This pumpkin pie bars recipe became a holiday staple the first autumn I tested it on a house full of friends. I was chasing the silky texture of classic pumpkin pie while craving something easier to slice and share. The result is a dense, buttery shortbread base that gives way to a smooth, spiced pumpkin custard. It delivers the warm spices of fall in a portable, fork friendly format that travels well to potlucks and stays perfectly sliceable after chilling.

I first discovered this combination while adapting a tried and true pumpkin custard to an 8 by 8 pan for a small gathering. The bars carved cleanly, the custard set without cracking, and the crust kept a slight chew that balanced the soft filling. Over the years I refined the spice levels, settled on half and half for richness without heaviness, and added an optional pecan caramel topping that introduces a toffee like crunch. This version is dependable, made with pantry staples, and perfect for both everyday dessert and festive occasions.

Ingredients

• Unsalted butter: Six tablespoons of butter softened to room temperature. Use a high quality European style butter for a richer crust; plug it in as measured sticks or tablespoons for best consistency.
• Light brown sugar: One third cup for the crust plus one half cup packed for the pecan topping. Brown sugar adds molasses notes and moisture, helping the crust bind and the topping develop a toffee flavor.
• All purpose flour: One cup, spooned and leveled for accuracy. This creates a shortbread like base that bakes tender without becoming cakey.
• Granulated sugar: Three quarters cup for the filling to balance pumpkin earthiness. Use standard white sugar, or reduce by one to two tablespoons if you prefer less sweetness.
• Pumpkin pie spice and cinnamon: One and a half teaspoons pumpkin pie spice and one half teaspoon ground cinnamon. Increase pumpkin pie spice to two teaspoons for a stronger spice profile.
• Pumpkin puree: One 15 ounce can of pure pumpkin, not pumpkin pie filling. Look for plain pumpkin puree that lists 100 percent pumpkin on the label for best texture and flavor.
• Eggs: Two large eggs plus one large egg yolk. The extra yolk gives a silkier custard and improved structure without drying out the filling.
• Half and half: One cup for the filling and a half cup for the pecan topping if used. Half and half gives a creamy texture without the density of heavy cream.
• Vanilla extract and salt: One teaspoon vanilla and half teaspoon salt in the filling; salt is essential to lift the spices and balance sweetness.
• Pecans: One half cup chopped toasted pecans for the topping. Toasting intensifies their nutty flavor and keeps them crisp after the caramel cools.

Instructions

Prepare the pan and preheat:Preheat the oven to 350 degrees Fahrenheit. Line an 8 by 8 or 9 by 9 pan with foil leaving a two sided overhang so you can lift the bars out after chilling. Lightly grease the foil with nonstick spray or a thin smear of butter to ensure easy removal.Make and bake the crust:Beat six tablespoons softened unsalted butter with one third cup packed light brown sugar until creamy. Add one cup all purpose flour and a pinch of salt and mix until the dough is crumbly. Press evenly into the prepared pan using the bottom of a measuring cup to compact the base. Bake for ten minutes until just set and very lightly golden at the edges.Whisk the filling:While the crust bakes, whisk together three quarters cup granulated sugar, one and a half teaspoons pumpkin pie spice, one half teaspoon cinnamon and one half teaspoon salt. Add the 15 ounce can pumpkin puree, two large eggs, one large egg yolk, one cup half and half and one teaspoon vanilla extract. Whisk until glossy and fully combined.Assemble and bake:Pour the filling over the hot crust and return to the oven. For an 8 by 8 pan bake 45 to 55 minutes; for a 9 by 9 pan bake 25 to 35 minutes. The filling should be mostly set with a slight jiggle at the center. Avoid overbaking to prevent cracks and a dry texture.Cool and chill:Place the pan on a wire rack to cool completely to room temperature, then transfer to the refrigerator to chill until fully set, at least two hours. Use the foil overhang to lift the slab from the pan and slice with a sharp knife wiped between cuts for clean edges.Pecan caramel topping, optional:In a small saucepan combine one half cup packed light brown sugar, two tablespoons unsalted butter and a pinch of salt. Bring to a simmer and cook for two minutes while whisking. Remove from heat briefly to add one half cup half and half gradually while whisking, then return to low heat and simmer for one minute without boiling. Fold in one half cup chopped toasted pecans and cool to room temperature before pouring over chilled bars.

Storage Tips

Store cooled bars in the refrigerator in a single layer in an airtight container for up to four days. If stacking is necessary place parchment between layers to prevent sticking. For longer storage freeze wrapped pieces individually in plastic then transfer to a freezer safe container for up to three months. Thaw overnight in the refrigerator and bring to room temperature for 20 to 30 minutes before serving. Reheat briefly in a low oven if you prefer warm bars; five to seven minutes at 300 degrees Fahrenheit is usually enough without softening the crust too much.

Ingredient Substitutions

For a dairy free option substitute coconut oil for butter and use a non dairy creamer in place of half and half; expect a slight change in flavor and a firmer crust. To make them gluten free swap a cup for cup gluten free flour blend that contains xanthan gum and press gently as the texture will differ. Replace half and half with evaporated milk for a pantry friendly tweak, but reduce sugar by one to two tablespoons if you prefer less sweetness. For nut free leave out the pecan topping and sprinkle toasted oats for crunch instead.

Serving Suggestions

Serve chilled squares with a dollop of softly whipped cream or creme fraiche and a light sprinkle of additional pumpkin pie spice. For a brunch or dessert spread pair the bars with hot coffee, spiced tea, or a creamy latte. Garnish individual slices with a few toasted pecan halves to signal the optional topping. For holiday gatherings arrange on a wooden board with small tongs for easy self service and add orange zest or candied ginger for a festive note.

Cultural Background

Pumpkin custard desserts evolved from early American traditions where pumpkin was a common autumn preserve. Modern pumpkin pie as we know it developed in the 19th century, and turning that custard into bars is a contemporary adaptation for easier sharing. These bars reflect that continuity: the familiar spices of cinnamon and pumpkin pie spice, the custard texture, and a buttery shortbread base that nods to European tart techniques adapted to North American pantry ingredients.

Seasonal Adaptations

In colder months emphasize warming spices by increasing pumpkin pie spice to two teaspoons and add a quarter teaspoon ground ginger for warmth. For spring or summer, lighten the filling by using half the sugar and serve chilled with citrus scented whipped cream. Swap pecans for toasted almonds or candied walnuts for different texture profiles. For a festive holiday variation fold a tablespoon of bourbon into the pecan caramel for a boozy depth.

Meal Prep Tips

Prepare the crust and filling in advance and refrigerate the unbaked crust for up to one day covered. Bake the crust and pour the filling when ready to serve within 24 hours. The pecan caramel can be made two days ahead and kept refrigerated in a sealed jar; gently warm it before pouring so it regains pourable consistency. For batch prep double the recipe and bake in two pans to freeze one for future events.

These pumpkin pie bars capture everything I love about fall desserts: simple technique, layered textures, and feelings of comfort. I hope you make them your own and share them with people who appreciate a good slice of seasonal nostalgia.