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These small batch pumpkin pie bars have a creamy, spiced pumpkin filling over a buttery shortbread crust, topped with soft whipped cream. They taste like real pumpkin pie, made from scratch and cut into four squares for one or two.
Featured Comment
“Made these bars for Thanksgiving for just my husband and I and they were AWESOME!!!!
– Kim
In my opinion better then pie!”
Quick Look
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Cooling Time: 2 hours
- Total Time: 3 hours 25 minutes
- Equipment: 5×5-inch baking dish
- Cook Method: Oven
- Servings: 4 bars (for one or two)
- Difficulty: Easy
- Flavor Profile: Sweet, creamy pumpkin with warm cinnamon, ginger, and clove, and a buttery, tender shortbread crust.
These easy pumpkin pie squares are a true small batch, baked in a 5-inch dish and cut into 4 bars.
Why You’ll Love These Easy Pumpkin Pie Bars
These bars are my favorite way to enjoy pumpkin pie when it’s just me, and I don’t wait till Thanksgiving to make them. The filling bakes up creamy and full of warm fall spice over a buttery shortbread crust, and it’s even better cold from the fridge the next day with a little whipped cream. It bakes in one 5-inch square dish and cuts into 4 bars, so there’s no whole pie to finish.
The crust is the easy part. There’s no pie dough to roll or crimp. You beat butter and sugar together, work in the flour and cornstarch, and press it into the dish. I bake the crust on its own for about 15 minutes first so it stays crisp under the filling, then pour the pumpkin custard over the top and bake until the center still has a slight jiggle. It firms as it cools, which is why I let the bars cool fully before slicing them.
For another pumpkin pie in a small size, make my pumpkin pie for one. And for more pumpkin desserts, try my small batch pumpkin bars or mini pumpkin dump cake.
Ingredient Notes
These small batch pumpkin dessert bars come together from a short list of baking staples. If you have anything left over, our Leftover Ingredients Recipe Finder will help you use it up.
For the Crust
Butter: Butter gives the crust its flavor and its shortbread texture. Soften it first so it creams smooth with the sugar. Vegan butter works for a dairy-free option.
Granulated Sugar: Sugar sweetens the shortbread crust and helps it bake up tender.
All-Purpose Flour: Flour is the base of the crust and gives it structure. For a gluten-free crust, use a 1:1 gluten-free flour blend.
Cornstarch: Cornstarch keeps the crust tender and crumbly like shortbread. It softens the flour so the base stays crisp under the filling.
Salt: A little salt balances the sweetness.
For the Filling
Pumpkin Purée: Use pure canned pumpkin, like Libby’s, not pumpkin pie filling. Pie filling comes pre-sweetened and spiced, so it would undo the from-scratch balance we set in the filling. Save leftover pumpkin for small batch pumpkin granola, small batch pumpkin muffins, or single serving pumpkin soup.
Evaporated Milk: This is what sets the filling into a smooth custard. It’s thicker than regular milk and carries the richness of cream without the extra fat, so the bars firm up and slice clean. Heavy cream works too and bakes up richer. Use full-fat canned coconut milk for a dairy-free option.
Granulated Sugar: Sugar sweetens the pumpkin filling and helps it set into a smooth custard.
Spices: We use real cinnamon, ginger, and cloves instead of a single blend, so you can dial each one to your taste. One teaspoon of pumpkin pie spice works if that’s what’s in the cabinet.
How to store leftover pumpkin purée
- Refrigerate in an airtight container for 5 to 7 days.
- Freeze in labeled zip-top bags for up to 3 months.
- For small amounts, freeze 1-tablespoon portions in an ice cube tray, then move them to a bag.
Recipe Variations
These pumpkin shortbread bars take well to a few simple swaps: skip the crust, or make them gluten-free or dairy-free.
Crustless Pumpkin Pie Bars
Skip the shortbread crust and pour the filling straight into a greased, parchment-lined 5-inch dish. Bake for 55 to 60 minutes, until the center is set with a slight jiggle. You can lift it out on the parchment and slice it like a bar, or spoon it warm straight from the dish like a soft pumpkin custard.
Gluten-Free Pumpkin Pie Bars
Replace the ¼ cup all-purpose flour in the crust with ¼ cup of a 1:1 gluten-free flour blend. The cornstarch keeps the crust tender either way, so it presses and bakes the same.
Dairy- Free Pumpkin Pie Bars
Use 6 ounces of canned full-fat coconut milk in place of the evaporated milk, and plant-based butter in the crust. The filling sets the same way.
How To Make Pumpkin Pie Bars
These step-by-step photos show how to make pumpkin pie squares with a shortbread crust. See the recipe card below for exact amounts and the full method.
Make the Crust
- Heat the oven to 350°F (177°C). Butter a 5×5-inch baking dish, line it with parchment paper leaving some overhang on two sides, then butter the parchment. The overhang lets you lift the bars out later.
