Description
These Pumpkin Pie Bars combine a buttery shortbread crust with a creamy, spiced pumpkin filling, making them a delightful and easy-to-serve dessert perfect for fall gatherings. Topped with fresh whipped cream, these bars offer all the flavors of classic pumpkin pie in a convenient and shareable 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
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the Shortbread Crust: Preheat the oven to 350°F. Line a 9 x 9 inch baking pan with parchment paper, allowing the sides to extend over the pan edges by about 2 inches for easy removal later. Set aside. In a stand mixer fitted with the paddle attachment, cream together butter and both sugars for 3 minutes until light and fluffy. Scrape down the sides of the bowl thoroughly.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter mixture, mixing until well combined.
- Incorporate Dry Ingredients: Combine the flour, baking powder, cinnamon, and salt in a bowl. Add this mixture to the wet ingredients and mix just until the dough starts to come away from the sides of the bowl. Avoid overmixing to ensure a tender crust.
- Press and Bake Crust: Press the dough evenly into the prepared baking pan using the bottom of a measuring cup to push it into the corners and create a level surface. Bake at 350°F for about 15 minutes, or until the edges are lightly golden and the center is set but not fully cooked. Remove from oven and let cool slightly.
- Increase Oven Temperature: Raise the oven temperature to 400°F to prepare for baking the filling.
- Make Pumpkin Filling: In a large bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, and vanilla extract until smooth and combined. Add cornstarch, pumpkin pie spice, cinnamon, and salt, and whisk again to combine thoroughly.
- Assemble and Bake: Pour the pumpkin filling over the pre-baked crust evenly. Place the baking pan on a large baking sheet for stability. Bake at 400°F for 15 minutes. Then reduce the oven temperature to 350°F and bake for an additional 40 minutes, or until the edges are set and the center still jiggles slightly when the pan is moved. Avoid overbaking to keep the filling creamy.
- Cool: Remove the pan from the oven and allow the bars to cool on a wire rack for 45 to 60 minutes. Once cooled, refrigerate for at least 3 hours or preferably overnight to set completely.
- Prepare Whipped Cream Topping: In a stand mixer fitted with the whisk attachment (or using a hand mixer), whip the heavy whipping cream with powdered sugar on medium-high speed for about 2 minutes until firm peaks form. Keep chilled until ready to use.
- Serve: Before serving, spread or pipe swirls of freshly whipped cream on top of the chilled bars and sprinkle lightly with nutmeg if desired. Cut into 16 squares and serve chilled for best flavor and texture.
Notes
- Store tightly covered in the refrigerator for up to 4 days to maintain freshness.
- These bars can be frozen; for best results, freeze before adding the whipped cream topping. Defrost at room temperature before serving.
- Use pumpkin puree, not pumpkin pie filling, for the best texture and flavor in the pumpkin layer.
- If you prefer, homemade pumpkin pie spice can be made by combining cinnamon, nutmeg, ginger, cloves, and allspice.
Nutrition
- Serving Size: 1 square (about 1/16 of recipe)
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 85mg
