Pumpkin Pie Bars with Sweetened Condensed Milk

These simple pumpkin pie bars with sweetened condensed milk consist of a pecan shortbread crust, a creamy pumpkin layer, and a cinnamon crumb topping. If you’re looking for the flavors of pumpkin pie without the hassle, give this easy pie bars a try!

Pumpkin Pie bars with condensed milk

I love easy pumpkin desserts, especially in fall and around Thanksgiving time. And while there’s nothing like pumpkin pie, sometimes you’re short on time or may not want to deal with rolling out a pie crust. And this is where my pumpkin pie bar recipe comes in!

These pumpkin pie bars with sweetened condensed milk are a bar format of my condensed milk pumpkin pie. They taste just like classic pumpkin pie and adding pecans and a crumble topping makes them utterly irresistible.

For more pie bar recipes, check out our pecan pie bars, blueberry streusel bars, apple pie bars, and creamy lemon squares.

Ingredients

The ingredient list for these condensed milk pie bars is actually quite simple! If you have canned pumpkin and condensed milk, you probably have all the other ingredients in your kitchen too. Check out the recipe card below to see the exact measurements.

Pie crust + crumb topping

• Butter: You’ll need salted butter for these pumpkin pie bars with sweetened condensed milk. If using unsalted butter, add a pinch of salt. You also want to make sure it’s softened to room temperature, so take it out of the fridge 30 minutes beforehand.
• Brown sugar adds sweetness and a slight toffee flavor. You can substitute white granulated sugar if that is what you have.
• Flour: Plain all-purpose flour is all you need. Weigh the flour with a digital kitchen scale, or employ the spoon and level method to ensure accurate measurements.
• Baking powder: A touch of baking powder improves the texture of the shortbread layer.
• Cinnamon creates warmth and flavor.
• Pecans give the crust and topping a nice crunch and nutty aroma. They are optional and you can skip them.

Filling

• Pumpkin: Canned pumpkin that is, not pumpkin pie filling. I always have great success with Libby’s 100% pure canned pumpkin.
• Condensed milk provides sweetness and an incredibly silky, smooth texture. I recommend full-fat sweetened condensed milk; evaporated milk will not work here.
• Eggs bind and stabilize the other ingredients. They should be at room temperature as well.
• Cornstarch helps to thicken the filling and makes your pumpkin pie bars easy to slice.
• Spices: A mix of cinnamon, ginger, and nutmeg infuses cozy fall aromas in every bite. You can also use homemade pumpkin pie spice.

How to make pumpkin pie bars with sweetened condensed milk

The process of making these pumpkin pie bars with sweetened condensed milk is similar to regular pumpkin pie, just in a 9 in x 13 in pan. Let’s get baking!

#1: Prepare for baking

• Preheat oven. Adjust a baking rack in the middle of the oven and preheat to 375°F / 190°C / gas mark 5.
• Prep baking pan. Grease a 9 in x 13 in / 23 cm x 33 cm baking pan (tin) with butter. Line with parchment (baking) paper, allowing the ends to extend over the pan for easy removal of the bars once baked.

#2: Create crust

• Make 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.
• Create bottom layer. Reserve 1 1/2 cups of the dough mixture for the topping. Press the remaining dough firmly into the prepared baking pan (tin). Set aside.

#4: Mix filling

• Mix pumpkin filling. Add the canned pumpkin, sweetened condensed milk, eggs, cornstarch, and spices into a mixing bowl. Whisk until well combined and smooth.
• Assemble the bars. Pour the pumpkin pie filling over the bottom crust and spread out evenly. Sprinkle with the reserved topping mixture.

#5: Bake + cool bars

• Bake. Bake for 28 to 34 minutes, or until the top is golden brown.
• Cool. Remove the pumpkin bars from the oven and cool on a wire rack. Once at room temperature, chill the bars for 3 hours or overnight.
• Slice + serve. Use the parchment paper to lift the bars out of the pan. Using a sharp knife, cut into 18 to 24 squares. Enjoy!

Baking tips

Get ready to make the most delicious pumpkin pie bars recipe! Use my helpful tips to make sure that your bars have just the right consistency, texture, and taste!

