These Pumpkin Pie Bars take everything that’s great about classic pumpkin pie and make it simpler to put together. With a sweet pumpkin seed shortbread and a creamy, sour cream–spiked pumpkin custard filling, it’s an easy, delicious shortcut to the traditional pie.

A serving of a pumpkin pie bar with whipped cream and a sprinkle of cinnamon.

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Give me all the pumpkin things, from September to January…or, maybe even longer! These Pumpkin Pie Bars pay homage to the classic Thanksgiving pie while making the process a little easier by turning it into a dessert bar. They have the same familiar flavor in a more streamlined form, with a few twists along the way. The shortbread base is crumbly and sweet, with a slight earthy flavor from the addition of pumpkin seeds. A small amount of sour cream brings the crust together and adds a subtle tang that balances the sweetness of the filling. These bars are perfect served as is, or really send it over the top with a spoonful of maple whipped cream and a light dusting of cinnamon.

Sliced pumpkin pie bars on a serving tray.

Here is How to Make It

Making the pumpkin seed shortbread is pretty simple, as it's all done in the food processor. Here is an overview of the steps:

The ingredients for the pumpkin seed shortbread in a food processor.

Step 1: Process the pumpkin seeds with the other dry ingredients until a fine powder forms.

Butter added to the dry ingredients to make a shortbread crust.

Step 2: Add in the butter and pulse until it's broken up into small pieces.

The shortbread mixture in the food processor.

Step 3: Add in the sour cream and pulse until the shortbread starts to clump together.

The shortbread crumbs poured into the baking dish.

Step 4: Pour the shortbread into the prepared baking dish.

The shortbread crust patted down into an even layer in the prepared baking dish.

Step 5: Using a flat-bottomed measuring cup or your hands, press it flat.

Step 6: Bake the crust until the edges are lightly golden and the middle is matte.

The pumpkin filling mixes quickly in the same food processor used to make the shortbread (yay, less dishes!) You don't need to wash the food processor in between either, just brush out any crumbs that might be hanging back.

The pumpkin filling ingredients in the food processor.

Step 7: Add all the filling ingredients to the food processor, and pulse together until its smooth.

Step 8: Pour the pumpkin filling on top of the baked shortbread crust.

Pumpkin pie bars just pulled from the oven showing a puffed up filling.

Step 9: Bake until the filling is mostly set and puffed up on the edges, about for 45 to 50 minutes. Do not overbake or it could crack.

Step 10: Cool the bars completely before slicing evenly into 9 servings.

Serving + Storing

Let the bars cool completely before slicing, as they’ll be quite soft straight from the oven. They can be served at room temperature or chilled from the refrigerator. Serve as is, or serve with whipped cream (perhaps maple whipped cream?) and a sprinkle of ground cinnamon.

Pumpkin Pie Bars should be stored in the refrigerator and they are best consumed within 2-3 days.

More Pumpkin Recipes

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Full Recipe

Pumpkin Pie Bars

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5 from 2 reviews

Pumpkin Pie Bars have all the flavor of classic pumpkin pie with less effort, featuring a spiced pumpkin filling and a tender pumpkin seed shortbread crust.

Author: Kelli Avila
Prep Time: 00:15
Cook Time: 00:60
Total Time: 1 hour 15 minutes
Yield: 9
Method: Bake

Ingredients

For Pumpkin Seed Shortbread:

1 cup (120 grams) all-purpose flour
⅓ cup (50 grams) raw pumpkin seeds
½ cup (100 grams) granulated sugar
½ teaspoons ground cinnamon
Pinch coarse kosher salt
½ cup (112 grams) cold butter, cubed
2 tablespoons (30 grams) sour cream

For Pumpkin Filling:

3 large eggs
1 (15-ounce) can 100% pumpkin puree
½ cup (115 grams) sour cream
½ cup packed (100 grams) light brown sugar
¼ cup (50 grams) granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon coarse kosher salt
⅛ teaspoon ground nutmeg (freshly grated, if possible)
⅛ ground cloves
1 teaspoon vanilla extract
Whipped Cream or Maple Whipped Cream, for serving (optional)

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Instructions

Preheat the oven to 350ºF and place oven racks in the lower part of the oven. Butter or oil an 8-inch-square (or similar-size) baking pan. Cut a strip of parchment to fit inside the pan with ends long enough to hang over the edges. Line the baking dish with the parchment and set aside.
To the bowl of a food processor, add the flour, pumpkin seeds, granulated sugar, cinnamon, and salt. Process until the seeds are finely ground. Add the butter and pulse 5 to 7 times, or until the mixture forms a coarse meal. Add the sour cream and process until the mixture starts to clump together, about 30 to 45 seconds. Brush out any crumbs from the food processor and set it aside for later.
Transfer the shortbread crumbs into the prepared baking dish. Using a flat-bottomed measuring cup or your hands, press them it into an even layer.
Bake the shortbread in the preheated oven on the lowest rack until it’s lightly golden on the edges and matte in the middle, about 15 minutes. Remove and set aside until ready to use.
Meanwhile, make the pumpkin filling. In the now-empty food processor, add the eggs, pumpkin, sour cream, brown sugar, granulated sugar, cinnamon, salt, nutmeg, cloves, and vanilla extract. Pulse until the mixture comes together, being careful not to overmix. Pour the filling over the shortbread and spread it into an even layer. Bake until the filling is mostly set and puffed up on the edges, about 45 to 50 minutes. Let cool completely before serving. Store leftovers in the refrigerator for up to 2 days.

Notes

Originally published in 2020, these Pumpkin Pie Bars have been updated with a few small changes to improve both the ingredients and the process. The crust now uses granulated sugar instead of powdered sugar, and the milk has been omitted from the filling for a more streamlined texture. The instructions have also been simplified to make the recipe even easier to follow. If you’d like the original version, please reach out via email and I’ll be happy to share it.

Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the measuring cup, then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.

This recipe was tested using Diamond Crystal coarse kosher salt. If using Morton’s kosher salt or fine salt, you’ll need less by volume, so start with half and adjust to taste.

Store-bought pumpkin puree is fine, but in case you ever want to make your own: How to Make Pumpkin Purée

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