Creamy Pumpkin Pie Bars

By Elizabeth Waterson // Oct 23, 2024 (Updated Sep 23, 2025) // 3 Comments

This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

These Pumpkin Pie Bars combine a buttery shortbread crust with a rich, spiced pumpkin filling. They bake into a custardy bar that chills nicely and slices easily. Topped with whipped cream and a sprinkle of pumpkin pie spice, they are perfect for fall gatherings or Thanksgiving dessert tables.

plate full of pumpkin pie bars with whipped cream.

This pumpkin pie bar recipe is a great make ahead Thanksgiving dessert. Perfect for a crowd since these are bars they are great to set out at at Thanksgiving dessert table, alongside my pecan pie bars.

Want more crave worthy desserts with pumpkin? Try this family favorite pumpkin cheesecake or pumpkin coffee cake.

half eaten pumpkin pie bar on a white plate.

The Pumpkin Pie Bar Dream Team

Shortbread Crust (All-Purpose Flour, Granulated Sugar, Salt, Melted Unsalted Butter) The crust gives structure and a buttery foundation. Baking until lightly golden ensures it won't be soggy under the filling.
Pumpkin Puree (not pumpkin pie filling) Provides pure pumpkin flavor without extra sweeteners. It's the base of the filling
Brown Sugar & Pumpkin Pie Spice Adds warm, autumn flavor. The spice blend is part of what makes the filling feel seasonal and comforting. I do have a recipe for homemade Pumpkin Pie Spice.
Cream & Milk Heavy cream plus some whole milk balances richness and texture, making the filling creamy and custardy without being too dense.
Eggs + Egg Yolk These give the filling structure and richness. The extra yolk helps make the texture more lush.
Vanilla Extract & Salt Vanilla lifts and rounds the pumpkin flavor; salt enhances all flavors.
Topping: Homemade Whipped Cream & Pumpkin Pie Spice Adds lightness and visual appeal; finishing with whipped cream and a dusting of spice makes the bars feel dessert-worthy.

If you prefer you could make a graham cracker cookie crust. I like to finish the bars with some Homemade Whipped Cream and a sprinkling of Pumpkin Pie Spice.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Pumpkin + Spice + Custard Magic

dry ingredients mixed in a bowl and melted butter poured on top. — Whisk flour, salt, and granulated sugar. Then pour in your melted butter and mix.

shortbread crust in a pan before and after baking. — Place shortbread crust into the prepared pan and bake until lightly golden brown.

pumpkin pie filling ingredients mixed together in a glass bowl. — In a large bowl whisk together all of the filling ingredients until fully combined and no trace of egg is left behind.

pumpkin pie bars before and after baking. — Pour creamy pumpkin filling into the par-baked crust and bake. Cool and chill before slicing.

whipped cream piped on top of pumpkin pie bar. — Once sliced add whipped cream and a sprinkling of pumpkin pie spice.

Tips for Recipe Success

Use a scale to weigh your ingredients, the correct ratios are very important!
Use room temperature ingredients so all of the ingredients evenly incorporate.
You can use store-bought whipped cream but homemade whipped cream is easy and so much better!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

Recipe Card