Pumpkin Pie Bars with Shortbread Crust
These pumpkin pie bars feature a buttery shortbread crust topped with a smooth spiced pumpkin filling made with pumpkin puree, brown sugar, eggs, vanilla, warm spices, and evaporated milk. The bars are baked until set, cooled completely, and cut into squares for serving.
Equipment
- 9x13-inch baking dish
- parchment paper
- large mixing bowl
- mixing bowl
- whisk
- mixing utensil
- wire rack
- Toothpick
Ingredients
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 can (15 oz) pumpkin puree
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup evaporated milk
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the flour and salt, mixing until the dough comes together. Press the dough evenly into the bottom of the prepared baking dish to form the shortbread crust.
- Bake the crust for 15-18 minutes or until lightly golden. Remove from the oven and set aside.
- In another bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, salt, and evaporated milk until smooth and well combined.
- Pour the pumpkin filling over the baked shortbread crust, spreading it evenly.
- Bake for an additional 40-45 minutes, or until the filling is set and a toothpick inserted near the center comes out clean.
- Allow to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan.
- Cut into squares and serve. Store leftovers in an airtight container in the refrigerator.
Notes
Line the 9×13-inch baking dish with parchment paper and leave some overhang to make removing the cooled bars easier. Allow the bars to cool completely before lifting them from the pan and cutting into squares. Store leftovers in an airtight container in the refrigerator.