Print

Quick Pumpkin Pie Bars with Easy Shortbread Crust

pumpkin pie bars - featured image
Print Recipe

These quick pumpkin pie bars deliver all the flavor of traditional pumpkin pie without the fuss of rolling out dough. A buttery shortbread crust supports a silky, spiced pumpkin filling for an easy weeknight dessert that tastes like fall.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ cup cold unsalted butter, cut into small cubes
  • ¼ teaspoon fine sea salt
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray the parchment with non-stick spray.
  2. Make the shortbread crust: In a food processor, combine flour, powdered sugar, and salt. Pulse to mix. Add cold butter cubes and pulse until mixture looks like coarse meal with some pea-sized butter pieces. Do not over-process.
  3. Press the crust mixture firmly and evenly into the prepared pan. Use the bottom of a measuring cup to flatten. Prick the crust all over with a fork.
  4. Bake the crust for 15-18 minutes, until edges are just starting to turn golden. Let cool on a wire rack for 10 minutes. Keep oven on.
  5. Make the pumpkin filling: In a large bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Pour in heavy cream and vanilla extract, whisk until combined and silky.
  6. Sprinkle cinnamon, ginger, nutmeg, cloves, and salt over the filling. Whisk until fully incorporated.
  7. Pour the pumpkin filling over the pre-baked crust. Gently tilt the pan to spread evenly.
  8. Bake for 40-45 minutes, until filling is set around the edges but still slightly jiggly in the center. A knife inserted an inch from the center should come out mostly clean.
  9. Cool completely on a wire rack for at least 1 hour at room temperature, then refrigerate for at least 2 hours before cutting.
  10. Use parchment handles to lift bars out of the pan. Place on a cutting board and slice into squares. Wipe knife clean between cuts for neat edges.

Notes

Don’t skip pre-baking the crust to avoid sogginess. Use room temperature eggs for a smooth filling. Let bars cool completely before cutting to ensure clean slices. For best results, refrigerate overnight.

Nutrition

Keywords: pumpkin pie bars, shortbread crust, easy pumpkin dessert, fall dessert, weeknight dessert, Thanksgiving dessert

Find it online: https://fizzlefork.com/quick-pumpkin-pie-bars-with-easy-shortbread-crust/