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.

Ingredients

Scale

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

Instructions

Preheat Oven: Position the oven rack in the center and preheat to 375°F (190°C) to ensure even baking temperature.
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.
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.
Add Butter: Incorporate softened butter into the dry mixture, gently blending until a crumbly dough forms with visible pecan pieces.
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.
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.
Assemble Bars: Pour the pumpkin filling evenly over the pressed crust in the pan, spreading to cover completely.
Add Crumb Topping: Sprinkle the reserved crumb topping evenly across the pumpkin layer for a rustic textured surface.
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.
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.
Remove from Pan: Use the parchment paper overhang to lift the bars out of the pan in one piece.
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