Pumpkin Pie Bars
In these Pumpkin Pie Bars, you'll get a sweet, buttery crust, delicious pumpkin pie filling, a burst of warm fall spices, and a dollop cream.
Equipment
- 1 Mixer
- 1 Glass Mixing Bowl
- 1 Glass Baking Dish
Ingredients
Pie Crust
- 3/4 Cup of Butter
- 1/2 Cup of Powdered Sugar
- 1 1/2 Cup of Flour
Pie Filling
- 30 Ounces of Canned Pumpkin
- 4 Eggs
- 1 Cup of Brown Sugar
- 3 Teaspoons of Pumpkin Pie Spice
- 1 Teaspoon of Salt
- 24 Ounces of Evaporated Milk
Instructions
- Preheat your oven to 425 degrees Fahrenheit, and grease a baking pan with nonstick cooking spray or butter.
- In the medium bowl of a stand mixer, blend the butter, powdered sugar, and flour to make the dough for the crust. It will come together into coarse crumbs.
- Pour the crust into the bottom of the pan, and then flatten into an even layer using either your hands or the flat bottom of a measuring cup.
- In a large bowl, mix the pumpkin puree and brown sugar. Then add each egg one at a time. When the eggs are fully incorporated, add the pumpkin pie spice and salt, and then the evaporated milk.
- Pour the creamy pumpkin filling ingredients over the buttery shortbread crust.
- Bake the pumpkin pie bars for 15 minutes at the preheated 425 degrees, then lower the oven temperature down to 350 degrees and continue baking for an additional 50-55 minutes, until the pumpkin pie filling has set.
- Allow the pumpkin pie bars to cool completely. Use a wire rack to help speed up this process. Then place the pan into the refrigerator for a couple of hours.
- After the pumpkin pie bars have chilled completely, use a clean sharp knife to cut them into squares. Top each square with a small dollop of whipped cream, and enjoy!