These Pumpkin Pie Bars are made with a buttery shortbread crust, a smooth pumpkin pie filling, and no fussy pie dough to roll out or crimp.

Sliced into squares, they give you all the flavor of a classic pumpkin pie without the trouble of dealing with a pie plate.

I make these for Thanksgiving when I want pumpkin pie flavor but need something easier to serve to a crowd.

They also travel better than a pie, since they’re sturdy enough to stack. If you like easy, slice-and-serve fall desserts like these, these are worth trying too:

Ingredients You’ll Need

Pre-baking the shortbread crust before adding the filling keeps the bottom from turning soggy once the pumpkin layer bakes on top.

Pure canned pumpkin (not pie filling) is what you want here, since the sugar and spices are already built into the filling recipe.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 tsp salt
1 can (15 oz) pure pumpkin puree
3/4 cup packed brown sugar
2 large eggs
1 cup heavy cream
2 tsp pumpkin pie spice
1/2 tsp salt

Directions

Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides.
In a medium bowl, combine the flour, softened butter, granulated sugar, and salt.
Mix with your hands or a pastry cutter until the mixture forms a soft, crumbly dough.
Press the crust mixture evenly into the bottom of the prepared pan.
Bake for 15 minutes, until lightly golden around the edges.
Remove from the oven and let it cool slightly while you prepare the filling.
In a large bowl, whisk together the pumpkin puree, brown sugar, and eggs until smooth.
Whisk in the heavy cream, pumpkin pie spice, and salt until fully combined.
The filling should look smooth and pourable, similar to a thin pancake batter.
Pour the filling over the warm crust, spreading it into an even layer.
Return the pan to the oven and bake for 30 to 35 minutes, until the filling is set around the edges but still has a slight jiggle in the very center.
This one takes a bit of patience, just so you know, since pulling it too early leaves the center undercooked and too soft to slice.
Let the bars cool completely at room temperature, then chill in the fridge for at least 2 hours before slicing.
Chilling firms up the filling and makes for much cleaner slices than cutting into them warm.
Use the parchment overhang to lift the whole block out of the pan before cutting.
Cut into squares and serve chilled and enjoy!

Important Recipe Notes

Pre-bake the crust before adding the filling. This keeps the bottom layer from turning soggy once the wet pumpkin filling goes on top and bakes.
Don’t overbake the filling. A slight jiggle in the center when you pull the pan out is exactly what you want – it firms up fully as it cools and chills.

Chill before slicing. Warm or even room-temperature bars are too soft to cut cleanly. A full 2 hours in the fridge gives you neat, sliceable squares.
Use pure pumpkin puree, not pie filling. Pie filling already has sugar and spices added, which will throw off the balance of this recipe.
Store in an airtight container in the fridge for up to 5 days. These also freeze well for up to 2 months, wrapped tightly.
Lift the whole block out using the parchment overhang before slicing, rather than cutting directly in the pan. It gives you a cleaner cutting surface and easier removal.

How to Serve, Store & Customize This Recipe

Serving:

Serve chilled, straight from the fridge, with a dollop of whipped cream on top just like a slice of pie. These are sturdy enough to serve on a napkin without a plate if you’re doing a dessert buffet.

Storage:

Keep bars in an airtight container in the fridge for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months, thawing in the fridge before serving.

Customization:

Add a graham cracker crumble topping instead of serving plain, or swap the shortbread crust for a gingersnap cookie crust for extra spice.

A drizzle of caramel sauce over each square makes these feel a bit more like a special dessert.