Homemade pumpkin pie is rewarding, but rolling dough and crimping edges can feel like a chore. These easy Pumpkin Pie Bars deliver everything you love about classic pumpkin pie—warm spices, a creamy filling and a buttery crust—without the fuss. The crust is a simple press-in shortbread, the filling is smooth and spiced, and the total prep time is only about 15 minutes.
Pies are among my favorite desserts, and when fall arrives it’s all about pumpkin. The creamy filling, cozy spices and buttery crust are the perfect combination. While I enjoy more involved pies, these pumpkin pie bars are my go-to when I want a simpler, faster version that still tastes like the real thing.
What makes this recipe especially useful is that it feeds a crowd: a traditional pie might serve eight, but these bars make about 12 servings. The smaller portions are ideal for holiday gatherings when guests want to sample several desserts.
Recipe ingredients
This pumpkin pie bars recipe uses simple pantry staples and a few easy swaps are possible. Below are the core ingredients and notes to help you customize the bars to your taste.
Ingredient notes
- All-purpose flour: provides structure for the shortbread crust. You can substitute whole wheat or white whole wheat flour, but expect a slightly denser crust.
- Oats: quick or rolled oats add a pleasant chew and a hearty oat flavor to the crust. If you prefer a finer texture, swap the oats for an extra 1/2 cup of flour.
- Pumpkin: use pumpkin purée (canned or homemade), not pumpkin pie filling. Homemade pumpkin purée works well if you roast and puree your favorite pumpkin variety.
- Sweetened condensed milk: this recipe uses sweetened condensed milk in the filling. Because it already contains sugar, you don’t need to add more sweetener to the filling—this shortcut keeps the recipe quick and consistent.
- Spices: pumpkin pie spice or a blend of cinnamon, nutmeg and ginger gives the bars their classic flavor. Use your preferred spice mix.
- Whipped cream: these bars are lovely topped with lightly sweetened whipped cream made from heavy whipping cream, sugar and vanilla. Whip right before serving for the best texture.
See the full ingredient list in the recipe section below.
How to make this recipe
Here is a straightforward overview of the steps. The full ingredient amounts and detailed instructions follow.
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Combine the flour, brown sugar and a pinch of salt in a medium bowl. Beat in softened butter until the mixture just comes together, then stir in the quick oats.
- Press the crust evenly into the prepared pan and bake 15–20 minutes, or until golden and set.
- Meanwhile, whisk the eggs in a bowl. Add the pumpkin purée, sweetened condensed milk and pumpkin pie spice, and whisk until smooth.
- Pour the filling over the hot crust and bake 20–25 minutes, or until the center is mostly set with a slight jiggle.
- Cool completely on a wire rack, then cut into bars. Top with whipped cream or serve as-is.
Recipe FAQs
Sweetened condensed milk already contains sugar, while evaporated milk does not. They are not direct substitutes unless you adjust the recipe’s sugar. If you replace evaporated milk with sweetened condensed milk, omit any added sugar in the filling to avoid over-sweetening and ensure proper setting.
Yes. These bars should have a slight jiggle in the center when they come out of the oven. They will firm up as they cool, making them easy to slice into neat bars.
Recipe notes
- Make ahead: Pumpkin pie bars can be made 1–2 days in advance. Store them tightly covered in the refrigerator.
- If you prefer not to use oats in the crust, replace the 1/2 cup quick oats with another 1/2 cup all-purpose flour for a more traditional shortbread texture.
- This recipe yields about 12 bars, which works well for gatherings and lets guests try multiple desserts without committing to a full slice of pie.
- Stored in an airtight container, leftover bars keep in the refrigerator or at room temperature for up to 5 days.
More pie recipes you’ll love:
- Apple cranberry pie
- Classic apple tarte tatin
- Banana cream pie with graham cracker crust
- Chocolate peanut butter pie
- Key lime pie
- Pumpkin cheesecake pie
Easy Pumpkin Pie Bars — Recipe
Servings: 12 bars • Prep time: 15 mins • Cook time: 45 mins • Total time: 1 hr
Ingredients
For the crust:
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- pinch of salt
- 1 stick unsalted butter, softened
- 1/2 cup quick oats
For the filling:
- 2 large eggs
- 1 1/2 cups pumpkin purée (homemade or store-bought)
- 14 ounces sweetened condensed milk
- 2 teaspoons pumpkin pie spice
- Whipped cream for serving (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- In a medium bowl, whisk together the flour, brown sugar and pinch of salt. Beat in the softened butter with a hand mixer until incorporated. Stir in the quick oats.
- Press the crust mixture evenly into the prepared pan. Bake 15–20 minutes until golden brown.
- While the crust bakes, beat the eggs in a medium bowl. Add the pumpkin purée, sweetened condensed milk and pumpkin pie spice, and whisk until smooth.
- Pour the pumpkin mixture over the baked crust and return to the oven for 20–25 minutes, until mostly set with a slight jiggle in the center.
- Remove from the oven and cool completely on a wire rack. Once cool, cut into bars and top with whipped cream if desired. Serve and enjoy.
Nutrition (per bar)
Serving: 1 bar • Calories: 255 kcal • Carbohydrates: 33 g • Protein: 6 g • Fat: 12 g • Saturated Fat: 7 g • Sugar: 21 g • Vitamin A: 5136 IU
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