Small Batch Pumpkin Pie Bars

Make easy pumpkin pie bars in a small batch with this homemade pumpkin dessert recipe. These bars feature a buttery crust and a creamy pumpkin filling spiced with cinnamon, ginger, and cloves. Perfect for fall desserts, thanksgiving treats, or quick pumpkin recipes, they are ideal for small batch baking and homemade fall desserts. Top with whipped cream or serve plain for a simple, flavorful treat.

Ingredients

For the Crust

• 2 ½ tablespoons butter, plus extra for greasing
• 2 tablespoons granulated sugar
• ¼ cup all-purpose flour
• 1 tablespoon cornstarch
• ⅛ teaspoon salt

For the Filling

• 6 tablespoons granulated sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• 1 large egg
• 7.5 ounces pure pumpkin puree (half of a 15-ounce can)
• 6 ounces evaporated milk (half of a 12-ounce can)
• Optional topping: whipped cream

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Instructions

Prepare the Crust

1. Preheat the oven to 350°F (177°C).
2. Lightly butter a 5×5-inch baking dish and line it with parchment paper. Butter the parchment lightly.
3. In a medium bowl, use an electric mixer to beat the butter and sugar until smooth.
4. Add the flour, cornstarch, and salt. Mix until a dough forms.
5. Press the dough evenly into the prepared dish using your fingers or the back of a spoon.
6. Bake for 15–18 minutes, until lightly golden. Set aside to cool.

Prepare the Filling

1. In a small bowl, combine the sugar, cinnamon, salt, ginger, and cloves.
2. In a separate bowl, beat the egg, pumpkin puree, and spice mixture with an electric mixer until smooth.
3. Gradually add the evaporated milk and mix until fully combined.
4. Pour the filling over the cooled crust. Place the baking dish on a rimmed sheet pan.
5. Bake at 350°F (177°C) for 55–60 minutes, until the center is set but still slightly jiggly.

Cool and Slice

1. Allow the bars to cool in the dish on a wire rack for 2 hours.
2. Lift the bars out using the parchment paper and place on a cutting board.
3. Remove the parchment and slice into squares.
4. Serve plain or top with whipped cream if desired.

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Why You’ll Love This Recipe

These pumpkin pie bars are a perfect small batch dessert for cozy fall evenings or a quick treat without making a whole pie. The crust is buttery and tender, while the filling is creamy, spiced just right, and full of pumpkin flavor.

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Tips

• Use fresh or canned pumpkin puree; avoid pumpkin pie filling as it contains added sugar and spices.
• Press the crust firmly to ensure it holds the filling without crumbling.
• Bake on a rimmed sheet pan to catch any spills from the filling.
• Let bars cool completely before slicing to maintain clean edges.

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Variations and Substitutions

• Crust: Substitute with graham cracker crumbs for a slightly different texture.
• Milk: Use whole milk instead of evaporated milk for a lighter flavor.
• Spices: Adjust cinnamon, ginger, and cloves to taste or add nutmeg for extra warmth.
• Toppings: Add caramel drizzle, chocolate chips, or chopped nuts for added flavor.

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FAQs

Can I make this gluten-free?
Yes, use a gluten-free all-purpose flour blend in place of regular flour.

Can I make these ahead of time?
Yes, bars can be stored in an airtight container in the fridge for up to 4 days.

Can I double the recipe?
Yes, double all ingredients and bake in a 9×9-inch pan. Adjust baking time to 60–70 minutes.

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Serving

Serve these pumpkin bars chilled or at room temperature. They pair well with coffee, tea, or a dollop of whipped cream.

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Suggestions

• Perfect for fall gatherings, small dinner parties, or holiday treats.
• Make mini versions for lunchboxes or individual desserts.
• Sprinkle with cinnamon sugar for an added festive touch.