- Beat the butter and sugar with an electric mixer until smooth. Add the flour, cornstarch, and salt, and mix until it comes together into a soft dough.
- Press the dough into an even layer across the bottom of the dish, using your fingers or the back of a spoon.
- Bake for 15 to 18 minutes, until the crust is set and lightly golden. Set it aside to cool while you make the filling.
Make the Filling
- Stir the sugar, cinnamon, salt, ginger, and cloves together in a small bowl.
- In a larger bowl, beat or whisk the egg, pumpkin purée, and the spice mixture until smooth.
- Pour in the evaporated milk and mix until the filling is smooth and even. Pour it over the cooled crust.
- Set the dish on a rimmed baking sheet and bake for 55 to 60 minutes, until the edges are set and the center still has a slight jiggle.
Cool and Slice
- Cool the bars in the dish on a wire rack for 2 hours, until fully set.
- Lift them out using the parchment overhang and set them on a cutting board.
- Peel back the parchment and slice into 4 bars. Top with whipped cream and serve.
Enjoy on its own or with homemade whipped cream.
Expert Tips
Soften the butter first. Leave it on the counter for about 30 minutes, until it gives slightly when you press it. Room-temperature butter creams into the sugar evenly, so the crust presses into a smooth, even base across the bottom of the dish.
Use the right size dish. This small batch recipe is built for a 5×5-inch baking dish, which gives the filling the depth it needs to bake into a proper custard. A smaller dish can overflow, and a larger one spreads the filling too thin to set into a proper custard.
Whisk the filling just until smooth. Mix the egg, pumpkin, and evaporated milk only until blended. Whipping air into it makes the filling puff while it bakes, then sink as it cools.
Take them out when the center still jiggles. The filling is a custard, so it keeps cooking after it comes out of the oven. Remove the dish once the edges are set and the center still jiggles slightly. The bars firm up as they cool.
Cool fully, then chill for the cleanest slices. Let the bars cool completely, then refrigerate before cutting. Cold bars hold their shape and cut into clean squares, and I think they taste even better chilled.
Slice with a warm knife. Dip a sharp knife in hot water, wipe it dry, and cut. Wipe it clean between cuts for neat edges.
Troubleshooting
If your pumpkin pie bars aren’t turning out quite right, here’s how to fix the most common issues.
Why did my pumpkin pie bars crack or weep on top?
They baked a little too long. The filling is an egg custard, so overbaking tightens the proteins, which cracks the surface and forces beads of moisture out on top. Take the bars out when the edges are set and the center still jiggles, then cool them at room temperature before chilling so steam doesn’t collect on top. Blot any moisture with a paper towel, and whipped cream covers a cracked surface.
Why won’t my pumpkin pie bars set in the middle?
A soft, runny center means they need more time to bake or chill. The custard firms from the edges inward and keeps setting as it cools, so a filling that looks loose in the oven often sets on the counter. Bake until the edges are set and only the center jiggles, then cool completely and refrigerate before slicing.
Why is my crust soggy?
The crust needs to bake on its own before the filling goes in. Pressing wet filling onto a raw base leaves it soft underneath. Bake the crust for 15 to 18 minutes, until it’s set and lightly golden, and let it cool before you pour in the pumpkin filling.
Frequently Asked Questions
Yes, pumpkin pie bars are a good make-ahead dessert. Bake them a day or two before serving, cool them fully, then cover and refrigerate. The custard firms up and the flavor settles as they chill.
Store pumpkin pie bars covered in the refrigerator for up to 5 days. Keep them in an airtight container so the custard stays smooth and the crust doesn’t dry out.
Yes, pumpkin pie bars freeze well for up to 3 months. Cool them completely, wrap the bars tightly or use a freezer-safe container, and thaw them overnight in the refrigerator before serving.
Yes, pumpkin pie bars need to be refrigerated. The filling is an egg-and-dairy custard, so keep the bars chilled and don’t leave them at room temperature for more than about 2 hours.
Pumpkin pie bars have a smooth, spiced custard filling on a shortbread crust, so they taste like pumpkin pie in bar form. Pumpkin bars are more like a soft spiced cake, usually topped with cream cheese frosting.
Serve pumpkin pie bars cold or at room temperature. The custard sets fully once chilled, so cold bars slice cleanly and hold their shape.
Yes, double all of the ingredients and bake in a 6×8
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:
Made this small batch pumpkin pie bars recipe? I’d love to know how it turned out. Leave a star rating and a comment below to tell me, and it helps other readers too.
If you took a photo, tag us on Instagram. I love seeing what you make.
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)
- 6 ounces evaporated milk (half of a 12-ounce can)
- whipped cream: optional
Instructions
Make the crust
- Heat the oven to 350°F (177°C). Lightly butter a 5×5-inch baking dish, line it with parchment paper leaving an overhang on two sides, then lightly butter the parchment.
- Beat the butter and granulated sugar with an electric mixer until smooth, about 1 minute.
- Add the flour, cornstarch, and salt. Mix until it comes together into a soft dough.
