• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • New Magazine!
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Pumpkin Pie Bars with Toasted Meringue

November 9, 2021 by Joy the Baker 11 Comments

Jump to Recipe

Toasted meringue on an easy pumpkin pie bar recipe.

It’s about this time of year, every year, that I check in to see if you have everything you need for the upcoming holiday.  Mostly I’m checking to see if you have Dad’s Sweet Potato Pie ready to go. This year I’m checking in because I have something you might need, namely, this easy pumpkin pie recipe. We’re talking press-in crust, no-fuss filling, and incredibly impressive toasted meringue topping.

I’ll tell you now that the proportions here are bonkers… and exactly to my liking. We’re talking THICC cookie crust layer, modest but present pumpkin pie layer and TALL VERY TALL layer to toasted meringue.  I wanted to worry not about not if, but how much, meringue was going to get on my nose eating a slice of this pie and I answered my own prayers.  Essentially we’re left with pie in the eye and I make no apologies for it.

Here’s one for the Thanksgiving dessert table, friends! Let’s get baking.

Toasted meringue on an easy pumpkin pie bar recipe.

I mean look at this…. it’s a heavy hitter.

Ingredients for an easy pumpkin pie recipe in small bowls on grey board.

Here’s what you’ll need for this easy pumpkin pie recipe:

•  pumpkin puree – yes, I just use canned pumpkin.

•  brown sugar and granulated sugar

•  evaporated milk for the pumpkin pie filling

•  spices for the pumpkin pie filling: pumpkin pie spice with an extra kick of cinnamon and ginger.

•  softened unsalted butter

•  all-purpose flour

•  vanilla extract

•  baking powder

•  eggs for the pie filling and egg whites for the meringue

•  The one bit of kitchen equipment you’ll need is  a butane kitchen torch and can of fuel (which I usually pick up at the register at Bed Bath & Beyond). Just imagine all the things you can brûlée:  Doughnut Holes, Lemon Bars… honestly you’ll torch everything.

Crust ingredients for easy pumpkin pie recipe in clear bowl.
Creamed butter with added flour and cinnamon for pumpkin pie bars
Easy pumpkin pie crust pressed into squared pan with fork pricks.


We’ll start by bringing together the shortbread crust.

Think of this as part pie crust, part sugar cookie.  It’s a sweet press-in crust that makes a thick cookie layer as the base to our easy pumpkin pie bars.

Cream together softened butter, brown sugar, granulated sugar and vanilla extract.

Add flour, cinnamon, salt, and a bit of baking powder.

Press the dough into an even layer across the bottom of a parchment lined square pan (an 8×8 or 9×9 will do ya).  I like to gently prick the crust with the tines of a fork before sending it off to par-bake in the oven.

Bake the crust until just set and juuuust beginning to brown around the edges.  We’re just adding a hint of crisp before we add the pumpkin pie filling and set it off to bake once again.

Easy pumpkin pie recipe filling in clear bowl.
Spices mixed into pumpkin pie filling.


Now let’s make the pumpkin pie filling.

Start by whisking together sugars and eggs until well combined.

Add the spices.

Pumpkin puree added to pumpkin pie filling
Pumpkin Pie filling poured over crust for easy pumpkin pie recipe.


Whisk in the pumpkin puree and evaporated milk before pouring the pumpkin pie filling over the partially baked cookie crust.

Carefully place thee pumpkin pie in thee oven to bake until firm through.

I usually give the pan the shake test for doneness.  If the filling moves is waves through the pan it still needs time to bake.  If the filling moves in a more solid giggle – it’s done!

Egg whites and meringue in a clear bowl.
Whipped eqq whites to meringue.


While the filling bakes – make the meringue topping.

I know I know- meringues might feel intimidating but here’s the thing: you can totally do this.

