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Easy Pumpkin Pie Bars

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These easy pumpkin pie bars combine a buttery crust with a rich, spiced pumpkin filling for all the flavor of classic pumpkin pie in a sliceable, fuss-free form. Perfect for fall gatherings, Thanksgiving, or make-ahead treats.

Ingredients

  • For the crust:
  • 1 3/4 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, cold and cubed
  • For the filling:
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 can (12 oz) evaporated milk
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
  2. In a medium bowl, mix flour, brown sugar, and salt. Cut in butter until mixture resembles coarse crumbs.
  3. Press crust mixture evenly into the bottom of the prepared dish. Bake for 15 minutes until just set.
  4. Meanwhile, in a large bowl, whisk together pumpkin puree, eggs, granulated sugar, brown sugar, evaporated milk, spices, vanilla, and salt until smooth.
  5. Pour the filling over the warm crust and spread evenly.
  6. Return to the oven and bake for 45–50 minutes, or until the center is set.
  7. Cool completely, then refrigerate for at least 2 hours before slicing into bars.

Notes

  • Use gingersnap or graham cracker crust for a different twist.
  • For a dairy-free version, use coconut milk and plant-based butter.
  • Add a streusel topping for crunch: mix oats, brown sugar, and butter and sprinkle on top before baking.
  • Freeze wrapped individual bars for up to 2 months.
  • Chill thoroughly and slice with a clean knife for neat squares.

Nutrition

Find it online: https://recipesbyliza.com/easy-pumpkin-pie-bars/