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Pumpkin Pie Bars Recipe
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5 from 3 votes

Pumpkin Pie Bars with Shortbread Crust Recipe

This delicious Pumpkin Pie Bars with Shortbread Crust Recipe is a simple yet so decadent fall/ thanksgiving dessert!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 9 servings
Calories: 293Calories

Ingredients

For the Shortbread Crust:

  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • ½ cup unsalted butter softened
  • ¼ teaspoon salt

For the Pumpkin Pie Filling:

  • 15 oz pumpkin puree one can, not pumpkin pie filling
  • 12 oz evaporated milk or heavy cream for a richer filling
  • ½ cup brown sugar packed
  • ¼ cup granulated sugar
  • 2 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon cornstarch
  • 1 & ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves optional
  • ½ teaspoon salt
US Customary - Metric

Instructions

Prepare the Shortbread Crust:

  • Preheat your oven to 350°F, then line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
  • In a medium bowl, combine flour, sugar, salt, and softened butter. Mix until it soft dough forms.
    1 cup all-purpose flour, ¼ cup granulated sugar, ½ cup unsalted butter, ¼ teaspoon salt
  • Press the dough evenly into the bottom of the prepared pan then bake in the preheated oven for 15-18 minutes or until lightly golden brown.

Make the Pumpkin Pie Filling While the Crust is Baking

  • In a bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, egg, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
    15 oz pumpkin puree, ½ cup brown sugar, ¼ cup granulated sugar, 2 large egg, 1 teaspoon vanilla extract, 1 teaspoon cornstarch, 1 & ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon salt
  • Stir in the evaporated milk (or heavy cream) until well combined.
    12 oz evaporated milk
  • Pour the pumpkin filling over the hot pre-baked shortbread crust.
  • Bake for 45-50 minutes, or until the filling is set in the outside and slightly jiggly in the center or a toothpick inserted into the center comes out mostly clean.
  • Allow the bars to cool completely in the pan, before chilling them in the fridge for a few hours to set for at least 2 hours.
  • Once cooled, lift the bars out using the parchment paper and cut into squares. Top with whipped cream and enjoy!

Notes

Enjoy these creamy, spiced pumpkin pie bars with a buttery shortbread crust! Perfect for fall and holiday gatherings.

Nutrition

Calories: 293Calories | Carbohydrates: 43g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 259mg | Potassium: 275mg | Fiber: 2g | Sugar: 29g | Vitamin A: 7871IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 2mg