Hey there, pie lovers!
Are you in the mood for something warm and cozy? I’ve got the perfect treat for you!
Today, I’m sharing my favorite pumpkin pie with a buttery shortbread crust.
It’s rich, creamy, and so delicious—just like fall on your plate!
Perfect for any gathering or a sweet night in.
Let’s dive into this delightful recipe!
Preparation Time | 20-30 minutes |
Cooking Time | 65-70 minutes |
Total Time | 85-100 minutes |
Level of Difficulty | Medium |
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup white sugar
- 1/2 cup cubed cold butter
- 29 oz can pumpkin puree (not pumpkin pie mix)
- 4 large eggs
- 1 teaspoon salt
- 2 1/2 teaspoons pumpkin pie spice
- 2 cups white sugar
- 2 cans evaporated milk (12 oz each)
Step 1: Preheat and Prepare Baking Dish
Preheat your oven to 425°F.
Line a 9×13″ baking dish with parchment paper or aluminum foil and set it aside.
This will help ensure that your bars come out of the dish easily later on.
Step 2: Prepare the Crust
In a small mixing bowl, combine flour and 1/4 cup sugar.
Add cubes of butter and cut it into the flour mixture using a pastry cutter or two forks until the mixture looks like coarse crumbs.
Alternatively, you can use a food processor for this step by pulsing until it reaches the right texture.
Press the crust mixture into the prepared baking dish in an even layer and set it aside.
Step 3: Make the Pumpkin Filling
In a large mixing bowl, add pumpkin, eggs, salt, pumpkin pie spice, and 2 cups of sugar.
Whisk or beat these ingredients together until well combined.
Add evaporated milk and stir until the mixture is smooth and fully integrated.
Step 4: Assemble and Bake
Pour the pumpkin mixture over the prepared crust in the baking dish.
Place the pan in the preheated oven and bake at 425°F for 15 minutes.
Without removing the pan from the oven, reduce the oven temperature to 350°F and continue baking for another 50-55 minutes, or until the filling is set.
Step 5: Cool and Refrigerate
Remove the pan from the oven and allow it to cool completely on a wire rack.
Once cooled, cover the pan and refrigerate the bars for at least 2 hours before cutting.
For best results, make the bars the night before and refrigerate them overnight.
Step 6: Slice and Serve
After chilling, slice the bars into squares.
Serve them with a dollop of whipped cream and a light dusting of cinnamon, if desired.
Enjoy your delicious homemade pumpkin bars!