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These small batch pumpkin pie bars are made with a buttery shortbread crust and a thick, creamy pumpkin filling spiced with warm fall flavors. Baked in a small dish, they’re an easy and delicious way to enjoy the taste of classic pumpkin pie in bar form.
Featured Comment
“Made these bars for Thanksgiving for just my husband and I and they were AWESOME!!!!
– Kim
In my opinion better then pie!”
Why You’ll Love This Recipe
- Classic Fall Flavor: Warm spices and real pumpkin make this a seasonal favorite.
- Simple Ingredients: Made with pantry staples you probably already have.
- Foolproof Crust: Buttery shortbread base that’s quick to mix and bakes up perfectly.
- Make-Ahead Friendly: Keeps well, so you can bake it in advance.
- Versatile Size: Ideal when you want a smaller dessert for one or two people.
What I love about these pumpkin pie bars is how easy they are to make without sacrificing any of the flavor you’d get from a full pie. The shortbread crust adds a buttery texture that pairs perfectly with the thick, spiced pumpkin filling.
They’re a great option when you’re preparing a small Thanksgiving celebration but still want something that feels festive and special.
Ingredients
If you have any ingredients leftover from this small batch pumpkin pie bars recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use regular or vegan butter for a dairy-free crust.
- Cornstarch: Helps create a tender, crumbly crust.
- Pumpkin Purée: Use pure canned pumpkin, not pumpkin pie filling. Use leftover pumpkin in small batch pumpkin granola, small batch pumpkin muffins, mini pumpkin dump cake, or single serving pumpkin soup.
How To Store Leftover Pumpkin Purée
- Refrigerate: Store in an airtight container for 5 to 7 days. Label with the date.
- Freeze: Portion into zip-top bags or containers, label, and freeze for up to 3 months.
- Ice Cube Tray Tip: Freeze 1-tablespoon portions in an ice cube tray, then transfer to a zip-top bag. Great for smoothies or small recipes.
- Spices: A mix of cinnamon, ginger, and cloves gives the bars their classic flavor. You can use 1 teaspoon of pumpkin pie spice instead.
- Evaporated Milk: Makes the filling creamy. Canned coconut milk is a good dairy-free option.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Try one of these simple ways to change up the flavor or make the recipe fit your needs:
- Gluten-Free Crust: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Dairy-Free Option: Swap evaporated milk with canned coconut milk and use plant-based butter in the crust.
- Chai-Spiced Filling: Add cardamom, a pinch of black pepper, extra cinnamon, and a dash of nutmeg for a warm chai flavor.
- Chocolate Chip Pumpkin Bars: Sprinkle mini chocolate chips over the crust before adding the filling.
How To Make Pumpkin Pie Bars
These photos and instructions help you visualize how to make a small batch of pumpkin pie bars with shortbread crust. See the recipe cardbelow for ingredient amounts and full recipe instructions.
Prepare the Crust
- Lightly butter a 5×5-inch baking dish. Line it with parchment paper, then lightly butter the parchment.
- In a medium bowl, use an electric mixer to beat the butter and sugar until smooth. Add flour, cornstarch, and salt. Mix until a dough forms.
- Press the dough evenly into the prepared dish using your fingers or the back of a spoon.
- Bake at 350°F for 15–18 minutes, until lightly golden. Set aside to cool.
Make the Filling
- In a small bowl, mix together the sugar, cinnamon, salt, ginger, and cloves.
- In a separate bowl, beat the egg, pumpkin purée, and spice mixture with an electric mixer until smooth.
- Slowly add evaporated milk and mix until fully combined. Pour the filling over the cooled crust.
- Place the baking dish on a rimmed sheet pan. Bake at 350°F for 55–60 minutes, until the center is set with a slight jiggle.
Cool and Slice
- Let the bars cool in the dish on a wire rack for 2 hours.
- Lift the bars out using the parchment paper and place on a cutting board.
- Peel back the parchment and slice into squares.
Enjoy with homemade whipped cream, if desired.
Expert Tips
- Read the Recipe First: Review the full recipe, ingredient notes, and any process photos before starting.
- Use the Right Baking Dish: A 5×5-inch baking dish or 4×6-inch dish gives the best crust-to-filling ratio.
- Line with Parchment: Leave a bit of overhang to easily lift the bars out after baking.
- Adjust Spices to Taste: Add more or less spice depending on your preference.
- Cool Completely: Let the bars cool fully before slicing to help them set properly.
Frequently Asked Questions
A 5×5-inch baking dish or 4×6-inch baking dish works best for this recipe to ensure the right crust-to-filling ratio.
Yes, just make sure it’s cooked, well-puréed and similar in texture to canned pumpkin. Avoid using watery or stringy purée.
Store them in an airtight container in the refrigerator for up to 5 days.
Yes, once cooled, wrap the bars tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
Yes, double the ingredients and bake in two 5×5-inch dishes or one 6×8-inch dish.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this easy pumpkin pie bars recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Small Batch Pumpkin Pie Bars
Equipment
Ingredients
For the Crust
- 2 ½ tablespoons butter -plus more for greasing the baking dish.
- 2 tablespoons granulated sugar
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
For the Filling
- 6 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 large egg
- 7.5 ounces pure pumpkin puree (half of a 15-ounce can of pure pumpkin)
- 6 ounces evaporated milk (half of a 12-ounce can of evaporated milk)
- Optional for topping: whipped cream
Instructions
- Preheat the oven to 350° F (177° C).
Make the Crust
- Lightly butter a 5×5-inch baking dish. Line it with parchment paper, then lightly butter the parchment.
- In a medium bowl, use an electric mixer to beat the butter and sugar until smooth.
- Add flour, cornstarch, and salt. Mix until a dough forms.
- Press the dough evenly into the prepared dish using your fingers or the back of a spoon.
- Bake for 15-18 minutes, until lightly golden. Set aside to cool.
Make the Filling
- In a small bowl, mix together the sugar, cinnamon, salt, ginger, and cloves.
- In a separate bowl, beat the egg, pumpkin purée, and spice mixture with an electric mixer until smooth.
- Slowly add evaporated milk and mix until fully combined.
- Pour the filling over the cooled crust. Place the baking dish on a rimmed sheet pan.
- Bake at 350°F for 55–60 minutes, until the center is set with a slight jiggle.
Cool and Slice
- Let the bars cool in the dish on a wire rack for 2 hours.
- Lift the bars out using the parchment paper and place on a cutting board.
- Peel back the parchment and slice into squares.
Notes
- Read the Recipe First: Review the full recipe, ingredient notes, and any process photos before starting.
- Use the Right Baking Dish: A 5×5-inch baking dish or 4×6-inch dish gives the best crust-to-filling ratio.
- Line with Parchment: Leave a bit of overhang to easily lift the bars out after baking.
- Adjust Spices to Taste: Add more or less spice depending on your preference.
- Cool Completely: Let the bars cool fully before slicing to help them set properly.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Just made these today! Awesome! Love pumpkin! Thanks for sharing! Your cooking for 1 recipes are really super! Thanks!