Pumpkin pie bars

Made with a rich and creamy filling, these pumpkin pie bars are a delicious twist of the classic pie and a nice way to feed a crowd without being too messy!

Made with a rich and creamy filling, these pumpkin pie bars are a delicious twist of the classic pie and a nice way to feed a crowd without being too messy!Pumpkin pie has and most likely will always be a favorite of my family right after we visit the local pumpkin patch. Every year, once we get back home and hubby is practicing his carving I whip up a quick pumpkin pie. I love pie but has always been one of those desserts no matter how careful I’m it just doesn’t turn out pretty.

Over years I tweaked the recipe to fit my taste buds. The pie filling was mind blowing delicious, the slices weren’t picture perfect. I needed to do find a solution so I can share the recipe with you.

I’m so relieved to tell you I found the solution! Instead of baking an entire pie I can make bars!

They are just as rich and creamy as a slice of pie. Easier to grab and eat. Prefect for gathering and most important they are gorgeous!!!

Just look at that silky smooth filling!

Made with a rich and creamy filling, these pumpkin pie bars are a delicious twist of the classic pie and a nice way to feed a crowd without being too messy!

I made this pumpkin pie successfully last year using Pillsbury refrigerated crescent dough for the crust and few days ago I revisited the recipe and used the crust from the tomato quiche instead of the refrigerated one. Perfection! Of course you can use refrigerated crescent dough if you want.

The filling is a breeze to make. Pumpkin puree, eggs, cream, corn syrup brown sugar and a touch of salt and pumpkin spices. All whisked together in a bowl. No need to pull out your electric mixer!

I baked the bars for almost 50 minutes. Do not over bake them! Bake them until just set (just like you would do with a cheesecake) and let them bars cool completely before cutting them.

I highly recommend refrigerating them over-night, but if you are short on time, please allow at least 1-2 hours in the fridge, once completely cooled.

Pumpkin pie bars recipe

Prep Time: 20 minutes

Cook Time: 1 hour, 5 minutes

6 hours

Yield: 15 bars

Pumpkin pie bars recipe

Made with a rich and creamy pumpkin filling, these pie bars are a delicious twist of the classic pie and a nice way to feed a crowd without being too messy!


  • 2 cups (240 grams) all purpose flour
  • 1/2 cup (113 grams) diced cold butter
  • 1/2 teaspoon salt
  • iced water (about 3 tablespoons)
  • Filling
  • 2 eggs, lightly beaten
  • 1 can (15 oz) pumpkin (not pumpkin pie mix) or homemade pumpkin puree
  • 1 cup whipping cream
  • 1/2 cup packed brown sugar
  • 1/4 cup corn syrup
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt


  1. Add the flour, diced butter and salt to a food processor. Pulse a couple of times until the mixture resembles breadcrumbs.
  2. Slowly add, a few drops at a time, iced water until the dough comes together and forms a ball. Wrap it in clear plastic film and put in the fridge for at least 30-40 minutes. (can be made up to 3 days in advance)
  3. When ready to bake the bars, heat the oven to 350F.
  4. Line 11x7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan.
  5. Remove the crust from the refrigerator and roll it out into a 12X8" rectangle. With your fingers press the crust in the button and on the sides of the prepared baking pan.
  6. Cover the crust with parchment paper, fill with baking beans and bake the crust for 7 minutes. Remove the baking beans and bake the crust for an additional 5 minutes. Cool completely before pouring the filling in.
  7. In large bowl, whisk the filling ingredients until smooth and well blended. Pour mixture into pan over the cooled crust.
  8. Bake in the preheated oven for 50 minutes or until a knife inserted in center comes out clean and center is set.
  9. Remove from oven, place the pan on a to cooling rack and cool completely. Refrigerate for about 1 hour 30 minutes before cutting into bars.
  10. To serve, top each bar with whipped cream and/or a dusting of pumpkin pie spice.
  11. Store in refrigerator.

Sending love your way,


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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. Janet says

    I would like to try these bars for Thanksgiving dessert, but I have a small family. Could I make these in a 9 x 9″ pan or even a 13 x 9″ pan? And would I decrease the recipe by a 1/2? Thank you!

    • says

      Hi Janet

      The recipe is for a 11×7″ pan and it’s almost the same size as a 9×9″ baking pan.
      Using a 13X9″ pan you will have to almost double the recipe.
      If you want to make just half of the recipe, I would suggest a 9X5″ loaf pan or a 6″ round pan.


  2. says

    These pumpkin bars look wonderful! I like this so much better than sliced pie. These bars make serving a large group on the holiday so much easier and best of all, they look delicious. Thanks for sharing!

      • Donna says

        Well, thanks. I’ve been baking for 40 years, and never heard of them, lol! Somehow my pies turned out pretty good, but hey, maybe now they can be amazing! This recipe looks great. Thanks for sharing.

    • says

      Hi Donna,

      Thanks for trying the bars! Great tip on the corn syrup! I was planning on making theme again for Thanksgiving and will definitely cut back on the syrup as you suggest. Will see how they turn out.

    • says

      Hi Kaity,
      yes, you can bake 2 at a time if you have the oven big enough to fit 2 pans. Since you’re baking 2 at once, it may take few minutes longer until they are done.

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