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.
Preheat the oven to 350 degrees and spray an 8x8-inch pan with non-stick spray, line with foil, and then spray with more non-stick. 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 16-20 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 mix in the evaporated milk using a silicone spatula.
When the crust is done, reduce the temperature to 325 degrees and allow the crust to cool for 5 minutes.
Pour the pumpkin filling over the crust and bake for 60-65 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 1 hour 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: Spray an 8x8-inch baking pan with non-stick spray, line with foil, and then more non-stick spray. This helps to remove the bars once they've cooled.Shortbread Crust: The crust needs to bake for 16-20 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 at room temperature for one hour before being placed in the refrigerator for another 2-3 hours. The bars must be chilled 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.