Homemade pumpkin pie is a classic fall favorite, but rolling pie dough and crimping edges can feel like a chore. These easy Pumpkin Pie Bars deliver everything you love about pumpkin pie—warm spices, creamy filling, and a buttery crust—without the fuss. The crust presses into the pan like shortbread, the filling is silky and spiced, and the whole recipe comes together in about 15 minutes of prep time.
Pies are some of my favorite desserts, and when fall arrives it’s all about pumpkin. The creamy custard, fragrant pumpkin spices, and a buttery crust make for a cozy, comforting dessert. While I enjoy making more involved pies from scratch, these pumpkin pie bars are my go-to when I want something simpler but still special.
These bars capture the classic pumpkin pie flavor without any fussy pie dough. The base is an easy press-in shortbread crust with a touch of oats for texture, and the pumpkin layer bakes up smooth and just slightly jiggly in the center—perfect after it cools and is sliced into bars.
Recipe ingredients
This recipe uses pantry-friendly ingredients and can be customized easily. Quantities and full instructions are provided below.
Ingredient notes
- All-purpose flour: Provides structure for the shortbread crust. You can substitute whole wheat flour, but expect a slightly denser crust.
- Oats: Quick oats add a subtle chew and oat flavor to the crust. If you prefer a finer crust, replace the oats with an additional 1/2 cup all-purpose flour.
- Pumpkin: Use pure pumpkin purée, not pumpkin pie filling. Canned pumpkin purée works well; homemade purée can be used if you prefer.
- Sweetened condensed milk: This simplifies the filling because sugar is already included. It creates a creamy custard without needing to measure extra sugar or evaporated milk.
- Spices: Pumpkin pie spice or a mix of cinnamon, ginger, nutmeg, and cloves gives the filling its warm autumn flavor.
- Whipped cream: Freshly whipped cream (heavy cream, a bit of sugar, and vanilla) is the ideal topping for serving, though store-bought works in a pinch.
How to make this recipe
Below is a straightforward overview of the method. Follow the full recipe card for exact measurements and bake times.
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Combine the flour, brown sugar, and a pinch of salt in a medium bowl. Add softened butter and beat on medium speed until just incorporated.
- Stir in the quick oats until combined. Press the mixture evenly into the prepared pan to form the crust.
- Bake the crust for 15–20 minutes, or until golden brown. Remove from the oven and let cool slightly.
- In a separate bowl, beat the eggs. Whisk in the pumpkin purée, sweetened condensed milk, and pumpkin pie spice until smooth.
- Pour the pumpkin mixture over the pre-baked crust and return the pan to the oven. Bake for 20–25 minutes, or until the center is mostly set with a slight jiggle.
- Allow the bars to cool completely on a wire rack before slicing. Top with whipped cream before serving, if desired.
Recipe FAQs
Can you substitute sweetened condensed milk for evaporated milk?
Sweetened condensed milk contains sugar, while evaporated milk does not. You can use sweetened condensed milk, but you must account for the added sugar in the recipe; otherwise the filling may be too sweet and could affect the texture. This recipe is written specifically for sweetened condensed milk so no extra sugar is required.
Is the pumpkin filling supposed to be jiggly when done?
Yes. A slight wobble in the center is normal. The filling will firm up as it cools and will slice cleanly into bars.
Recipe notes
- Make ahead: These bars can be made 1–2 days in advance and stored covered in the refrigerator.
- Oats: They add a chewy texture to the crust. To omit, replace with an extra 1/2 cup all-purpose flour.
- Serving size: A standard pie typically serves 8, but these bars make about 12 servings, which is handy for holiday gatherings where guests sample several desserts.
- Storage: Store leftovers in an airtight container in the fridge or at room temperature for up to 5 days.
Easy Pumpkin Pie Bars — Recipe Card
Servings: 12 bars
Prep time: 15 mins | Cook time: 45 mins | Total time: about 1 hour
These pumpkin pie bars combine a press-in shortbread crust with a smooth, spiced pumpkin filling for an approachable, crowd-pleasing dessert.
Ingredients
For the crust:
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- Pinch of salt
- 1 stick (8 tablespoons) unsalted butter, softened
- 1/2 cup quick oats
For the filling:
- 2 large eggs
- 1 1/2 cups pumpkin purée (store-bought or homemade)
- 14 ounces sweetened condensed milk
- 2 teaspoons pumpkin pie spice
- Whipped cream, for serving (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Whisk together flour, brown sugar, and salt. Beat in softened butter until mixed. Stir in oats and press into the pan.
- Bake crust 15–20 minutes until golden. Remove and cool slightly.
- Beat eggs in a bowl. Add pumpkin purée, sweetened condensed milk, and pumpkin pie spice; whisk until smooth.
- Pour filling over crust and bake 20–25 minutes until mostly set with a slight jiggle.
- Cool completely on a wire rack, then slice into bars. Top with whipped cream if desired.
Nutrition (per bar, estimated)
Calories: 255 kcal; Carbohydrates: 33 g; Protein: 6 g; Fat: 12 g; Sugar: 21 g. Nutrition is an estimate for informational purposes.
More pie-style desserts you might enjoy
- Apple cranberry pie
- Classic apple tarte Tatin
- Banana cream pie with graham cracker crust
- Chocolate peanut butter pie
- Key lime pie
- Pumpkin cheesecake pie
Did you try this recipe? I’d love to hear how it turned out—leave a review and share your thoughts.
All recipes and images © Flavor the Moments.