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Creamy Pumpkin Pie Bars Recipe

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4.2 from 62 reviews

These Creamy Pumpkin Pie Bars feature a buttery shortbread crust topped with a rich and spiced pumpkin filling. Baked to perfection and chilled for a creamy texture, they are topped with whipped cream and a sprinkle of pumpkin pie spice for a festive fall dessert that’s easy to make and deliciously satisfying.

Ingredients

Shortbread Crust

  • 250 grams (2 Cups) All-Purpose Flour
  • 66 grams (⅓ Cup) Granulated Sugar
  • ½ Teaspoon Salt
  • 6oz (¾ Cup) Unsalted Butter, melted

Pumpkin Pie Filling

  • (1) 15oz can Pumpkin Puree (not pumpkin pie filling)
  • 250 grams (1 ¼ Cups) Brown Sugar
  • 1 ½ Teaspoons Pumpkin Pie Spice (Homemade Pumpkin Pie Spice Recipe)
  • 8oz (1 Cup) Heavy Cream
  • 2oz (¼ Cup) Whole Milk
  • 2 Large Eggs + 1 Large Egg Yolk
  • 2 Teaspoons Pure Vanilla Extract
  • ½ Teaspoon Salt

Topping

  • Homemade Whipped Cream
  • Pumpkin Pie Spice (for sprinkling)

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan with parchment paper, allowing the paper to overhang for easy removal later. Grease all corners of the parchment to prevent sticking.
  2. Mix Crust Ingredients: In a large bowl, whisk together the flour, granulated sugar, and salt. Pour in the melted butter and mix with a spatula until combined and crumbly.
  3. Form and Bake Crust: Press the crust mixture evenly into the bottom of the prepared pan, ensuring full coverage. Bake in the preheated oven for 15-18 minutes until lightly golden brown.
  4. Prepare Pumpkin Pie Filling: In a large bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, heavy cream, whole milk, eggs, egg yolk, vanilla extract, and salt until smooth and fully combined with no streaks of egg.
  5. Bake Pumpkin Pie Bars: Pour the pumpkin filling evenly over the par-baked crust. Bake for 35-40 minutes until the center registers 175°F (79°C) on a thermometer.
  6. Cool and Chill: Remove from oven and place on a wire rack to cool at room temperature for 1 hour. Then wrap tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set thoroughly.
  7. Serve: Cut the bars into 4 rows by 4 rows to make 16 bars. Serve chilled with a dollop of homemade whipped cream and a light sprinkling of pumpkin pie spice on top.
  8. Storage: Best enjoyed within 2 days but can be stored tightly covered in an airtight container in the refrigerator for up to 4 days.

Notes

  • Use pure pumpkin puree, not canned pumpkin pie filling, for the best texture and flavor.
  • Ensure the crust is lightly golden before removing from the oven to avoid an underbaked base.
  • Use a food thermometer to check the pumpkin filling’s internal temperature for perfect doneness.
  • Chilling overnight enhances the creamy texture and makes slicing easier.
  • These bars are best served chilled with whipped cream.

Find it online: https://flavorspath.com/creamy-pumpkin-pie-bars-recipe/