Description

These Pumpkin Pie Bars showcase a delightful mix of pumpkin puree and warm spices, all nestled in a buttery crust. They’re simple to prepare and perfect for autumn gatherings, making them a must-try for anyone who loves homemade desserts.

Ingredients

Scale

1½ cups all-purpose flour
1/4 teaspoon salt
1/2 cup powdered sugar
3/4 cup butter, room temperature
15 ounces pumpkin puree
12 ounces evaporated milk
3/4 cup light brown sugar
1½ teaspoon cinnamon
1/2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs

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Instructions

Preheat your oven to 425 degrees F.
In a large mixing bowl, combine the flour, room temperature butter, powdered sugar, and salt. Use a pastry knife to cut the butter into the flour, and mix until it resembles coarse meal without overmixing.
Pat the shortbread mixture into the bottom of a 9" x 13" baking dish and set aside.
In a blender, blend the pumpkin puree, evaporated milk, light brown sugar, cinnamon, salt, ginger, cloves, and eggs on low until well combined. Pour this mixture into the prepared pan.
Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 325 degrees and continue baking for 30-40 minutes, or until the center is set.
Remove from the oven and let it cool at room temperature. Chill in the refrigerator for at least 2 hours before slicing.
Slice into bars and serve with whipped cream or vanilla ice cream.

Notes

Allow the bars to cool completely for the best texture before slicing.
For a twist, add a sprinkle of nutmeg on top before serving.
These bars can be made ahead and stored in the refrigerator for up to a week.

Nutrition

Serving Size: 1 bar
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg