Pumpkin Shortbread Bars
These pumpkin shortbread bars are just like your classic pumpkin pie, but a whole lot easier! No pie crust to roll out, just a buttery shortbread with a creamy pumpkin filling baked right on top.
Servings: 9 bars
Calories: 328kcal
Equipment
- 8x8 inch baking pan
- Mixing Bowls
- Whisk
Ingredients
Shortbread Crust
- 1 cup all-purpose flour
- ½ cup unsalted butter, melted
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Pumpkin Filling
- 15 ounce can pumpkin puree
- 2 large eggs
- 1 cup sugar
- 1 tablespoon corn starch
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 12 ounce can evaporated milk
Instructions
- Preheat the oven to 350 degrees and line an 8x8-inch pan with parchment paper and then non-stick spray. Set aside.
Shortbread Crust
- In a medium-sized mixing bowl, mix together the flour, melted butter, powdered sugar, vanilla extract, and salt. Press the dough into the prepared baking pan and bake for 13-16 minutes, just until the outside starts to turn a light brown.
Pumpkin Filling
- In a large bowl, whisk together the pumpkin puree, eggs, sugar, corn starch, pumpkin spice, cinnamon, salt, and vanilla extract. Then whisk in the evaporated milk until thoroughly combined.
- When the crust is done, pour the pumpkin filling over the crust and bake for 55-65 minutes. To determine if the bars are done, the center should only slightly jiggle when shaken and the edges are completely set.
- Allow the bars to cool at room temperature for 30 minutes before placing them into the refrigerator for another 2-3 hours (I recommend 3 hours). Once completely cooled, slice into bars and then serve with whipped cream.
- Keep any leftover pumpkin bars in an airtight container in the refrigerator for up to 4 days.
Notes
Baking Pan: Line an 8x8-inch baking pan with parchment paper and then non-stick spray. This helps to remove the bars once they've cooled.
Shortbread Crust: The crust needs to bake for 13-16 minutes before adding the pumpkin filling.
Pumpkin Puree: Make sure to use pumpkin puree and NOT pumpkin pie filling. They are not the same thing. I like to use Libby's.
Cooling Method: The pumpkin bars need to cool for 30 minutes at room temperature before placing in the refrigerator for another 2-3 hours. Chill completely before cutting and serving.
Whipped Cream: Homemade whipped cream is awesome with this dessert and here's how you can make your own very easily: beat together ½ cup of heavy cream, 1 tablespoon of sugar, and ¼ teaspoon of vanilla extract on high speed until thick.
Nutrition
Serving: 1bar | Calories: 328kcal | Carbohydrates: 45g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 74mg | Sodium: 220mg | Potassium: 245mg | Fiber: 2g | Sugar: 31g | Vitamin A: 7499IU | Vitamin C: 3mg | Calcium: 124mg | Iron: 2mg
