Description
These Pumpkin Pie Bars combine a buttery shortbread crust with a creamy, spiced pumpkin filling, topped with freshly whipped cream. Perfect for fall gatherings, this recipe delivers all the flavors of traditional pumpkin pie in an easy-to-serve bar form.
Ingredients
Scale
For Shortbread Crust
- 1/2 cup (113 g) unsalted butter, room temperature
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups plus 2 tablespoons (205 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
For Pumpkin Filling
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- 1 1/4 cups (10 ounces) heavy cream
- 3 large eggs
- 1/2 cup (100 g) light brown sugar, packed
- 1/3 cup (66 g) granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
For Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare crust: Preheat the oven to 350°F. Line a 9 x 9 inch baking pan with parchment paper, leaving 2-inch overhang on the sides for easy removal. Set aside.
- Make crust dough: Using a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar for 3 minutes until light and fluffy. Scrape down the bowl sides. Add the egg and vanilla extract, mixing until well combined.
- Add dry ingredients: Mix in the flour, baking powder, cinnamon, and salt until the dough starts to pull away from the sides of the bowl. Avoid over mixing.
- Press and bake crust: Press the dough evenly into the prepared pan using the bottom of a measuring cup to compact and level the top. Bake at 350°F for about 15 minutes until edges are lightly golden and center is set but not raw. Remove and cool slightly.
- Increase oven temperature: Raise oven temperature to 400°F for the filling baking step.
- Mix pumpkin filling: In a large bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, and vanilla extract until smooth. Add cornstarch, pumpkin pie spice, cinnamon, and salt; whisk until well combined.
- Pour filling over crust: Pour the pumpkin filling evenly over the warm shortbread crust in the pan. Place the pan on a large baking sheet for easier handling.
- Bake filling: Bake at 400°F for 15 minutes, then reduce temperature to 350°F and bake for an additional 40 minutes. The edges should be set and the center slightly jiggly but not liquid. Do not over bake.
- Cool and chill: Remove from oven and cool on a wire rack for 45 to 60 minutes. Then refrigerate for at least 3 hours or overnight to fully set.
- Prepare whipped cream topping: In a clean bowl with a whisk attachment, beat the heavy whipping cream with powdered sugar at medium-high speed until firm peaks form, about 2 minutes. Keep chilled until ready to serve.
- Serve: Top chilled pumpkin bars with swirls of whipped cream and a sprinkle of nutmeg if desired. Slice into 16 squares and serve chilled.
Notes
- Store bars tightly covered in the refrigerator for up to 4 days for best freshness.
- Bars can be frozen before adding whipped cream topping. Defrost at room temperature before serving.
- Use parchment paper overhang to lift bars easily from pan for clean slicing.
- Do not over bake pumpkin filling to maintain a creamy texture.
- For a dairy-free version, substitute dairy ingredients with plant-based alternatives though texture may vary.
Nutrition
- Serving Size: 1 square
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg
