Description
These pumpkin pie bars combine a buttery crust with a creamy pumpkin filling. They are easy to make and perfect for fall gatherings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup cold butter, cubed
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 3/4 cup packed brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Mix flour and 1/2 cup granulated sugar in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Press firmly into the bottom of the prepared pan.
- Bake the crust for 15 minutes or until lightly golden. Remove from oven.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, vanilla, and salt until smooth.
- Pour the pumpkin mixture over the hot crust.
- Bake for 40 to 45 minutes or until the filling is set and a knife inserted near the center comes out clean.
- Cool completely on a wire rack. Refrigerate for at least 2 hours before cutting into bars.
Notes
- For a gluten-free version, use a gluten-free flour blend.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg