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Easy Pumpkin Pie Bars with Buttery Shortbread Crust

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These easy pumpkin pie bars feature a buttery shortbread crust pressed directly into the pan, a silky pumpkin filling, and no water bath required. Perfect for fall gatherings, they can be made ahead and always get rave reviews.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 cup cold unsalted butter, cut into small cubes
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 can (15 oz) pure pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs, room temperature
  • 1/4 cup brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly spray the parchment with non-stick spray.
  2. In a medium bowl, whisk together flour, sugar, and salt. Add cold butter cubes and vanilla extract. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse sand with some pea-sized butter pieces remaining.
  3. Press the mixture evenly into the prepared pan. Use the bottom of a measuring cup to pack it down firmly. Bake for 18-20 minutes until the edges are just starting to turn golden. Set on a cooling rack.
  4. In a large bowl, whisk together pumpkin puree and sweetened condensed milk until smooth. Add eggs, brown sugar, pumpkin pie spice, cinnamon, and salt. Whisk until well combined and silky.
  5. Pour the filling over the warm crust. Gently tilt the pan to spread it evenly.
  6. Bake at 350°F (175°C) for 35-40 minutes. The edges should be set and the center should jiggle slightly when gently shaken.
  7. Let the bars cool completely on a wire rack (about 2 hours). Then refrigerate for at least 3 hours, or overnight.
  8. Use the parchment overhang to lift the bars out of the pan. Cut into squares with a sharp knife, wiping the knife clean between cuts.
  9. Serve with a dollop of whipped cream and a dusting of cinnamon.

Notes

For best results, chill bars overnight before cutting. Use a sharp knife and wipe clean between cuts for neat edges. Bars can be made up to 2 days ahead and stored in the refrigerator.

Nutrition

Keywords: pumpkin pie bars, shortbread crust, easy pumpkin dessert, fall dessert, Thanksgiving dessert, pumpkin bars

Find it online: https://clunkcook.com/easy-pumpkin-pie-bars-with-buttery-shortbread-crust/