Pumpkin Pie Bars
These pumpkin pie bars offer the warm flavors of traditional pumpkin pie in an easy-to-serve format with a buttery shortbread crust and creamy pumpkin filling, topped with homemade whipped cream.
Ingredients
For the crust
- 1/2 cup unsalted butter, room temperature adds moisture and richness
- 1/4 cup granulated sugar provides sweetness
- 1/4 cup light brown sugar, packed adds depth of flavor and moisture
- 1 large egg, room temperature binds the ingredients
- 1 teaspoon vanilla extract enhances flavor
- 1 1/2 cups all-purpose flour, spooned and leveled provides structure
- 1/2 teaspoon baking powder helps the crust rise
- 1/2 teaspoon ground cinnamon adds warmth and spice
- 1/8 teaspoon kosher salt balances sweetness
For the filling
- 1 can (15-ounce) pumpkin puree provides rich pumpkin flavor (not pumpkin pie filling)
- 1 1/4 cups heavy cream adds creaminess
- 3 large eggs essential for setting the filling
- 1/2 cup light brown sugar, packed adds sweetness and moisture
- 1/3 cup granulated sugar contributes sweetness
- 2 teaspoons vanilla enhances flavor
- 1 tablespoon cornstarch helps thicken the filling
- 1 teaspoon pumpkin pie spice adds a blend of warm flavors
- 1 teaspoon cinnamon enhances the overall flavor
- 1 teaspoon salt balances taste
For topping
- 1 cup heavy whipping cream for topping
- 2 tablespoons powdered sugar sweetens the topping
Instructions
Preparation
- Preheat your oven to 350°F. Prepare a 9 x 9 inch baking pan by lining it with parchment paper, allowing about 2 inches to overhang on the sides.
- In a mixing bowl, cream together the unsalted butter and both sugars using either a hand mixer or stand mixer. Beat for about 3 minutes, until light and fluffy.
- Add the room temperature egg and vanilla extract to the creamed mixture, and mix until well incorporated.
- Gradually add in the measured dry ingredients (flour, baking powder, ground cinnamon, kosher salt) and mix until the dough pulls away from the sides of the bowl.
- Press the dough into the prepared baking pan evenly across the bottom. Bake the crust for about 15 minutes, until the edges turn a light golden color.
Filling Preparation
- In a mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, both sugars, and vanilla extract until fully combined.
- Add the cornstarch, pumpkin pie spice, cinnamon, and salt to the pumpkin mixture. Whisk until everything is well blended.
Baking
- Once the crust has finished baking, pour the pumpkin filling over it, spreading it evenly.
- Bake at 400°F for the first 15 minutes, then lower the temperature to 350°F and bake for an additional 40 minutes.
- After baking, cool on a wire rack for 45-60 minutes. Cover and chill in the refrigerator for at least 3 hours.
Serving
- For the whipped cream topping, combine heavy whipping cream and powdered sugar in a bowl. Whip until firm peaks form.
- Slice the bars into squares. Top with whipped cream and a sprinkle of nutmeg if desired.
Notes
Make sure all ingredients are at room temperature for better incorporation. Allow the bars to cool completely before slicing for clean cuts. You can store leftovers in an airtight container in the refrigerator for up to a week.