Creamy Pumpkin Pie Bars

By Elizabeth Waterson // Oct 23, 2024 (Updated Oct 9, 2026) // 3 Comments

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These Pumpkin Pie Bars have a buttery shortbread crust topped with a smooth, creamy pumpkin custard filling made with pumpkin puree, brown sugar, and warm spices. I love that the shortbread crust is made with melted butter, so there's no rolling out pie dough or fussing with a traditional pie crust. The filling has all the classic flavors of homemade pumpkin pie, but the bars are easier to slice and serve to a crowd. I recommend making them the day before Thanksgiving so they have plenty of time to chill, then finishing each square with homemade whipped cream and a sprinkle of pumpkin pie spice.

plate full of pumpkin pie bars with whipped cream. — All the creamy pumpkin pie goodness you love, sitting on a buttery shortbread crust. Just add whipped cream!

Featured Review

"These were such a hit, we had to make the next day because we couldn't get enough!"
Rachel

Jump to Recipe·5 from 2 reviews

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. Both are easy to slice and share, so everyone can try a little of each.

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.

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!

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Recipe Card

Creamy Pumpkin Pie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Print Recipe

Total Time: 5 Hours
Yield: 16 Bars 1x

Instructions

Crust

Preheat oven to 350F/180C and line a 9-inch square baking pan with parchment paper so that the paper overhangs on the side and you can easily remove the bars from the pan later. Then grease every corner of the parchment paper just to ensure nothing sticks.
In a large bowl add your flour, salt, and granulated sugar. Whisk to combine. Then pour in your melted butter, and use a spatula to mix it together. Place shortbread crust into the prepared pan and press down evenly making sure the crust fills the whole bottom of the pan. Bake for 15-18 minutes just until lightly golden brown.

Pumpkin Pie Filling

In a large bowl whisk together all of the filling ingredients until fully combined and no trace of egg is left behind.
Pour filling into the par-baked crust. Bake for 35-40 minutes or until the center of the pumpkin pie registers to 175F/ 79C, I use my Thermapen MK4. Let cool on a wire rack at room temperature for an hour then wrap tightly in plastic wrap and chill in the refrigerator for at least 4 hours preferably overnight. Cut into four rows on each side to create 16 bars serve with whipped cream and a sprinkling of pumpkin pie spice. Best served within 2 days but store leftovers in an airtight container in the refrigerator for up to 4 days.