These Pumpkin Pie Bars are a fun twist on the classic dessert! With creamy pumpkin filling on a tasty crust, they are perfect for fall gatherings. Easy to slice and serve, what’s not to love?
Making these bars is like bringing a cozy pumpkin spice festival to your kitchen! I can’t resist adding a dollop of whipped cream on top. Who’s with me? 🎃
Key Ingredients & Substitutions
All-purpose flour: This is the base for the crust, providing structure. If you’re gluten-free, you can use a 1:1 gluten-free flour blend.
Pumpkin puree: Canned pumpkin is easy and convenient. If you have fresh pumpkin, roast and puree it for a richer flavor, but be sure to strain out excess moisture.
Granulated sugar: This adds sweetness. You could use brown sugar for a deeper, molasses-like flavor or coconut sugar as a healthier alternative.
Spices: The classic pumpkin pie spices are essential for flavor. Feel free to adjust based on your taste—maybe add a bit more cinnamon or a pinch of allspice for a twist.
Evaporated milk: This gives the filling its creamy texture. If you’re dairy-free, try coconut milk or almond milk, but check for consistency as it may affect texture.
How Do I Get the Crust Just Right?
Creating a perfect crust is key for these bars. Here’s how to ensure it turns out great:
- Mix the flour, sugar, and salt evenly before adding melted butter to avoid clumps.
- Press the crust mixture firmly into the pan for even baking. It should form a solid base.
- Bake just until golden—watch it closely to prevent burning! A lightly golden crust is ideal.
Taking your time with the crust will pay off when you bite into these delicious bars! Enjoy baking!
How to Make Pumpkin Pie Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
For the Pumpkin Filling:
- 1 (15 oz) can pure pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 (12 oz) can evaporated milk
For Topping:
- Whipped cream for serving
- A pinch of ground cinnamon or pumpkin pie spice for dusting
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, around 15–50 minutes to bake, and then at least 2 hours to chill. So in total, you’re looking at around 3 hours if you include the chilling time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it so the bars will come out easily.
2. Prepare the Crust:
In a medium bowl, mix together the flour, sugar, and salt. After that, stir in the melted butter until the mixture looks crumbly and holds together when you press it. This forms your delicious crust!
3. Bake the Crust:
Press the crust mixture evenly into the bottom of the prepared pan. Bake it for about 15 minutes until it’s lightly golden. Once done, take it out of the oven and set it aside to cool slightly.
4. Make the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt until it’s nice and smooth. This filling is the star of the show!
5. Add the Milk:
Slowly stir in the evaporated milk, mixing well until it’s all combined into a creamy filling.
6. Combine Filling and Crust:
Pour this pumpkin filling over the baked crust and spread it out evenly. Yum!
7. Bake Until Set:
Return the pan to the oven and bake for about 45–50 minutes. The filling should be set, and when you insert a knife in the center, it should come out clean.
8. Cooling Time:
Take the pan out of the oven and let it cool to room temperature. Then, cover it and place it in the fridge for at least 2 hours to chill and set up perfectly.
9. Cut Into Squares:
Once it’s chilled and set, take it out of the fridge and cut it into squares. You can go as big or small as you want!
10. Serve and Enjoy:
Finally, serve each bar topped with a dollop of whipped cream and a sprinkle of cinnamon or pumpkin pie spice. Enjoy these delicious creamy treats with family and friends!
Happy baking! 🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, roast it until tender, then puree and strain it to remove excess moisture. This will give your bars a fresh flavor!
Can I Make These Bars Ahead of Time?
Yes, these bars are perfect for making ahead! You can prepare them up to 2 days in advance. Just store them covered in the fridge, and they’ll be ready to serve when you need them!
How Should I Store Leftovers?
Store any leftover pumpkin pie bars in an airtight container in the fridge for up to 4 days. They can also be frozen for up to 3 months; just wrap them tightly to prevent freezer burn. Thaw in the fridge before serving!
Can I Substitute Evaporated Milk?
Definitely! If you’re looking for a dairy-free option, you can use coconut milk or almond milk instead. Just make sure it has a similar consistency for the best results!
