Small Batch Pumpkin Pie Bars

a pumpkin pie bar topped with whipped cream on a plate next to three pumpkin pie bars and a jar or whipped cream.

4.95 from 20 votes

Bake up these delicious Pumpkin Pie Bars for a memorable treat! With a rich pumpkin filling on a buttery shortbread crust, they’re perfect for small gatherings.

Prep Time10

Cook Time1 15

Cool2

Total Time3 25

Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: pumpkin pie bars, small batch pumpkin pie bars

Servings: servings

Author: Joanie Zisk

Equipment

5-inch baking dish

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

US - Metric

Instructions

Make the crust

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 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

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.

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 5x5-inch or 4x6-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

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