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Capture all your favorite fall flavors in these easy-to-make pumpkin pie bars. A buttery shortbread crust holds a thick, spiced pumpkin filling, giving you the comfort of traditional pumpkin pie without the fuss. It’s a simple way to enjoy this seasonal treat in perfectly portioned squares.
If you love the rich, spiced filling of a classic pumpkin pie, you’re going to love these pumpkin pie bars. Each bite brings that creamy, flavorful filling you crave.
Why You’ll Love This Recipe
- Easy to Make: With simple steps and common pantry ingredients, this recipe is designed to be approachable, making it easy to prepare even if you’re new to baking.
- Perfect Texture: The balance of crust to filling is just right, giving you that satisfying combination of buttery shortbread and creamy pumpkin in each bite—something a traditional pie can sometimes miss.
- Balanced Flavor: The buttery richness of the shortbread crust pairs perfectly with the spiced pumpkin filling, creating a flavor contrast that’s both warm and satisfying.
- Convenient to Serve: These pumpkin pie bars are pre-portioned and easy to pick up, so you can enjoy them without the need for plates or forks. Perfect for a quick snack or a treat without extra dishes.
- Just the Right Size: Baked in a 5×5-inch dish, this small batch recipe is ideal for smaller gatherings or simply enjoying a taste of pumpkin without leftovers.
The highlight of these bars is the thick, generous layer of pumpkin filling, perfectly seasoned with warm spices that bring the flavors of fall to life. No skimpy layer here—just a hearty, satisfying filling that truly delivers on the taste of pumpkin pie. Instead of a traditional pie crust, these bars have a buttery shortbread base, adding a unique, delicious texture. With their compact form, these pumpkin pie bars make it easy to enjoy all the flavors of pumpkin pie in a simpler, portable version.
They’re perfect for a “Thanksgiving for Two” adding a touch of classic fall flavor to your table. If you have leftovers from your holiday meal, don’t miss the chance to make a small batch of Thanksgiving Sliders!
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 delicious crust we use in many of our mini pie and bar recipes, like Dutch Apple Pie, Cherry Pie, and Lemon Bars.
- Butter: Adds richness and moisture, making the crust wonderfully decadent. If you’re dairy-free, a good vegan butter works well as a substitute.
- Sugar: Granulated sugar sweetens the crust and contributes to its crumbly texture. Stick with granulated sugar to get the ideal sweetness and texture.
- Flour: All-purpose flour forms the structure of the crust. For a gluten-free option, 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.
For the Filling:
- Sugar: Sweetens the filling and balances the spices.
- Cinnamon, Ginger, and Cloves: These spices give the pumpkin pie bars their classic fall flavor. If needed, you can substitute 1 teaspoon of pumpkin spice blend.
- Salt: Just a pinch to bring out the flavors in the filling.
- Egg: Acts as a binder and gives the filling a custard-like texture.
- Pumpkin: Canned pumpkin purée is the main ingredient here—be sure to use pure pumpkin, not pumpkin pie filling, which is pre-seasoned. Have leftover pumpkin? Use it in a small batch of Pumpkin Spice Granola, Pumpkin Muffins, Pumpkin Dump Cake, or Pumpkin Soup.
- Evaporated Milk: Adds a creamy texture to the filling. For a dairy-free option, canned coconut milk works well. If you have leftover evaporated milk, try it in a mini Tres Leches Cake.
How To Store Leftover Pumpkin Purée
Refrigerate Leftovers: Store leftover pumpkin purée in an airtight container in the fridge for 5 to 7 days. Be sure to label it with the date you opened it.
Freeze for Longer Storage: To keep it longer, freeze in portions you’ll use most often. Place in zip-top bags, label with the date, and freeze.
Ice Cube Tray Tip: For easy portions, spoon 1 tablespoon of purée into an ice cube tray, freeze, then transfer the cubes to a zip-top bag. These are handy for smoothies or recipes.
Freezer Shelf Life: Frozen pumpkin purée stays fresh for up to 3 months.
