Description
These pumpkin pie bars have a buttery shortbread crust and smooth pumpkin filling. They are a simple dessert for fall gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold butter, cubed
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup evaporated milk
Instructions
- Preheat oven to 350°F. Line a 9×9 inch pan with parchment paper.
- Make the shortbread crust: combine flour and 1/4 cup sugar in a bowl. Cut in butter until crumbly. Press mixture evenly into the pan. Bake for 15 minutes.
- Make the filling: whisk pumpkin puree, eggs, 1/2 cup sugar, cinnamon, ginger, nutmeg, salt, and evaporated milk until smooth.
- Pour filling over the hot crust. Bake for 30 to 35 minutes until the center is set but still slightly jiggly.
- Cool completely on a wire rack. Refrigerate for at least 2 hours before cutting into bars.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Chill the bars well for cleaner slices.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg