Quick & Cozy Pumpkin Pie Bars with Sweetened Condensed Milk Recipe
These Quick & Cozy Pumpkin Pie Bars with Sweetened Condensed Milk combine a tender, spiced crust with a creamy, custard-like pumpkin filling topped with a crunchy pecan crumb. Perfect for an autumn dessert, these bars offer a delightful balance of sweet and warm spices, ideal for seasonal gatherings and cozy moments.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 bars 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust and Crumb Topping:
- 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
- 1 cup (225 g / 8 ounces) salted butter, softened to room temperature (or unsalted butter + ½ teaspoon salt)
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
- Warm Up the Oven: Set your oven rack in the middle position and preheat the oven to 375°F to ensure even baking.
- Prepare the Baking Pan: Butter a 9 x 13-inch baking pan and line it with parchment paper, leaving edges overhanging to facilitate easy removal later.
- Make the Crumbly Crust Mixture: In a large bowl, combine the all-purpose flour, brown sugar, baking powder, ground cinnamon, and chopped pecans. Add the softened butter and mix until the mixture resembles coarse crumbs. Set aside 1 ½ cups of this mixture for the topping.
- Press the Crust: Firmly press the remaining crumb mixture into the bottom of the prepared pan to form an even and sturdy crust base.
- Prepare the 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 the Bars: Pour the pumpkin filling evenly over the pressed crust. Sprinkle the reserved crumb mixture evenly over the top for a crunchy topping.
- Bake: Place the pan in the preheated oven and bake for 28 to 34 minutes until the topping is golden brown and the filling is set.
- Cool and Chill: Remove from the oven and let the bars cool completely on a wire rack. Then refrigerate for at least 3 hours or overnight to allow the filling to fully set.
- Slice and Serve: Use the parchment paper overhang to lift the bars out of the pan. Slice into 12 to 18 squares with a sharp knife and serve.
Notes
- Line your baking pan with parchment paper for easy removal and cleanup.
- Reserve 1 ½ cups of crumb mixture to create a crunchy topping.
- For best flavor, chill bars overnight to let flavors meld.
- Press the crust firmly to help bars hold shape when sliced.
- Use a sharp, warmed knife and wipe clean between cuts for neat slices.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Freeze individually wrapped bars for up to 3 months; thaw overnight in the fridge before serving.
- Reheat bars briefly in microwave or oven to refresh texture—avoid overheating.
- Toast pecans before chopping to enhance their flavor.
Keywords: pumpkin pie bars, pumpkin bars, condensed milk dessert, fall dessert, pumpkin dessert, easy pumpkin recipe, pecan crust, creamy pumpkin bars
