Pumpkin Pie Bars

When the leaves start to change and the air gets crisp, nothing says “fall” quite like the warm, inviting aroma of pumpkin pie. Today, I’m beyond thrilled to share with you a twist on this classic dessert—Pumpkin Pie Bars. These delightful bars combine a buttery shortbread crust with a creamy pumpkin filling, creating the perfect bite-sized treat for any autumn gathering.

Ingredients

Shortbread Crust:

• 1 cup all-purpose flour
• 1/3 cup powdered sugar
• 1/4 tsp salt
• 1/2 cup softened salted butter

Pumpkin Pie Filling:

• 1 15 oz can pumpkin purée
• 1 12 oz can evaporated milk
• 3/4 cup granulated sugar
• 1.5 tsp pumpkin pie spice
• 1/2 tsp salt
• 2 large eggs, lightly beaten

this Recipe

How to Make Pumpkin Pie Bars

1: Prepare the Shortbread Crust

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. In a medium bowl, combine the flour, powdered sugar, and salt.
3. Add the softened butter and mix until the dough forms a crumbly texture.
4. Press the mixture evenly into the bottom of the prepared baking pan.
5. Bake for 15 minutes or until the edges start to turn golden.

2: Make the Pumpkin Pie Filling

1. In a large bowl, combine the pumpkin purée, evaporated milk, granulated sugar, pumpkin pie spice, and salt.
2. Add the lightly beaten eggs and mix until smooth and well combined.

3: Assemble and Bake

1. Pour the pumpkin filling over the pre-baked shortbread crust.
2. Bake for 45-50 minutes, or until the center is set and a toothpick inserted comes out clean.
3. Allow the bars to cool completely in the pan before slicing into squares.

Helpful Tips

• Even Layering: When pressing the shortbread crust into the pan, use the back of a spoon or your fingers to ensure it’s evenly distributed for a uniform base.
• Cooling Time: Be patient and let the bars cool completely before cutting. This will help them hold their shape better.
• Spice Mix: If you don’t have pumpkin pie spice, you can make your own with cinnamon, nutmeg, ginger, and cloves.

Substitutions/Variations

• Dairy-Free Option: Use coconut milk instead of evaporated milk for a dairy-free version.
• Gluten-Free Crust: Substitute the all-purpose flour with a gluten-free flour blend to make the crust gluten-free.
• Topping Ideas: Add a dollop of whipped cream or a sprinkle of chopped nuts on top of each bar for extra flavor and texture.

Frequently Asked Questions

Can I make these bars ahead of time?

Absolutely! These bars can be made a day in advance. Store them in the refrigerator and serve chilled or at room temperature.

How do I store Pumpkin Pie Bars?

Store the bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months; just be sure to thaw them in the refrigerator before serving.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin purée. Just make sure it’s well-cooked and drained to avoid excess moisture in the filling.

More Relevant Recipes

If you loved these Pumpkin Pie Bars, you might also enjoy:

• Brownie Shortbread Bars with Ganache
• Snickerdoodle Cheesecake Bars
• Monster Cookie No-Bake Bars

These Pumpkin Pie Bars are a delightful way to celebrate the flavors of fall. Whether you’re sharing them at a family gathering or enjoying a cozy night in, they’re sure to be a hit. Enjoy every delicious bite!

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