Name: Pumpkin Pie Bars with Shortbread Crust
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients: 3/4 cup flour; 1/4 cup sugar; 1 stick unsalted butter, (cold and cut in pieces); 1/4 tsp. vanilla extract; 1/4 tsp. salt; 2 cups pumpkin puree; 1 cup heavy cream; 4 tbsp. flour; 1 tsp. pumpkin pie spice; 1 egg, (plus 1 yolk); 1/2 tsp. salt; 3/4 cup brown sugar; 1 cup pecans, (chopped); 1/2 cup brown sugar; 3 tbsp. butter; 1/4 tsp. salt; 1 tbsp. maple syrup; 1 tbsp. cream

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These Pumpkin Pie Bars are perfectly creamy and packed full of that holiday flavor. Pumpkin pie filling is poured over a fresh baked shortbread crust baked and topped with the most amazing caramelized pecan sauce - these pumpkin bars are AMAZING!

This recipe was originally published in November 2018. It has been updated with better content and photos.

OMG these bars are totally love at first bite..."she laughs as though she is clever..." But seriously, these are DAMN good. So good.

Buttery shortbread crust, caramelized pecan topping, and perfectly creamy and delicious pumpkin pie filling...what more can you ask for? I can't think of anything. These are it.

And don't even worry guys, these pumpkin pie bars are easy to make. I just remade these the other night, and they are sitting in my fridge as I write this listening to them call my name.

So being easy is good and bad...great because it's easy, bad because now I'm about to eat half a tray of these pumpkin pie bars. My waistline does not appreciate it.

*If you're just looking for plain old pumpkin pie, check out this awesome Pumpkin Pie recipe from Live Well Bake Often.

Jump to:

Why This Recipe Works
The Ingredients
Step By Step Instructions
Expert Tips
Frequently Asked Questions
All the Best Pumpkin Recipes!!
Favorite Fall Desserts
Recipe
💬 Comments

Why This Recipe Works

The shortbread crust adds a rich, buttery component to the bars - plus it's such an easy crust to make;
The caramel pecan topping is droolworthy - it may just be the best part of the pumpkin bars;
The pumpkin pie filling has the perfect mix of fresh pumpkin flavor with warm Fall spices;
Everything tastes better in a bar form...

side view of 3 pumpkin pie bars on a plate

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The Ingredients

First things first, I use fresh Pumpkin Puree, which is super easy to make in the slow cooker. If you don't feel like making fresh pumpkin puree (it's super easy I promise) canned pumpkin will work just as well. Just make sure it's not pumpkin pie filling!

Buy the ingredients at the grocery store, or order them through the below Amazon links if you don't feel like strolling up and down the aisles (affiliate links):

Step By Step Instructions

Preheat oven to 350 degrees. Combine ingredients in a food processor, adding butter one piece at a time until a dough forms.

If you and your food processor have had a recent falling out and you are left food processor-less (like someone I know...ahem...me), you can also do this with a fork.

Press dough into an 8x8 parchment lined baking dish. Bake for 12 minutes.

Dough spread on parchment paper in a square pan

While the shortbread crust bakes, make the pumpkin pie filling. Basically, combine all the ingredients in a bowl and mix to combine.

Let the shortbread rest 3 minutes before pouring the pumpkin pie filling on top.

Pour the pumpkin filling over the shortbread and bake for 50-60 minutes, until top is slightly browned and filling only jiggles slightly..

About 10 minutes before the pumpkin pie bars are done, combine all the ingredients for the pecan topping in a saucepan and heat over medium heat until butter is melted and pecans start to caramelize.

Remove the pumpkin bars from the oven and pour the caramel pecan mixture over the top. Put back in the oven and bake for another 20 minutes.

square pumpkin pie covered with pecan caramel sauce

Let the bars cool fully before slicing. I recommend letting them cool on the counter for one hour, then chilling them in the fridge for 3 hours or overnight before slicing.

Once chilled, slice into bars and serve....these are great with fresh whipped cream.

tope down view of 4 pumpkin pie bars on a plate

Expert Tips

Be sure to use cold butter when making the short bread crust - cut it in with a fork or just pulse a food processor until combined. Be careful not to over mix or the butter will melt;
The pecan caramel topping can be omitted if desired, however, I think it's one of the best parts of this recipe!
The pumpkin filling should only jiggle a little when done and no longer looks wet on top - it will continue to set as it cools.
The pumpkin pie filling can be made a couple days ahead of time if desired. Store in an airtight container in the fridge until you're ready to use it.

Frequently Asked Questions

How do you store pumpkin pie bars? Store these pumpkin pecan bars in an airtight container in the fridge for up to 3 days for the best results.
Can you freeze pumpkin pie bars? After you have sliced the bars, place them on a baking sheet directly into the freezer for 3 hours, or until frozen through. Then place them in an airtight container and store for up to 3 months. To thaw, place in a single layer in the fridge and let thaw overnight.
How do I know when pumpkin pie bars are done? When the filling jiggles only slightly in the middle, and no longer looks wet, the bars are done. They will still need time to set however, and should chill in the fridge for at least 3 hours before slicing.