These delicious pumpkin pie bars are the perfect dessert to make when you want eat pie but don’t want the stress of making a pie! All you have to do is press the pie dough into the pan to create the base and then pour in your pumpkin pie filling! These pumpkin pie squares are made with condensed milk so it makes it incredibly quick to whip up in the kitchen!
😋 Taste and features
- 9 delicious pumpkin pie dessert squares
- Layered with my classic streusel recipe to give it an additional texture
- Flavored with condensed milk to give it sweetness
- Topped with a sweet and crumbly brown sugar streusel
🛒 Ingredients
🗒️ Step by step instructions
Step 1. Cut up butter into 1/2″ inch cubes and then place into bowl that has flour and salt and then squish the butter into the flour.
Step 2. Then add in egg yolk and mix. After than you want to pour in the milk and mix again.
Step 3. Keep mixing dough until it comes together and then wrap it in plastic wrap and let it rest in the fridge for an hour.
Step 4. Make pie dough filling by mixing pumpkin puree, pumpkin pie spice, egg, condensed milk and salt in a bowl.
Step 5. Heat oven to 375F and then take pie dough out of the fridge and then evenly press dough into the pan. Bake for 10 minutes and then pour pie filling on top and an optional streusel!
Step 6. Wait for it to cool before eating.
👩🍳 Top tips
- Let your pie dough rest in the fridge to allow the flour to rehydrate the dough!
- Cut your pumpkin pie bars after it has cooled down!
- Make sure you pre-bake your pie dough so that it gets crispy!
🧺 Storage tips
- Room Temperature: Store at room temperature in an an airtight container for up to 3 days.
- Fridge: Cool bars completely and store them in an airtight container for up to 1 week.
🙋 Frequently asked questions
What type of pumpkin puree did you use?
I used Libby’s Pumpkin Pie Puree!
Why do you use condensed milk?
It’s an easy and quick way to get a ton of flavor and sweetness all in one can!
What other toppings can I use?
To turn this into a maple pumpkin pie bar you can either add a maple glaze with 1 cup of powdered sugar, 2 tbsp maple syrup and 2 tbsp of milk. You could even add in 2 tbsp of maple syrup in your pumpkin pie filling.
🔎 Related recipes
Want more fall related desserts? You can check out a few below just to start!
📖 Recipe
Pumpkin Pie Bars
Equipment
- 8" inch square baking pan
Ingredients
Pumpkin Pie Filling
- 1 1/2 Cup Pumpkin Pie Puree (305 Grams)
- 1 Egg (Grade A Large)
- 1/2 Cup Condesned Milk (153 Grams)
- 1/2 tbsp Pumpkin Pie Spice
- 1 tbsp Salt
Pie Dough
- 1 Cup All Purpose Flour (120 Grams)
- 8 tbsp Unsalted Butter (113 Grams)
- 1 Egg Yolk
- 3 tbsp Whole Milk (45 Grams)
- 1 tbsp Salt
Streusel
- 3 tbsp Butter (43 Grams)
- 1/2 Cup Brown Sugar (100 Grams)
- 1/2 Cup All Purpose Flour (60 Grams)
- 1 tsp Salt
Instructions
- Cut up cold unsalted butter in 1/2" inch cubes
- Squish butter into the flour so that it looks like small peas. Then add in 3 tbsp of whole milk and egg yolk and mix till combined.
- Wrap dough mixture in plastic wrap and place in the fridge for 1 hour.
- Make pie dough filling by mixing pumpkin puree, egg, condensed milk, pumpkin pie spice and salt in a bowl and set aside.
- Make streusel filling by melting butter in a bowl and then mixing brown sugar, salt and flour in the bowl. It should resemble wet sand.
- Heat oven to 375 and take out pie dough from the fridge.
- Press pie dough into the 8" inch square pan and bake it for 10 minutes and then remove from the oven.
- Pour pumpkin pie filling in the pan and then sprinkle on the streusel topping.
- Bake for 25-30 minutes and cool before eating.
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