Description

These Pumpkin Pie Bars boast a delightful autumn flavor, featuring creamy pumpkin and warming spices. Simple to make, they’re perfect for gatherings or a cozy night in, bringing the essence of pumpkin pie in an easy-to-serve form.

Ingredients

Scale

1½ cups all-purpose flour
1/4 teaspoon salt
1/2 cup powdered sugar
3/4 cup butter, room temperature
15 ounces pumpkin puree, or 1–1/4 cups homemade pumpkin puree
12 ounces evaporated milk, or half and half
3/4 cup light brown sugar
1½ teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425 degrees F.
In a large mixing bowl, combine the flour, room temperature butter, powdered sugar, and salt. Cut the butter into the flour using a pastry knife, then mix with your hands until the mixture resembles coarse meal. Avoid overmixing!
Press the shortbread mixture into the bottom of a 9" x 13" baking dish and set aside.
In a blender, combine the pumpkin puree, evaporated milk, brown sugar, cinnamon, salt, ginger, cloves, and eggs. Blend on low until combined, then pour the mixture into the prepared pan.
Bake in the preheated oven for 15 minutes, then lower the temperature to 325 degrees and continue baking for another 30-40 minutes, or until the filling is set in the center.
After baking, remove from the oven and let it cool at room temperature. Chill in the refrigerator for at least 2 hours before slicing.
Cut into squares or bars and serve with fresh whipped cream or vanilla ice cream. Enjoy!

Notes

Ensure ingredients like butter and eggs are at room temperature for better mixing.
Chilling the bars for at least 2 hours helps them firm up and enhances flavor.
These bars can be stored in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 bar
Calories: 220
Sugar: 15g
Sodium: 125mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg