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Step into the cozy embrace of fall with our Small Batch Pumpkin Pie Bars—your favorite autumn flavors captured in convenient, easy-to-make squares. Imagine a buttery shortbread crust cradling a luxuriously thick pumpkin filling, all spiced to perfection. These bars give you all the comfort of a traditional pumpkin pie without the fuss, making it simpler than ever to indulge in this seasonal treat.
If you’re a fan of the luxurious, spiced filling in traditional pumpkin pie, then you’re in for a treat. These Pumpkin Pie Bars focus on delivering that sumptuous, creamy experience in every bite.
The real showstopper here is the generously thick layer of pumpkin filling, seasoned to perfection with a blend of spices that conjure up all the cozy feels of fall. You won’t find a thin, skimpy layer; instead, these bars boast a hearty, indulgent filling that truly captures the essence of pumpkin pie.
It’s like diving straight into the best part of the pie, bite after satisfying bite. When planning a “Thanksgiving for Two,” these pumpkin bars would be a perfect complement to your menu, and if you’ve got any Thanksgiving leftovers, you’ve got to make a small batch of Thanksgiving Sliders!
Why You’ll Love These Bars
- Simplicity: This recipe is designed with ease in mind, using easy-to-follow steps and common pantry ingredients, so even cooking beginners can confidently tackle it.
- Texture Perfection: The ratio of crust to filling in these bars is meticulously calibrated to ensure each bite offers the ideal blend of buttery crust and creamy pumpkin, delivering a texture that traditional pies often miss.
- Delicious Contrast: The shortbread crust has a buttery richness that beautifully complements the spiced pumpkin filling, creating a balanced flavor profile that’s utterly satisfying.
- Portability: Unlike traditional pies that require slicing and possibly even a fork and plate, these bars are pre-portioned and easy to pick up, making them incredibly convenient for a quick snack or for enjoying a moment of dessert bliss without a pile of dishes afterward. The bar format means you can grab one for a quick treat without having to commit to a whole slice.
- Ideal Batch Size: Specifically formulated for a 5×5-inch baking dish, this recipe produces a small batch that is just the right size for smaller gatherings or for satisfying your own pumpkin cravings without any waste.
Pumpkin Pie Bars are basically a simpler, more portable version of traditional pumpkin pie. Instead of a flaky pastry crust, these bars sport a shortbread base, providing a different but equally delicious texture. Also, their compact form makes them easier to serve and enjoy.
Ingredients
If you have any ingredients leftover from this small batch pumpkin pie bars recipe, check out our Leftover Ingredients Recipe Finder.
For The Shortbread Crust:
This is the same incredibly delicious crust that we use in many of our mini pie and bar recipes like Dutch Apple Pie, Cherry Pie, and Lemon Bars.
- Butter: Provides the richness and moisture that make the crust so decadent. If you’re dairy-free, a good vegan butter can work as a substitute.
- Sugar: Granulated sugar helps sweeten the crust and also contributes to its crumbly texture. No substitutions are recommended for sugar in this recipe to maintain the ideal texture and sweetness.
- Flour: All-purpose flour forms the base of your crust, providing structure. For a gluten-free option, you can use a gluten-free 1:1 flour substitute.
- Cornstarch: Adds a tender, crumbly texture to the crust.
- Salt: Enhances the flavors and balances the sweetness of the crust.
For The Filling:
- Sugar: Granulated sugar sweetens the filling and helps balance the spices.
- Cinnamon, Ginger, and Cloves: These spices give your pumpkin pie bars their classic autumnal flavor. If you’re missing one, a pumpkin spice blend can work in a pinch.
- Salt: Just a pinch helps to bring out the flavors of the other ingredients in the filling.
- Egg: Acts as a binder and contributes to the custard-like texture of the filling.
- Pumpkin: Canned pumpkin purée is the star of the show. Be sure to use pure pumpkin and not pumpkin pie filling, which comes pre-seasoned. Got leftover pumpkin puree? Use it to make a small batch of Pumpkin Spice Granola, Pumpkin Muffins, or Pumpkin Soup.
- Evaporated Milk: Provides the creamy texture to the pumpkin filling. For a dairy-free option canned coconut milk can make a good substitute. Consider using extra evaporated milk in a mini Tres Leches Cake.
Recipe Variations
Thinking of tweaking the pumpkin pie bars a little? Whether you’re catering to dietary restrictions or just in the mood for something a little different, these variations are sure to please without straying too far from the deliciousness of the original recipe.
- Gluten-Free Crust: Substitute the all-purpose flour with a gluten-free 1:1 flour blend. The taste and texture will still be wonderfully rich and crumbly.
