Pumpkin Pie Bars
Andrea Potischman
Nov 21, 2024
Pumpkin pie bars are a delightful twist on the classic Thanksgiving dessert, offering all the beloved flavors of pumpkin pie with the ease and simplicity of a bar. These treats feature a buttery, crumbly shortbread crust topped with a creamy, spiced pumpkin filling, making them a perfect go-to for holiday gatherings, especially for those who shy away from traditional pie making.
The shortbread crust, made from a simple mix of butter, sugar, and flour, provides a sturdy yet tender base that complements the silky pumpkin layer. This base is quick to prepare and requires no rolling, eliminating the most daunting aspect of pie-making. Once baked to golden perfection, it offers a delightful contrast to the smooth, rich filling.
The pumpkin filling, infused with warm spices like cinnamon, nutmeg, and cloves, captures the essence of the holiday season. Made with pumpkin puree, eggs, and evaporated milk, it bakes into a luscious, custard-like topping that is both comforting and flavorful.
Pumpkin pie bars are not only easy to make but also incredibly convenient to serve and can be cut big or small, making them ideal for potlucks and family gatherings. This year, swap the traditional pie for pumpkin pie bars. Their delicious flavor and fuss-free preparation are sure to win over even the most traditional pie lovers at your Thanksgiving table.
Pumpkin Pie Bars
Ingredients:
For the Crust:
- 1 1/2 cup all-purpose flour
- 1/3 cup sugar
- 3/4 cup cold unsalted butter, small dice
- Pinch of salt
For the Filling:
- 2 large eggs, lightly beaten
- 1(15-ounce can) pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Dash of salt
- 3/4 cup sugar
- 1 (12-ounce can) evaporated milk
- 2 teaspoons vanilla extract
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons Confectioners' sugar
- Ground cinnamon, for garnish (optional)
Directions:
- Preheat the oven to 425 degrees F. Line an 8 x 8 baking pan with parchment, leaving enough for overhang and set aside.
- For the Crust: In the bowl of a food processor fitted with a blade attachment, add the flour, sugar, salt, and butter. Pulse on and off until the crust resembles coarse crumbs. Pour the mixture into the prepared pan, Using your hands, firmly press the crust evenly into the pan.
- In a bowl, combine the eggs, pumpkin puree, spices, and sugar and blend Stir in milk and vanilla extract. Carefully pour the pumpkin mixture over the crust.
- Place in the oven and bake at 425 degrees F for 15 minutes. Reduce the heat to 350 degrees F and continue baking for about 40 minutes or until the filling is set. Cool on a wire rack. Once cool, cover and refrigerate until well chilled, ideally overnight.
- To Serve: Place the heavy cream in the bowl of an electric mixer, such as a KitchenAid, fitted with a whisk attachment. Mix on medium-high until soft peaks form. Reduce the speed and add the sugar.
- Use a warm slicing knife to evenly cut the pumpkin bars into squares. Top with whipped cream and a dash of ground cinnamon.
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