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–+ servings
A closeup of pumpkin pie bars topped with whipped cream on each square.

Pumpkin Pie Bars

Tiffany
Pumpkin pie bars have all the delicious flavors of pumpkin pie with a cinnamon shortbread crust and whipped cream topping.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Desserts
Cuisine American
Servings 16 Bars
Calories 237 kcal

Ingredients
  

Shortbread Crust

  • ½ cup Butter room temperature
  • ⅓ cup White Granulated Sugar
  • ½ teaspoon Pure Vanilla Extract
  • 1 cup All-Purpose Flour
  • ½ teaspoon Ground Cinnamon
  • ⅛ teaspoon Salt

Pumpkin Pie Filling

  • 15 ounces Libby's Canned Pumpkin Purée not pumpkin pie filling
  • 2 Large Eggs
  • ⅓ cup White Granulated Sugar
  • ⅓ cup Light Brown Sugar packed
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Pumpkin Pie Spice
  • ½ teaspoon Ground Ginger
  • ½ teaspoon Salt
  • 12 ounces Evaporated Milk

Whipped Cream Topping

  • 1 cup Heavy Whipping Cream
  • 2 tablespoons Confectioners' Sugar
  • 1 teaspoon Pure Vanilla Extract

Instructions
 

Shortbread Crust

  • Preheat the oven to 350℉. Place two pieces of parchment paper in an 8 x 8-inch pan in a criss-cross so they are longer on the sides for easy lifting after the bars are baked. See the above photos.
  • In an electric mixer with a paddle attachment, combine crust ingredients and mix until the dough forms a ball and pulls away from the sides of the bowl.
  • Press the dough in the bottom of the prepared pan. Parbake in the oven for approximately 15-17 minutes until it is lightly golden brown and the center is just set. Set aside to cool slightly.

Pumpkin Pie Filling

  • In a large mixing bowl, combine eggs and pumpkin puree. In a separate bowl, combine dry ingredients - both sugars, cinnamon, pumpkin pie spice, ginger, and salt, and add to the mixing bowl. Add evaporated milk and mix just until combined. Pour pumpkin pie filling on top of the shortbread crust.
  • Bake in the oven at 350℉ for approximately 60-75 minutes until the center is no longer jiggly.
  • Let cool for 15 minutes then place in the refrigerator for 2-3 hours before slicing.

Whipped Cream Topping

  • Add heavy cream to a bowl and use an electric hand mixer or a stand mixer with the whisk attachment to whisk until stiff peaks form.
  • Add confectioners' sugar and vanilla and continue to whisk until combined.
  • Remove the pumpkin pie bars from the refrigerator and slice into 4 rows by 4 rows. Clean the knife between each pass for neat lines.
  • Add a swirl of whipped cream on top of each square with an icing bag or a dollop with a spoon.

Nutrition

Calories: 237kcalCarbohydrates: 26gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 59mgSodium: 174mgPotassium: 162mgFiber: 1gSugar: 19gVitamin A: 4614IUVitamin C: 2mgCalcium: 86mgIron: 1mg