Best Ever Pumpkin Pie Bars
These Pumpkin Pie Bars offer the comforting flavor of pumpkin pie in a simple, quick, and portable format, perfect for fall gatherings. A buttery, slightly sweet crust complements the rich, spiced pumpkin custard filling, creating a symphony of flavors and textures that will have everyone begging for the recipe.
Equipment
- Large bowl
- Whisk
- Pastry blender or fingertips
- Plastic Wrap
- 9x13 inch baking pan
- Parchment paper (optional)
- Rolling Pin
- Fork
- Wire rack
- Measuring cups and spoons
- Oven
Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 4-6 tablespoons ice water
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- Powdered sugar optional, for dusting
- Whipped cream optional, for topping
- Caramel sauce optional, for drizzling
- Vanilla ice cream optional, for serving
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter.
- Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition. Stop adding water when the dough just comes together. Don't overmix!
- Gently press the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is crucial for a tender crust.
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang on the sides for easy removal.
- On a lightly floured surface, roll out the chilled dough to fit the bottom of the prepared baking pan.
- Carefully transfer the rolled-out dough to the baking pan and press it evenly into the bottom and slightly up the sides.
- Prick the crust all over with a fork to prevent it from puffing up during baking. Bake for 12-15 minutes, or until lightly golden brown. Let cool slightly while you prepare the filling.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, ginger, cloves, and salt until smooth and well combined. The mixture should be a beautiful, vibrant orange color.
- Pour the pumpkin filling evenly over the pre-baked crust.
- Bake for 30-35 minutes, or until the filling is set and the edges are slightly golden brown. The center might still jiggle slightly, but it will firm up as it cools.
- Let the bars cool completely in the pan on a wire rack before cutting and serving. This is important! The filling needs time to set properly.
- For even cleaner cuts and a firmer filling, chill the bars in the refrigerator for at least an hour before serving.
- Cut the bars into squares and serve. You can dust them with powdered sugar, top them with whipped cream, or enjoy them plain. They're delicious any way you slice them!
Notes
For the flakiest crust, ensure the butter is very cold. Consider freezing the cubed butter for 10-15 minutes before using. Avoid overmixing the crust dough to prevent a tough crust. Cool the bars completely before cutting to allow the filling to set properly. For a richer flavor, use high-quality pumpkin pie spice. These bars can be stored in an airtight container in the refrigerator for up to 3-4 days. For freezing, wrap the baked bars individually in plastic wrap and then place them in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator overnight before serving. Add chocolate chips, streusel topping, or a cream cheese swirl for variations.