Pumpkin Pie Bars
User Reviews
4.7
102 reviews
Excellent
Pumpkin Pie Bars
Report
Easy to make Pumpkin Pie Bars made with a creamy pumpkin filling and the best soft and buttery shortbread crust. They're a must make for the holiday season!
Share:
Ingredients
For the crust
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg yolk, room temperature
- 1/2 tsp. vanilla extract
- 1 1/4 cups cake flour, spooned and leveled
- 1/4 tsp. kosher salt
For the filling
- 1, 15 oz. can 100% pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- 3/4 cup dark brown sugar, packed
- 1 Tbsp. cornstarch
- 1 tsp. kosher salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1, 12 oz. can evaporated milk
- whipped cream for serving
Add to Shopping List
Instructions
- Preheat the oven to 350°F. Line a 8x8 inch light colored aluminized steel baking pan with parchment paper and set aside.
- Cream together the butter and sugar in a stand mixer with the paddle attachment or a hand mixer is fine too.
- Add yolk and vanilla. Mix to combine. Then add the flour and salt and mix just until combined into a shaggy crumbly dough, careful not to over beat. Mixture will look crumbly, but should be able to come together when pressed in between your fingertips.
- Press into the bottom of prepared pan in an even layer. Bake for ~18-20 minutes until the edges are a light golden brown. Set aside to cool. Note: The dough is a bit soft/sticky so to make it easier you can place a piece of wax paper over the dough and use the palms of your hands to smooth the surface and then discard the wax paper or you can use a little flour on your hands/ sprinkle on the dough if any of it is sticking.
- Meanwhile, prepare the pumpkin pie filling. In a large mixing bowl, whisk together the pumpkin, eggs, sugar, cornstarch, salt, and spices. Pour in the evaporated milk and whisk again until combined. Chill in the fridge until the crust is done and has cooled. (The crust doesn't need to be completely cooled but just enough that it's not super hot).
- Pour the pumpkin pie filling over the cooled crust.
- Increase the oven temperature to 425°F. And bake for 15 minutes. Then reduce the oven temperature back down to 350°F and continue to bake for ~50-53 minutes or until the filling is set.
- Remove from oven and let cool completely at room temperature. Then cover and chill in the fridge for at least 4 hours or overnight.
- Slice into bars and serve with whipped cream.
Notes
- Storage: I like to wrap them loosely or place them in an airtight container and store them in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition Information
Show Details
Serving
1bar
Calories
284kcal
(14%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.004g
Cholesterol
62mg
(21%)
Sodium
407mg
(17%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
558IU
(11%)
Vitamin C
0.1mg
(0%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9large
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 284kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 62mg | 21% |
| Sodium | 407mg | 17% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 558IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
102 reviews
Excellent
Other Recipes
You'll Also Love
