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Pumpkin Pie Bars with Shortbread Crust 3 Tips

Pumpkin pie bars with shortbread crust
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These pumpkin pie bars have a buttery shortbread crust and a creamy pumpkin filling. They are a simple dessert for fall gatherings.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 teaspoon salt
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
  2. In a bowl, mix flour, 1/4 cup sugar, and salt. Cut in butter until crumbly. Press mixture into prepared pan.
  3. Bake crust for 15 minutes until lightly golden. Let cool slightly.
  4. In a separate bowl, whisk pumpkin, condensed milk, eggs, remaining 1/4 cup sugar, pumpkin pie spice, cinnamon, and ginger until smooth.
  5. Pour filling over crust. Spread evenly.
  6. Bake for 40 to 45 minutes until filling is set. Center should jiggle slightly.
  7. Cool completely on a wire rack. Refrigerate for at least 2 hours before cutting into bars.

Notes

  • Use a sharp knife to cut clean bars. Wipe blade between cuts.
  • Store bars in the refrigerator for up to 5 days.
  • You can add a dollop of whipped cream on top before serving.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-pie-bars-with-shortbread-crust/