Pumpkin Pie Bars with a Buttery Shortbread Crust are the ultimate way to enjoy the cozy flavors of autumn in a shareable, easy-to-make dessert. Combining a rich, buttery crust with a spiced pumpkin filling, these bars deliver everything you love about classic pumpkin pie with the convenience of a portable bar. The recipe uses wholesome ingredients, including pumpkin puree rich in vitamins and antioxidants, for a delicious treat that offers a bit of a nutritional boost. These bars are versatile, suitable for gluten-free adaptations, and perfect for any fall gathering.
Why You’ll Love This Pumpkin Pie Bars with Buttery Shortbread Crust Recipe
- Packed with Nutrients
Pumpkin puree is loaded with vitamin A, fiber, and antioxidants, making these bars a sweet treat with a nutritious twist. - Rich, Flavorful Layers
The buttery shortbread crust is tender and flaky, while the spiced pumpkin filling creates a delightful contrast of textures and flavors in each bite. - Perfect for Sharing and Serving
This dessert is easy to slice into individual bars, making it ideal for gatherings, potlucks, and holiday dinners. - Easily Adaptable to Various Diets
With simple ingredient swaps, this recipe can be made gluten-free or dairy-free, catering to different dietary preferences.
Pumpkin Pie Bars with Buttery Shortbread Crust Recipe – The Ultimate Fall Dessert
Bring all the cozy, comforting flavors of fall together in these delicious Pumpkin Pie Bars with a buttery shortbread crust—perfectly balanced and easy to share!
Ingredients:
For the Shortbread Crust
- ¾ cup unsalted butter, cubed
- ½ cup sugar
- ¼ teaspoon salt
- 1½ cups all-purpose flour (use gluten-free flour if needed)
- 2 tablespoons ice water
For the Pumpkin Pie Filling
- 1 can (15 oz) pumpkin puree
- 2 large eggs
- 1 can (12 oz) evaporated milk
- 1½ teaspoons pumpkin pie spice
- 1½ teaspoons ground cinnamon
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- 1¼ cups granulated sugar
Instructions:
- 1. Prepare the Crust
- Preheat your oven to 425°F (220°C).
- In a food processor, combine butter, sugar, salt, and flour. Pulse until the mixture resembles coarse crumbs. Add ice water and pulse until the dough just begins to come together.
- Line a 9×13-inch baking dish with parchment paper, allowing some overhang for easy removal later. Press the dough evenly into the dish, forming an even layer.
- Bake for 15 minutes until lightly golden, then remove from the oven and reduce the temperature to 350°F (175°C).
- 2. Prepare the Pumpkin Filling
- In a large bowl, whisk together the pumpkin puree, eggs, evaporated milk, pumpkin pie spice, cinnamon, cornstarch, vanilla extract, and sugar until smooth.
- Pour the filling over the pre-baked crust, spreading it evenly.
- 3. Bake the Bars
- Bake at 350°F (175°C) for 40-45 minutes, or until the center is set and slightly firm to the touch.
- 4. Cool and Slice
- Let the bars cool completely at room temperature, then refrigerate for at least an hour for a chilled dessert.
- Once set, lift the bars out using the parchment paper, slice, and top with whipped cream and a sprinkle of cinnamon if desired.
Cooking Tip: Use ice-cold butter and water for the crust to ensure a flaky, tender layer. Avoid overworking the dough for a light texture.
Serving and Storage Tips
Serving Suggestions
Serve these bars with a dollop of whipped cream or a sprinkle of cinnamon for a touch of warmth. They pair beautifully with coffee or tea for a cozy fall treat.
Storage and Reheating
Store leftover bars in an airtight container in the refrigerator for up to 4 days. Freeze them for up to 2 months; thaw in the fridge before serving. For a warm treat, reheat individual slices in the microwave for 10-15 seconds.
Variations of Pumpkin Pie Bars with Buttery Shortbread Crust Recipe
- Gluten-Free Pumpkin Pie Bars
Replace all-purpose flour in the crust with a gluten-free blend that includes xanthan gum for stability. - Low-Sugar Pumpkin Pie Bars
Substitute granulated sugar with coconut sugar or a low-calorie sweetener like monk fruit. Adjust sweetness as needed. - Dairy-Free Pumpkin Pie Bars
Use dairy-free butter in the crust and substitute evaporated milk with coconut milk for a creamy alternative. - Spicy Pumpkin Pie Bars
Add a pinch of cayenne pepper or extra ground ginger for a spicy twist, giving the bars a subtle kick.
FAQs
- Can I use homemade pumpkin puree instead of canned?
Yes, just ensure it’s well-drained to avoid excess moisture, as homemade puree can be more watery than canned. - How do I make sure the crust doesn’t get soggy?
Pre-baking the crust creates a sturdy base and prevents it from becoming soggy when the filling is added. - What can I substitute for evaporated milk?
Use coconut milk or heavy cream as a substitute. Adjust sweetness slightly if needed. - How do I get clean slices?
Allow the bars to cool completely and refrigerate for at least an hour before slicing. Use a sharp knife and wipe it clean between cuts. - Can I use a premade pie crust?
Yes, a store-bought shortbread crust can work if you’re short on time. However, homemade crust adds a unique buttery flavor. - Can I freeze these bars?
Absolutely! Wrap individual bars in plastic wrap, then place them in an airtight container. Thaw in the fridge before serving. - Can I add whipped topping or marshmallows?
Yes! Whipped cream is a classic choice, and mini marshmallows can add a fun twist. Just broil the bars for a minute or two to toast the marshmallows.
These Pumpkin Pie Bars with a Buttery Shortbread Crust bring together the best flavors of fall in a simple, delicious dessert. With warm spices, creamy pumpkin filling, and a tender, flaky crust, these bars are perfect for holiday gatherings or anytime you crave a taste of autumn.