Recipe Variations
- Gluten-Free Crust: Swap the all-purpose flour with a gluten-free 1:1 flour blend. You’ll still get that rich, crumbly texture that makes these pumpkin pie bars so satisfying.
- Dairy-Free Option: Use canned coconut milk in place of evaporated milk for a creamy, non-dairy filling. For the crust, a plant-based butter works perfectly as a substitute, keeping the bars rich and buttery.
- Chai-Spiced Pumpkin: For a twist on classic fall flavors, try adding chai spices to the filling. Mix in cardamom, a pinch of black pepper, and a touch more cinnamon, with a dash of nutmeg. This blend adds an aromatic depth that pairs beautifully with pumpkin.
- Chocolate Chip Pumpkin Bars: Sprinkle mini chocolate chips over the crust before pouring in the pumpkin filling. The chocolate adds a sweet, melty layer that complements the spiced pumpkin filling perfectly.
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!
Expert Tips
- Read Through the Recipe First: Before you begin, take a moment to read the full recipe, including the Ingredient Notes and any process photos. This will give you a good sense of each step and help ensure your pumpkin pie bars come out just right.
- Use the Right Dish Size: For this small batch recipe, a 5×5-inch or 4×6-inch baking dish is ideal. Using the recommended size ensures the perfect crust-to-filling ratio and helps prevent overbaking or underbaking.
- Set Up Parchment Paper Properly: Line the baking dish with parchment paper, leaving some overhang on the sides. This “sling” makes it easy to lift the bars out cleanly once they’re baked.
- Adjust the Spice Level: Customize the spices to suit your taste. Feel free to add a little more or less, depending on your preference.
- Let the Bars Cool Completely: Wait until the bars are fully cooled before slicing. This helps them set properly, giving you the perfect texture without any mushiness. Patience is key!
Serving Suggestions
- With Whipped Cream: Top each bar with a dollop of freshly whipped cream. For a little extra, sprinkle cinnamon or drizzle caramel over the cream.
- With Vanilla Ice Cream: Pair a pumpkin pie bar with a scoop of vanilla ice cream. The creamy cold ice cream adds a delicious contrast to the spiced pumpkin filling.
- With Nut Toppings: Add a sprinkle of toasted pecans on top for a bit of crunch. The pecans add a great texture to the smooth filling and buttery crust.
- As Part of a Dessert Platter: Arrange your pumpkin pie bars on a platter with apple slices, chocolate truffles, rum balls, or cheeses. This gives everyone a chance to enjoy a customized dessert plate.
Frequently Asked Questions
Pumpkin purée is 100% pure pumpkin, while pumpkin pie filling has added sugar and spices. For this recipe, stick with pure pumpkin purée.
A 5×5-inch or 4×6-inch baking dish is ideal for this small batch recipe, ensuring the right balance between crust and filling.
To make a larger batch of pumpkin pie bars, double the ingredients in the recipe. For baking, use either two 5×5-inch dishes or a single dish with a similar base area, such as a 6.5×6.5-inch or 6×8-inch dish, ideally between 40 and 50 square inches. Baking time may vary slightly with the larger dish, so keep an eye on the bars as they bake.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
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 (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 at 350° F 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
- Read Through the Recipe First: Before you begin, take a moment to read the full recipe, including the Ingredient Notes and any process photos. This will give you a good sense of each step and help ensure your pumpkin pie bars come out just right.
- Use the Right Dish Size: For this small batch recipe, a 5×5-inch or 4×6-inch baking dish is ideal. Using the recommended size ensures the perfect crust-to-filling ratio and helps prevent overbaking or underbaking.
- Set Up Parchment Paper Properly: Line the baking dish with parchment paper, leaving some overhang on the sides. This “sling” makes it easy to lift the bars out cleanly once they’re baked.
- Adjust the Spice Level: Customize the spices to suit your taste. Feel free to add a little more or less, depending on your preference.
- Let the Bars Cool Completely: Wait until the bars are fully cooled before slicing. This helps them set properly, giving you the perfect texture without any mushiness. Patience is key!
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.
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.