These Eggless Easy Pumpkin Pie Bars are creamy, spiced, and silky! They have all the cozy, comforting flavors of the classic dessert but are so much easier to whip up—no need to roll out dough or fuss with a pie crust. Plus, they’re egg-free, so they’re a fantastic option if you’re baking for someone with allergies or simply looking for a lighter twist on a holiday classic. They’re simple, festive, and perfect for any gathering.
Oriana’s Thoughts On The Recipe
If you love pumpkin pie but don’t want to deal with rolling out pie crusts, you’re going to adore these Eggless Easy Pumpkin Pie Bars! They have all the smooth, spiced goodness of a classic pumpkin pie but are so much easier to make. I love how the press-in crust simplifies the process—no stress, just delicious results.
They’re egg-free, so they’re great for anyone with food allergies, and you’ll still get that creamy, luscious texture we all crave in a pumpkin dessert.
The first time I made these, my family couldn’t stop raving about how much they loved them. Now, they’re a must-have for every holiday season. Trust me, once you try them, they’ll earn a permanent spot in your recipe collection! These bars are perfect for the holidays, whether you’re hosting a big family dinner or just want to add a little festive treat to your week.
What I Love About This Recipe
- Pie Without the Fuss!: These bars have all the cozy, comforting flavors of a pumpkin pie, but they’re much easier to make. The press-in crust means no rolling or worrying about getting the edges just right.
- Made with Pantry Staples: The ingredients are simple and likely already in your kitchen. Easy recipes like this are a holiday lifesaver!
- Smooth and Spiced to Perfection: The filling is silky, creamy, and bursting with warm pumpkin spice flavor.
- Egg-Free and Allergy-Friendly: Whether you’re baking for someone with an egg allergy or just want a different take on traditional recipes, these bars deliver all the flavor with none of the eggs.
Potential Recipe Challenges & Pro Tips
- Getting the Crust Just Right: The press-in crust might feel a little crumbly when you’re working with it. Pro Tip: Use your hands or the back of a spoon to press the crust evenly into the pan.
- Preventing a Runny Filling: The pumpkin filling might not set properly if the cornstarch isn’t fully incorporated. Pro Tip: Whisk the cornstarch thoroughly with the sugars and spices before adding the wet ingredients to avoid clumps.
- Avoiding Overbaking: It can be tricky to know when these bars are done. Pro Tip: The filling should look slightly set around the edges but still have a slight jiggle in the center. It will firm up as it cools.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Press-In Crust:
- All-Purpose Flour: Provides structure and forms the base of the crust.
- Light Brown Sugar: Adds a hint of sweetness and richness to the crust.
- Salt: Balances the sweetness and enhances flavor.
- Baking Soda: Helps give the crust a slight lift.
- Butter: Adds richness and binds the crust together.
- Water: Helps moisten the dough for easy pressing.
For the Pumpkin Pie Filling:
- Granulated Sugar & Light Brown Sugar: Sweetens the filling while adding depth.
- Pumpkin Pie Spice & Ground Cinnamon: Infuse the filling with warm, festive flavors.
- Cornstarch: Thickens the filling to create that perfect silky texture.
- Pumpkin Puree: The star ingredient—make sure it’s 100% pure pumpkin, not pie filling.
- Evaporated Milk: Adds creaminess and richness to the filling.
- Whipped Cream (Optional): A fluffy topping to complement the spiced filling.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Crust
Place flour, brown sugar, salt, and baking soda in a medium bowl and whisk to blend. Press out any lumps of brown sugar. Alternatively, you can pulse in a food processor. Add soft butter and rub it in with your fingertips (or pulse in short bursts) until it resembles coarse crumbs. Note: The butter needs to be evenly mixed in, and there shouldn’t be any dusty flour remaining in the bowl.
Then, sprinkle in 2 teaspoons of water and mix it in with your fingers until it clumps together. If it needs a bit more moisture, add another teaspoon of water. You’re looking for a texture that resembles damp crumbs or clusters that hold together when you squeeze them.
Add the crumbs into the baking dish and press them up the sides and evenly across the base. Bake for 10 minutes until lightly golden, dry, and firm. The crust will puff up a little after baking, so as soon as it gets out of the oven, use the back of a spoon to gently even out the surface of the crust, bottom, and sides. Set aside to cool.
Step 2 – Make The Pumpkin Filling
Add sugars, pumpkin pie spice, cinnamon, cornstarch or tapioca starch, pumpkin puree, and evaporated milk to a medium mixing bowl and mix until smooth, 1 – 2 minutes.
Pour the pumpkin mixture over the crust.
Step 3 – Bake
Bake for 10 minutes at 400º F (200º C). Then reduce temperature to 350º F (180º C); bake for 25-30 minutes or until the filling is darker and slightly puffed and the crust is starting to brown.
Note: A small part of the center will be wobbly with a little bit of jiggly. This means that when you nudge your pumpkin pie, the filling should be firmer around the edges but still jiggle in the center. If in doubt, insert a knife into the edge of the filling. If it comes out moist but clean, the pie is ready. It doesn’t have to be bone dry right out of the oven—remember, the filling continues to set as it cools.
When ready, remove it from the oven, set it on a wire rack, and allow it to cool completely. Once cool, cover and place in the refrigerator for at least 2 hours and up to 3 days. Remove chilled bars from the pan using the overhang on the sides and cut into squares. Bars are best served chilled.
Extra Recipe Tips For Success
- Plan Ahead: These bars need several hours to cool and refrigerate to allow the custard to set fully. Be sure to make them well in advance to ensure they have enough time to firm up properly.
- Use High-Quality Canned Pumpkin: For the best flavor and texture, I recommend using Libby’s canned pumpkin.
