnight in the refrigerator.
Creamy pumpkin pie bars served with a dollop of whipped cream.