Pumpkin Pie Bars in a 9x13 Pan

Pumpkin pie bars in a 9×13 pan use a graham cracker crust (2 cups of crumbs, 1/3 cup sugar and 1/2 cup melted butter) and a filling of one 29-ounce can of pumpkin purée, 4 eggs, one 12-ounce can of evaporated milk, 1 cup of sugar and pumpkin pie spice. Bake the crust for 10 minutes at 350°F, add the filling and bake 35 to 40 minutes more, until the center is set with only a slight wobble.

It is pumpkin pie for a crowd: one pan makes 24 bars that are easier to cut, serve and transport than wedges of pie.

Why a 9×13 Pan Needs a Bigger Batch

A 9×13 pan has about the same area as two 9-inch pies. That is why the filling uses a large 29-ounce can of pumpkin instead of the 15-ounce can for a single pie. The filling ends up about 1 inch deep, so it bakes faster than a deep-dish pie and sets evenly to the edges.

Ingredients for a 9×13 Pan

Crust

2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted

Filling

1 can (29 ounces) pumpkin purée (not pumpkin pie filling)
4 large eggs
1 can (12 ounces) evaporated milk
1 cup packed brown or granulated sugar
1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves)
1/2 teaspoon salt
1 teaspoon vanilla extract

How to Make Pumpkin Pie Bars in a 9×13 Pan

Heat the oven to 350°F. Line a 9×13 pan with parchment, leaving overhang on two sides.

Make the crust. Mix the crumbs, sugar and melted butter and press firmly into the bottom of the pan. Bake 10 minutes.
Make the filling. Whisk the pumpkin, eggs, evaporated milk, sugar, spice, salt and vanilla until completely smooth.
Fill and bake. Pour the filling over the warm crust and bake 35 to 40 minutes, until the edges are set and the center jiggles only slightly. A knife inserted 1 inch from the center should come out clean.

Cool and chill. Cool 1 hour on a rack, then refrigerate at least 3 hours before lifting out and cutting.

Cook and Prep Times

Prep: 15 minutes
Bake: 10 minutes (crust) plus 35 to 40 minutes at 350°F
Chill: 3 hours
Makes: 24 bars

Avoiding Cracks

Pumpkin custard cracks when it overbakes. Take the pan out while the center still has a slight wobble; it finishes setting as it cools. Cooling slowly on a rack, away from drafts, also helps.

Smaller Pans

8×8 pan: Halve the recipe (use one 15-ounce can of pumpkin and 2 eggs). Bake the filling 30 to 35 minutes.

Storage

Pumpkin pie bars are a custard, so keep them covered in the refrigerator for up to 4 days. They freeze well, wrapped, for up to 1 month.

More desserts sized for the pan you have: millionaire shortbread (8×8), pecan pie bars (8×8) and sopapilla cheesecake.

Frequently Asked Questions

Can I use a 15-ounce can of pumpkin?

For a 9×13 pan, use two 15-ounce cans (about the same as one 29-ounce can) or halve the recipe and use an 8×8 pan.

Can I add whipped cream topping ahead of time?

Add it just before serving, as it can weep on the bars overnight.

Do pumpkin pie bars need to be refrigerated?

Yes. Like pumpkin pie, they contain eggs and milk and should be kept chilled.

Pumpkin Pie Bars in a 9×13 Pan