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Pumpkin Pie Bars

Pumpkin pie bars bake a warmly spiced pumpkin filling over a buttery brown sugar crust in a 9x13-inch pan. Chill them until firm for neat, tender bars with lightly golden edges.
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Prep Time 20 minutes
Cook Time 1 hour 2 minutes
Chilling 3 hours
Total Time 4 hours 22 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Make the crust
  • 1 nonstick cooking spray
  • 2 cups all-purpose flour
  • 0.5 cup light brown sugar packed
  • 1 cup unsalted butter 2 sticks, cold and cubed
Make the filling
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 0.5 tsp fine salt
  • 3 eggs large
  • 1 can (12 oz) evaporated milk

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the crust
  1. Preheat the oven to 350°F.
  2. Coat a 9x13-inch baking pan with nonstick cooking spray.
  3. Whisk the flour and packed light brown sugar in a large bowl.
  4. Cut in the cold, cubed butter with a pastry blender until coarse crumbs form.
  5. Press the mixture firmly and evenly into the prepared pan.
  6. Bake at 350°F for 15–18 minutes, until the edges are lightly golden.
Make the filling
  1. Whisk the pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and fine salt in a large bowl.
  2. Whisk in the eggs until smooth.
  3. Gradually whisk in the evaporated milk.
  4. Pour the filling over the warm crust.
  5. Spread the filling evenly.
Bake and chill
  1. Bake at 350°F for 40–50 minutes, until the edges are set and the center reaches 160°F and barely jiggles.
  2. Cool completely on a rack.
  3. Refrigerate for at least 3 hours before cutting into bars.

Notes

For neat slices, chill the bars for the full 3 hours and wipe the knife between cuts. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free baking flour blend in place of the all-purpose flour.