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Pumpkin Pie Shortbread Bars

Pumpkin Pie Shortbread Bars to Wow Your Thanksgiving Guests

These Pumpkin Pie Shortbread Bars strike a perfect balance of nostalgia and convenience, combining spiced pumpkin filling with a buttery shortbread crust.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup all-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1/4 cup cornstarch No direct substitution needed.
  • 1/2 cup salted butter Use unsalted butter plus a pinch of salt if preferred.
  • 1/4 cup sugar For a healthier option, consider using coconut sugar or reducing the quantity.
  • 1 large egg Can be replaced with a flax egg for a vegan alternative.
  • 1 teaspoon vanilla extract Use vanilla bean paste for a more intense taste if desired.
For the Filling
  • 1/2 cup brown sugar Light or dark brown sugar can be used interchangeably.
  • 1 cup pumpkin purée Ensure it’s pure pumpkin purée, not pie filling.
  • 1/2 teaspoon salt Essential for the filling, do not omit.
  • 1 teaspoon ground cinnamon Customize spice levels to your preference.
  • 1/2 teaspoon ground ginger Customize spice levels to your preference.
  • 1/4 teaspoon ground nutmeg Customize spice levels to your preference.
  • 1/4 teaspoon ground cloves Customize spice levels to your preference.
  • 1 cup evaporated milk Substitute with half cream and half milk for richness.
For Serving
  • 1 cup whipped cream Optional topping; can also use cream cheese frosting.

Equipment

  • 9-inch square baking pan
  • Mixing Bowls
  • Hand Mixer
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with aluminum foil, leaving some overhang. Spray the foil-lined pan with cooking spray.
  2. In a mixing bowl, combine all-purpose flour and cornstarch. In a separate bowl, beat together the salted butter and sugar until creamy. Add the egg and vanilla extract, mixing until combined. Fold in the flour mixture until just incorporated. Press the dough into the prepared pan and prick the surface with a fork. Bake for 13-15 minutes until golden.
  3. Allow the crust to cool completely in the pan on a wire rack.
  4. In a large bowl, beat together the eggs and brown sugar until light and fluffy. Slowly add pumpkin purée and spices, stirring gently. Gradually mix in evaporated milk until smooth, avoiding air bubbles.
  5. Pour the pumpkin filling over the cooled crust and spread evenly. Bake for 45-50 minutes until filling is set and slightly puffed.
  6. Let the bars cool completely in the pan, then lift out using foil and slice into squares. Serve with whipped cream, if desired.

Nutrition

Serving: 1barCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 80mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 160IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Allow bars to cool completely before slicing to keep them intact. Customize spices to your liking for enhanced flavor. For vegan options, substitute the egg with a flax egg.

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