First bring a medium pan with a few inches of water to a simmer. Place a glass or metal bowl with sugar and egg whites over the simmering water and whisk whisk whisk until the sugar dissolves and the mixture comes to about 145 degrees F.  It’ll feel very warm to the touch if you don’t have a candy thermometer.  Bringing the eggs whites to this temperature will essentially pasteurize them so there’s no need to worry about eating raw eggs.

Remove the mixture from the pot and use an electric hand beater to whip the sugary egg white mixture to bright white peaks.  It’s incredible to know that you and some egg whites have this sort of power.

Fluffy meringue on top of baked pumpkin pie bars.

Dollop and swoop the meringue over the cooled pumpkin bar.

This step is best done just before serving or within 4 to 6 hours of serving. The topped and toasted bars are totally fine together overnight in the fridge – they just tend to weep and slide a bit.  Not a huge deal.

I’ve chilled the pumpkin pie bars in the refrigerator overnight and covered with meringue the following day.  The meringue will also keep, covered, in a bowl overnight if you need to make things ahead.

Bust out that kitchen torch and brown the peaks and valleys of the meringue.

And look at these classy, toasty bars! An easy pumpkin pie recipe that is part cookie, part bar, part fancy meringue.

Happy Holidays, friends! It’s such a joy to bake with you.

xo

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Toasted meringue on an easy pumpkin pie bar recipe.

Pumpkin Pie Bars with Toasted Meringue

★★★★★ 5 from 2 reviews
  • Author: Joy the Baker
  • Prep Time: 45 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 9 or 12 pieces 1x
  • Category: dessert, holiday
Pin Recipe
Print Recipe

Description

An easy and elevated way to pumpkin pie this year.


Ingredients

Scale

For the Crust:

  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1/4 cup (50 grams) granulated sugar
  • 1/4 cup (50 grams) lightly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups (252 grams) all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder

For the Pie Filling:

  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) lightly packed light brown sugar
  • 2 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground ginger
  • Pinch of kosher salt
  • 1 (15 ounce) can pumpkin puree
  • 3/4 cup evaporated milk

For the Meringue:

  • 4 large egg whites
  • 1 cup (200 grams) granulated sugar
  • 1/8 teaspoon cream of tartar

Instructions

  1. Place a rack in the center of the oven and preheat oven to 375 degrees F. Line an 9×9-inch square pan with parchment paper so that the paper hangs over all four edges of the pan about two inches. This will make the pie bars easier to remove after they’re baked. Lightly spray the pan with non-stick cooking spray and set aside.
  2. For the crust, place the butter, sugars, and vanilla in the bowl of an electric stand mixer fitted with a paddle attachment and beat on medium speed for 3 to 5 minutes, until light and fluffy.
  3. Stop the mixer and scrape down the sides of the bowl. Add the flour, salt, cinnamon and baking powder mix on low speed until just combined.
  4. Dump the cookie dough into the prepared pan, lightly sprinkle with flour and press evenly to the edges of the pan. Prick with a fork all over. Refrigerate for 15 minutes before baking 15 to 18 minutes until just golden around the edges. Remove from the oven and set aside while you make the filling.
  5. To make the filling, in a medium bowl whisk together sugars and eggs until well combined. Whisk in the spices and salt. Whisk in the pumpkin puree followed by the milk. Pour the filling over the par-baked cookie crust and bake until set – 35-40 minutes. The filling shouldn’t have wave like jiggles if it’s baked through. It will shake if you give it a shimmer but won’t jiggle all over the place. Remove from the oven and allow to cool. You can speed up this process by placing the slightly cooked bars in the fridge or freezer.
  6. To make the meringue, place a medium saucepan with two inches of water over medium heat and bring to a simmer. In a clean medium bowl whisk together egg whites, sugar, and cream of tartar. Place the bowl over the simmering water and use a whisk (or better yet the whisk attachment on electric hand beaters) to whip the eggs as the mixture warms and the sugar melts. Whisk the eggs until they reach 140-160 degrees F. Remove the bowl from the double boiler and continue to whip with the hand beater (or place in a stand mixer with a whisk attachment) and beat for another 5 minutes until fluffy, glossy and holding stiff peaks.
  7. Just before serving, spoon the meringue atop the cooled pumpkin bars. Use an offset spatula to swoop the meringue around the bars edge to edge. Use a kitchen torch to toast the top. Slice and serve! These bars will last several days in the refrigerator though the meringue well get a little slip and slide-y across the top of the bars. Still tastes amazing though!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Photos with my friend Jon Melendez.

