Pumpkin Pie Bars
User Reviews
4.5
Pumpkin Pie Bars
Description
The Pumpkin Pie Bars feature a shortbread crust made by combining softened salted butter, icing sugar, and all-purpose flour, pressed into a 9x13-inch pan. The filling consists of canned pumpkin mixed with brown sugar, pumpkin pie spice, eggs, salt, and evaporated milk, which creates a smooth blend when poured over the crust. Baking first at a higher temperature sets the crust and starts cooking the filling, then reducing heat allows the filling to fully cook without overbrowning.
Texturally, the crust remains crisp and crumbly while the pumpkin filling is creamy and lightly spiced. These bars serve well as a dessert slice that offers the familiar flavors of pumpkin pie without the need to cut from a pie dish. They can be topped with whipped cream for added richness.
Storing in the refrigerator covered is best for freshness, and the bars can be frozen for longer preservation. It is advisable to cool completely before slicing to maintain clean bars. The option to prepare and store whipped cream separately ensures topping freshness upon serving.
Ingredients
Shortbread Crust
- ¾ cup butter salted and softened at room temperature
- ½ cup icing sugar same as powdered sugar or confectioners sugar
- 1½ cups all-purpose flour
Filling
- 29 ounce pumpkin 1 large can, canned
- 4 large egg
- 1 cup brown sugar packed
- 3 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 24 ounces evaporated milk (2x12 ounce cans)
Instructions
- Preheat the oven: Preheat the oven to 425°F. Line a 9x13-inch baking dish with parchment paper hanging off the sides to make it easy to lift out.
- Make the crust: Add the butter to a large bowl and blend it until smooth using an electric mixer or stand mixer set at medium speed for about 30 seconds. Add the icing sugar and continue mixing until well incorporated. Scrape down the sides of the bowl and combine thoroughly. Add flour and mix at low speed until well blended. The mixture will be crumbled and soft.
- Pat crumbs in dish: Pat the shortbread crumbs into the prepared baking dish.
- Make the pumpkin filling: In a large mixing bowl add the pumpkin, eggs, salt, pumpkin pie spice, brown sugar and mix until well combined. Add the evaporated milk and continue mixing until well incorporated.
- Pour mixture over crust: Pour the pumpkin mixture over the shortbread crust in the prepared baking dish.
- Bake: Transfer the baking dish to the oven and bake for 15 minutes. Lower the heat to 350°F and continue baking for another 50 to 55 minutes or until the filling is set.
- Cool and finish: Cool completely then refrigerate for 2 hours. Use the parchment paper to lift out the pie, then cut into squares. Top with whipped cream and serve.
Notes
- Allow bars to cool completely before slicing to ensure firm edges.
- Store in an airtight container in the refrigerator for up to 3 days.
- The bars can be frozen for up to 3 months; do not add whipped cream before freezing.
- Prepare and store whipped cream separately to maintain freshness before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 373kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 288mg | 12% |
| Potassium | 384mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 11244IU | 225% |
| Vitamin C | 4mg | 4% |
| Calcium | 200mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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