Pumpkin Pie Bars: An Easy and Delicious Fall Dessert

Fall is in the air, and that means it’s pumpkin spice season! While pumpkin pie is a classic Thanksgiving dessert, sometimes you want something a little easier to make and serve. That’s where pumpkin pie bars come in. These bars have all the delicious flavors of pumpkin pie, but they’re baked in a convenient bar form, making them perfect for parties, potlucks, or just a cozy night in.

These pumpkin pie bars are incredibly simple to make, even for novice bakers. The crust is a buttery, crumbly shortbread that perfectly complements the creamy pumpkin filling. The filling is a blend of pumpkin puree, warm spices, and sweetened condensed milk, creating a rich and flavorful dessert that everyone will love. Plus, they are easily portable, making them a great option for gatherings. This recipe is easily customizable; you can add chocolate chips, nuts, or even a swirl of cream cheese for an extra touch of decadence.

## Why You’ll Love This Recipe

* **Easy to Make:** No rolling out pie crust! This recipe uses a simple press-in shortbread crust.
* **Delicious Flavor:** All the warm, comforting flavors of pumpkin pie in a convenient bar form.
* **Perfect for Sharing:** These bars are easy to slice and serve, making them ideal for parties and potlucks.
* **Customizable:** Add your favorite toppings and mix-ins to create a unique dessert.
* **Make-Ahead Friendly:** You can make these bars a day or two in advance, making them perfect for holiday gatherings.

## Ingredients You’ll Need

Before you get started, gather all your ingredients. This will make the baking process smoother and more enjoyable.

**For the Crust:**

* 1 ½ cups all-purpose flour
* ½ cup (1 stick) unsalted butter, cold and cubed
* ½ cup packed brown sugar
* ¼ teaspoon salt

**For the Filling:**

* 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
* 1 (14-ounce) can sweetened condensed milk
* 2 large eggs
* 1 teaspoon pumpkin pie spice
* ½ teaspoon ground cinnamon
* ¼ teaspoon ground ginger
* ¼ teaspoon ground nutmeg
* ¼ teaspoon salt
* Optional: Chocolate chips, chopped nuts, cream cheese swirl

## Equipment You’ll Need

* 9×13 inch baking pan
* Mixing bowls
* Measuring cups and spoons
* Pastry blender or fork (for the crust)
* Electric mixer (optional, but helpful for the filling)
* Parchment paper (optional, for easy removal)

## Step-by-Step Instructions

Now, let’s get baking! Follow these detailed instructions to create perfect pumpkin pie bars every time.

### Step 1: Prepare the Crust

1. **Preheat your oven:** Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan. For easier removal, line the pan with parchment paper, leaving an overhang on the sides. This will allow you to lift the bars out of the pan easily after baking.
2. **Combine dry ingredients:** In a medium mixing bowl, whisk together the flour, brown sugar, and salt.
3. **Cut in the butter:** Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. The mixture should be evenly combined with no large pieces of butter remaining. If using your fingers, work quickly to prevent the butter from melting.
4. **Press into the pan:** Press the crumb mixture evenly into the bottom of the prepared baking pan. Use the bottom of a measuring cup or your fingers to firmly pack the crust. A well-packed crust will prevent it from crumbling too much when you cut the bars.
5. **Bake the crust:** Bake the crust in the preheated oven for 15-20 minutes, or until it is lightly golden brown. Keep a close eye on it to prevent burning. Remove the crust from the oven and let it cool slightly while you prepare the filling.

### Step 2: Prepare the Filling

1. **Combine wet ingredients:** In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, and eggs. Use an electric mixer or a whisk to blend the ingredients until they are smooth and well combined. Ensure there are no lumps of pumpkin puree remaining.
2. **Add spices:** Add the pumpkin pie spice, cinnamon, ginger, nutmeg, and salt to the pumpkin mixture. Stir until the spices are evenly distributed throughout the filling. Taste and adjust the spices as needed to your preference. Some people prefer a more pronounced cinnamon flavor, while others prefer a stronger nutmeg flavor.
3. **Optional additions:** If desired, stir in chocolate chips or chopped nuts. For a cream cheese swirl, drop dollops of softened cream cheese over the filling and swirl with a knife or toothpick. This adds a tangy and decadent touch to the bars.

### Step 3: Assemble and Bake

1. **Pour filling over crust:** Pour the pumpkin filling evenly over the pre-baked crust. Spread the filling to ensure it reaches all corners of the pan.
2. **Bake the bars:** Bake the bars in the preheated oven for 35-40 minutes, or until the filling is set. The center of the bars should be slightly firm to the touch, and a toothpick inserted into the center should come out clean or with a few moist crumbs attached. If the crust starts to brown too quickly, you can loosely tent the pan with aluminum foil.
3. **Cool completely:** Remove the bars from the oven and let them cool completely in the pan on a wire rack. This is important because the filling will continue to set as it cools. If you try to cut the bars while they are still warm, they will be messy and difficult to handle.
4. **Chill (optional):** For best results, chill the bars in the refrigerator for at least 2 hours before cutting. This will allow the filling to firm up completely and make the bars easier to slice.

