Pumpkin Pie Bars with Shortbread Crust
Delicious and easy-to-make Pumpkin Pie Bars with a buttery shortbread crust, combining warm spiced pumpkin filling with a delightful crunch.
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!
Notes
Store in an airtight container in the refrigerator for 4-5 days or freeze individually wrapped for longer storage. Reheat gently in the microwave when needed.