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Pumpkin Pie Bars

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Deliciously spiced pumpkin pie filling baked on a buttery shortbread crust, topped with fluffy whipped cream. Perfect for fall gatherings!

Ingredients

Scale
  • 1 ½ cups (188 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ½ tsp (0.5 tsp) salt
  • ¾ cup (170 g) unsalted butter cold and cubed
  • 29 oz (822 g) pumpkin puree
  • 1 ½ cups (300 g) granulated sugar
  • 4 (4) eggs room temperature
  • 3 tsp (3 tsp) pumpkin pie spice
  • 2 tsp (2 tsp) vanilla extract
  • 1 tsp (1 tsp) salt
  • 3 cups (756 g) evaporated milk two 12 oz cans
  • 1 ½ cups (355 ml) heavy cream
  • ¼ cup (30 g) powdered sugar
  • 1 tsp (1 tsp) vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare a 9×13 inch baking pan by spraying it with nonstick cooking spray.
  3. Line the pan with parchment paper, ensuring it extends up the sides to create handles.
  4. In the bowl of a stand mixer fitted with a paddle attachment, or a large mixing bowl with an electric hand mixer, combine the all-purpose flour, granulated sugar, and salt.
  5. Add the cold, cubed unsalted butter to the dry ingredients.
  6. Mix on medium-low speed until the mixture becomes crumbly and resembles coarse sand.
  7. Pour the shortbread crumbs into the prepared baking pan.
  8. Spread the crumbs evenly across the pan.
  9. Use a flat-bottomed measuring cup to press the crumbs firmly into a flat, even layer.
  10. Bake the crust for 20 minutes.
  11. Remove the pan from the oven and set aside.
  12. While the crust is baking, prepare the pumpkin pie filling.
  13. In a large mixing bowl, combine the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, vanilla extract, and salt.
  14. Whisk the mixture well until it is smooth and fully combined.
  15. While continuing to whisk, slowly pour in the evaporated milk until the filling is well combined.
  16. Pour the pumpkin filling evenly over the pre-baked crust in the pan.
  17. Return the pan to the oven.
  18. Bake the pumpkin pie bars for approximately 60-65 minutes.
  19. The filling is done when it is set in the center and has a slight jiggle.
  20. Remove the bars from the oven.
  21. Allow the bars to cool completely to room temperature on a wire rack.
  22. Once cooled, cover the pan tightly with plastic wrap.
  23. Chill the pumpkin pie bars in the refrigerator for at least 6 hours, or preferably overnight, before cutting.
  24. When ready to serve, prepare the whipped cream.
  25. In the bowl of a stand mixer fitted with a whisk attachment, or a medium mixing bowl with an electric hand mixer, combine the heavy cream, powdered sugar, and vanilla extract.
  26. Whip the cream on medium to medium-high speed until medium-stiff peaks form.
  27. Use a piping bag fitted with your piping tip of choice (like an Ateco 826 piping tip) to pipe the whipped cream onto the chilled pumpkin pie bars.
  28. Optionally, sprinkle with a dash of cinnamon before serving.

Notes

Ensure butter is cold for the crust to achieve a tender, crumbly texture.
Chilling the bars for at least 6 hours is crucial for them to set properly and allow for clean slices.
Use pure pumpkin puree, not pre-spiced pumpkin pie filling, for the best flavor and texture.
For best results, make the whipped cream just before serving so it’s fresh and fluffy.

Find it online: https://sweetcraftrecipes.com/pumpkin-pie-bars/