If you love pumpkin desserts, you’ll love these easy pumpkin pie bars. Made with simple ingredients and minimal effort, they’re perfect for beginners and come out soft, creamy, and delicious every time.

This pumpkin pie bars recipe is one of those desserts I make when I want something cozy, comforting, and effortless. It has all the flavours of a classic pumpkin pie, but in a much easier, more approachable form.

What I love most is how simple everything is—no dough to knead, no complicated techniques, just mix, press, and bake.

The crust turns out perfectly crisp and buttery, while the pumpkin filling is smooth, lightly sweet, and incredibly creamy.

Why you’ll love this recipe

It’s super easy to make with no complicated steps—just mix and bake
The texture is perfect: crispy crust + smooth, creamy pumpkin filling
Lightly sweet and not overly rich, making it easy to enjoy more than one piece
No kneading or advanced baking skills required
Perfect for holiday baking, afternoon tea, or everyday desserts
Easy to slice into bars for serving and sharing

Ingredients and Substitutions

For the Crust

Digestive biscuits – These create the perfect buttery, crisp base for the bars. You can also use graham crackers or speculoos cookies if you prefer a different flavor. The key is to crush them into fine crumbs that will bind together with the butter.
Unsalted butter – Melted butter acts as the glue that holds the crust together. I recommend unsalted so you can control the overall flavor. Make sure it’s fully melted before mixing with the crumbs for an even texture.

For the Pumpkin Filling

Pumpkin puree – This is the heart of the dessert. You can use homemade pumpkin puree from roasted pumpkin or high-quality canned puree. Just make sure it’s pure pumpkin, not pumpkin pie filling, which already contains sugar and spices.
Egg – A single egg binds the filling together and gives it structure. Using a large, room-temperature egg helps it incorporate more smoothly into the mixture.
Granulated sugar – Just a touch of sugar enhances the natural sweetness of pumpkin without overpowering it. This amount keeps the filling light and lets the pumpkin flavor shine.
Cornstarch – This helps thicken the filling as it bakes, giving it that classic silky, set texture. It’s a small amount but makes a big difference.
Heavy cream – Adds richness and creates that luxurious, smooth mouthfeel. I recommend using animal-based heavy cream for the best flavor and texture.

For the Decoration

Heavy cream & granulated sugar – Whipped cream is the classic finishing touch for pumpkin desserts. The small amount of sugar adds just enough sweetness without competing with the filling.
Dried osmanthus / lime zest – These optional garnishes add a lovely aromatic touch. Dried osmanthus brings a subtle floral note, while lime zest adds a bright, fresh contrast to the warm pumpkin flavor. Either one makes the dessert feel extra special.

Ingredients for Recipe Format

Crust

100 g digestive biscuits
50 g unsalted butter, melted

Pumpkin Filling

450 g pumpkin puree
1 large egg
20 g granulated sugar
10 g cornstarch
60 g heavy cream

Decoration

100 g heavy cream
8 g granulated sugar
Dried osmanthus or lime zest, for garnish

How to Make Pumpkin Pie Bars

For the crust

Place 100 g digestive biscuits in a zip-top bag. Use a rolling pin to crush them until they become fine crumbs with no large chunks.

Transfer the crumbs to a bowl. Add 50 g melted unsalted butter and mix until the crumbs are evenly coated and resemble wet sand.

Pour the mixture into a 6-inch mold. Press it down firmly and evenly with the back of a spoon or the bottom of a measuring cup to create a compact, even crust. Refrigerate or freeze for 10 minutes to set.

For the pumpkin filling

Slice the pumpkin into thin pieces and steam until completely cooked and tender. Mash or blend into a smooth puree. Measure out 450 g of pumpkin puree.

In a large bowl, combine the pumpkin puree with 20 g granulated sugar, 10 g cornstarch, 60 g heavy cream, and 1 large egg. Stir with a whisk or spatula until the mixture is completely smooth and free of lumps.

For assembly and baking

Preheat your oven to 160°C.

Remove the chilled crust from the refrigerator or freezer. Pour the pumpkin filling over the crust and spread it evenly with a spatula. Gently tap the mold on the counter a few times to release any trapped air bubbles.

Place the mold in the preheated oven and bake for 40 minutes, until the filling is set and no longer jiggles in the center when gently shaken.

Remove from the oven and let the pumpkin bars cool completely to room temperature.

For the decoration

In a mixing bowl, combine 100 g heavy cream and 8 g granulated sugar. Whip until distinct peaks form and the cream is thick and fluffy.

Once the pumpkin bars have cooled completely, transfer the whipped cream to a piping bag and pipe it onto the surface as desired.

Garnish with dried osmanthus or a sprinkle of lime zest.

Slice and serve.

Tips & Tricks

Crush the biscuits thoroughly: For a crust that holds together cleanly, make sure the biscuit crumbs are fine and uniform. A few larger chunks can prevent the crust from compacting evenly.
Press the crust firmly: Don’t be shy when pressing the crust into the mold. A tightly packed crust will hold its shape after baking and slice cleanly without crumbling.
Use smooth pumpkin puree: For the silkiest texture, make sure your pumpkin puree is completely smooth. If using homemade puree, blend it well or pass it through a sieve to remove any fibers.
Stir the filling until smooth: Take your time mixing the filling to ensure there are no lumps of cornstarch or streaks of egg. A smooth filling will bake into a beautiful, even layer.
Tap out air bubbles: Gently tapping the mold after pouring the filling helps release any trapped air. This prevents small holes or uneven spots from forming in the baked filling.
Cool completely before adding whipped cream: Warm filling will melt the whipped cream and ruin the presentation. Let the bars cool to room temperature before decorating.
Chill for cleaner slices: For the neatest slices, you can chill the bars in the refrigerator for an hour after they’ve cooled. This firms up the filling and makes cutting much easier.

