Pumpkin Pie Bars with Sweetened Condensed Milk Recipe

Introduction

These Pumpkin Pie Bars with Sweetened Condensed Milk offer a delightful twist on the classic pumpkin pie. Featuring a crumbly pecan-studded crust, a creamy spiced pumpkin filling, and a crunchy topping, they are perfect for fall gatherings or anytime you crave a cozy dessert.

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 your oven to 375°F and position the rack in the center to ensure even baking.
2. Step 2: Butter a 9 x 13-inch baking pan generously, then line it with parchment paper, leaving overhang on the sides for easy lifting later.
3. Step 3: In a large bowl, combine the flour, brown sugar, baking powder, ground cinnamon, and chopped pecans until evenly mixed.
4. Step 4: Add the softened butter to the dry ingredients and gently work it in until you have a crumbly dough with small pecan pieces throughout.
5. Step 5: Reserve 1 ½ cups of this crumbly mixture for the topping, then press the remaining dough firmly and evenly into the prepared pan to form the crust.
6. Step 6: In a separate bowl, whisk together the 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, spreading it carefully to cover the entire surface.
8. Step 8: Sprinkle the reserved crumb mixture over the pumpkin layer, creating a rustic and textured topping.
9. Step 9: Bake for 28 to 34 minutes, or until the top is golden brown and the filling is set.
10. Step 10: Let the bars cool on a wire rack to room temperature, then refrigerate for at least 3 hours to fully set.
11. Step 11: Use the parchment paper edges to lift the bars from the pan once chilled.
12. Step 12: Slice into squares with a sharp knife and serve, enjoying the layered flavors and textures.

Tips & Variations

• For a nut-free version, omit the pecans and add an extra ½ cup of flour to maintain the crumbly texture.
• Use fresh pumpkin puree instead of canned for a fresher taste—just be sure to cook it down to remove excess moisture.
• Add a pinch of cloves or allspice to the filling for even more warmth and depth.
• Sprinkle a little cinnamon sugar on the topping before baking for extra sweetness and crunch.

Storage

Store the pumpkin pie bars in an airtight container in the refrigerator for up to 5 days. To reheat, bring to room temperature or warm briefly in the oven at a low temperature to maintain the texture. These bars also freeze well for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of pecans?

Yes, chopped walnuts or almonds can be substituted for pecans with similar results. Just keep the same quantity for the topping and crust.

Is it necessary to refrigerate the bars before serving?

Yes, chilling the bars for at least 3 hours helps the filling firm up and makes slicing easier, resulting in clean, neat squares.

Pumpkin Pie Bars with Sweetened Condensed Milk Recipe

---

★★★★★

4.8 from 102 reviews

• Author: Victor
• Total Time: 3 hours 50 minutes
• Yield: 12–16 bars 1x

Pin Recipe

Print Recipe

Description

Delight in these luscious Pumpkin Pie Bars made with a buttery pecan crust, a creamy pumpkin filling sweetened with condensed milk, and topped with a crunchy crumb mixture. Perfectly spiced with cinnamon, ginger, and nutmeg, these bars offer a convenient and delicious twist on classic pumpkin pie, ideal for fall baking and festive gatherings.

---

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 cup (125 g / 4.4 ounces) chopped pecans
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon

Pumpkin 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

1. Preheat Oven: Position the oven rack in the center and preheat the oven to 375°F (190°C) to ensure even baking temperature.
2. Prepare Baking Pan: Generously butter a 9 x 13-inch baking pan, then line it with parchment paper, leaving an overhang on the edges for easy removal of the bars after baking.
3. Mix Dry Ingredients: In a large mixing bowl, combine the flour, brown sugar, baking powder, ground cinnamon, and chopped pecans until evenly mixed.
4. Add Butter: Incorporate the softened butter into the dry ingredients, gently working it in until a crumbly dough with noticeable pecan pieces forms.
5. Separate Crust and Topping: Reserve 1 1/2 cups of this crumbly dough for the topping, then firmly press the remaining dough evenly into the prepared pan to form the crust base.
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. Layer Filling: Pour the pumpkin filling evenly over the crust, spreading it to cover the entire surface.
8. Add Topping: Sprinkle the reserved crumb dough evenly over the pumpkin layer to create a textured top.
9. Bake: Place the pan in the preheated oven and bake for 28-34 minutes, or until the top is golden brown and set.
10. Cool: Remove from the oven and allow the bars to cool completely on a wire rack to room temperature.
11. Chill: Transfer the cooled bars to the refrigerator and chill for at least 3 hours to set fully.
12. Serve: Use the parchment paper overhang to lift the bars from the pan, then cut into squares with a sharp knife and enjoy.

Notes

• Ensure the butter is softened to room temperature for easier mixing.
• If using unsalted butter, be sure to add ½ teaspoon of salt to the crust mixture.
• For best texture, chill the bars for at least 3 hours before serving.
• Store leftover bars refrigerated in an airtight container for up to 5 days.
• Chopped pecans can be substituted with walnuts if preferred.
• Use canned pumpkin puree, not pumpkin pie filling, to ensure balanced sweetness and spice.

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

Keywords: Pumpkin Pie Bars, Pumpkin Dessert, Fall Recipes, Thanksgiving Dessert, Easy Pumpkin Bars, Sweetened Condensed Milk Dessert