Pumpkin Pie Bars with Sweetened Condensed Milk – The Ultimate Fall Dessert Bar
If you love classic pumpkin pie but want a dessert that’s easier to make and serve, these Pumpkin Pie Bars with Sweetened Condensed Milk are the perfect solution! With a buttery, crumbly crust, creamy pumpkin filling, and a sweet crumb topping, these bars are simple yet packed with the flavors of fall. They’re perfect for gatherings, potlucks, or just as a treat for yourself. Let’s dive into how to make this deliciously easy dessert!
Pumpkin Pie Bars with Sweetened Condensed Milk Recipe
Ingredients
For the Crust + Crumb Topping:
- 1 cup (225 g / 8 oz) salted butter, softened to room temperature (or unsalted butter + 1/2 tsp salt)
- 3/4 cup (150 g / 5.3 oz) brown sugar
- 3 cups (360 g / 12.7 oz) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup (125 g / 4.4 oz) chopped pecans
For the Pumpkin Filling:
- 1 can (15 oz / 425 g) canned pumpkin (not pumpkin pie mix)
- 1 can (14 oz / 400 g) sweetened condensed milk
- 2 large eggs
- 3 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
Instructions
- Preheat the Oven
Position a baking rack in the middle of the oven and preheat to 375°F (190°C / gas mark 5). - Prepare the Baking Pan
Grease a 9 x 13-inch (23 x 33 cm) baking pan with butter. Line it with parchment paper, letting the paper overhang on the sides to make removing the bars easier after baking. - Make the Crust and Topping
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, ground cinnamon, and chopped pecans until well combined.
Add the softened butter and mix until the mixture forms a crumbly dough that sticks together when pressed. - Form the Bottom Layer
Reserve 1 1/2 cups of the crumbly dough for the topping. Press the remaining dough firmly into the bottom of the prepared baking pan to create the crust layer. - Prepare the Pumpkin Filling
In a separate mixing bowl, combine the canned pumpkin, sweetened condensed milk, eggs, cornstarch, cinnamon, ginger, and nutmeg. Whisk the mixture until smooth and well blended. - Assemble the Bars
Pour the pumpkin filling over the crust and spread it evenly with a spatula.
Sprinkle the reserved crumb mixture evenly over the pumpkin layer to create the topping. - Bake the Bars
Bake the bars for 28 to 34 minutes, or until the top is golden brown and the filling is set. - Cool and Chill
Remove the baking pan from the oven and place it on a wire rack to cool to room temperature.
After cooling, transfer the pan to the refrigerator and chill for at least 3 hours or, for best results, overnight. - Slice and Serve
Use the parchment paper overhang to lift the bars from the pan. Cut into 18-24 squares with a sharp knife, wiping the blade between cuts for cleaner slices. Enjoy!
Recipe Tips and Tricks
- Use Fresh Spices: Fall spices can lose their potency over time, so make sure your cinnamon, ginger, and nutmeg are fresh for the best flavor.
- Serving Suggestions: Top these bars with a dollop of whipped cream or a sprinkle of extra cinnamon for a festive presentation.
- Storing Leftovers: These bars can be refrigerated for up to a week, making them great for prepping ahead of time for gatherings.
Quick Recipe Overview
- Prep Time: 20 minutes
- Baking Time: 30 minutes
- Chill Time: 3 hours
- Total Time: 3 hours, 50 minutes
- Calories: 250 kcal per bar
- Servings: 18-24 bars
These Pumpkin Pie Bars with Sweetened Condensed Milk combine all the best elements of pumpkin pie into a handheld dessert bar. With their rich, creamy filling and crumbly topping, they’re sure to become a favorite fall treat. Perfect for family gatherings or cozy nights in, these bars are the ultimate way to celebrate the season. Enjoy!
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Pumpkin Pie Bars with Sweetened Condensed Milk
- Total Time: 3 hours 50 minutes
- Yield: 18-24 1x
Description
These Pumpkin Pie Bars with Sweetened Condensed Milk bring together the flavors of pumpkin pie and a crumbly pecan topping in a delicious, easy-to-serve bar. The creamy pumpkin filling is perfectly spiced and balanced by the buttery crust and pecan-studded topping. These bars make a wonderful addition to any fall gathering or holiday dessert table, offering a delightful twist on classic pumpkin pie.
Ingredients
Crust + Crumb Topping:
1 cup (225 g / 8 oz) salted butter, softened to room temperature (or unsalted butter + 1/2 tsp salt)
3/4 cup (150 g / 5.3 oz) brown sugar
3 cups (360 g / 12.7 oz) all-purpose flour, spooned and leveled
1 tsp baking powder
1 tsp ground cinnamon
1 cup (125 g / 4.4 oz) chopped pecans
Filling:
1 can (15 oz / 425 g) canned pumpkin (not pumpkin pie mix)
1 can (14 oz / 400 g) sweetened condensed milk
2 large eggs
3 tbsp cornstarch
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
Instructions
Preheat the Oven: Adjust a baking rack to the middle of the oven and preheat to 375°F (190°C / gas mark 5).
Prepare Baking Pan: Grease a 9 x 13-inch (23 x 33 cm) baking pan with butter. Line with parchment paper, allowing the ends to extend over the sides for easy bar removal.
Make the Crust: In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, ground cinnamon, and chopped pecans. Add the softened butter and mix until a crumbly dough forms.
Form the Bottom Layer: Reserve 1 1/2 cups of the dough mixture for the topping. Press the remaining dough firmly into the prepared baking pan to form the crust.
Prepare the Pumpkin Filling: In a separate mixing bowl, combine the canned pumpkin, sweetened condensed milk, eggs, cornstarch, cinnamon, ginger, and nutmeg. Whisk until smooth and well blended.
Assemble the Bars: Pour the pumpkin filling over the crust and spread it evenly. Sprinkle the reserved crumb topping over the pumpkin layer.
Bake: Bake for 28 to 34 minutes, or until the top is golden brown.
Cool and Chill: Remove the pan from the oven and place on a wire rack to cool to room temperature. Then chill in the refrigerator for at least 3 hours or overnight.
Slice and Serve: Use the parchment paper to lift the bars out of the pan. Cut into 18-24 squares with a sharp knife, and enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250