If you’re in the mood for something that combines the comforting flavors of pumpkin with the delightful crunch of a shortbread crust, then these Pumpkin Pie Bars with Shortbread Crust are just what you need! Imagine slicing into a square of creamy pumpkin goodness that melts in your mouth, surrounded by a buttery base. These bars bring all the flavors of classic pumpkin pie but in a neat, portable form—perfect for sharing or enjoying all by yourself!
What makes these bars so special? For one, they’re incredibly easy to prepare. In just about 30 minutes of prep time and a little patience while they bake, you’ll have a delicious treat that the whole family will adore. Every bite is a winning combination of warm, spiced pumpkin and crispy crust, making it an irresistible delight. Plus, unlike traditional pies that can be a bit finicky, these bars allow for easier serving and enjoyment—because who wants fuss when dessert is involved?
If you love desserts that combine simplicity with flavor, you’re going to enjoy these Pumpkin Pie Bars. If you’re curious to test your baking skills, you might also want to explore our delicious Brownie Recipe—both are incredibly easy while being totally crowd-pleasers. So grab your baking pan, and let’s dive into the world of pumpkin pie bars!
What are Pumpkin Pie Bars with Shortbread Crust?
So, what’s in a name, right? Pumpkin Pie Bars with Shortbread Crust. It almost sounds like a dance party in your mouth, doesn’t it? Imagine hosting a gathering, and someone walks in with the signature dish—”Pumpkin Pie Bars.” You can practically hear the oohs and aahs from your friends as they ask you, “What’s that?” And you thought they were only coming for the snacks!
These bars are essentially the soul of pumpkin pie but with the added bonus of a delightful shortbread base. If there’s a classic saying that rings true here, it’s that “the way to a man’s heart is through his stomach.” So, why not take that approach with these crispy yet creamy bars? Just think of the joy when you present them and see smiles all around!
Excited yet? Well, get your kitchen ready for a pumpkin-themed adventure!
Why You’ll Love This Recipe
These Pumpkin Pie Bars with Shortbread Crust are packed with reasons to love them! First off, the main highlight is undoubtedly the creamy pumpkin filling. Infused with cinnamon, ginger, and nutmeg, each bar offers a rich taste that resonates with the warm, cozy vibes of fall—anytime you crave a sweet treat.
Another sweet deal? Making these bars at home is cost-effective! Store-bought alternatives can be pricey, but this recipe uses simple ingredients you probably have lying around, making it an inexpensive yet indulgent dessert option.
And let’s not forget about the crust! The crunchy shortbread serves as the perfect contrast to the smooth, spiced pumpkin filling. It’s an ideal canvas for toppings like whipped cream or a dusting of cinnamon. Not only do these bars hit all the right notes, but they also pair wonderfully with other desserts, like our Chilled Fruit Salad—perfect for adding color to your table!
So, are you ready to bring some warmth into your kitchen? Let’s get those pumpkin pie bars baking!
How to Make Pumpkin Pie Bars with Shortbread Crust
Quick Overview
Making these Pumpkin Pie Bars with Shortbread Crust comes together in just about an hour, and you’ll be amazed at how easy it is. With the buttery shortbread crust acting as the perfect foundation, the pumpkin filling is mixed, poured in, and baked to perfection! This simple recipe allows even those with the least amount of baking skills to create something memorable and delicious.
It’s so satisfying to watch the bars rise in the oven, filling your kitchen with that enticing aroma of spiced pumpkin and baked goodness. So, without further ado, let’s jump into what you’ll need!
Key Ingredients for Pumpkin Pie Bars with Shortbread Crust
- For the Shortbread Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- A pinch of salt
- For the Pumpkin Filling:
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup evaporated milk
Step-by-Step Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to preheat while you prepare the crust.
- Make the Shortbread Crust: In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Gradually add in the flour and salt, mixing until combined. Press this mixture firmly into the bottom of a greased 8×8 inch baking pan. Set aside.
- Prepare the Pumpkin Filling: In a separate bowl, combine the pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla extract. Mix well until smooth. Add in the cinnamon, ginger, nutmeg, and salt, followed by the evaporated milk. Stir until everything is well mixed.
- Combine and Bake: Pour the pumpkin filling over the prepared shortbread crust in the baking pan. Cook in the preheated oven for about 30-35 minutes or until the filling sets and a toothpick comes out clean.
- Cool and Serve: Allow the bars to cool completely in the pan before cutting into squares. Serve with whipped cream or a sprinkle of cinnamon for extra flair!
Top Tips for Perfecting Pumpkin Pie Bars with Shortbread Crust
- Use Fresh Pumpkin: If you have the time, roasting fresh pumpkin can elevate the flavor of your filling. Just remember to cool and puree it well!
- Don’t Overmix: When mixing the sugars and ingredients, be careful not to overmix as this can introduce air bubbles and affect the texture of your bars.
- Let it Cool: Patience is key! Allow your bars to cool completely before cutting to ensure nice, clean edges.
Storing and Reheating Tips
To keep your Pumpkin Pie Bars with Shortbread Crust fresh, store them in an airtight container in the refrigerator. They typically stay good for about 4-5 days. If you need to keep them longer, consider freezing them. Just make sure to wrap each bar individually in plastic wrap, and place them in a freezer-safe bag.
When you’re ready to enjoy them again, let them thaw in the refrigerator overnight, then reheat gently in the microwave for a few seconds—or enjoy them cold for an anytime treat!
So there you have it! Delicious Pumpkin Pie Bars with Shortbread Crust that are easy to make, delightful to eat, and highly shareable. Bring these to the table and watch as they disappear—like magic! Happy baking!
Pumpkin Pie Bars with Shortbread Crust
Ingredients
For the Shortbread Crust
- 1 cup all-purpose flour Standard flour for the crust.
- 1/2 cup unsalted butter, softened Butter should be at room temperature.
- 1/4 cup powdered sugar Sugar adds sweetness and helps with texture.
- a pinch salt Enhances the flavor.
For the Pumpkin Filling
- 1 cup pure pumpkin puree Do not use pumpkin pie filling.
- 1/2 cup brown sugar Adds rich sweetness.
- 1/4 cup granulated sugar Standard sugar for sweetness.
- 2 large eggs Binding agents for the filling.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 teaspoon ground cinnamon Warm spice for flavor.
- 1/2 teaspoon ground ginger Adds warmth and spice.
- 1/4 teaspoon ground nutmeg Subtle nutty flavor.
- 1/4 teaspoon salt Balances sweetness.
- 1 cup evaporated milk Adds creaminess to the filling.
Instructions
Preparation
- Preheat the Oven: Set your oven to 350°F (175°C) to preheat while you prepare the crust.
- Make the Shortbread Crust: In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Gradually add in the flour and salt, mixing until combined. Press this mixture firmly into the bottom of a greased 8x8 inch baking pan. Set aside.
- Prepare the Pumpkin Filling: In a separate bowl, combine the pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla extract. Mix well until smooth. Add in the cinnamon, ginger, nutmeg, and salt, followed by the evaporated milk. Stir until everything is well mixed.
Baking
- Combine and Bake: Pour the pumpkin filling over the prepared shortbread crust in the baking pan. Cook in the preheated oven for about 30-35 minutes or until the filling sets and a toothpick comes out clean.
Cooling and Serving
- Cool and Serve: Allow the bars to cool completely in the pan before cutting into squares. Serve with whipped cream or a sprinkle of cinnamon for extra flair!
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