Pumpkin Pie Bars with Sweetened Condensed Milk

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

  1. Preheat the Oven
    Position a baking rack in the middle of the oven and preheat to 375°F (190°C / gas mark 5).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake the Bars
    Bake the bars for 28 to 34 minutes, or until the top is golden brown and the filling is set.
  8. 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.
  9. 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!

Print
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Pumpkin Pie Bars with Sweetened Condensed Milk


  • Author: Dulcia
  • 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

Scale

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
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