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Classic Pumpkin Pie Bars with Buttery Shortbread Crust

Classic pumpkin pie bars with buttery shortbread crust—press-in crust, thick silky spiced pumpkin filling, and a clean slice in one 9x13 pan. Baked until the edges set with a slight jiggle, then chilled for firm, creamy bars.
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Prep Time 20 minutes
Cook Time 55 minutes
cooling and chilling 4 hours
Total Time 5 hours 15 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the shortbread crust
  • 1 cup unsalted butter, softened
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 2 cup all-purpose flour
For the pumpkin pie filling
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 eggs
  • 0.75 cup packed light brown sugar
  • 0.25 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 1 tsp vanilla extract
For serving
  • 1 whipped cream (store-bought or homemade)
  • 1 pinch ground cinnamon

Equipment

  • 1 sheet pan

Method
 

Bake the shortbread crust
  1. Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper, leaving an overhang on the long sides.
  2. Stir the softened butter, powdered sugar and salt until smooth, then add the flour and stir into a soft dough.
  3. Press the dough evenly into the pan and prick all over with a fork to prevent bubbles.
  4. Bake for 18–20 minutes at 350°F, until the edges are lightly golden.
Make and bake the pumpkin filling
  1. Whisk the pumpkin puree, evaporated milk, eggs, both sugars, spices, salt and vanilla until smooth.
  2. Pour the filling over the warm crust and bake at 350°F for 30–35 minutes, until the edges are set and the center has only a slight jiggle.
Cool, chill, and serve
  1. Cool the bars at room temperature for 1 hour.
  2. Refrigerate for at least 3 hours, until firm.
  3. Lift out with the parchment, cut into 24 bars, and top each with whipped cream and a pinch of cinnamon.

Notes

For the cleanest slices, chill until fully firm (at least 3 hours) before cutting. Store covered in the refrigerator up to 4 days; freeze bars (without whipped cream) up to 2 months and thaw overnight in the fridge. For a lighter option, use reduced-fat evaporated milk for the filling while keeping the crust ingredients the same.