Frequently Asked Questions

Can I use canned pumpkin puree instead of fresh?

Absolutely. High-quality canned pumpkin puree works beautifully in this recipe and saves time. Just make sure to use pure pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.

Can I add pumpkin pie spices to the filling?

Yes, if you enjoy spiced pumpkin desserts, you can add 1–2 teaspoons of pumpkin pie spice or a combination of cinnamon, nutmeg, and ginger. This is a wonderful way to customize the flavor to your taste.

Why did my crust crumble when slicing?

This usually happens if the crust wasn’t pressed firmly enough into the mold or if it wasn’t chilled sufficiently before baking. Press down with even pressure and be sure to chill for the full 10 minutes to give the butter time to firm up.

How do I know when the filling is done?

The filling is ready when the edges are set and the center is no longer liquid. Gently shake the pan—if the center jiggles like a liquid, it needs more time. If it’s firm with just a slight quiver, it’s done. The filling will continue to set as it cools.

Can I make this ahead of time?

Yes, this dessert is excellent for making ahead. Bake the bars, let them cool completely, and refrigerate without the whipped cream topping. When you’re ready to serve, whip the cream and add the garnish. The bars can be made up to 2 days in advance.

How do I store leftovers?

Store any leftover pumpkin bars covered in the refrigerator. The whipped cream is best added just before serving, but if you already have decorated bars, they will keep for up to 2 days in the fridge.

Storage

Serving: These pumpkin pie bars are delicious at room temperature or slightly chilled. For the cleanest slices, I recommend serving them after they’ve cooled completely or been briefly refrigerated.
Storage: Store any leftovers covered in the refrigerator for up to 3 days. The crust will remain crisp and the filling will stay silky.
Freezing: The baked bars (without whipped cream) can be frozen for up to 1 month. Wrap them tightly in plastic wrap and then foil, or place them in an airtight container. Thaw overnight in the refrigerator before adding the whipped cream and serving.
Creative Variations: For a spiced version, add cinnamon, nutmeg, or pumpkin pie spice to the filling. For a more festive presentation, garnish with candied pecans or a drizzle of caramel sauce alongside the whipped cream. You can also substitute the lime zest with orange zest for a different citrus note.
Pumpkin Pie Bars Recipe (Simple, Creamy & Not Too Sweet)

An easy homemade pumpkin dessert that looks impressive but is so simple to make! These pumpkin pie bars are creamy, lightly sweet, and perfect for slicing and sharing.

Print Recipe Pin Recipe

Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 10 minutes

Course Dessert
Cuisine American

Servings 5
Ingredients
Crust
100 g digestive biscuits
50 g unsalted butter melted
Pumpkin Filling
450 g pumpkin puree
1 large egg
20 g granulated sugar
10 g cornstarch
60 g heavy cream
Decoration
100 g heavy cream
8 g granulated sugar
Dried osmanthus or lime zest for garnish
Instructions
For the crust
Place 100 g digestive biscuits in a zip-top bag. Use a rolling pin to crush them until they become fine crumbs with no large chunks.
Transfer the crumbs to a bowl. Add 50 g melted unsalted butter and mix until the crumbs are evenly coated and resemble wet sand.
Pour the mixture into a 6-inch mold. Press it down firmly and evenly with the back of a spoon or the bottom of a measuring cup to create a compact, even crust. Refrigerate or freeze for 10 minutes to set.
For the pumpkin filling
Slice the pumpkin into thin pieces and steam until completely cooked and tender. Mash or blend into a smooth puree. Measure out 450 g of pumpkin puree.
In a large bowl, combine the pumpkin puree with 20 g granulated sugar, 10 g cornstarch, 60 g heavy cream, and 1 large egg. Stir with a whisk or spatula until the mixture is completely smooth and free of lumps.
For assembly and baking
Preheat your oven to 160°C.
Remove the chilled crust from the refrigerator or freezer. Pour the pumpkin filling over the crust and spread it evenly with a spatula. Gently tap the mold on the counter a few times to release any trapped air bubbles.
Place the mold in the preheated oven and bake for 40 minutes, until the filling is set and no longer jiggles in the center when gently shaken.
Remove from the oven and let the pumpkin bars cool completely to room temperature.
For the decoration
In a mixing bowl, combine 100 g heavy cream and 8 g granulated sugar. Whip until distinct peaks form and the cream is thick and fluffy.
Once the pumpkin bars have cooled completely, transfer the whipped cream to a piping bag and pipe it onto the surface as desired.
Garnish with dried osmanthus or a sprinkle of lime zest.
Slice and serve.
Made this recipe? I’d love to see it!Tag @cookingwithchun and share it with #cookingwithchun on Instagram.

Easy Pumpkin Pie Bars (Creamy Filling + Crispy Crust!)