Pumpkin Pie Dessert Bars

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Pumpkin Pie Dessert Bars combine homemade buttery pie crust with creamy and luscious pumpkin pie filling that is then baked and chilled. Top it with whipped cream for the ultimate Thanksgiving or fall-inspired dessert!

Overhead view of pumpkin pie dessert bars in a glass baking dish, topped with small dollops of whipped cream, blue and white striped cloth on a marble countertop.

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This pumpkin pie dessert bars recipe is incredibly easy and quick to assemble. Add it to the oven to bake and then refrigerate to set further while you get on with other tasks in preparation for your Thanksgiving lunch or dinner.

Enjoy these pumpkin pie dessert bars with whipped cream or a scoop of vanilla ice cream.

🌟 WHY YOU’LL LOVE PUMPKIN PIE DESSERT BARS

This dessert only consists of two main elements – a buttery pie crust and a creamy pumpkin pie filling. It’s quick and easy to assemble – perfect as a no-fuss holiday treat!

Pumpkin pie dessert bars freeze well, allowing you to enjoy leftovers for weeks to come.

These dessert bars are a fun and delicious alternative to traditional pumpkin pie. Adjust the size of the slices to serve the crowd that you’re hosting over Thanksgiving.

🍽 KEY INGREDIENTS

Ingredients for pumpkin pie dessert bars.

Crust – The crust for these pumpkin bars consists of salted butter, powdered sugar, and all-purpose flour.
Filling – Combine canned pumpkin, eggs, brown sugar, pumpkin pie spice, salt, and evaporated milk.
Topping – I’ve added small dollops of whipped cream to the top of each pumpkin pie dessert bar, but this is optional.

Swaps

Topping – I’ve added whipped cream to the cooled pumpkin pie dessert bars, but you could top these bars with a streusel topping instead!
Crust – The crust is incredibly easy to make, but you can also use store-bought rolled crust. Use gluten-free flour instead to cater to dietary requirements.

Close up of a pumpkin pie dessert bar, topped with a small dollop of whipped cream, sitting on a wooden plate.

🥣 EQUIPMENT

You’ll need a large mixing bowl and electric mixer, non-stick cooking spray, and a glass pan large enough for 12 dessert bars.

🔪 HOW TO MAKE

If you’re looking for an easy pumpkin-inspired dessert, these pumpkin pie dessert bars are a must! Simply assemble the crust, add the creamy pumpkin filling, bake, and chill. Here are my step-by-step instructions for fail-proof results:

Preparations

Preheat oven to 425 degrees F and grease a baking pan with non-stick baking spray. Set the pan aside.

Cooking Instructions

Step 1
Blend the butter, powdered sugar, and flour in a medium mixing bowl until crumbly in texture.

Glass mixing bowl with blended pumpkin pie dessert bar crust mixture.

Step 2
Pour the crust mixture into the bottom of the prepared pan in an even layer. Use your hands or the flat bottom of a measuring cup of level the crust.

Pumpkin pie dessert bar crust spread evenly into the bottom of a prepared glass baking dish.

Step 3
Combine the canned pumpkin, eggs, salt, and brown sugar in a large mixing bowl.

A large glass mixing bowl with canned pumpkin, eggs, salt, and brown sugar.

Step 4
Add the evaporated milk and stir until completely combined.

Glass mixing bowl with pumpkin pie dessert bar filling and evaporated milk and pumpkin pie spice added.

Step 5
Pour the mixture over the crust in the baking pan.

Pumpkin pie dessert bar filling poured into the prepared glass baking dish.

Step 6
Bake the pumpkin pie dessert bars for 15 minutes. Lower the heat to 350 degrees F and bake for another 50-55 minutes until the filling has set.

Allow the pumpkin pie bars to cool completely and then refrigerate for at least 2 hours. Cut the dessert into squares and top each square with whipped cream.

Baked pumpkin pie dessert bars, fully chilled, sliced, and topped with whipped cream.

💭 COOKING TIPS

Only add the whipped cream to these pumpkin pie dessert bars once they have chilled in the fridge or the whipped cream will melt into a mess.

Refrigerating these baked pumpkin pie dessert bars helps the dessert to firm up, making it easier to slice into bars.

Canned pumpkin pie filling is not a good substitute for canned pumpkin. Pumpkin pie filling contains other ingredients, such as added sugar, spices, and thickeners which is likely to change the taste and consistency of this pumpkin pie dessert.

🥗 WHAT TO SERVE WITH PUMPKIN PIE DESSERT BARS

Pumpkin pie dessert bars offers a quick and easy dessert for Thanksgiving and other fall-inspired gatherings. Here’s what I’d pair it with:

CREAM AND ICE CREAM

While I love to top this dessert with whipped cream, it’s also great with a scoop of creamy vanilla ice cream.

OTHER FALL-INSPIRED TREATS

Enjoy a pumpkin pie dessert bar alongside other delicious fall-inspired treats, such as cinnamon roll donuts or pumpkin spice chocolate chip cookies.

🙋 FREQUENTLY ASKED QUESTIONS

IS CANNED PUMPKIN AND PUMPKIN PUREE THE SAME?

Canned pumpkin and pumpkin puree is the same thing and these terms are often used interchangeably.

CAN I MAKE THIS AS A NO-BAKE DESSERT?

The pumpkin filling contains eggs which is why I recommend that the dessert is first baked in the oven and then refrigerated to chill. The baking time also helps the creamy filling to set.

IS THIS RECIPE GLUTEN-FREE?

No. The crust is made with all-purpose flour. You can use gluten-free flour instead of all-purpose flour to make this dessert gluten-free.

🧊 STORING AND ♨️ REHEATING

FRIDGE

Store leftover pumpkin pie dessert bars in an airtight container in the fridge for 4-5 days. It can be served straight from the fridge as a chilled dessert.

FREEZER

Freeze these pumpkin pie dessert bars in an airtight container in the freezer for up to 1 month. Thaw the dessert in the fridge and serve chilled.

🍳 MORE PUMPKIN TREATS TO TRY

👪 SERVING SIZE

This recipe yields 12 pumpkin pie dessert bars. Feel free to slice the bars into larger bars or smaller bars, as needed.

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📋 RECIPE

Yield: 12

Pumpkin Pie Dessert Bars consist of homemade buttery pie crust, topped with creamy and luscious pumpkin pie filling that is then baked and chilled. Top it with whipped cream for Thanksgiving!

Prep Time 10 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 15 minutes

Ingredients

Crust

¾ c salted butter, room temp
½ powdered sugar
1 ½ c all purpose flour

Filling

30 oz. canned pumpkin
4 eggs
1 cup brown sugar
3 tsp pumpkin pie spice
1 tsp salt
24 oz. evaporated milk

Instructions

Preheat oven to 425°. Pre-grease a baking sheet with non-stick baking spray, set aside.
In a medium bowl, combine the ingredients to make the crust. Add in butter, powdered sugar and all purpose flour. Blend with mixer until crumbly. Pour the crust into the bottom of the prepared pan in an even layer with your hands or a flat bottom measuring cup.
In a large bowl, add the canned pumpkin, eggs, salt, pumpkin pie spice, brown sugar and mix until combined. Add the evaporated milk and continue to stir until fully combined. Pour over the crust.
Bake for 15 minutes at 425°. Then lower the heat to 350° and continue baking for another 50-55 minutes until the filling has set.
Allow the pumpkin pie bars to cool completely. Refrigerate for at least 2 hours. Cut into squares and top each square with whipped cream.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 370Total Fat 18gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 111mgSodium 384mgCarbohydrates 44gFiber 3gSugar 28gProtein 9g