- Press the dough into an even layer across the bottom of the dish, using your fingers or the back of a spoon.
- Bake for 15 to 18 minutes, until the crust is set and lightly golden. Set it aside to cool while you make the filling.
Make the filling
- Stir the granulated sugar, cinnamon, salt, ginger, and cloves together in a small bowl.
- In a larger bowl, beat the egg, pumpkin purée, and the spice mixture with an electric mixer until smooth.
- Add the evaporated milk and mix until the filling is smooth and pourable.
- Pour the filling over the cooled crust. Set the dish on a rimmed baking sheet.
- Bake for 55 to 60 minutes, until the edges are set and the center still jiggles slightly when you nudge the dish.
Cool and slice
- Cool the bars in the dish on a wire rack for 2 hours, until fully set. For the cleanest slices, refrigerate until cold.
- Lift the bars out using the parchment overhang and set them on a cutting board.
- Peel back the parchment and cut into 4 bars. Top with whipped cream, if using.
Notes
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!
Made these bars for Thanksgiving just my husband and i and they were AWESOME!!!!
In my opinion better then pie!
Thank you!
Hi Joanie! Would I be able to substitute evaporated milk with whipping/heavy cream (33% M.F.)?
Thank you!
Hi! You can definitely use heavy cream as a substitute for evaporated milk, and it should work just fine. The only thing to keep in mind is that heavy cream has a higher fat content, so it will make the bars a bit richer and thicker. While I haven’t tested it myself, you might want to consider using a combination of heavy cream and milk to balance it out. That way, you can still achieve the right texture without it being too rich. Let me know how it turns out if you give it a try!
Can you freeze the unused pumpkin puree for later use?
Yes: Storing Leftover Pumpkin Purée in the Fridge: An opened can of pumpkin purée will last between 5 to 7 days when stored in the refrigerator. For best results, transfer the leftover purée to an airtight container and mark it with the opening date.
Freezing Pumpkin Purée: For longer storage, you can freeze the purée. Place the portion sizes you’ll use most often in zip-top bags, label with the date, and freeze away.
Ice Cube Tray Hack: For more precise portioning, spoon 1 tablespoon of purée into each section of an ice cube tray and freeze. Once solid, pop the cubes into a zip-top bag. They’re perfect for dropping into smoothies or thawing for recipes.
Freezer Shelf-Life: Frozen pumpkin purée will keep its quality for up to 3 months.
This was Delicious!! Thank you for sharing the recipe! 👏🏻Yesterday I had Thanksgiving in August and made this😄😋 the one of two substitutions I did was I didn’t have evaporated milk, so I used my 1% milk (
12 ounces, because I doubled the recipe) and added one tablespoon of cornstarch to it. I couldn’t tell any difference at all! 😋
The second substitution that I made, I made my own pie crust and not the shortbread crust.
Sounds wonderful! I’m so happy you enjoyed the bars.
My husband and I loved this. I think I should have cooked the crust a little longer and I did end up baking the filling for 65 minutes to get it to set up appropriately. We ate two of the bars that day at room temperature and the two remaining bars refrigerated the next day. Both of us preferred it cold. Delicious! Thank you for another great recipe.
I’m so happy you both enjoyed the pumpkin bars. Thank you so much for your feedback!
You offer an option to increase recipe size. You alter ingredients, but, then, do not give a subsequent new pan size and baking time.
We’ve included the information about dish sizes for doubled recipes in the Frequently Asked Questions (FAQ) section of the blog post for your convenience. Now, to make it even more accessible, we’ve also updated the recipe box at the bottom of the page. If you’re making a larger batch of pumpkin pie bars, just double the ingredients mentioned in the recipe box. Choose from either two 5×5-inch dishes or one similar in total area (40 to 50 square inches), like a 6.5×6.5-inch or a 6×8-inch dish. Remember, the baking time might vary slightly depending on the size of the dish, so it’s best to monitor your bars as they bake.
If I double the recipe, what size pan would I use?
If you’d like to make a larger batch, simply double the ingredient amounts and use either two 5×5 inch baking dishes or use one 6×8 inch baking dish or one 6.5×6.5 inch baking dish.
Can these pumpkin bars be frozen?
I have some leftover puree from another
recipie but enough for this one!
I haven’t actually frozen these bars since this is a small batch recipe and they usually get devoured pretty quickly. However, I’ve had success freezing slices of pumpkin pie. I wrap them in a double layer of plastic wrap, followed by a layer of aluminum foil. They’ve stayed tasty for up to a month this way. So, while I can’t speak for these bars specifically, you could try a similar method if you’re looking to extend their life.
Do you spread the crust up the sides of the dish, like a pie or just on the bottom?
For these pumpkin pie bars, the crust is only pressed into the bottom of the baking dish. You don’t need to spread it up the sides like you would for a traditional pie. If you check out the process photos within the recipe post, you’ll see exactly how it’s done. Hope that clears things up.
Terrific recipe.
Thank you.