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Pumpkin Pie Bars With Sweetened Condensed Milk

Pumpkin pie bars with sweetened condensed milk feature a buttery shortbread crust and a silky-smooth ultra-rich pumpkin custard filling. Bake in two stages for a just-set center, then chill until sliceable for neat, creamy squares.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Shortbread crust
  • 2 cup flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 1 cup cold butter, cubed
Pumpkin pie filling
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 3 eggs
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp cloves
  • 0.5 tsp salt
  • 1 tsp vanilla
For serving
  • 1 whipped cream

Equipment

  • 1 sheet pan

Method
 

Bake the shortbread crust
  1. Preheat oven to 425F. Press shortbread crust into a 9x13 pan and bake 12 minutes until pale golden.
Make and bake the pumpkin custard
  1. Whisk all filling ingredients until completely smooth. Pour the filling over the hot crust.
  2. Bake at 425F for 15 minutes. Reduce heat to 350F and bake 25-28 more minutes, until the center is just set.
Chill and serve
  1. Cool completely. Refrigerate 2 hours before cutting.
  2. Serve each bar with a generous swirl of whipped cream.

Notes

For the smoothest texture, whisk until no streaks remain before pouring over the hot crust. Refrigerate covered up to 4 days; freeze up to 2 months (thaw overnight in the fridge) for best slice texture. For a lighter option, use low-fat sweetened condensed milk for a slightly less rich custard.