- Dairy-Free Option: Instead of evaporated milk, you can opt for a non-dairy alternative like canned coconut milk. And for the crust, a plant-based butter works well as a substitute.
- Spice it Up: If you’re in the mood for a unique flavor experience, consider merging the worlds of chai and classic fall spices. Infuse your pumpkin filling with a medley of cardamom, black pepper, and a dash more cinnamon. You can even throw in a sprinkle of nutmeg for good measure. This aromatic blend takes your bars on an exotic journey, amplifying the traditional autumnal flavors to new heights.
- Chocolate Chip Twist: Sprinkle a layer of mini chocolate chips over the crust before adding the pumpkin filling. The melted chocolate will offer a delightful contrast to the spiced pumpkin.
How To Make Pumpkin Pie Bars
These step-by-step photos and instructions help you visualize how to make a small batch of pumpkin pie bars with shortbread crust. See the recipe box below for ingredient amounts and full recipe instructions.
For The Crust:
- Prep Your Dish: Butter a 5×5-inch baking dish lightly. Line the dish with a piece of parchment paper that’s been cut to fit the bottom and sides of the dish smoothly. This step ensures you can easily lift the bars out once they’re done. After lining, remember to also apply a light layer of butter to the parchment paper itself.
- Cream Butter and Sugar: With an electric hand mixer, blend the butter and sugar until it forms a smooth mixture.
- Add Dry Ingredients: Incorporate the flour, cornstarch, and salt into the butter mixture, blending until it becomes a unified dough.
- Form the Crust: Press the dough into the prepared 5×5-inch baking dish. Use either your fingertips or the back of a spoon to spread it evenly.
- Bake the Crust: Place in the oven for 15-18 minutes or until it turns lightly golden. Once done, set aside to cool.
For The Filling:
- Prepare the Spice Blend: In a separate bowl, combine sugar, cinnamon, salt, ginger, and cloves.
- Blend Egg and Pumpkin: Using an electric mixer at medium speed, blend together the egg, pumpkin puree, and your spice blend until smooth.
- Add Evaporated Milk: Slowly pour in the evaporated milk and use an electric mixer to blend it into the mixture.
- Assemble and Bake: Pour the filling over the cooled crust. Place the dish on a rimmed baking sheet to catch any spills. Bake for 55-60 minutes.
Pro Tip: Test for doneness by giving the pie a gentle nudge. The center should jiggle slightly but not wobble. If it’s too wobbly, continue baking. When in doubt, it’s better to overbake than underbake.
- Cool the Pie: Allow it to cool on a wire rack for 2 hours.
- Remove from Dish: Carefully grasp the ends of the parchment paper to lift the pie out of the dish, then place it onto a sturdy surface like a cutting board. Gently peel back the parchment paper from the edges.
- Slice and Serve: Cut your pumpkin pie bars into squares and they’re ready to be devoured!
Serving Suggestions
Elevate your small batch pumpkin pie bars with these thoughtfully crafted serving suggestions. Whether you’re enjoying these on a cozy night in or sharing them at a small gathering, these ideas will make your treat even more memorable.
- Whipped Cream: Elevate each bar with a dollop of freshly whipped cream. You can add a sprinkle of cinnamon or a drizzle of caramel for that extra oomph.
- Vanilla Ice Cream: Serve your pumpkin pie bar with a scoop of vanilla ice cream. The cold, creamy texture makes an amazing contrast with the spiced pumpkin filling.
- Coffee or Tea: These bars are a match made in heaven with a hot cup of coffee or chai tea. The warm, spiced beverage complements the creamy, rich pumpkin filling beautifully.
- Nut Toppings: Consider adding a sprinkle of toasted pecans on top. The pecan topping adds a nice textural contrast to the creamy filling and buttery crust.
- Dessert Platter: Create a mini dessert buffet by placing your Pumpkin Pie Bars alongside other treats like apple slices, chocolate truffles, rum balls, or cheese. This lets everyone customize their own perfect dessert plate.
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your pumpkin pie bars turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- The Right Dish Size: Use either a 5×5-inch or a 4×6-inch baking dish for this small batch recipe. The right dish size is crucial because it guarantees the perfect balance between crust and filling, while also eliminating the risk of overbaking or underbaking. Avoid using a dish that’s either larger or smaller than recommended.
- Proper Parchment Paper Setup: When lining the baking dish with parchment paper, make sure it extends over the sides. This “sling” will help you lift the bars out effortlessly once they’re done baking.
- Spice Level: Feel free to adjust the spices to your taste preferences.
