Description
These Pumpkin Pie Bars are the perfect blend of a buttery shortbread crust and creamy pumpkin filling. They’re an ideal fall treat, easy to make, and delicious to eat. Perfect for family gatherings or a cozy night in.
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
Instructions
Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
In a medium bowl, combine the flour, powdered sugar, and salt.
Add the softened butter and mix until the dough forms a crumbly texture.
Press the mixture evenly into the bottom of the prepared baking pan.
Bake for 15 minutes or until the edges start to turn golden.
In a large bowl, combine the pumpkin purée, evaporated milk, granulated sugar, pumpkin pie spice, and salt.
Add the lightly beaten eggs and mix until smooth and well combined.
Pour the pumpkin filling over the pre-baked shortbread crust.
Bake for 45-50 minutes, or until the center is set and a toothpick inserted comes out clean.
Allow the bars to cool completely in the pan before slicing into squares.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 16g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg