Pumpkin Pie Bars That Taste Just Like Grandma’s Secret Recipe

Have you ever craved the cozy flavors of pumpkin pie but didn’t want to deal with making a pie crust from scratch? I totally get it! That’s exactly why these pumpkin pie bars have become my go-to fall dessert. When the leaves start changing and there’s a slight chill in the air, my kitchen transforms into a pumpkin-spiced haven.

Last weekend, my daughter came home from college for a quick visit, and I wanted to make something special without spending hours in the kitchen. These pumpkin pie bars were the perfect solution – all the flavor of traditional pumpkin pie but in an easy-to-serve, crowd-pleasing format.

What I love most about these bars is how they capture the essence of fall in each bite. The buttery shortbread crust provides the perfect foundation for the silky, spiced pumpkin filling. Plus, they’re so much easier to serve at gatherings than traditional pie – no messy slicing or crumbling crust to worry about!

Ingredients for Perfect Pumpkin Pie Bars

Pumpkin pie bars require simple, wholesome ingredients that you probably already have in your pantry, especially during fall baking season. The combination creates that classic pumpkin pie flavor with the convenience of a bar dessert.

For the shortbread crust:

• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed

For the pumpkin filling:

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1 cup heavy cream
• 2/3 cup brown sugar, packed
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

For the optional whipped cream topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Don’t have pumpkin pie spice? No problem! You can make your own by combining 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves.

Timing for Pumpkin Pie Bars

• Prep time: 15 minutes
• Crust baking time: 15 minutes
• Filling baking time: 35-40 minutes
• Cooling time: At least 2 hours (or overnight for best results)
• Total time: About 3 hours (including cooling)

These pumpkin pie bars actually save you about 25% of the time compared to making a traditional pumpkin pie since there’s no fussing with pie dough!

Step-by-Step Instructions for Pumpkin Pie Bars

Let me walk you through exactly how to make these delicious pumpkin pie bars without any complicated techniques.

1. Prepare the Crust

1. Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. In a food processor, pulse the flour, sugar, and salt together to combine.
3. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
4. Press the mixture firmly and evenly into the bottom of your prepared pan.
5. Bake for 15 minutes or until lightly golden around the edges.

Pro tip: Don’t overbake the crust! It will continue to bake when you add the filling.

2. Make the Pumpkin Filling

1. In a large bowl, whisk together the pumpkin puree and eggs until smooth.
2. Add the heavy cream, brown sugar, pumpkin pie spice, vanilla, and salt. Whisk until completely combined.
3. Pour the filling over the pre-baked crust.
4. Return to the oven and bake for 35-40 minutes, or until the center is almost set (it should be slightly jiggly, like gelatin).

Pro tip: A knife inserted into the center should come out mostly clean. The filling will continue to set as it cools.

3. Cool and Serve

1. Allow the pumpkin pie bars to cool completely at room temperature, about 2 hours.
2. Transfer to the refrigerator and chill for at least 2 more hours or overnight.
3. When ready to serve, lift the bars out of the pan using the parchment paper overhang.
4. Cut into squares with a sharp knife, wiping the blade clean between cuts.
5. Top with whipped cream if desired.

Nutritional Information for Pumpkin Pie Bars

Per serving (based on 16 bars):

• Calories: 215
• Protein: 3g
• Carbohydrates: 20g
• Fat: 14g
• Fiber: 1g
• Sugar: 12g

Pumpkin is loaded with vitamin A and beta-carotene, which are great for eye health and immune function. The eggs add protein, while the calcium from the dairy helps support bone health.

Equipment Needed for Pumpkin Pie Bars

To make these pumpkin pie bars, you’ll need:

• 9×9-inch baking pan
• Parchment paper
• Food processor (or pastry cutter)
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Sharp knife for cutting bars
• Optional: electric mixer for whipped cream

The beauty of these pumpkin pie bars is that they don’t require any special equipment – just the basics that most home bakers already have!

Why You’ll Love These Pumpkin Pie Bars

There are so many reasons why these pumpkin pie bars will become your new fall favorite:

• They’re perfect for feeding a crowd – much easier to serve than traditional pie
• The press-in crust means no rolling dough or crimping edges
• You can make them a day ahead, which is perfect for holiday planning
• They travel well for potlucks and family gatherings
• Kids and adults alike love them – they’re a true crowd-pleaser
• They strike the perfect balance between sweet and spiced

When I brought these to my neighborhood block party last year, they disappeared faster than any other dessert on the table. Even my neighbor who “doesn’t like pumpkin” went back for seconds!

Healthier Alternatives for Pumpkin Pie Bars

Looking to make these pumpkin pie bars fit your dietary needs? Here are some easy swaps:

For gluten-free pumpkin pie bars:

• Replace the all-purpose flour with a 1:1 gluten-free flour blend
• Double-check that your pumpkin pie spice is gluten-free (most are)

For dairy-free pumpkin pie bars:

• Substitute the butter with coconut oil (solid, not melted)
• Replace heavy cream with full-fat coconut milk
• Use coconut whipped cream for topping

For lower-sugar pumpkin pie bars:

• Reduce the sugar in the crust to 1/4 cup
• Use coconut sugar or a monk fruit/erythritol blend instead of brown sugar
• The natural sweetness of pumpkin means you can reduce the sugar without sacrificing too much flavor

I’ve tested the gluten-free version for my celiac friend, and she said they were just as good as traditional pumpkin pie!

Serving Suggestions for Pumpkin Pie Bars

These pumpkin pie bars are delicious on their own, but here are some ways to take them to the next level:

• Top with a dollop of freshly whipped cream and a sprinkle of cinnamon
• Drizzle with caramel sauce for an extra special treat
• Serve alongside a scoop of vanilla ice cream for a warm-and-cold contrast
• Pair with a hot cup of coffee or chai tea for the ultimate fall experience
• For a festive holiday touch, add a sprinkle of crushed gingersnap cookies on top

For a beautiful presentation at Thanksgiving, I arrange the pumpkin pie bars on a wooden serving board with small bowls of different toppings so guests can customize their own.

Common Mistakes to Avoid When Making Pumpkin Pie Bars

Even though these pumpkin pie bars are relatively simple, there are a few pitfalls to watch out for:

• Using pumpkin pie filling instead of pure pumpkin puree – they’re not the same! Pie filling already has spices and sweeteners added.
• Overbaking the bars – this can cause the filling to crack. Remember, the center should still be slightly jiggly when you take it out of the oven.
• Not allowing enough cooling time – patience is key! These bars need proper cooling to set correctly.
• Cutting the bars while warm – you’ll end up with a messy serving rather than clean, neat squares.
• Forgetting to line the pan with parchment – this makes removal and cutting so much easier.

The first time I made these, I rushed the cooling process and ended up with tasty but slightly messy bars. Trust me, the wait is worth it!

Storing Tips for Pumpkin Pie Bars

One of the great things about these pumpkin pie bars is that they store beautifully:

• Refrigerator: Store cut bars in an airtight container for up to 5 days. The flavor actually improves after the first day as the spices meld together.
• Freezer: These pumpkin pie bars freeze exceptionally well! Cut into individual portions, wrap each in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months.
• Thawing: Simply transfer frozen bars to the refrigerator overnight, or let them sit at room temperature for about 30 minutes before serving.
• Best containers: Glass containers with locking lids work best to prevent the bars from taking on other flavors from the refrigerator.

I often make a double batch of these pumpkin pie bars and freeze half for unexpected guests or when I need a quick dessert option during the busy holiday season.

Conclusion

These pumpkin pie bars have become my fall baking staple for good reason – they deliver all the cozy flavors of traditional pumpkin pie in a convenient, easy-to-make format. Whether you’re hosting Thanksgiving dinner, bringing a dessert to a potluck, or simply craving something sweet on a crisp autumn evening, these bars are guaranteed to impress.

The combination of buttery shortbread crust and silky pumpkin filling creates the perfect balance of textures and flavors. And because they can be made ahead of time, they’re ideal for busy holiday schedules or anytime you want to get some baking done without the last-minute rush.

I’d love to know if you try these pumpkin pie bars! Leave a comment below sharing how they turned out, or tag @HarmonyMeal on social media with your creations. For more seasonal recipes that celebrate autumn’s bounty, check out our collection of fall desserts on Harmony Meal.

FAQs About Pumpkin Pie Bars

Print

Follow & Join the Harmony Meal Community

📌 Love indulging in rich and cheesy comfort food?
Get inspired with more crave-worthy breakfasts, comforting dinners, and irresistible desserts.
👉 Follow us on Pinterest for easy-to-save recipes and meal ideas you’ll actually want to make.

📘 Let’s be foodie friends!
Join our community of passionate home cooks and flavor chasers.
👉 Follow Harmony Meal on Facebook to share your own dishes, get exclusive content, and connect with others who love to eat and create.