- Cooling Counts: Allow the bars to cool completely before slicing. Cutting them too soon can result in a mushy texture. Patience pays off in the texture department.
Frequently Asked Questions
To accommodate a larger batch of pumpkin pie bars, simply double the ingredients listed in the recipe box. For baking, you can choose either two 5×5-inch dishes or a single dish of similar total area, such as a 6.5×6.5-inch or a 6×8-inch dish. The ideal dish size should have a base area between 40 to 50 square inches. The baking time may change a little bit because of the baking dish size so just keep an eye on them.
Stored in an airtight container, they’ll last up to 5 days in the fridge.
Yes, you can substitute the individual spices with about 1 teaspoon of pumpkin pie spice.
No, it’s not advisable to use pumpkin pie filling in place of pumpkin puree. The pie filling already comes pre-seasoned with spices and sweeteners. Adding additional sugar and spices to it would result in an overly sweet and spiced dessert. Stick with plain pumpkin puree for the best results.
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 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 (salted or unsalted), 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
Make the crust
- Preheat the oven to 350° F (177° C).Butter a 5×5-inch baking dish lightly. Line the dish with a piece of parchment paper that's been cut to fit the bottom and sides of the dish smoothly. This step ensures you can easily lift the bars out once they're done. After lining, remember to also apply a light layer of butter to the parchment paper itself.
- With an electric hand mixer, blend the butter and sugar until it forms a smooth mixture.
- Incorporate the flour, cornstarch, and salt into the butter mixture, blending until it becomes a unified dough.
- Press the dough into the prepared 5×5-inch baking dish. Use either your fingertips or the back of a spoon to spread it evenly.
- Place in the oven for 15-18 minutes or until it turns lightly golden. Once done, set aside to cool for 15 minutes.
Make the filling
- In a small bowl, mix together sugar, cinnamon, salt, ginger, and cloves to create your spice blend.
- In a separate bowl, use an electric mixer on medium speed to blend the egg, pumpkin puree, and the spice mix until the mixture is smooth.
- Slowly pour in the evaporated milk and use an electric mixer to blend it into the mixture.
Assemble and bake
- Pour the filling over the cooled crust. Place the dish on a rimmed baking sheet to catch any spills. Bake for 55-60 minutes.Pro Tip: Test for doneness by giving the pie a gentle nudge. The center should jiggle slightly but not wobble. If it’s too wobbly, continue baking. When in doubt, it’s better to overbake than underbake.
- Allow the pie to cool on a wire rack for 2 hours.
Remove from dish and slice
- Carefully grasp the ends of the parchment paper to lift the pie out of the dish, then place it onto a sturdy surface like a cutting board. Gently peel back the parchment paper from the edges.
- Cut your pumpkin pie bars into squares. I typically slice the bars into four even squares, but feel free to cut them into the size that works best for you.
- Top with whipped cream, if desired.
Notes
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your pumpkin pie bars turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- The Right Dish Size: Use either a 5×5-inch or a 4×6-inch baking dish for this small batch recipe. The right dish size is crucial because it guarantees the perfect balance between crust and filling, while also eliminating the risk of overbaking or underbaking. Avoid using a dish that’s either larger or smaller than recommended.
- Proper Parchment Paper Setup: When lining the baking dish with parchment paper, make sure it extends over the sides without any folds. This “sling” will help you lift the bars out effortlessly once they’re done baking.
- Spice Level: Feel free to adjust the spices to your taste preferences.
- Cooling Counts: Allow the bars to cool completely before slicing. Cutting them too soon can result in a mushy texture. Patience pays off in the texture department.
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.
Can you freeze the unused pumpkin puree for later use?
Yes: Storing Leftover Pumpkin Purรฉe in the Fridge: An opened can of pumpkin purรฉe will last between 5 to 7 days when stored in the refrigerator. For best results, transfer the leftover purรฉe to an airtight container and mark it with the opening date.
Freezing Pumpkin Purรฉe: For longer storage, you can freeze the purรฉe. Place the portion sizes youโll 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 purรฉe into each section of an ice cube tray and freeze. Once solid, pop the cubes into a zip-top bag. Theyโre perfect for dropping into smoothies or thawing for recipes.
Freezer Shelf-Life: Frozen pumpkin purรฉe will keep its quality for up to 3 months.
This was Delicious!! Thank you for sharing the recipe! ๐๐ปYesterday I had Thanksgiving in August and made this๐๐ 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! ๐
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 youโd like to make a larger batch, simply double the ingredient amounts and use either two 5ร5 inch baking dishes or use one 6ร8 inch baking dish or one 6.5ร6.5 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.