### Step 4: Cut and Serve

1. **Cut into bars:** Once the bars are cooled and chilled (optional), use a sharp knife to cut them into squares or rectangles. If you lined the pan with parchment paper, you can lift the bars out of the pan before cutting.
2. **Serve:** Serve the pumpkin pie bars chilled or at room temperature. They are delicious on their own or with a dollop of whipped cream or a scoop of vanilla ice cream. You can also dust them with powdered sugar or sprinkle them with cinnamon for an extra touch of elegance.

## Tips for Perfect Pumpkin Pie Bars

* **Use cold butter:** Cold butter is essential for creating a flaky and tender crust. Make sure your butter is very cold before you start making the crust. You can even freeze the butter for 10-15 minutes before using it.
* **Don’t overmix the crust:** Overmixing the crust will develop the gluten in the flour, resulting in a tough crust. Mix the crust ingredients just until they are combined.
* **Use pumpkin puree, not pumpkin pie filling:** Pumpkin pie filling contains added sugar and spices, which will throw off the flavor balance of the recipe. Make sure you use 100% pumpkin puree.
* **Don’t overbake the filling:** Overbaking the filling will cause it to crack and dry out. The filling should be set but still slightly soft in the center.
* **Let the bars cool completely:** Cooling the bars completely is essential for them to set properly. Don’t try to cut the bars while they are still warm, or they will be messy.
* **Chill the bars before cutting:** Chilling the bars will make them easier to cut and serve. The filling will firm up and the bars will hold their shape better.
* **Use a sharp knife:** A sharp knife will help you cut the bars cleanly and easily. You can also dip the knife in warm water between slices to prevent the bars from sticking.

## Variations and Substitutions

* **Add chocolate chips:** Stir chocolate chips into the pumpkin filling for a decadent twist. Milk chocolate, dark chocolate, or semi-sweet chocolate chips all work well.
* **Add nuts:** Add chopped pecans, walnuts, or almonds to the pumpkin filling or sprinkle them on top of the bars before baking.
* **Cream cheese swirl:** Drop dollops of softened cream cheese over the filling and swirl with a knife or toothpick for a tangy and decadent touch.
* **Gingerbread spice:** Substitute the pumpkin pie spice with gingerbread spice for a warmer, spicier flavor.
* **Gluten-free:** Use a gluten-free flour blend in the crust for a gluten-free version of this recipe.
* **Vegan:** Use a vegan butter substitute and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in the crust. Substitute the sweetened condensed milk with a can of coconut cream and adjust the sugar as needed. Use a vegan egg replacer in the filling.
* **Spice it up:** Add a pinch of cayenne pepper to the filling for a subtle kick.
* **Maple syrup:** Replace some of the brown sugar in the crust with maple syrup for a richer, more complex flavor.

## Serving Suggestions

These pumpkin pie bars are delicious on their own, but here are a few serving suggestions to elevate your dessert:

* **Whipped cream:** Top with a dollop of freshly whipped cream for a classic touch.
* **Vanilla ice cream:** Serve with a scoop of vanilla ice cream for a warm and cold contrast.
* **Caramel sauce:** Drizzle with caramel sauce for an extra touch of sweetness.
* **Powdered sugar:** Dust with powdered sugar for a simple and elegant presentation.
* **Cinnamon:** Sprinkle with cinnamon for an extra burst of flavor.
* **Coffee or tea:** Pair with a cup of coffee or tea for a cozy afternoon treat.
* **Cranberry sauce:** Serve with a side of cranberry sauce for a festive holiday dessert.

## Storage Instructions

* **Store:** Store leftover pumpkin pie bars in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** You can also freeze pumpkin pie bars for longer storage. Wrap the bars individually in plastic wrap and then place them in a freezer-safe container or bag. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.

## Make-Ahead Instructions

These pumpkin pie bars are a great make-ahead dessert, especially during the busy holiday season. You can make the crust and filling separately and store them in the refrigerator until you’re ready to assemble and bake. Alternatively, you can bake the bars completely and store them in the refrigerator or freezer until you’re ready to serve.

## Nutritional Information (Approximate)

(Note: Nutritional information is approximate and may vary based on specific ingredients and serving size.)

* Calories: 250-300 per bar
* Fat: 12-15 grams
* Saturated Fat: 7-9 grams
* Cholesterol: 50-60 mg
* Sodium: 150-200 mg
* Carbohydrates: 30-35 grams
* Sugar: 20-25 grams
* Protein: 3-4 grams

## Conclusion

Pumpkin pie bars are a delicious and easy way to enjoy the flavors of fall. They are perfect for parties, potlucks, or just a cozy night in. With their simple ingredients and straightforward instructions, anyone can make these bars with confidence. So, grab your apron, preheat your oven, and get ready to bake a batch of these irresistible pumpkin pie bars! Enjoy the warm, comforting flavors of autumn in every bite!

This recipe is a guaranteed crowd-pleaser and a delightful addition to your fall baking repertoire. Experiment with different variations and toppings to create your own signature pumpkin pie bar. Happy baking!