Pumpkin Pie Bars

Pumpkin pie bar with whipped cream on top.

These pumpkin pie bars are easier than pie but have the same delicious taste with a creamy spiced pumpkin filling on a buttery shortbread crust.

Prep Time: 15

Cook Time: 55

Cool Time: 2

Total Time: 3 10

Servings:

Ingredients

Shortbread Crust

1 ½ cups (195 grams) all-purpose flour
½ cup (100 grams) granulated sugar
¾ cup (170 grams) salted butter , chilled and cubed (1 1/2 sticks)

Pumpkin Pie

4 large eggs
2 teaspoons vanilla extract
1 ½ cups (300 grams) granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon fine sea salt
2 (15-ounce) cans pure pumpkin (I use Libby's 100% pure pumpkin)
2 ½ cups evaporated milk

For serving

Whipped cream

Instructions

Prep. Preheat the oven to 425°F. Butter a 9x13-inch baking dish or line with parchment paper.

Shortbread Crust

Cut in butter with flour. In a large bowl, stir together 1 1/2 cups flour and 1/2 cup sugar. Cut in 3/4 cup cold butter with a pastry cutter (you could also do this in a mixer or food processor) until crumbly but not become a dough. Press into the baking dish.

Pumpkin Pie

Pumpkin filling. In a large bowl, beat 4 large eggs. Stir in 2 teaspoons vanilla, 1 1/2 cups sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and 1 teaspoon salt until combined. Stir in 2 cans pumpkin. Gradually add 2 1/2 cups evaporated milk and mix until smooth. Pour filling on top of the shortbread crust.
Bake. Bake 40 minutes. Cover with foil if starting to get too brown on top. Reduce the temperature to 350°F and cook an additional 20 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve. Let cool completely, about 2 hours. You can place in the refrigerator after about 1 hour to cool them faster. Slice and serve with whipped cream on top.

Notes

Storage: Store in a covered container up to 5 days in the refrigerator.

Variation: If you prefer a sturdier crust (this shortbread is a softer crust), you could use a graham cracker crust. I would just double this graham cracker crust recipe.

Nutrition