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+ servings
Pumpkin pie bars close up on a plate topped with whipped cream.

Pumpkin Pie Bars

Instantly whisk yourself back home for the holidays wherever you are with this absolute classic and easy pumpkin pie recipe made from scratch with condensed milk.
Prep Time:15 mins
Cook Time:55 mins
Total Time:1 hr 10 mins
Servings:8 slices


  • 1 teaspoon ground cinnamon
  • 1 9-inch pie crust unbaked
  • 15 ounces pure pumpkin
  • ½ teaspoon salt
  • 14 ounces sweetened condensed milk
  • ½ teaspoon ground nutmeg
  • 2 large eggs
  • ½ teaspoon ground ginger


  • Whisk together condensed milk, 1 (15 oz.) can pumpkin, ½ teaspoon salt, 2 large eggs, and spices in a large bowl until smooth and pour into a crust.
  • Bake in a preheated oven at 425 F for around 15 minutes.
  • Decrease the temperature of the oven to 350 F and bake until a knife inserted comes out clean from the center, for a further 35 to 40 minutes.
  • Once done, allow to cool and garnish as needed.
  • Leftovers can be stored in a refrigerator.


  • Set a timer so you don’t forget to reduce the oven temperature after 15 minutes. Failing to do so could result in a cracked surface.
  • Use plain canned pumpkin for this recipe. Flavored pumpkin pie filling has unwanted additives and flavors that will compromise the taste of this recipe.
  • This dessert is amazing with whipped cream on top, though feel free to get creative with chocolate sauce or candied pecans too!


Calories: 132kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 263mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Calcium: 13mg | Iron: 1mg