Sourdough Pumpkin Pie Bars
Thanksgiving is on of my favorite holidays, and it isn’t a true Thanksgiving without pumpkin pie! As much as I love homemade pie, I don’t always have hours to make it. That’s where these Sourdough Pumpkin Pie Bars come in! They have everything we love about classic pumpkin pie, but with a buttery sourdough shortbread crust that’s SO much easier to make. No rolling out pie dough, and they’re perfect for feeding a crowd!
Why You’ll Love This Recipe
- Easier than pie: No rolling out pie dough! Just press the shortbread crust into the pan and bake.
- Rich, creamy pumpkin filling: All the flavors of classic pumpkin pie with just the right amount of warm fall spices.
- Perfect for making ahead: An overnight chill helps these bars set up perfectly, and they taste even better the next day!
- Easy to slice and serve: Cut them into squares for a simple, crowd friendly, Thanksgiving dessert.
Tools You’ll Need:
- 9×9-inch baking pan- to bake your bars. I love this pan 9×9 pan from USA Bakeware.
- Parchment paper- to line your pan for easy removal of the bars. This is key; don’t skip it!
- Fork- to dock the crust.
- Mixing bowls- to mix the crust and pie filling.
- Whisk- to mix the filling.
- Spatula- to spread the pie filling.
- Digital kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
- Measuring cups and spoons– for measuring ingredients.
- Oven safe metal clips (optional)- for holding the foil down to the pan. I love these metal clips that are heat safe and keep my parchment from sliding around.
Gather your Ingredients:
- Unsalted Butter– Adds rich flavor and creates a tender shortbread crust.
- Granulated white sugar– Sweetens the crust and the pie filling.
- Sourdough discard– Adds flavor and moisture and is the magic that ferments your shortbread if you want to. Can be used fed, past peak, or straight from the fridge. I also have a swap listed on the recipe card.
- All-purpose flour– Provides structure for the crust.
- Fine sea salt– Balances the sweetness in the bars.
- Brown sugar- I like to do a blend of white and brown sugar in the pie filling for added flavor.
- Pumpkin purée- Use 100% pure pumpkin purée for the best flavor and texture; do not use pumpkin pie filling!
- Heavy cream- The secret ingredient to a smooth, rich pumpkin pie filling.
- Eggs + egg yolk: Help the filling set up and thicken.
- Pumpkin pie spices- Cinnamon, ginger, nutmeg, and cardamom give the bars that classic pumpkin pie flavor; you can either use individual spices or I also give a swap for a pre-mixed pumpkin pie spice.
- Cornstarch- Provides a little extra structure so the bars slice cleanly.
Instructions
Step 1: Make the Shortbread Crust
To start, you need to prepare the buttery shortbread crust that makes the base of the bars. Preheat the oven to 350°F (175°C). Line a 9×9 pan with parchment, leaving overhang.
Don’t skip this step, it’s key to removal of the bars later. Without the parchment they’ll stick the the pan!
In a medium sized bowl, add the butter and melt it. Whisk the butter until it’s smooth.
Add the sourdough discard to the butter, and whisk it again until smooth.
Measure the flour, sugar, and salt into the bowl with the butter discard mixture. Mix the dough with your hands until a crumbly mixture forms. Avoid overmixing the shortbread crust, or it will become tough.
If the dough isn’t crumbly, add 1-2 extra Tablespoons of flour to help soak up the butter and mix gently with your hands.
Once the dough starts to form, transfer it to the pan lined with parchment and press the dough firmly and evenly into the pan.
If needed, you can cover the shortbread crust with more parchment paper and press with a measuring cup or rolling pin to help smooth the shortbread out to make it even.
Dock the bottom with a fork all over, making small holes all over the bottom to help the crust not to puff up.
Optional Overnight Fermentation: Cover the shortbread crust with plastic, and refrigerate overnight. This allows the sourdough discard to work to ferment the dough. Remove from the refrigerator and bake the next day as directed below.
Bake the crust for 20 minutes until lightly golden at the edges. Allow to cool while you make your pumpkin pie filling.
