Pumpkin Pie Bars are the easiest, quickest, and MOST DELICIOUS fall dessert you will need to bring to every event you are attending. The creamy pumpkin with the thick press-on crust is best when it is fresh out of the oven and served with ice cream!
‘Tis the season to start making all these delicious fall desserts. With the crisp morning and the leaves falling it is the perfect time to start bringing out the fall recipes. What better way to start off the fall recipe season than with some pumpkin?!
Starting us off is a Pumpkin Pie Bar. These are quick, easy, and delicious for you to bring to an event or simply easy enough to make for your family to enjoy!
Pumpkin Pie bars take only minutes to whip up and put into the oven. It is an ingredient that you can keep in your pantry and constantly have on hand. Does anyone else ever get in a pinch and need something quick to make before a gathering? If so these are perfect for you!
How to make the Pumpkin Pie Bar
You will literally love how easy this recipe is! This is going to be my go-to recipe for everything. First, you will make the crust. You will mix flour, sugar, and cold butter together. The easiest way to mix this all up is by your hands. The crust mix will not be like your normal crust. This crust will be a coarse crumbling crust. Once you have the three ingredients together you will put them in your 9×13 pan and you will press it into your pan. For the crust, you will not need to pre-bake it!
Now onto the pumpkin filling. This is super quick. Simply dump the pumpkin puree, eggs, salt, pumpkin pie salt, sugar, and evaporated milk into the mixing bowl and mix on medium. (You can also mix this with a whisk. I just found it easier on my end to put it in a standing mixture. Especially since most of the time, I am cooking and I have a baby on my hip). Once all the ingredients are mixed together pour the mixture on top of the press-on crust.
Have the oven at 425F and place the pumpkin pie bars in the oven for 15 minutes. Once the 15 minutes is up reduce the heat to 350F and keep the pumpkin pie bars in the oven for 50-60 minutes. You will know that the pumpkin pie bars are done when the top is lightly brown and the pumpkin filling no longer giggles.
Once they are done in the oven put them in the refrigerator for two hours. Once that step is complete serve with some delicious whipped cream or ice cream!
Preserving them
Since the recipe contains eggs and milk you will need to store these in the refrigerator. They will last in the refrigerator for close to a week. Keep the Pumpkin Pie Bars sealed tightly with aluminum foil or saran wrap.
Tips for making Pumpkin Pie Bars
- Making in advance: These can be made two days in advance. Once they are made seal them up tightly and keep them in the refrigerator until they are ready to be served.
- Sinking when they are cool: A standard pumpkin pie will since when they are room temperature or cool. That is completely normal.
- Serving: To keep a little warmth to the pumpkin pie bars add ground cinnamon or pumpkin pie spice to the top of the bar.
Can Pumpkin Pie Bars be stored in the freezer?
Ever wonder how to fall feeling last? Well, GREAT NEWS you can store pumpkin pie bars in the freezer! Because of the rich custard filling pumpkin pie bars freeze beautifully.
How to freeze the pumpkin pie bars?
Once the pie is completely cooled off. Wrap the pie in plastic wrap. Make sure you do several layers of plastic wrap (vertical and horizontal). Seal it tight then place the pumpkin pie bars in a freezer bag. If you would like to use a reusable freezer bag Greenzla Reusable Gallon Bags on amazon is a great brand!
Scroll down to the recipe card if you are wanting to read all the ingredient amounts. Here is a quick overview of all the ingredients you will need from the store to make these delicious pumpkin pie bars.
How long will a pumpkin pie bar last in the freezer?
If you are wanting to store pumpkin pie bars in the freezer the suggested time frame is up to three months!
How to thaw pumpkin pie bars
To make sure that the pumpkin pie bars defrost evenly, allow the pumpkin pie bars to thaw in the refrigerator. This may take up to 8-12 hours. Once it is thawed feel free to place the pumpkin pie bars back in the oven again to warm up before serving!
Ingredients:
First, bake and cool the pie. Cooling the pie can take up to three hours. Do not put the pie into the freezer when it is not cool. This will create ice and compromise the flavor and texture when it comes time to thaw out the pie.
For the ingredients, I try to get all organic ingredients. For the flour, I try to get einkorn or all-purpose unbleached flour. However, if you need this recipe to be gluten-free then feel to use almond flour. Most of my pantry ingredients I get from Thrive Market. Thrive Market is an online store where you can get organic, whole foods at a greater discount. Shop the attached link and get 40% off your first order with Thrive!
- Flour
- Sugar
- Cold Butter
- Pumpkin Puree
- Eggs
- Salt
- Pumpkin Pie Spice
- Evaporated Milk
Making the recipe healthier
Having to be dairy-free, keto-friendly, or vegan? Let me help you achieve that goal.
- All Purpose Flour- Almond Flour
- Sugar- Coconut sugar, erythritol
- Butter- Plant-based butter
- Pumpkin Puree- any version of pumpkin puree will work.
- Eggs- Flax Egg
- Salt
- Pumpkin Pie Spice
- Evaporated Milk- Evaporated coconut milk
Tool your may need
What type of pumpkin recipes have you tried this fall season?
Have you made other pumpkin recipes that are to die for? Let me know down below in the comments some of your favorite recipes!
