Pumpkin Pie Bars

These bars have a spiced, crumbly crust pressed into a 9×13-inch pan and a smooth pumpkin filling poured over it. The filling is made with canned pumpkin puree and sweetened condensed milk, so it bakes up rich and velvety, much like pumpkin pie but without rolling out a pie crust. The recipe makes 12 bars and takes 55 minutes.

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The crust and the filling are both mixed in a bowl, with nothing to chill before baking. The bars do need to cool, though, and they taste best after a few hours in the refrigerator.

What Goes into the Bars

The full amounts are in the recipe card at the bottom.

For the crust

• All-purpose flour (1 ½ cups): the base, sturdy but tender.
• Granulated sugar (½ cup) and packed brown sugar (½ cup): sweetness and depth.
• Cinnamon (1 teaspoon), ginger (½ teaspoon), nutmeg (¼ teaspoon) and salt (¼ teaspoon): the fall spices, with the salt rounding out the sweetness.
• Melted unsalted butter (½ cup) and 1 large egg: these bind the crust into a crumbly mixture that holds together when pressed.

For the filling

• Canned pumpkin puree (1 cup): the pumpkin flavor and a creamy texture.
• Sweetened condensed milk (1 cup): makes the filling smooth and rich.
• Eggs (2 large): give the filling structure.
• Vanilla extract (1 teaspoon) and baking powder (½ teaspoon): the vanilla adds an aromatic note, and the baking powder lets the filling rise slightly.

If you are looking for more pumpkin dishes, there is a creamy pumpkin pasta for dinner and baked pumpkin donut holes for a smaller sweet.

Baking the Bars

Heat the oven to 350°F (175°C) and grease the pan or line it with parchment paper, which makes the bars easy to lift out. Stir the crust ingredients until well combined and crumbly, and press the mixture evenly into the bottom of the pan. Whisk the filling until smooth and pour it over the crust. Bake for 30 to 35 minutes, until the center is set and a toothpick comes out clean.

Cool the bars in the pan on a wire rack for at least 1 hour before cutting them into squares. Serve them chilled or at room temperature. For the best flavor, refrigerate them for a few hours or overnight first.

Tips for Better Bars

• Use room temperature ingredients. Eggs and butter at room temperature blend more easily and give a smoother batter.
• Do not overmix the crust. Too much mixing makes the crust tough. Stop when it is crumbly and holds together when pressed.
• Let the bars chill. Chilling lets the flavors meld.
• Check your pan. A 9×13-inch pan is the right size. A similar-sized pan works too, but adjust the baking time.

Ways to Change Them

• Pumpkin pie spice: add ½ teaspoon to the pumpkin mixture for a richer flavor.
• Chocolate chips: fold semi-sweet or dark chocolate chips into the filling. For a related chocolate treat, see the chocolate chip cookie dough cups .
• Nuts: chopped pecans or walnuts can go into the crust or the filling, or on top as a topping.
• Gluten-free: use a 1:1 gluten-free baking blend in place of the all-purpose flour.
• Dairy-free: swap the sweetened condensed milk for coconut milk, which adds a subtle coconut flavor. The carrot chickpea curry coconut balls are another recipe that uses coconut.

What to Serve with Them

A dollop of whipped cream goes well on top, and coconut whipped cream is the dairy-free choice. Spiced chai or herbal tea suits the cinnamon and ginger in the bars. Pumpkin spice chai latte is another warm drink, and a hot apple cider mocktail is a fall option too. A scoop of ice cream next to a warm or cold bar makes a contrast, as in the vanilla ice cream or no-churn cookies and cream ice cream.

Other desserts that sit well on a fall dessert table:

• Whipped dessert and matcha whipped cream crepes

For the savory part of a fall meal, there are the autumn beef stew, spinach cheese hand pies, cheesy bacon muffins, garlic butter scallops, meal prep bowls and cinnamon honey roasted carrots.

Time and Nutrition

Prep takes 20 minutes and baking takes 35 minutes, for a total of 55 minutes. One bar, out of 12, has approximately 180 calories, 8g fat (5g saturated), 22g carbohydrates, 1g fiber, 10g sugar, 3g protein and 150mg sodium. These figures are estimates.

FAQ

• Can fresh pumpkin be used instead of canned? Yes. Roast and puree it, and remove excess moisture so the filling has the right consistency.
• How do you store leftovers? Let the bars cool completely, then keep them in an airtight container in the refrigerator for up to a week.
• Can the bars be frozen? Yes. Once completely cooled, wrap them tightly in plastic wrap and then in aluminum foil. They keep for up to three months. Thaw them in the refrigerator overnight.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us