Previous PostNext Post

Filed Under: Cookies, Holiday, Recipes

Previous Post: «
Next Post: »

Reader Interactions

Comments

  1. Julia

    December 15, 2021 at 12:26 am

    I want to make these for my partner in crime but he and I are only 2 people
    Suggestions on meringue:
    Half the recipe and top when ready to eat?
    Save half meringue whipped but not spread and torched for an xtra day?
    Combo of both?

    Julia

    Reply
  2. Becca

    November 29, 2021 at 3:54 pm

    It was sooo easy and delicious! I was making a couple of other traditional pies with a roll out crust, and really wanted pumpkin, but something flashier. Whipping out a torch at the dessert table is very flashy! The low effort to high reward ratio was perfect. Continued eating this through Sunday after Thanksgiving, and the merengue was only a little slippy but still tasted great.

    ★★★★★

    Reply
  3. samantha campanini

    November 22, 2021 at 3:17 am

    This cake sums up my favorite things!!!

    Reply
  4. Nancy

    November 19, 2021 at 12:40 pm

    Can I put under a broiler if I don’t have a kitchen torch?

    Reply
    • joythebaker

      November 19, 2021 at 2:39 pm

      A gas broiler will toast the meringue as well. Just keep a close eye on the meringue as it toasts and rotate the pan for even browning.

      Reply
      • Shannon

        November 22, 2021 at 3:31 pm

        These look amazing!! I am planning to make them for Thanksgiving– would it work if I made the bars the day prior, then the meringue the next morning? We have about an hour and a half drive to our Thanksgiving lunch… will the meringue be ok if I torch it before we hit the road??

        Reply
        • joythebaker

          November 23, 2021 at 8:59 pm

          Yes that would absolutely work Sharron! The meringue should be fine for an hour and a half. I would leave it in the bowl for travel and assemble and torch once you get to Thanksgiving.

          Reply
      • Andrew

        November 23, 2021 at 8:33 am

        Do you think a measure-for-measure gluten free flour would perform adequately in this recipe? Looks delicious!

        Reply
        • joythebaker

          November 23, 2021 at 8:42 pm

          Oh I’ve made these with both Bob’s Red Mill and Cup 4 Cup with great success!

          Reply
  5. Louise

    November 17, 2021 at 7:30 pm

    Thank you Joy for such a fantastic recipe! I made this for an office Thanksgiving party and it was a HUGE hit. Would never have thought of putting meringue on top of pumpkin, but so glad you did!!

    Reply
  6. Sabrina

    November 13, 2021 at 6:34 pm

    these are so creative and love the super thick crust, a very welcome change to the same old pumpkin pie recipe, thank you!

    ★★★★★

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Cookies

sliced chocolate and peanut butter brownies
How To Make Box Brownies Better

I hope we’ve built enough trust between us for you to believe what I’m about to tell you. It’s a secret that professional bakers have been keeping from you for too long.  The truth is BOX BROWNIES ARE BETTER THAN BROWNIES MADE FROM SCRATCH.  I know… criminal, really but facts are facts.  I think it’s…

Read More

Strawberry white chocolate chai sugar cookies on a cooling rack.
Taylor Swift’s Strawberry White Chocolate Chai Sugar Cookies

We’ve made MANY A COOKIE here on Joy the Baker over the years and the problem is, each cookie I make is my new pride and joy. But you’re the real decider around here.  Well… you and the search engine god Google.  While my latest Moon Pie Bars (and all their gooey marshmallow) might be…

