Save Rich, velvety pumpkin filling atop a buttery, spiced shortbread crust, finished with a touch of whipped cream—a perfect autumn treat in easy-to-serve bars.
This recipe quickly became a family favorite during the fall holidays because it is both simple and delicious.
Ingredients
- Crust: 1 cup (125 g) all-purpose flour, 1/2 cup (60 g) powdered sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/2 cup (115 g) unsalted butter, cold and cut into cubes
- Pumpkin Filling: 1 (15 oz / 425 g) can pure pumpkin puree, 3/4 cup (150 g) granulated sugar, 2 large eggs, 2/3 cup (160 ml) heavy cream, 1/4 cup (60 ml) milk, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon salt, 1 teaspoon pure vanilla extract
- Topping (optional): Whipped cream for serving, Ground cinnamon for dusting
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper leaving an overhang for easy removal.
- Make Crust:
- In a medium bowl whisk together flour powdered sugar cinnamon and salt. Add the cold butter and cut it in using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Bake Crust:
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 minutes until lightly golden.
- Prepare Filling:
- While the crust bakes prepare the filling in a large bowl whisk together pumpkin puree sugar eggs heavy cream milk cinnamon ginger nutmeg cloves salt and vanilla extract until smooth.
- Pour Filling:
- Pour the pumpkin filling over the hot crust and smooth the top.
- Bake Filling:
- Return the pan to the oven and bake for 3540 minutes or until the center is just set and a toothpick comes out mostly clean.
- Cool and Refrigerate:
- Let cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before slicing into bars.
- Serve:
- Serve chilled or at room temperature topped with whipped cream and a sprinkle of cinnamon if desired.
Save These bars always bring joy to our family gatherings especially on crisp autumn evenings.
Required Tools
9x9-inch (23x23 cm) baking pan, Parchment paper, Mixing bowls, Whisk, Pastry blender or fork, Measuring cups and spoons
Allergen Information
Contains Dairy (butter cream milk) Eggs Gluten (flour). For allergies substitute dairy with plant-based alternatives and use gluten-free flour as needed. Always double-check ingredient labels for cross-contamination risks.
Nutritional Information
Calories 210 Total Fat 12 g Carbohydrates 25 g Protein 3 g per serving
Save This pumpkin pie bars recipe is a guaranteed crowd-pleaser that combines ease with amazing flavor.
Recipe Q&A
- → Can I make these bars gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend to keep the crust tender and crisp without gluten.
- → How should I store the bars?
Store bars covered in the refrigerator for up to two days to maintain freshness and texture.
- → Can I prepare these bars in advance?
Absolutely, they can be made up to two days ahead and kept chilled until ready to serve.
- → What ingredients provide the spice flavor?
Ground cinnamon, ginger, nutmeg, and cloves blended into the filling impart warm, aromatic spice notes.
- → Are there suggested add-ins for extra texture?
Chopped pecans can be added to the crust mix to introduce a pleasant crunch.
- → What is the best way to serve these bars?
Serve chilled or at room temperature, topped with whipped cream and a sprinkle of cinnamon for added flavor and presentation.