Step 2: Make the Pumpkin Pie Filling
In a large mixing bowl, add the granulated white sugar, brown sugar, pumpkin pumpkin purée, heavy cream, vanilla, cinnamon, ginger, nutmeg, cardamom, salt, and cornstarch in a large mixing bowl.
Whisk all of the ingredients in the bowl until fully combined and no streaks remain.
Next, add the eggs and egg yolk to the bowl. Whisk the pie filling until the eggs and yolk are mixed in evenly, then stop mixing.
Avoid overmixing the pie filling once you add the eggs, or you’ll incorporate too much air.
Step 3: Bake the Bars
Pour all of the pumpkin pie filling on top of the cooled shortbread crust, spreading the filling evenly to the edges of the pan.
Bake at 350°F for approximately 50 minutes, until the edges are set and the center has a slight jiggle when the pan is gently shaken. The center should not appear liquid.
Begin checking around 45 minutes, as baking times may vary depending on your oven. If you see the center start to puff up, this is a sign it’s getting too done.
Allow the bars to cool at room temperature for roughly an hour, then transfer the pan to the refrigerator for at least 4 hours (or optimally overnight) to allow the filling to fully set up.
Step 4: Top with Whipped Cream
In a mixing bowl or in a stand mixer bowl, add the heavy cream, sugar, and vanilla extract.
Whip on medium speed until the cream starts to thicken, then increase the speed to high until the whipped cream has medium peaks.
Spread or pipe the whipped cream over the chilled bars and return to the refrigerator another 30 minutes to let the whipped cream set up.
Using the parchment overhang, carefully lift the chilled bars from the pan. slice into 9 or 12 even squares, wiping the knife between cuts for the cleanest cuts. Top with a sprinkle of cinnamon for a pretty finish.
Yields 9-12 bars
How to Store:
Refrigerator- Store covered in the refrigerator for up to 4 days. Because of the custard filling and dairy, these bars need to be kept refrigerated.
FAQ’S
Absolutely! These bars are perfect for making a day or two ahead. Chilling overnight allows the pumpkin filling to set completely and makes slicing much easier.
No. Canned pumpkin pie filling already contains added sugar and spices. Use 100% pure pumpkin purée for this recipe.
Replace the sourdough discard with 1 Tbsp melted butter and 2 Tbsp (16g) all-purpose flour in the crust as a swap that won’t affect the texture. If the crust is very dry, add 1 Tablespoon of milk to help bring the dough together.
If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my sourdough pie recipes!
Sourdough Pie Recipes:
Sourdough Pumpkin Pie Bars
Equipment
- 9×9-inch baking pan – to bake your bars. I love this pan 9×9 pan from USA Bakeware.
- Parchment paper – to line your pan for easy removal of the bars. This is key; don't skip it!
- Fork – to dock the crust.
- Mixing bowls – to mix the crust and pie filling.
- Whisk – to mix the filling.
- Spatula – to spread the pie filling.
- Digital kitchen scale (optional) – for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
- Measuring cups and spoons – for measuring ingredients.
- Oven safe metal clips (optional) – for holding the foil down to the pan. I love these metal clips that are heat safe and keep my parchment from sliding around.
Ingredients
Sourdough Shortbread Crust:
- 10 (140g) tablespoons unsalted butter melted
- 1/4 (50g) cup granulated white sugar
- ¼ (60g) cup sourdough discard 100% hydration
- 1¾ (220g) cups all-purpose flour
- ¼ teaspoon fine sea salt
Pumpkin Pie Filling:
- ½ (100g) cup granulated sugar
- ½ (100g) cup brown sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger (you can swap the ginger, nutmeg, and cardamom for 1 tsp pumpkin pie spice)
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cardamom
- ½ teaspoon fine sea salt
- 2 teaspoons cornstarch
- 2 large eggs
- 1 large egg yolk
- 1¾ (425g) cups pumpkin purée one 15-ounce can
- 1 (240g) cup heavy whipping cream
- 1 teaspoon vanilla extract
Whipped Cream Topping:
- 1 (240g) cup heavy whipping cream
- 2 (25g) Tbsp granulated white sugar
- 1/2 tsp vanilla extract
Instructions
Step 1: Make the Shortbread Crust
- To start, you need to prepare the buttery shortbread crust that makes the base of the bars. Preheat the oven to 350°F (175°C). Line a 9×9 pan with parchment, leaving overhang.
