Pumpkin Pie Bars
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4.5
327 reviews
Excellent
Pumpkin Pie Bars
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These simple to make Pumpkin Pie Bars feature a shortbread crust and a creamy pumpkin filling, making these bars the perfect grab-and-go treat. If you're looking for that perfect pumpkin pie taste without having to make a rolled out pie crust, give this incredibly delicious dessert a try.
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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 canned pumpkin (1 large can)
- 4 large eggs
- 1 cup brown sugar packed
- 3 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 24 ounces evaporated milk (2x12 ounce cans)
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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.
Equipments used:
Notes
- If not serving immediately, I like to store the whipped cream separately until ready to use.
- Make sure to cool the bars completely before serving or storing.
- Don't cut the bars right away as they need time to set.
- Use my homemade Pumpkin pie spice, it's cheaper and can be used in a variety of baking.
- Store in the refrigerator by covering the cooled pumpkin pie bars with plastic wrap or place them in an airtight container for up to 3 days.
- These pumpkin pie bars can be frozen for up to 3 months. Just make sure they are completely cooled and I would not recommend putting the whipped cream on until ready to serve. Unthaw in the fridge and when ready to eat, make the whipped cream.
Nutrition Information
Show Details
Serving
1serving
Calories
373kcal
(19%)
Carbohydrates
47g
(16%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
288mg
(12%)
Potassium
384mg
(11%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
11244IU
(225%)
Vitamin C
4mg
(4%)
Calcium
200mg
(20%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.5
327 reviews
Excellent
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