- Line your baking pan with parchment paper for easy removal and clean-up.
- Let the bars cool completely before cutting to ensure neat slices.
Variations & Additions
- Add a streusel topping before baking for extra texture and sweetness.
- Drizzle with caramel sauce for a decadent twist.
- Sprinkle chopped pecans on top for added crunch.
Serving Suggestions
These bars are wonderful on their own but even better with a dollop of whipped cream or a scoop of vanilla ice cream. Serve them chilled for the best flavor.
Storing and Freezing Instructions
To Store: Keep the bars in an airtight container in the fridge for up to 5 days.
To Freeze: Wrap the bars tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Frequently Asked Questions
I prefer canned pumpkin, not fresh pumpkin puree, in this recipe. I typically use Libby’s brand. Fresh will work in a pinch, but these pie bars are tastier and firmer with canned. If using fresh pumpkin puree, make sure to puree it until smooth and strain any excess moisture for the best results. Do not use pumpkin pie filling.
Yes! These bars taste even better the next day as the flavors have time to meld.
Sure! Use a 9×13-inch pan and adjust the baking time slightly.
More Pumpkin Recipes You’ll Love!
- Easy Pumpkin Dinner Rolls (Egg-Free)
- Eggless Mini Pumpkin Pies
- Simple Pumpkin Muffins (Egg-Free And Dairy-Free)
- Easy Eggless Pumpkin Pie
- Browse more recipes…
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Recipe Card
Eggless Easy Pumpkin Pie Bars
Ingredients
Press-In Crust:
- 1 ¼ cups (175 g) all-purpose flour
- ⅓ cup (67 g) light brown sugar
- ¼ teaspoon (1 g) salt
- ⅛ teaspoon (0,75 g) baking soda
- 6 tablespoons (84 g) unsalted butter, diced and slighly softened
- 2 teaspoons (10 ml) water
Pumpkin Pie Filling:
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (100 g) light brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 3 tablespoons (30 g) cornstarch
- 15 oz (425 g) 100% Pumpkin puree
- 12 oz (354 ml) Evaporated Milk
- Whipped cream for serving (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Crust:
- Preheat the oven to 350º F (180º C). Line an 8-x-8-inch (20-x-20-cm) square pan with parchment paper. The parchment paper should extend above the walls of the baking pan to allow for easy removal at the end. Lightly grease with baking spray.
- Place flour, brown sugar, salt, and baking soda in a medium bowl and whisk to blend. Press out any lumps of brown sugar. Alternatively, you can pulse in a food processor.
- Add soft butter and rub it in with your fingertips (or pulse in short bursts) until it resembles coarse crumbs.Note: The butter needs to be evenly mixed in, and there shouldn’t be any dusty flour remaining in the bowl.
- Then, sprinkle in 2 teaspoons of water and mix it in with your fingers until it clumps together. If it needs a bit more moisture, add another teaspoon of water. You’re looking for a texture that resembles damp crumbs or clusters that hold together when you squeeze them.
- Add the crumbs into the baking dish and press them up the sides and evenly across the base.
- Bake for 10 minutes until lightly golden, dry, and firm. The crust will puff up a little after baking, so as soon as it gets out of the oven, use the back of a spoon to gently even out the surface of the crust, bottom and sides. Set aside to cool.
- Increase the oven temperature to 400º F (200º C).
Make The Eggless Pumpkin Filling:
- Add sugars, pumpkin pie spice, cinnamon, cornstarch to a medium bowl; whisk until the cornstarch is totally incorporsted. Add pumpkin puree, and evaporated milk to bowl and mix until smooth, 1 – 2 minutes.
- Pour the pumpkin mixture over the crust.
Bake:
- Bake for 10 minutes at 400º F (200º C). Then reduce temperature to 350º F (180º C); bake for 25 – 30 minutes or until the filling is darker and slightly puffed and the crust is starting to brown.Note: A small part of the center will be wobbly with a little bit of jiggly. This means that when you nudge your pumpkin pie, the filling should be firmer around the edges but still jiggle in the center. If in doubt, insert a knife into the edge of the filling. If it comes out moist but clean, the pie is ready. It doesn’t have to be bone dry right out of the oven—remember, the filling continues to set as it cools.
- When ready, remove it from the oven, set it on a wire rack, and allow it to cool completely. Once cool, cover and place in the refrigerator for at least 2 hours and up to 3 days. Remove chilled bars from the pan using the overhang on the sides and cut into squares. Bars are best served chilled.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Getting the Crust Just Right: The press-in crust might feel a little crumbly when you’re working with it. Pro Tip: Use your hands or the back of a spoon to press the crust evenly into the pan.
- Preventing a Runny Filling: The pumpkin filling might not set properly if the cornstarch isn’t fully incorporated. Pro Tip: Whisk the cornstarch thoroughly with the sugars and spices before adding the wet ingredients to avoid clumps.
- Avoiding Overbaking: It can be tricky to know when these bars are done. Pro Tip: The filling should look slightly set around the edges but still have a slight jiggle in the center. It will firm up as it cools.
- Add a streusel topping before baking for extra texture and sweetness.
- Drizzle with caramel sauce for a decadent twist.
- Sprinkle chopped pecans on top for added crunch.
- Plan Ahead: These bars need several hours to cool and refrigerate to allow the custard to set fully. Be sure to make them well in advance to ensure they have enough time to firm up properly.
- Use High-Quality Canned Pumpkin: For the best flavor and texture, I recommend using Libby’s canned pumpkin.
- Line your baking pan with parchment paper for easy removal and clean-up.
- Let the bars cool completely before cutting to ensure neat slices.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Very Good