Name: Pumpkin Pie Bars
Yield: 12
Cuisine: Dessert
Ingredients: 3/4 pound (340g) unsalted butter, softened; 1/2 cup granulated sugar (125g); 1/2 cup (60g) confectioner's sugar1/2 teaspoon salt; 2 teaspoons pure vanilla extract; 3 cups (440g) all-purpose flour; 8 ounces (230g) cream cheese, softened; 2 ounces (60g) unsalted butter, softened; 15 ounces (425g) pure cooked pumpkin puree; 1 cup (230g) granulated sugar; 1/4 teaspoon salt; 3 egg yolks; 1 cup (250ml) warm whole milk; 1 teaspoon pure vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; Homemade whipped cream; Mini Holiday Shortbread Cookies

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A crisp cookie crust and creamy custard-like pumpkin filling make these pumpkin pie bars a holiday favorite!

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These pumpkin pie bars are so delicious and addictive that you might want to make two! They freeze well and can be made ahead for Thanksgiving or any holiday meal. I make my pumpkin pie bars with a perfectly sweet shortbread cookie crust because it is to die for! It has just a few ingredients and is really easy to make.

Why you’ll want these for every holiday meal!

Creamy custard pumpkin filling
Melt in your mouth buttery cookie crust
Perfect with a cool whipped cream topping
A delicious twist on pumpkin pie that everyone will love!

The best pan to use

I make these bars in a 9 x 13 glass baking dish or a metal pan. There are benefits to both. The glass dish looks pretty, and the bars can be left in the dish to serve. However, you can’t freeze the cookie crust a day ahead if it’s in a glass dish.

The metal pan can be frozen with the cookie crust in it for up to a month ahead. Just crumple up a piece of parchment and spread it back out in the pan. Then, press your dough in the bottom and up the sides before freezing. When your finished bars come out of the oven, you’ll need to remove the bars from the metal pan once cooled, remove the parchment paper, and store pieces in an airtight container. Use what you have or what you prefer.

All the flavors of pumpkin pie

For the Crust:

Unsalted butter –softened
Granulated sugar
Confectioner’s sugar with
Salt
Pure vanilla extract
All-purpose flour

The Pumpkin Filling:

Cream cheese –softened
Unsalted butter –softened
Pure cooked pumpkin puree –not pumpkin pie filling
Granulated sugar
Salt
Egg yolks –room temperature
Warm whole milk
Pure vanilla extract
Ground cinnamon
Ground ginger

Optional Toppings:

How to make pumpkin pie bars

Make the Crust

Preheat the oven to 350 °F, 180 °C.
In the bowl of a tabletop mixer that has been fitted with the paddle attachment, combine the butter, sugar, salt, and vanilla.
Beat until fluffy—about 5 minutes.
Then, add the flour in a few batches until a dough is formed.
Press the dough into a 9 x 13-inch (33 by 23 cm) baking pan and up the sides of the pan. Freeze the pan for an hour until the crust is solid and chilled.

Make the filling

In the bowl of a tabletop mixer that has been fitted with the whisk attachment, combine the cream cheese, butter, sugar, salt, vanilla, cinnamon, and ginger.
Beat on low speed until combined and smooth.
Then, add the pumpkin and beat until smooth. I add the pumpkin separately to make sure the cream cheese doesn’t get clumpy.
Add the egg yolks and beat until smooth.
Then, add the milk and beat until incorporated and smooth.

Putting it all together

Place the chilled pie crust on the center rack of the preheated oven and bake for 15 minutes.
Remove the pan from the oven and pierce the bottom with a fork.
Using the fork, press the dough back up the sides of the pan if it starts to fall.
Then, bake the crust for an additional 10 minutes or until slightly golden.
Allow the crust to cool, then pour the pumpkin filling into the chilled crust
Place the pan on the center rack of the oven, and bake for about 35 minutes or until the filling has set. It should still jiggle a little in the center.
Cool to room temperature and chill either in the freezer for an hour or in the refrigerator overnight.
Then, slice the pie into 12 pieces.

Freezer & Make-Ahead Instructions

The crust can be made a month ahead alone! Line a metal pan with parchment and spread the dough across the bottom and up the sides of the pan. Wrap tightly in plastic and store in the freezer until ready to use. WARNING! Do NOT freeze the crust in a glass dish. They tend to break when you transfer your crust from the freezer to the oven.

The baked pie can also be frozen for up to 2 weeks. However, it tastes best made a day ahead of serving.

If you’d like to cut down on the time of prep the day of baking, the pumpkin filling can be made 2-3 days ahead of time and stored in the refrigerator in an airtight container.

Serving

I know pumpkin pie usually tastes best straight out of the oven, but these bars are best chilled. The cookie crust has a chance to firm up, and the filling sets to creamy custard. Garnish with homemade whipped cream and mini shortbread cookies, then serve with a delicious cup of Greek coffee. Kali Orexi!

More Holiday Desserts:

Pumpkin Pie Bars

Yield: serves 12

Ingredients

For the Crust:

3/4 pound (340g) unsalted butter, softened
1/2 cup granulated sugar (125g)
1/2 cup (60g) confectioner's sugar1/2 teaspoon salt
2 teaspoons pure vanilla extract
3 cups (440g) all-purpose flour

The Pumpkin Filling:

8 ounces (230g) cream cheese, softened
2 ounces (60g) unsalted butter, softened
15 ounces (425g) pure cooked pumpkin puree
1 cup (230g) granulated sugar
1/4 teaspoon salt
3 egg yolks
1 cup (250ml) warm whole milk
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Optional Toppings:

Instructions

Preheat the oven to 350 °F, 180 °C.

Make the Crust: In the bowl of a tabletop mixer that has been fitted with the paddle attachment, combine the butter, sugar, salt, and vanilla. Beat until fluffy. About 5 minutes. Add the flour in a few batches until combined and a dough is formed.

Press the dough into a 9 by 13-inch (33 by 23 cm) baking pan and up the sides of the pan. Freeze the pan for an hour until the crust is solid and chilled.

Make the filling: In the bowl of a tabletop mixer that has been fitted with the whisk attachment, combine the cream cheese, butter, sugar, salt, vanilla, cinnamon, and ginger. Beat on low speed until combined and smooth. Add the pumkin and beat until smooth.

Add the egg yolks and beat until smooth. Then, add the milk and beat until incorporated and smooth.

Bake the Pie: Place the chilled pie crust on the center rack of the preheated oven and bake for 15 minutes. Remove the pan from the oven and pierce the bottom with a fork. Using the fork, press the dough back up the sides of the pan if it started to fall. Bake the crust for an additional 10 minutes or until slightly golden.

Pour the pumpkin filling into the chilled crust and place the pan on the center rack of the oven. Bake for about 35 minutes or until the filling has set. It should still jiggle a little in the center.

Cool to room temperature and chill either in the freezer for an hour or in the refrigerator overnight. The pie tastes best chilled.

Slice the pie into 12 pieces. Garnish with homemade whipped cream and mini shortbread cookies. Serve with coffee. Kali Orexi!

Notes

Freezer & Make - Ahead Instructions: The crust can be made a month ahead of time (if using a metal pan. See video) and stored (wrapped tightly in plastic) in the freezer.

The baked pie can also be frozen up to 2 weeks. However, it tastes best made a day ahead of serving.

The pumpkin filling can be made 2-3 days ahead of time and stored in the refrigerator in an airtight container.

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Pumpkin Pie Bars

A crisp cookie crust and creamy custard-like pumpkin filling make these pumpkin pie bars a holiday favorite!

Watch the Video