Easy Pumpkin Pie Bars

Easy pumpkin pie bars are my favorite way to enjoy all the flavors of classic pumpkin pie with less hassle. They’re made with a soft, buttery crust and a perfectly spiced pumpkin filling that bakes into neat, sliceable bars — no rolling, crimping, or fussy pie dough required. I love making these during fall when I want something cozy, festive, and easy to share.

Why You’ll Love This Recipe

I like this recipe because it delivers all the rich, creamy goodness of pumpkin pie in a much more manageable form. It’s quicker to assemble, easier to cut and serve, and ideal for potlucks, parties, or just a simple dessert at home. Plus, the crust holds up well, so I don’t have to worry about soggy bottoms or broken slices.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• All-purpose flour
• Brown sugar
• Unsalted butter
• Salt

For the filling:

• Canned pumpkin puree (not pumpkin pie filling)
• Eggs
• Granulated sugar
• Brown sugar
• Evaporated milk
• Pumpkin pie spice
• Ground cinnamon (optional for extra warmth)
• Vanilla extract
• Salt

Directions

1. I preheat the oven to 350°F and line a 9×13-inch baking dish with parchment paper for easy removal.
2. To make the crust, I mix flour, brown sugar, and salt in a bowl, then cut in cold butter until the mixture resembles coarse crumbs. I press it evenly into the bottom of the dish and bake for about 15 minutes until just set.
3. While the crust bakes, I whisk together pumpkin puree, eggs, both sugars, evaporated milk, spices, vanilla, and salt until smooth.
4. I pour the filling over the warm crust and return it to the oven.
5. I bake the bars for 45–50 minutes, or until the filling is set in the center.
6. I let the bars cool completely, then chill them in the fridge for at least 2 hours before slicing for clean, firm squares.

Servings and timing

This recipe makes about 20–24 bars, depending on how I cut them. It takes around 20 minutes to prep, 15 minutes to par-bake the crust, and 50 minutes to bake the filling. With cooling and chilling time, I usually make them a few hours in advance or the night before.

Variations

Sometimes I swap the crust for a graham cracker or gingersnap crust if I want a more dessert-like twist. I’ve also added a streusel topping made with oats, brown sugar, and butter for a crunchy finish. If I want to lighten it up, I use coconut milk in place of evaporated milk and reduce the sugar slightly.

storage/reheating

I store the bars in an airtight container in the fridge for up to 5 days. They hold their shape well and taste great cold, but I can also bring them to room temperature before serving. I don’t usually reheat them, but if I want a warm slice, a quick 10-second microwave zap does the trick. These bars also freeze beautifully — I wrap them individually and freeze for up to 2 months.

FAQs

Can I make these bars ahead of time?

Yes, I usually make them the night before. They need time to cool and chill anyway, and they’re even better the next day.

Can I use homemade pumpkin puree?

Absolutely. I just make sure it’s well-drained and smooth so the filling sets properly.

Do these bars taste like traditional pumpkin pie?

Yes, they have the same rich flavor and creamy texture, just in an easier, bar-friendly format.

Can I make these dairy-free?

Yes, I use plant-based butter for the crust and full-fat coconut milk in place of evaporated milk. The results are still creamy and delicious.

What’s the best way to slice these neatly?

I chill the bars fully, then use a sharp knife and wipe it clean between cuts. That gives me nice, tidy squares.

Conclusion

Easy pumpkin pie bars are one of my favorite fall desserts because they’re simple, satisfying, and always a crowd-pleaser. They give me all the cozy spices and creamy texture I love about pumpkin pie, but in a format that’s easier to make, serve, and share. Whether it’s for Thanksgiving, a fall gathering, or just a weeknight treat, I always find an excuse to bake these.

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