Print

Pumpkin Pie Bars: Easy Recipe with Indulgent Shortbread Crust

Pumpkin Pie Bars with Shortbread Crust
Print Recipe

These pumpkin pie bars with a shortbread crust are the perfect dessert for fall, blending the creamy texture of pumpkin with a buttery, crumbly base.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup evaporated milk

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. In a bowl, mix flour, granulated sugar, and softened butter until crumbly. Press into the bottom of the prepared dish.
  3. In another bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, eggs, and evaporated milk. Mix well.
  4. Pour the pumpkin filling over the crust.
  5. Bake for 40-45 minutes or until a knife comes out clean from the center.
  6. Let cool before slicing into bars and serving.

Notes

  • Serve with whipped cream for extra indulgence.
  • These bars can be stored in the refrigerator for up to a week.

Nutrition

Keywords: Pumpkin Pie Bars, Shortbread Crust, Fall Dessert

Find it online: https://grammyrecipes.com/pumpkin-pie-bars-easy-recipe-with-indulgent-shortbread-crust/