Pumpkin Pie Bars with Sweetened Condensed Milk Recipe

Introduction

Pumpkin Pie Bars with Sweetened Condensed Milk offer a rich, velvety texture and warm spices that capture the essence of autumn. These soft, moist bars are an easy and elegant twist on traditional pumpkin pie, perfect for cozy gatherings or a comforting treat any time of year.

Ingredients

• 1 cup (225 g / 8 ounces) salted butter, softened to room temperature (or unsalted butter + ½ teaspoon salt)
• 3 cups (360 g / 12.7 ounces) all-purpose flour, spooned and leveled
• ¾ cup (150 g / 5.3 ounces) brown sugar
• 1 can (15 ounces / 425 g) canned pumpkin (not pumpkin pie mix)
• 1 can (14 ounces / 400 g) sweetened condensed milk
• 2 large eggs
• 1 cup (125 g / 4.4 ounces) chopped pecans
• 3 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg

Instructions

1. Step 1: Preheat the oven to 375°F and position the rack in the center for even baking.
2. Step 2: Generously butter a 9 x 13-inch baking pan and line it with parchment paper, leaving edges overhanging to help lift the bars out later.
3. Step 3: In a large bowl, combine flour, brown sugar, baking powder, ground cinnamon, and chopped pecans until evenly mixed.
4. Step 4: Add the softened butter to the dry mixture and gently work it in until a crumbly dough with pecan pieces forms.
5. Step 5: Set aside 1 ½ cups of the crumb mixture for the topping. Press the remaining dough firmly and evenly into the prepared pan to form the crust.
6. Step 6: In a separate bowl, whisk together canned pumpkin, sweetened condensed milk, eggs, cornstarch, ground ginger, and nutmeg until smooth and creamy.
7. Step 7: Pour the pumpkin filling evenly over the crust layer in the pan.
8. Step 8: Sprinkle the reserved crumb mixture over the pumpkin filling to create a rustic topping.
9. Step 9: Bake for 28 to 34 minutes, until the top is golden brown and set.
10. Step 10: Let the bars cool completely on a wire rack, then refrigerate for at least 3 hours to firm up.
11. Step 11: Use the parchment paper edges to lift the entire dessert from the pan.
12. Step 12: Slice into squares with a sharp knife and serve chilled or at room temperature.

Tips & Variations

• For a nut-free version, omit the pecans or substitute with toasted sunflower seeds for crunch.
• Use pumpkin pie spice instead of individual cinnamon, ginger, and nutmeg measurements for convenience.
• Add a drizzle of caramel sauce or a dollop of whipped cream on top for extra indulgence.
• Make the bars a day ahead for flavors to meld and the texture to set perfectly.

Storage

Store the pumpkin pie bars in an airtight container in the refrigerator for up to 5 days. To serve, you can enjoy them chilled or let them sit at room temperature for 15–20 minutes. These bars also freeze well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but make sure to cook and puree the fresh pumpkin until smooth before using. Use approximately 1 ¾ to 2 cups of cooked pumpkin puree to replace the canned pumpkin.

What makes these bars different from a traditional pumpkin pie?

These bars have a crumbly pecan crust and topping, plus the addition of sweetened condensed milk makes the filling extra creamy and rich. They’re also baked in a pan and served in squares, making them easier to share and transport compared to a pie.

Pumpkin Pie Bars with Sweetened Condensed Milk Recipe

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★★★★★

4.6 from 221 reviews

• Author: Lily
• Total Time: 3 hours 50 minutes
• Yield: 24 bars (2 x 2 inch squares) 1x

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Description

These Pumpkin Pie Bars with Sweetened Condensed Milk offer a rich, creamy, and velvety texture that blends warm autumn spices with the sweetness of condensed milk. Crafted with a rustic pecan-studded crumb crust and a smooth pumpkin filling, these bars are easy to make and perfect for cozy gatherings or festive occasions. The combination of classic pumpkin pie flavors and a buttery crumb topping creates a deliciously comforting dessert that cools into perfect squares ready to delight family and friends.

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Ingredients

Scale 1x2x3x

Crust and Topping

• 1 cup (225 g / 8 ounces) salted butter, softened to room temperature (or unsalted butter + ½ teaspoon salt)
• 3 cups (360 g / 12.7 ounces) all-purpose flour, spooned and leveled
• ¾ cup (150 g / 5.3 ounces) brown sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 cup (125 g / 4.4 ounces) chopped pecans

Filling

• 1 can (15 ounces / 425 g) canned pumpkin (not pumpkin pie mix)
• 1 can (14 ounces / 400 g) sweetened condensed milk
• 2 large eggs
• 3 tablespoons cornstarch
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg

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Instructions

1. Preheat Oven: Position the oven rack in the center and preheat to 375°F (190°C) to ensure even baking temperature.
2. Prepare Pan: Generously butter a 9 x 13-inch baking pan. Line it with parchment paper, leaving edges overhanging for easy removal of bars later.
3. Mix Crust Ingredients: In a large bowl, combine the flour, brown sugar, baking powder, ground cinnamon, and chopped pecans thoroughly to integrate all dry components.
4. Add Butter: Incorporate softened butter into the dry mixture, gently blending until a crumbly dough forms with visible pecan pieces.
5. Set Aside Topping: Reserve 1 ½ cups of this crumbly dough mixture for the topping. Firmly press the remaining mixture into the prepared pan to form a compact, even base layer.
6. Prepare Pumpkin Filling: In a separate bowl, whisk together the canned pumpkin, sweetened condensed milk, eggs, cornstarch, ground ginger, and ground nutmeg until smooth and creamy.
7. Assemble Bars: Pour the pumpkin filling evenly over the pressed crust in the pan, spreading to cover completely.
8. Add Crumb Topping: Sprinkle the reserved crumb topping evenly across the pumpkin layer for a rustic textured surface.
9. Bake: Place the pan in the preheated oven and bake for 28 to 34 minutes, or until the top is golden bronze and appears set.
10. Cool: Remove from the oven and allow the bars to cool on a wire rack to room temperature, then refrigerate for at least 3 hours to set fully.
11. Remove from Pan: Use the parchment paper overhang to lift the bars out of the pan in one piece.
12. Slice and Serve: Cut into squares with a sharp knife to reveal the layered textures and enjoy.

Notes

• Using parchment paper with overhang edges makes removing the bars easier without damage.
• Do not substitute canned pumpkin pie mix; pure pumpkin puree is necessary for proper flavor and texture.
• Make sure to chill bars thoroughly before slicing to help them hold their shape.
• Chopped pecans in the crust add texture and a nutty flavor; walnuts could be used as an alternative.
• For a richer flavor, use unsalted butter and add the listed salt separately.
• Store leftover bars covered in the refrigerator for up to 4 days.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pumpkin pie bars, pumpkin dessert, sweetened condensed milk, autumn dessert, pecan crust, easy pumpkin recipe