Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-pureed and not watery. You may need to strain it slightly if it’s too moist.

Can I double this recipe?

Absolutely. Use a 9x13-inch pan and adjust the baking time slightly — usually 5–10 minutes longer.

Completely! In fact, many people say they prefer these bars because the crust-to-filling ratio is perfect.

They’ll stay fresh in the fridge for up to three days or in the freezer for up to two months.

Creamy, spiced pumpkin pie bars with a buttery shortbread crust — easier than pie and perfect for fall gatherings.

Scale

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Preheat oven to 350°F (175°C).
Cream together butter and powdered sugar until smooth.
Add vanilla, flour, and salt; mix until dough forms.
Line a 9×9-inch pan with parchment paper and press dough evenly inside.
Poke holes with a fork and bake for 15 minutes; set aside.
Increase oven to 425°F (220°C).
Whisk pumpkin puree, eggs, sugars, spices, vanilla, maple extract, and salt.
Slowly stir in evaporated milk until smooth.
Pour filling over pre-baked crust.
Bake at 425°F for 15 minutes, then reduce to 350°F and bake 25–40 minutes until center barely jiggles.
Cool completely, then refrigerate for at least 2 hours.
Cut into squares and top with whipped cream and pumpkin spice before serving.

Use pure pumpkin puree, not pumpkin pie filling. Cool fully before slicing for clean bars.