Pumpkin Pie Bars with Shortbread Crust
These Pumpkin Pie Bars with Shortbread Crust are an easier version of everyone's favorite holiday dessert. These are easy to whip up and will become a new holiday favorite.
Ingredients
Shortbread crust
- 1 1/4 cups all purpose flour
- 1/3 cup light brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter, melted
Pumpkin pie filling
- 1/3 cup light brown sugar, packed
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 3 eggs, room temperature
- 15 oz pure pumpkin puree, (not pumpkin pie filling)
- 1 cup 1% milk, or milk of your choice
Instructions
Make the crust
- Preheat the oven to 350°F and line a 9x9-inch non-stick baking pan with parchment paper. The parchment paper will make it easier to remove the bars later.
- In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt.
- Add the melted butter and mix until combined and there are no longer any streaks of flour.
- Pour into the prepared pan and press the dough out evenly.
- Bake for 10 minutes and then allow to cool slightly.
Make the pumpkin pie filling
- Preheat oven to 425°F.
- In a large bowl, mix together the brown sugar, cinnamon, pumpkin pie spice, and salt.
- Add the eggs and and whisk until combined. Then add the milk and whisk until incorporated.
- Add the pumpkin puree and whisk until smooth and completely incorporated. Tap your bowl on the counter a few times to remove any air bubbles.
- Pour the pumpkin mixture into the par-baked crust.
- Bake for 15 minutes at 425°F and then lower to temperature of 350°F and bake for an additional 20 minutes. The pie bars should be set on the outside but still have some jiggle in the center.
- Allow the pie bars to cool for an hour and then refrigerate for at least 2 hours. I prefer to make these the day before and allow the pie bars to chill over night.
- The bars should be sliced once they have had a chance to chill.
Notes
- If you don't have pumpkin pie spice, you can make your own. 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and 1/8 tsp ground nutmeg.
- I've only tested this recipe with 1% milk but any type of milk or milk alternative should work.
- Pure pumpkin puree should be used, not pumpkin pie filling.
- The pumpkin pie batter may seem a little thin, but it will bake up fine.
- Pumpkin pie bars can last for 3-4 days in the fridge, or up to 2 months in the freezer.
Tried this recipe?Let us know how it was!