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Pumpkin Pie Bars with Shortbread Crust

Delightful Pumpkin Pie Bars featuring a buttery shortbread crust and creamy pumpkin filling, perfect for family gatherings and festive occasions.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Shortbread Crust
  • 1 cup all-purpose flour Standard baking flour
  • 1/2 cup unsalted butter At room temperature
  • 1/4 cup sugar Granulated sugar
  • 1/4 teaspoon salt For flavor enhancement
For the Pumpkin Filling
  • 1 cup pure pumpkin puree Canned or homemade
  • 1 cup sweetened condensed milk For creaminess
  • 2 large eggs Large eggs for binding
  • 1 teaspoon vanilla extract For added flavor
  • 1/2 teaspoon ground cinnamon Warm spice
  • 1/2 teaspoon ground ginger Warm spice
  • 1/4 teaspoon ground nutmeg Warm spice
  • 1/4 teaspoon ground allspice Warm spice
  • pinch salt For balancing sweetness

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, cream the butter and sugar together until smooth.
  3. Gradually mix in the flour and salt until the mixture holds together and forms a dough.
  4. Press the dough evenly into the bottom of a greased 8×8-inch baking pan.
  5. Bake for 15 minutes or until lightly golden. Remove from the oven and let it cool slightly.
Make the Pumpkin Filling
  1. In a large bowl, mix together the pumpkin puree, sweetened condensed milk, eggs, and vanilla extract.
  2. Add the cinnamon, ginger, nutmeg, allspice, and salt. Mix until well combined.
  3. Pour the pumpkin mixture over the baked crust, smoothing it out evenly.
Bake
  1. Return the dish to the oven and bake for an additional 25 minutes, or until the filling is set.
  2. You can check by inserting a toothpick in the center; it should come out clean.
Cool and Serve
  1. Allow the bars to cool completely in the pan before cutting them into squares.
  2. Serve with your favorite toppings!

Notes

Substitute unsalted butter with coconut oil for a dairy-free option. Ensure to let bars cool completely before slicing to maintain their shape.