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Home » Desserts » Pumpkin Pie Shortbread Bars

Pumpkin Pie Shortbread Bars

LAST UPDATED: November 18, 2020 • FIRST PUBLISHED: November 18, 2020 • Leave a Comment

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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!

one pumpkin pie shortbread bar on a plate with whipped cream on top

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

  • filling for pumpkin pie shortbread bars in a bowl
  • shortbread dough in a food processor
  • unbaked shortbread crust for pecan pie shortbread bars in a 9x9 dish
  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.
a slice of pumpkin pie shortbread bars on a plate

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.
a platter of pumpkin pie shortbread bars

Recommended kitchen resources for this recipe

Wanderlust and Wellness participates in the Amazon affiliate program. Please see my affiliate disclaimer. As an Amazon Associate, I earn from qualifying purchases.

a platter of pumpkin pie shortbread bars

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

a pumpkin pie shortbread bar on a plate

Pumpkin Pie Shortbread Bars

Yield: 12
Prep Time: 5 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 15 minutes

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!

Ingredients

  • 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

Instructions

    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 8x8 or 9x9 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.

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.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 66mgSodium: 95mgCarbohydrates: 39gFiber: 1gSugar: 29gProtein: 6g

The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have​ not been evaluated or approved by a nutritionist, registered dietician​ ​,or other medical professionals.

© Jennifer
Cuisine: American / Category: Desserts

Jennifer

Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.

Filed Under: Desserts

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