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Holiday

Pumpkin Pie Bars

These simple to make Pumpkin Pie Bars feature a shortbread crust and a creamy pumpkin filling, making these bars the perfect grab-and-go treat. If you’re looking for that perfect pumpkin pie taste without having to make a rolled out pie crust, give this incredibly delicious dessert a try.

Pumpkin Pie Bars

I do love all pumpkin flavored desserts, especially when it comes to Thanksgiving time. That’s why these Pumpkin Pie Bars are so fantastic. Yes, there’s nothing like a pumpkin pie, but sometimes when you are short on time, or if making a pie crust is not your thing, this recipe will have everyone fooled. They absolutely taste like a pumpkin pie, only in a square form, and the whipped cream on top totally finishes it off.

For this simple, yet delicious dessert, all you need to do is mix 3 ingredients and press in a pan to make the crust. This is my no fail recipe for my delicious shortbread, which is also perfect as a crust for these bars. Next, combine all the filling ingredients and pour in the pan. Bake it, let it cool and serve. That’s it, which couldn’t be any easier!

  • Flour – Use plain all purpose flour.
  • Butter – For this recipe you’ll need salted butter. It should be softened at room temperature before using. If using unsalted butter, make sure to add a pinch of salt to the crust.
  • Icing Sugar – Icing sugar, powdered sugar or confectioner’s sugar – it’s all the same!
  • Pumpkin – You’ll need a large can of pumpkin puree, make sure it’s not pumpkin pie filling.
  • Eggs – Large eggs, either white or brown.
  • Pumpkin Pie Spice – Pumpkin pie spice is used and gives that nice extra pumpkin taste.
  • Brown Sugar – Packed brown sugar will sweeten up the pumpkin filling.
  • Milk – Evaporated milk is recommended and creates a creamier filling. Evaporated milk actually acts as a thickener in pumpkin pie filling so you don’t end up with a runny mess.

How To Make Pumpkin Pie Bars

  1. Preheat the oven: Preheat the oven to 425°F. Line a 9×13-inch baking dish with parchment paper hanging off the sides to make it easy to lift out.
  2. Make the crust: Add the butter to a large bowl and blend it until smooth using an electric mixer or stand mixer set at medium speed for about 30 seconds. Add the icing sugar and continue mixing until well incorporated. Scrape down the sides of the bowl and combine thoroughly. Add flour and mix at low speed until well blended. The mixture will be crumbled and soft. 
  3. Pat crumbs in dish: Pat the shortbread crumbs into the prepared baking dish.
  4. Make the pumpkin filling: In a large mixing bowl add the pumpkin, eggs, salt, pumpkin pie spice, brown sugar and mix until well combined. Add the evaporated milk and continue mixing until well incorporated.
  5. Pour mixture over crust: Pour the pumpkin mixture over the shortbread crust in the prepared baking dish.
  6. Bake at 350°F: Transfer the baking sheet to the oven and bake for 15 minutes. Lower the heat to 350°F and continue baking for another 50 to 55 minutes or until the filling is set.
  7. Cool and finish: Cool completely then refrigerate for 2 hours. Use the parchment paper to lift out the pie, then cut into squares. Top with whipped cream and serve.

Some Tips

  1. If not serving immediately, I like to store the whipped cream separately until ready to use.
  2. Make sure to cool the bars completely before serving or storing.
  3. Don’t cut the bars right away as they need time to set.
  4. Use my homemade Pumpkin pie spice, it’s cheaper and can be used in a variety of baking

Leftovers

Store in the refrigerator by covering the cooled pumpkin pie bars with plastic wrap or place them in an airtight container for up to 3 days.

Freezing

These pumpkin pie bars can be frozen for up to 3 months. Just make sure they are completely cooled and I would not recommend putting the whipped cream on until ready to serve. Unthaw in the fridge and when ready to eat, make the whipped cream.

Pumpkin Pie Bars

These simple to make Pumpkin Pie Bars feature a shortbread crust and a creamy pumpkin filling, making these bars the perfect grab-and-go treat. If you're looking for that perfect pumpkin pie taste without having to make a rolled out pie crust, give this incredibly delicious dessert a try.
Prep Time 20 days
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

Shortbread Crust

  • ¾ cup butter (salted and softened at room temperature)
  • ½ cup icing sugar (same as powdered sugar or confectioners sugar)
  • 1½ cups all-purpose flour

Filling

  • 29 ounce canned pumpkin ((1 large can))
  • 4 large eggs
  • 1 cup brown sugar (packed)
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 24 ounces evaporated milk ((2×12 ounce cans))

Instructions
 

  • Preheat the oven: Preheat the oven to 425°F. Line a 9×13-inch baking dish with parchment paper hanging off the sides to make it easy to lift out.
  • Make the crust: Add the butter to a large bowl and blend it until smooth using an electric mixer or stand mixer set at medium speed for about 30 seconds. Add the icing sugar and continue mixing until well incorporated. Scrape down the sides of the bowl and combine thoroughly. Add flour and mix at low speed until well blended. The mixture will be crumbled and soft. 
  • Pat crumbs in dish: Pat the shortbread crumbs into the prepared baking dish.
  • Make the pumpkin filling: In a large mixing bowl add the pumpkin, eggs, salt, pumpkin pie spice, brown sugar and mix until well combined. Add the evaporated milk and continue mixing until well incorporated.
  • Pour mixture over crust: Pour the pumpkin mixture over the shortbread crust in the prepared baking dish.
  • Bake: Transfer the baking dish to the oven and bake for 15 minutes. Lower the heat to 350°F and continue baking for another 50 to 55 minutes or until the filling is set.
  • Cool and finish: Cool completely then refrigerate for 2 hours. Use the parchment paper to lift out the pie, then cut into squares. Top with whipped cream and serve.

Notes

  1. If not serving immediately, I like to store the whipped cream separately until ready to use.
  2. Make sure to cool the bars completely before serving or storing.
  3. Don’t cut the bars right away as they need time to set.
  4. Use my homemade Pumpkin pie spice, it’s cheaper and can be used in a variety of baking.
  5. Store in the refrigerator by covering the cooled pumpkin pie bars with plastic wrap or place them in an airtight container for up to 3 days.
  6. These pumpkin pie bars can be frozen for up to 3 months. Just make sure they are completely cooled and I would not recommend putting the whipped cream on until ready to serve. Unthaw in the fridge and when ready to eat, make the whipped cream.

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