Bake a batch of these easy, scrumptious Pumpkin Pie Bars for an unforgettable treat! Rich pumpkin filling on a buttery shortbread crust. Ideal for small gatherings!
Prep Time10 minutesmins
Cook Time1 hourhr15 minutesmins
Cool2 hourshrs
Total Time3 hourshrs25 minutesmins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: pumpkin pie bars, small batch pumpkin pie bars
Preheat the oven to 350° F (177° C).Butter a 5x5-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
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 5x5-inch dishes or a single dish of similar total area, such as a 6.5x6.5-inch or a 6x8-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.
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.