Read More

Lemon curd sandwich cookies on a board with dusting powdered sugar.
Lemon Curd Easter Egg Sandwich Cookies

Spring has sprung here in New Orleans as evidenced by the number of weeds that emerged overnight in my backyard.  This time of year has my fickle green thumb ready to tuck colorful annuals into pots and lovingly care for them until the summer months hit and the heat kills us all.  I think I’m…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe

Joy the baker with dyed bandana around neck

HOW TO MAKE DYED BANDANAS

as seen in JtB Magazine!

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

fresh baked blueberry cobbler on a plate with vanilla ice cream on top.

The Secrets To My Favorite Blueberry Cobbler

Strawberry pie filling inside of unbaked crust with crumble top.

My Best Strawberry Crumble Pie Recipe

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

POPULAR CAKES

Slice of coconut cake on small white plate with coffee.

My favorite Coconut Cake is actually made with cake mix

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Slice of Chocolate Guinness Cake on a small pink plate

Chocolate Guinness Loaf Cake with Cream Cheese Frosting

Footer

Instagram

joythebaker

My boyfriend Will couldn’t believe that everyone My boyfriend Will couldn’t believe that everyone responded with a resounding YES ABSOLUTELY to their invitation to our barbecue this Saturday.  Of course everyone is coming. There’s a sunny pool and more ribs, potato salad, and coconut cake than I care to admit. ⁣
⁣
Since I can’t invite ALL of you, you’ll have to make this perfect Coconut Sheet Cake (made with cake mix, amen) for your holiday party.  I’ll leave the new recipe linked in the profile. ⁣
⁣
It’s officially the weekend starting now, right? xo
Please accept a collection of moderately unhinged Please accept a collection of moderately unhinged selfies on this, my 41st birthday. ⁣
⁣
Themes include: animals, pickles?, Mardi Gras fried chicken, beach camping, and ‘why am I the way that I am?’.
Is it even cobbler if you don’t smash it all tog Is it even cobbler if you don’t smash it all together with ice cream and eat it for breakfast?⁣ I didn’t think so. 
⁣
Strawberry Rhubarb Cobbler with Cornmeal Biscuits linked in the profile. ⁣
⁣
#cobbler #joythebaker #strawberry #bakersofinstagram
I’m calling it, friends. IT’S SUMMER and to ce I’m calling it, friends. IT’S SUMMER and to celebrate you’re going to need the latest issue of Joy the Baker Magazine. ⁣
⁣
This issue is packed with road-trip inspiration, summer’s best burgers, backyard margaritas, no-churn ice cream and cakes that bake without an oven. ⁣
⁣
We get crafty, we get campy, there’s so much ice dye… this one’s more than food - it’s our summer bucket list in magazine form. ⁣
⁣
Pick up your copy wherever magazines are sold across the US and Canada or buy a copy online using the link in my profile. ⁣(🙌 free shipping!) 
⁣
Also, look at this cover shot by @emferretti! The whole magazine is that mouthwatering. 👏☀️🍓
I spent part of this fine weekend cleaning this ve I spent part of this fine weekend cleaning this very hardworking pantry. It’ll never be rainbow organized or picture perfect but I’ll tell ya, a few sets of @rubbermaid containers, @ballcanning jars and brown packing tape with a @sharpie marker make this a high functioning space for recipe testing and life living. 
⁣
Swipe to see my supervisor 🦁 inspecting my work. ⁣
⁣
#organized #pantryorganization #joythebaker #weekendwork
Not gonna lie, peanut butter was my main food grou Not gonna lie, peanut butter was my main food group this week - either smeared on fruit or baked as cookies. ⁣
⁣
If you feel me on this, my top 10 peanut butter recipes will serve you well. 👏 Find the link in the bio, like we do. ⁣
⁣
#peanutbutter #cookies #cobbler #joythebaker
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up