Go Back
–+ servings
a pumpkin pie bar topped with whipped cream on a plate next to three pumpkin pie bars and a jar or whipped cream.
Print Recipe
4.95 from 20 votes

Small Batch Pumpkin Pie Bars

These small batch pumpkin pie bars feature a buttery shortbread crust topped with a smooth, spiced pumpkin filling. Baked in a small dish, they’re a simple and delicious fall dessert.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Cool2 hours
Total Time3 hours 25 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: pumpkin pie bars, small batch pumpkin pie bars
Servings: 4 servings
Author: Joanie Zisk

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
US - Metric

Instructions

  • Preheat the oven to 350° F (177° C).

Make the Crust

  • Lightly butter a 5x5-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.
 
To Make A Larger Batch
Double the ingredients and use either two 5×5-inch dishes or one dish with a base area of 40–50 square inches, such as a 6.5×6.5 or 6×8-inch dish.

Nutrition

Serving: 1serving | Calories: 297kcal | Carbohydrates: 42g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 402mg | Potassium: 288mg | Sugar: 25g | Vitamin A: 219IU | Calcium: 2mg | Iron: 0.003mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code