"Your thanksgiving table will thank you for these!"
Pumpkin Pie Bars
5
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- Recipe Card
Prep time 20mins
Cook time 1hr 5mins
Recipe Card
For the shortbread crust
ingredients
- 1 cup unsalted butter, at room temperature
- 2/3 cup white sugar
- 1 teaspoon vanilla
- 2 1/4 all purpose flour
- Pinch of salt
For the shortbread crust
Method
Step 1
Preheat oven to 350°F. Prepare a 9”x13” baking pan with parchment paper. Add flour and salt to a bowl and whisk to combine. In a separate bowl, cream together sugar, butter, and vanilla, until just combined. Add dry ingredients and beat to combine until a crumbly dough forms.
Step 2
Place dough into baking pan and spread out evenly with your hands. Place a pieces of plastic wrap over top of the surface, then using a flat bottom glass press the dough down to flatten and compact the dough. Remove plastic and place into the oven for 20 minutes, or until it is golden. Remove from the oven and gently press down any puffed-up parts. Allow to cool completely before adding pie filling.
For the Pumpkin Pie Filling
ingredients
- 3 cups pumpkin puree
- 2 large eggs
- 5 egg, yolks
- 1 cup white sugar
- 3/4 cup dark brown sugar
- 3 1/2 tablespoons flour
- 1 teaspoon salt
- 3 1/2 teaspoons cinnamon
- 2 1/2 teaspoons ground ginger
- 2 1/2 teaspoons all spice
- 1 teaspoon nutmeg
- 2 1/4 cups evaporated milk
For the Pumpkin Pie Filling
Step 1
Preheat oven to 325°F. Add all ingredients to a large mixing bowl, and beat together with a hand-mixer until smooth. Pour filling over top of cooled shortbread layer, then place into the oven to bake for around 45 minutes, or until the edges are set but the center is still a little jiggly. Allow to cool completely before cutting.
Step 2
Remove the pie from the pan carefully, then cut into about 24 squares. Top with whipped cream before enjoying.