Pumpkin Pie Bars
User Reviews
4.9
Pumpkin Pie Bars
Description
Pumpkin Pie Bars combine a dense shortbread crust with a smooth pumpkin custard layer that includes pumpkin puree, warm spices, and evaporated milk. The crust bakes first to a light golden base, then the rich pumpkin mixture is poured over it and baked until set. The custard has a creamy but firm texture that holds its shape well when sliced.
The warming spices and vanilla add familiar pumpkin pie notes, balanced by the sweet sugars in the filling. These bars are chilled after baking to finish setting and enhance the sliceability.
Serve these bars chilled with a dollop of whipped cream or whipped topping for a classic autumn dessert that’s easier to serve than a traditional pie. They make great portions for sharing at holiday gatherings or potlucks.
Leftovers store well covered in the refrigerator for several days or can be frozen for longer storage. The crust maintains its firmness, and chilling helps keep the filling stable.
Ingredients
Shortbread Crust
- 2 cups all-purpose flour
- 1 cup butter softened
- ½ cup granulated sugar
Pumpkin Layer
- 29 ounces pumpkin 1 can, puree
- 1 cup brown sugar
- ½ cup granulated sugar
- 4 egg
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 24 ounces evaporated milk 2 cans
- Whipped Cream or whipped topping for serving
Instructions
- Preheat oven to 350°F and line a 9x13" pan with parchment paper or grease lightly.
- Combine shortbread crust ingredients with a hand mixer or pastry cutter until the crumbs start to stick together. Press firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes. Leave the oven on.
- In a large bowl combine the pumpkin puree, brown sugar, granulated sugar, eggs, pumpkin pie spice, vanilla, and salt.
- Stir in the evaporated milk. Pour into warm crust.
- Bake for 60-70 minutes or until the center is set and no longer jiggly. Cool completely.
- Once cooled, refrigerate for at least one hour or overnight. Serve topped with whipped cream.
Notes
- This recipe yields about 12 large bars but can be cut into smaller pieces to serve more.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469 | 23% |
| Carbohydrates | 62g | 21% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 406mg | 17% |
| Potassium | 389mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 43g | 86% |
| Vitamin A | 11351IU | 227% |
| Vitamin C | 4mg | 4% |
| Calcium | 201mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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