Pumpkin Pie Bars with Shortbread Crust

By srumbel

Great classic pumpkin pie flavors without the hassle of dealing with pie crust!
from thechunkychef. com

Ingredients

• SHORTBREAD CRUST:
• 1 1/2 cups all purpose flour
• 1/4 cup granulated sugar
• 1/2 cup cold butter , cubed
• FILLING:
• 29 oz can pumpkin puree (NOT pumpkin pie filling)
• 4 large eggs
• 1 tsp salt
• 2 1/2 tsp pumpkin pie spice
• 2 cups granulated sugar
• 2 (12 oz each) cans evaporated milk

Preparation

Step 1

Preheat oven to 425 F degrees. Line a 9x13" baking dish with parchment paper or aluminum foil and set aside.

In a small mixing bowl, combine flour and 1/4 cup sugar. Add cubes of butter and cut into the flour mixture using a pastry cutter or two forks. This can also be done in a food processor by pulsing until the mixture looks like coarse crumbs.

Press crust into the prepared baking dish in an even layer and set aside. To a large mixing bowl, add pumpkin, eggs, salt, pumpkin pie spice, and 2 cups of sugar. Whisk or beat together. Add evaporated milk and stir until well combined.

Pour mixture over crust in prepared pan and bake at 425 F degrees for 15 minutes. Leave the pan in the oven and reduce oven temperature to 350 and continue baking another 50-55 minutes, until filling is set.

Remove pan from oven and cool completely on a wire rack. Cover and refrigerate at least 2 hours before cutting into bars. I usually make my bars the night before, so they're refrigerated overnight.

Slice into squares and serve with whipped cream and a light dusting of cinnamon if desired.


Recipe Notes

1 serving = 1 bar

Slice panful of pumpkin bars horizontally in thirds (by making 2 slices across), then make 4 evenly spaced vertical slices to make 15 bars per pan.

15 servings