Hey friends!
Are you craving something sweet and seasonal? I’ve got the perfect treat for you!
Today, I’m excited to share my favorite pumpkin pie bars.
They’re creamy, spiced just right, and way easier to make than a whole pie.
These bars are perfect for fall gatherings or just enjoying at home.
Let’s dive into this deliciousness! 🍂✨
| Preparation Time | 20-30 minutes |
| Cooking Time | 65-70 minutes |
| Total Time | 85-100 minutes |
| Level of Difficulty | Medium |
Ingredients
- 3/4 cup salted butter (softened)
- 1/2 cup powdered sugar (also known as icing sugar)
- 1 1/2 cups all-purpose flour
- 29 ounces canned pumpkin (1 large can)
- 4 large eggs
- 1 cup packed brown sugar
- 3 teaspoons pumpkin pie spice mix
- 1 teaspoon salt
- 24 ounces evaporated milk (2 cans of 12 ounces each)
Step 1: Preheat the Oven and Prepare the Baking Dish
Preheat your oven to 425°F.
Line a 9×13-inch baking dish with parchment paper, allowing the paper to hang off the sides.
This will make it easier to lift out the dessert once it’s done.
Set the prepared dish aside.
Step 2: Make the Shortbread Crust
In a large bowl, blend the butter until smooth using an electric mixer or stand mixer set to medium speed for about 30 seconds.
Add icing sugar to the butter, continuing to mix until well incorporated.
Scrape down the sides of the bowl to ensure everything is combined.
Add the flour and mix at low speed until the mixture becomes crumbled and soft.
Step 3: Pat the Crust into the Baking Dish
Take the crumbled shortbread mixture and pat it evenly into the prepared baking dish, forming a smooth crust layer.
Make sure the crust is compact and covers the entire bottom of the dish.
Step 4: Make the Pumpkin Filling
In a large mixing bowl, combine the pumpkin, eggs, salt, pumpkin pie spice, and brown sugar.
Mix until well combined and smooth.
Add the evaporated milk and continue mixing until the filling is thoroughly blended.
Step 5: Assemble and Bake
Pour the prepared pumpkin mixture over the shortbread crust in the baking dish.
Transfer the baking dish to the preheated oven and bake for 15 minutes.
After the initial 15 minutes, lower the oven temperature to 350°F and continue baking for an additional 50 to 55 minutes, or until the filling is set and a knife inserted in the center comes out clean.
Step 6: Cool, Refrigerate, and Serve
Allow the dessert to cool completely at room temperature.
Once cooled, refrigerate for at least 2 hours.
Use the parchment paper to lift the pie out of the baking dish and place it on a cutting board.
Cut into squares, top with whipped cream, and serve.
Enjoy your delicious pumpkin pie bars!
