Pumpkin Pie Shortbread Bars

Add these pumpkin pie shortbread bars to your list of Thanksgiving recipes! Your favorite pumpkin pie filling on top of a butter shortbread crust and cut into grab-and-go bars makes them the perfect Thanksgiving dessert!

If you’re intimidated by making traditional pies, but still want to enjoy your favorite pumpkin pie, try these pumpkin pie shortbread bars! They are super easy to make, and taste just like your favorite pumpkin pie!

Ingredients needed

• 1 cup flour
• 1/8 tsp. salt
• 1/3 cup powdered sugar
• 1/2 cup unsalted butter
• 1 15 oz can pumpkin purée
• 1 14 oz. can sweetened condensed milk
• 2 eggs
• 1 Tbsp. pumpkin pie spice
• Whipped topping – optional

How to make pumpkin pie shortbread bars

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1. Preheat oven to 350 degrees F.
2. In a food processor, add 1 cup flour, powdered sugar, and salt. Pulse to combine. Add in the 1/2 cup cold butter one small chunk at a time. Continue to pulse until the dough starts to come together.
3. Remove the dough from the food processor and press into a greased 8×8 or 9×9 baking dish using your hands. Smooth out the bottom and make sure it’s even. Using a fork, pierce the bottom of the crust multiple times throughout the pan. Doing this will help prevent the crust from rising during baking.
4. Bake for 16-18 minutes or until golden brown. Remove from oven and place onto a cooling rack to cool. Increase the oven temperature to 425 degrees F.
5. While the crust is cooling, add the pumpkin purée, sweetened condensed milk, eggs, and pumpkin pie spice to a large mixing bowl and whisk to combine, making sure the eggs are fully combined.
6. Pour the filling over the baked shortbread crust. Then, place into the oven and bake for 15 minutes at 425 degrees F., then reduce the oven temperature to 350 degrees. F., and bake for an additional 30 minutes or until a knife comes out clean in the center.
7. Remove from the oven and let cool for 10 minutes, then cut and serve.
8. Top with whipped topping, if preferred.

Recipe FAQs and Notes

Is pumpkin pie healthy or unhealthy?

While pumpkin pie bars do contain sugar and other ingredients, you’ll still benefit from the vitamins and minerals in the pumpkin purée – like potassium, Vitamin C, and iron. As with any recipes, we don’t like to categorize them as healthy or unhealthy, and urge you to review the nutrition information within the recipe card and decide for yourself what’s best for you. We believe everything is okay in moderation!

What is shortbread?

Shortbread is traditionally a Scottish biscuit that’s made with a combination of butter, sugar, and flour. Shortbread can be used in many desserts, such as cookies or crusts.

Can I bake the shortbread crust ahead of time?

Yes! You can pre-bake the shortbread crust ahead of time. If not using immediately, let cool then cover and refrigerate for up to two days. When ready to make the recipe, just bring to room temperature and proceed with the recipe for apple pie shortbread bars.

Recipe Notes

• For a gluten-free option, you can swap in a 1 to 1 gluten-free flour.
• Store leftovers covered in the refrigerator for 3 to 4 days.

Recommended kitchen resources for this recipe

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Enjoy these additional shortbread recipes!

• Apple Pie Shortbread Bars
• Pecan Pie Shortbread Bars
• Orange Cranberry Shortbread Bars
• London Fog Shortbread Cookies
• Lemon Blueberry Shortbread Tart

Pumpkin Pie Shortbread Bars Recipe