• Plan ahead: Pumpkin pie bars with sweetened condensed milk are so easy to throw together, but they require a little baking and chilling time. I recommend baking them the day before.
• Room temperature ingredients: Cold ingredients don’t mix well, so allow some time to bring your butter and eggs to room temperature before mixing the crust and pumpkin pie filling.
• Extra fine texture: Although canned pumpkin is already pureed, you can pop it in the blender and puree again for an extra smooth and silky filling.
• Avoid cracks: Cracking is a concern with pumpkin pie bars. The trick to avoiding cracks is to not overbeat the filling. When you mix the ingredients, stop as soon as the batter is smooth and well-combined.
• Chill overnight: To get that creamy, smooth pumpkin pie texture we all know and love, you want to refrigerate these bars for a couple of hours. Overnight is best!
• Don’t cut the bars right away. The filling needs time to set.
• Use a sharp knife to slice: For those perfect, crisp edges, use a sharp knife and only cut the pumpkin pie bars when cold. Clean the blade after each slice with warm water and wipe with a paper towel.

Variations

• Vanilla extract: Vanilla makes everything better, and I like to stir 1 teaspoon of vanilla extract into the pie bar filling.
• Walnuts are an excellent substitute for pecans in these pumpkin pie bars with sweetened condensed milk.
• Graham cracker crust: You can substitute the chopped pecans with 3/4 cup graham cracker crumbs.
• Rolled oats: Feel free to replace the pecans in the crust + topping with 1 cup rolled oats.  
• Heath bars: For a delicious toffee note, chop up a 1.4-oz heath candy bar and sprinkle over the crumble topping before baking.
• Sweet potatoes: You can substitute the pumpkin with mashed sweet potatoes.

Serving suggestions

Condensed milk pumpkin pie bars can be served at room temperature or cold. You can enjoy these bars with a helping of whipped cream, caramel sauce, or a drizzle of condensed milk.

Storage instructions

How to store condensed milk pumpkin pie bars

Cover the cooled pumpkin pie bars with plastic wrap or place them in an airtight container. Store in the refrigerator for up to 3-4 days. We actually love the bars cold!

Making pumpkin pie bars ahead of time

Pumpkin pie bars with sweetened condensed milk are great to make up to 2 days in advance. They stay perfectly delicious when refrigerated, and you won’t have to juggle the turkey, side dishes, and desserts all in one day.

Freezing pumpkin pie bars with sweetened condensed milk

You can freeze pumpkin pie bars for up to 3 months. Before freezing, you want to make sure they are completely cooled. I like to arrange the bars on a lined baking pan and flash-freeze for 2 hours. Then transfer the bars into a freezer bag or freezer-friendly container and freeze.

When you’re ready to eat, thaw the bars in the refrigerator overnight or on the counter for a few hours.

FAQ

Why use condensed milk for pumpkin pie bars?

Sweetened condensed milk is made from concentrated cow’s milk and sugar. It’s thick + creamy and has a wonderful milky-sweet flavor.

Because of its consistency, condensed milk makes the pumpkin pie filling incredibly smooth and silky. And since it’s sweetened, you don’t have to add sugar – one less thing to measure!

Can I make this recipe fresh pumpkin puree?

You could use fresh pumpkin puree, but I prefer canned pumpkin. Canned pumpkin tastes better and results in a firmer texture. If you still decide to use fresh pumpkin, be sure to blot it well and remove as much as possible.

Can I make these with pumpkin pie filling?

Yes, you can use pumpkin pie filling, but you need to make a few adjustments. You want to prepare the filling with 2 cans of pumpkin pie filling, 2 eggs, and 3 tablespoons cornstarch.

Reasons to love pumpkin pie bars with sweetened condensed milk

• All the flavors: Pumpkin pie bars with sweetened condensed milk got everything you love about pumpkin pie! A buttery shortbread crust meets a velvety, perfectly spiced pumpkin filling hidden under a blanket of cinnamon streusel.
• Easy to eat: Pumpkin pie bars are hand-held, making them an excellent treat for potlucks and parties, and anytime plates and forks aren’t really convenient. The same goes for my pecan tartlets.
• Feeds a crowd: The recipe yields 18 to 24 servings, which is great if you need to feed a lot of hungry tummies.
• Simple: You won’t have to fuss with rolling out and prebaking a pie crust. Just layer everything into your pan and bake.

More Thanksgiving pie recipes

If you’re looking for more Thanksgiving pie recipes, I’ve got you covered. Here are some of our other favorites to bring to holiday festivities, family gatherings, and any other autumn events where homemade desserts are in order:

• Pecan Pie (No Corn Syrup)
• Sweet Potato Pie
• Evaporated Milk Pumpkin Pie
• Chocolate Cream Pie
• Butterscotch Pie
• Canned Peach Pie