Description
These pumpkin pie dessert bars offer a no-fuss, sliceable version of traditional pumpkin pie. Featuring a buttery shortbread crust and a creamy, custard-like pumpkin filling spiced with warm fall flavors, they are an ideal treat for any occasion, including Thanksgiving.
Ingredients
Scale
- For the Shortbread Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) salted butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- For the Pumpkin Pie Filling:
- 1 can (15 oz) pure pumpkin puree
- 2 large eggs
- 1 cup evaporated milk
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 350 degrees F. Line a 9×9 inch square baking pan with parchment paper. You can also spray the pan with cooking spray to help the parchment paper adhere.
- To make the shortbread crust, stir together the all-purpose flour, melted butter, granulated sugar, and ground cinnamon in a medium bowl until a dough forms.
- Press the dough firmly and evenly into the prepared baking pan.
- Bake the crust for 10-13 minutes, or until the edges are firm and golden brown.
- Remove the pan from the oven. Immediately poke holes throughout the crust with a fork, pressing only halfway through to avoid breaking the base.
- While the crust is baking, prepare the pumpkin pie filling. In a large bowl, whisk together the pumpkin puree, eggs, evaporated milk, granulated sugar, light brown sugar, cinnamon, vanilla extract, ginger, nutmeg, and salt until smooth and combined.
- Pour the pumpkin mixture evenly over the warm crust. The mixture will be liquid.
- Bake for 45-50 minutes, or until the center is set and no longer jiggles.
- Cool the bars completely at room temperature on a wire rack, which will take about 1 hour.
- Once cooled, cover the pan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, for the best results before cutting into squares and serving chilled.
Notes
- Using parchment paper makes removing the bars much easier and helps prevent crumbling when slicing.
- Poking the crust with a fork helps the pumpkin filling adhere better and prevents bubbling underneath.
- The pumpkin pie filling is meant to be very liquid before baking; it thickens as it bakes and cools.
- Check for doneness by gently jiggling the pan; the center should not wobble like jelly.
- Cool the bars completely to ensure they hold their shape. Chilling overnight yields the best texture and cleanest slices.
- Serve with fresh whipped cream for an enhanced experience.
- If using unsalted butter for the crust, add about 1/4 teaspoon of salt.
Nutrition
- Serving Size: 1 bar
- Calories: 319 kcal
- Sugar: 27 g
- Sodium: 201 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.4 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 78 mg
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