Pumpkin Pie Bars with Shortbread Crust
User Reviews
4.9
Pumpkin Pie Bars with Shortbread Crust
Description
Pumpkin Pie Bars with Shortbread Crust start with a cold butter shortbread crust pressed into a baking pan, offering a crisp and buttery foundation. The filling blends canned pumpkin puree, eggs, salt, pumpkin pie spice, sugar, and evaporated milk to create a custard-like pumpkin layer that bakes to set and develop flavor.
The baking method involves an initial high-temperature bake to firm the crust and start setting the filling, followed by a lowered temperature to finish cooking the custard evenly without overbrowning. Once cooled and chilled, the bars hold together well for easy slicing.
These bars carry the warm, spiced flavor profile typical to pumpkin pie but in a convenient bar form. They can be served as a dessert or snack and are well suited for occasions where hand-held portions are preferred.
For best results, chill the bars for at least two hours before cutting to achieve clean slices. The original notes suggest slicing the pan horizontally and vertically to make 15 bars. Preparing the bars a day ahead improves their texture and ease of serving.
Ingredients
SHORTBREAD CRUST:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup butter cubed, cold
FILLING:
- 29 oz pumpkin puree canned, not pumpkin pie filling
- 4 large egg
- 1 tsp salt
- 2 1/2 tsp pumpkin pie spice
- 2 cups granulated sugar
- 2 (12 oz each) evaporated milk canned
Instructions
- Preheat oven to 425 F degrees. Line a 9x13" baking dish with parchment paper or aluminum foil and set aside.
- In a small mixing bowl, combine flour and 1/4 cup sugar. Add cubes of butter and cut into the flour mixture using a pastry cutter or two forks. This can also be done in a food processor by pulsing until the mixture looks like coarse crumbs.
- Press crust into the prepared baking dish in an even layer and set aside. To a large mixing bowl, add pumpkin, eggs, salt, pumpkin pie spice, and 2 cups of sugar. Whisk or beat together. Add evaporated milk and stir until well combined.
- Pour mixture over crust in prepared pan and bake at 425 F degrees for 15 minutes. Leave the pan in the oven and reduce oven temperature to 350 and continue baking another 50-55 minutes, until filling is set.
- Remove pan from oven and cool completely on a wire rack. Cover and refrigerate at least 2 hours before cutting into bars. I usually make my bars the night before, so they're refrigerated overnight.
- Slice into squares and serve with whipped cream and a light dusting of cinnamon if desired.
Notes
- Make 15 bars by slicing the cooled pan horizontally into three layers, then about four evenly spaced vertical cuts.
- Chilling the bars for at least two hours before cutting helps them keep their shape.
- The bars can be prepared the night before, allowing flavors to meld and texture to firm up.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 65mg | 22% |
| Sodium | 231mg | 10% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 8790IU | 176% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 27mg | 3% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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