These pumpkin pie bars are a tasty twist on classic pumpkin pie, featuring a creamy pumpkin filling on a buttery crust. They’re perfect for fall gatherings!
Baking these bars is such a joy! I love how they fill the house with that warm, spiced aroma. And let’s be real, who can say no to seconds? 😋
They’re easy to make too! Just mix, pour, and bake. I usually top them with whipped cream for an extra treat. These bars are always a hit!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the crust. If you want a gluten-free version, try using almond flour or oat flour instead. Just note that the texture may vary a bit.
Pumpkin Puree: Canned pumpkin puree is easy and reliable. If you prefer fresh, roast a sugar pumpkin, then blend until smooth. This gives a great homemade taste!
Evaporated Milk: If you don’t have evaporated milk, you can substitute it with whole milk or half-and-half for a creamier filling. Almond or oat milk can also work for a lactose-free option, but it will change the flavor slightly.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves adds depth of flavor. If you’re missing one, pumpkin pie spice makes a great all-in-one substitute!
How Do I Get the Right Texture for the Crust?
The crust sets the stage for delicious pumpkin filling. It needs to be firm and hold up well. Here’s how to get it just right:
- Combine flour, sugar, and salt well before adding melted butter.
- The mixture should feel crumbly but hold together when pressed. If it’s too dry, add a tiny bit of water.
- Press firmly into the pan for an even base, and don’t skip the pre-baking step; it helps the crust stay crisp under the filling.
How to Make Delicious Pumpkin Pie Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 3/4 cup unsalted butter, melted
For the Pumpkin Filling:
- 1 (15 oz) can pure pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 cup evaporated milk (or whole milk)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 tbsp all-purpose flour
For Topping:
- Whipped cream
- Ground cinnamon or pumpkin pie spice (optional for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 40-50 minutes for baking. After baking, you’ll want to let the bars cool completely and then refrigerate them for at least 2 hours to set up nicely. In total, you’re looking at around 3 hours before they’re ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). Grab a 9×9 inch baking pan and line it with parchment paper or lightly grease it to prevent sticking.
2. Make the Crust:
In a medium bowl, combine the all-purpose flour, granulated sugar, and salt. Pour in the melted butter and stir until the mixture feels crumbly and holds together when you squeeze it. This will be the base of your delicious bars!
3. Bake the Crust:
Press the crust mixture evenly into the bottom of your prepared pan. Make sure it’s flat and compact. Bake it in the preheated oven for about 10-12 minutes, or until you see a light golden color. Remove it from the oven and let it cool slightly while you prepare the filling.
4. Prepare the Pumpkin Filling:
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and eggs until the mixture is smooth and inviting.
5. Add the Remaining Ingredients:
Now, add the evaporated milk, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, and flour to your pumpkin mixture. Stir well until everything is fully combined and smooth like a lovely cream.
6. Fill and Bake:
Pour the pumpkin filling over your pre-baked crust, spreading it evenly to ensure each bite is luscious. Bake the bars in the oven for about 40-50 minutes. They should be set but slightly jiggly in the center, while the edges feel firm to the touch.
7. Cool and Chill:
Once they’re done baking, take the bars out and let them cool completely in the pan on a wire rack. After they’ve cooled, pop them in the fridge for at least 2 hours to set the filling nicely.
8. Slice and Serve:
When you’re ready to indulge, cut the chilled pumpkin pie bars into squares. Serve them with a lovely dollop of whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice on top if you’d like to add a little spice to your life!
Enjoy your delicious, creamy pumpkin pie bars with a crisp buttery crust! Perfect for sharing or savoring all by yourself! 🍂🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast a sugar pumpkin until soft, then puree it in a blender or food processor until smooth. This will give your bars a wonderfully fresh flavor.
Can I Substitute Evaporated Milk?
Yes! You can use whole milk, half-and-half, or a non-dairy milk like almond or oat milk. Just keep in mind that the flavor might slightly change, especially with non-dairy options.
How Should I Store Leftover Bars?
Store any leftover pumpkin pie bars in an airtight container in the fridge for up to 4 days. They’re great chilled or at room temperature!
Can I Freeze Pumpkin Pie Bars?
Definitely! To freeze, cut the bars into squares, wrap each piece tightly in plastic wrap, and then place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the fridge overnight before serving.
