Print

Pumpkin Pie Bars Recipe

pumpkin pie bars recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

These Pumpkin Pie Bars are an easy and delicious twist on classic pumpkin pie. Made with simple shortbread crust and a creamy pumpkin filling, these bars are perfect for feeding a crowd!

Ingredients

Units

For Shortbread Crust

  • 1/2 cup (113 g) unsalted butter, room temperature
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 egg, room temperature
  • 1 teaspoons vanilla extract
  • 1 1/2 cups plus 2 tablespoons (205 g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt

For Pumpkin Filling

  • 1 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 1 1/4 cups (10 ounces) heavy cream
  • 3 large eggs
  • 1/2 cup (100 g) light brown sugar, packed
  • 1/3 cup (66 g) granulated sugar
  • 2 teaspoons vanilla
  • 1 tablespoon cornstarch
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon salt

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

For Shortbread Crust

  1. Preheat the oven to 350°F. Line a 9 x 9 inch baking pan with parchment paper. Allow the sides of the parchment to extend over the sides of the pan by 2 inches for easy removal of the bars once baked. Set aside.

  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars for 3 minutes, until light and fluffy. Scrape down the sides of the bowl.
  4. Add the egg and vanilla. Mix to combine well.

  6. Add the dry ingredients and mix just until the dough starts to pull away from the sides of the bowl. Do not over mix.

  8. Press the shortbread dough into the prepared baking pan. Use the bottom of a measuring cup to press the dough into the corners of the pan and level the top. Bake at 350°F for about 15 minutes, or until the edges are slightly golden brown and the center is barely set, but not raw. Remove the pan from the oven and set aside to cool slightly while you make the filling.

**Increase the oven temperature to 400°F.

For Pumpkin Filling

  1. In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, and vanilla until well combined.
  2. Add the cornstarch, pumpkin pie spice, cinnamon and salt. Whisk to combine well.

  3. Pour the pumpkin pie filling over the pre-baked shortbread crust. Place the baking pan on top of a large baking sheet.

  4. Carefully transfer to the oven and bake at 400°F for 15 minutes. Reduce the heat to 350°F and continue baking for about 40 more minutes or until the edges are set and the center is a still slightly wiggly when you move the pan. Do not over bake.

  5. Remove the pan from the oven and cool for 45 to 60 minutes on a wire rack. Transfer to the refrigerator and chill for at least 3 hours or overnight.

  6. Top with swirls of freshly whipped cream and a sprinkle of nutmeg. Slice and serve.

For Whipped Cream Topping

  1. In the bowl of a stand mixer fitted with the whisk attachment (or with a hand mixer), mix the heavy whipping cream with powdered sugar on medium-high speed for about 2 minutes until firm peaks form. Keep chilled until ready to use.

Notes

Store tightly covered in the refrigerator for up to 4 days. Serve chilled.

May be frozen. For best results, freeze the bars before adding the whipped cream topping. Defrost at room temperature before serving.

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