- Don’t skip this step, it’s key to removal of the bars later. Without the parchment they’ll stick the the pan!
- In a medium sized bowl, add the butter and melt it. Whisk the butter until it’s smooth.10 (140g) tablespoons unsalted butter
- Add the sourdough discard to the butter, and whisk it again until smooth. Please see footnotes or FAQ's if you want to swap the discard.¼ (60g) cup sourdough discard
- Measure the flour, sugar, and salt into the bowl with the butter discard mixture. Mix the dough with your hands until a crumbly mixture forms. Avoid overmixing the shortbread crust, or it will become tough.1/4 (50g) cup granulated white sugar, 1¾ (220g) cups all-purpose flour, ¼ teaspoon fine sea salt
- If the dough isn’t crumbly, add 1-2 extra Tablespoons of flour to help soak up the butter and mix gently with your hands.
- Once the dough starts to form, transfer it to the pan lined with parchment and press the dough firmly and evenly into the pan.
- If needed, you can cover the shortbread crust with more parchment paper and press with a measuring cup or rolling pin to help smooth the shortbread out to make it even.
- Dock the bottom with a fork all over, making small holes all over the bottom to help the crust not to puff up.
- Optional Overnight Fermentation: Cover the shortbread crust with plastic, and refrigerate overnight. This allows the sourdough discard to work to ferment the dough. Remove from the refrigerator and bake the next day as directed below.
- Bake the crust for 20 minutes until lightly golden at the edges. Allow to cool while you make your pumpkin pie filling.
Step 2: Make the Pumpkin Pie Filling
- In a large mixing bowl, add the granulated white sugar, brown sugar, pumpkin pumpkin purée, heavy cream, vanilla, cinnamon, ginger, nutmeg, cardamom, salt, and cornstarch in a large mixing bowl.½ (100g) cup granulated sugar, ½ (100g) cup brown sugar, 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cardamom, ½ teaspoon fine sea salt, 2 teaspoons cornstarch, 1¾ (425g) cups pumpkin purée, 1 (240g) cup heavy whipping cream, 1 teaspoon vanilla extract
- Whisk all of the ingredients in the bowl until fully combined and no streaks remain.
- Next, add the eggs and egg yolk to the bowl. Whisk the pie filling until the eggs and yolk are mixed in evenly, then stop mixing.2 large eggs, 1 large egg yolk
- Avoid overmixing the pie filling once you add the eggs, or you’ll incorporate too much air.
Step 3: Bake the Bars
- Pour all of the pumpkin pie filling on top of the cooled shortbread crust, spreading the filling evenly to the edges of the pan.
- Bake at 350°F for approximately 50 minutes, until the edges are set and the center has a slight jiggle when the pan is gently shaken. The center should not appear liquid.
- Begin checking around 45 minutes, as baking times may vary depending on your oven. If you see the center start to puff up, this is a sign it’s getting too done.
- Allow the bars to cool at room temperature for roughly an hour, then transfer the pan to the refrigerator for at least 4 hours (or optimally overnight) to allow the filling to fully set up.
Step 4: Top with Whipped Cream
- In a mixing bowl or in a stand mixer bowl, add the heavy cream, sugar, and vanilla extract.1 (240g) cup heavy whipping cream, 2 (25g) Tbsp granulated white sugar, 1/2 tsp vanilla extract
- Whip on medium speed until the cream starts to thicken, then increase the speed to high until the whipped cream has medium peaks.
- Spread or pipe the whipped cream over the chilled bars and return to the refrigerator another 30 minutes to let the whipped cream set up.
- Using the parchment overhang, carefully lift the chilled bars from the pan. slice into 9 or 12 even squares, wiping the knife between cuts for the cleanest cuts. Top with a sprinkle of cinnamon for a pretty finish.
- Yields 9-12 bars