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Easy Pumpkin Pie Bars with Buttery Shortbread Crust

Easy pumpkin pie bars with a buttery press-in shortbread crust and a smooth spiced pumpkin custard filling. Baked in a 9x13 pan, they chill until firm for clean, sliceable squares—no rolling or crimping needed.
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Prep Time 20 minutes
Cook Time 53 minutes
cool & chill 3 hours
Total Time 4 hours 13 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the shortbread crust
  • 2 cup all-purpose flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 1 lb unsalted butter softened
For the pumpkin filling
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (14 oz) sweetened condensed milk
  • 2 eggs large
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 0.25 tsp salt
To serve
  • 1 whipped cream
  • 0.125 tsp ground cinnamon pinch

Equipment

  • 1 sheet pan

Method
 

Prep the pan and crust
  1. Preheat the oven to 350°F and line a 9x13-inch pan with parchment, leaving an overhang on two sides as a lift handle. Set the pan aside.
  2. Mix all-purpose flour, powdered sugar, salt, and softened unsalted butter until a soft dough forms. Press the dough evenly into the bottom of the pan.
  3. Bake the crust for 18–20 minutes at 350°F, until the edges are just lightly golden. Keep an eye on browning so the center stays tender.
Make the pumpkin filling and bake
  1. While the crust bakes, whisk pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, and salt until completely smooth. Stop whisking when no streaks remain.
  2. Pour the filling over the warm crust and spread it evenly to the edges. Tap the pan lightly to level the surface.
  3. Bake for 30–35 minutes at 350°F, until the edges are set and the center barely jiggles. Look for a slight wobble in the middle when you nudge the pan.
Cool, chill, and serve
  1. Cool the pan at room temperature for 1 hour. Let the bars firm up before refrigerating.
  2. Refrigerate for at least 2 hours until firm. The custard should cut cleanly with no wet center.
  3. Lift the bars out using the parchment, then cut into 24 squares with a clean knife. Wipe the knife between cuts for sharper edges.
  4. Top each bar with whipped cream and a pinch of ground cinnamon. Serve chilled or within a day for best texture.

Notes

Pro tip: use smooth pumpkin puree (not pumpkin pie filling) and whisk until completely silky so the custard bakes evenly. Refrigerate covered for up to 4 days; freeze for up to 2 months and thaw overnight in the fridge. For a dairy-light option, use reduced-fat sweetened condensed milk and replace butter with a like-for-like plant-butter spread.