Description

These Pumpkin Pie Bars feature a buttery shortbread crust and a luscious pumpkin filling spiced to perfection. They are easy to make and perfect for gatherings, combining the classic taste of pumpkin pie with hassle-free preparation.

Ingredients

Scale

1½ cups all-purpose flour
1/4 teaspoon salt
1/2 cup powdered sugar
3/4 cup butter, room temperature
15 ounces pumpkin puree
12 ounces evaporated milk
3/4 cup light brown sugar
1½ teaspoon cinnamon
1/2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs

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Instructions

Preheat the oven to 425 degrees F.
Combine flour, butter, powdered sugar, and salt in a large bowl. Use a pastry knife to cut the butter into the flour, then mix until it resembles coarse meal. Avoid overmixing.
Press the shortbread mixture into the bottom of a 9" x 13" baking dish and set aside.
In a blender, mix pumpkin puree, evaporated milk, brown sugar, cinnamon, salt, ginger, cloves, and eggs. Blend until well combined, then pour into the prepared pan.
Bake at 425 degrees for 15 minutes, then reduce heat to 325 degrees and bake for another 30-40 minutes until the filling is set.
Let the bars cool at room temperature, then refrigerate for at least 2 hours before slicing.
Serve chilled, topped with fresh whipped cream or vanilla ice cream.

Notes

Ensure the pumpkin puree is well-mixed for a smooth filling.
Allow the bars to cool completely before slicing to prevent them from falling apart.
These can be stored in the fridge for up to a week.

Nutrition

Serving Size: 1 bar
Calories: 210
Sugar: 15g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 80mg