Pumpkin Pie Bars Recipe
This Pumpkin Pie Bars Recipe is a fun twist on the classic pie. Made with a buttery shortbread crust and an easy silky pumpkin filling. All the flavors of a traditional pumpkin pie, but much easier to make.
Servings: 15
Ingredients
Crust
- 2 cups all purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 cup salted butter, cold and cubed
Filling
- 1½ cups brown sugar, lightly packed
- 2 large eggs
- 30 ounces pumpkin puree
- 24 ounces evaporated milk
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
Instructions
- Preheat oven to 425°F and line a 9x13 baking dish with parchment paper leaving an inch overhang on the long sides. Or lightly grease the baking dish with nonstick cooking spray.
- In a food processor add the all purpose flour, sugar, salt and cold cubed butter. Pulse until it resembles course crumbs. If you don't have a food processor you can make the crust by using a pastry blender or your fingers.
- Dump the crumbs into prepared baking dish, and firmly press the crumbs down into an even layer.
- In stand mixer fitted with whisk attachment, or large bowl, whisk together the brown sugar and eggs together until smooth.
- Add the pumpkin puree, evaporated milk, cinnamon, salt and nutmeg. Whisk on low speed until everything is incorporated and smooth.
- Carefully and gently pour the pumpkin filling over the crust.
- Bake in preheated oven on center rack for 20 minutes.
- Then REDUCE heat to 350°F and bake for 40-50 minutes until the center is set.
- Let cool completely then serve and enjoy!
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