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Pumpkin Pie Bars

After making pecan pie bars with a shortbread crust, I thought, why not, and made it again but with pumpkin pie filling.  This year I actually cooked a pie pumpkin in my Instant Pot® and used that pumpkin puree in this recipe.  So fresh and delicious.

Just like the Pecan Pie Bars, top this with whipped cream and you have the perfect, easy-to-serve dessert!


For the shortbread crust:
1 stick 1/2 cup salted butter, melted
¼ cup sugar
1 tsp vanilla extract
1 cup all-purpose flour

For the filling:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
About 2 cups pumpkin puree or - 1 15 oz. can (not pumpkin pie filling)
1 can (12 fluid ounces) evaporated milk


Preheat oven to 300° F. Line the bottom of an 8x8 baking pan with parchment paper. In a small bowl, mix butter, sugar, vanilla, and flour until you have a thick, sticky dough.
Press into the bottom of prepared baking dish in a single thin layer and bake at 300° F for 10-15 minutes.
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
When shortbread layer is done, remove from the oven and pour over your pumpkin mixture. Raise the oven temperature to 325 degrees, and bake again for 25-35 minutes until top is set; you'll see a little wiggle in the middle.
Take out and allow to cool COMPLETELY. These slice up easier if you put them into the refrigerator and cool. It also helps the filling to finish setting up.
Then cut into squares and serve!