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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

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

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

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Find it online: https://tastywithvictor.com/pumpkin-pie-bars-with-sweetened-condensed-milk-recipe/