Description
Delicious Pumpkin Pie Bars with a buttery shortbread crust, creamy pumpkin filling, and topped with freshly whipped cream. Perfect for fall gatherings and holiday treats.
Ingredients
Scale
For Shortbread Crust
- 1/2 cup unsalted butter, room temperature (113 g)
- 1/4 cup granulated sugar (50 g)
- 1/4 cup light brown sugar, packed (50 g)
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups plus 2 tablespoons all-purpose flour, spooned and leveled (205 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
For Pumpkin Filling
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- 1 1/4 cups heavy cream (10 ounces)
- 3 large eggs
- 1/2 cup light brown sugar, packed (100 g)
- 1/3 cup granulated sugar (66 g)
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon salt
For Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the crust: Preheat the oven to 350°F. Line a 9 x 9 inch baking pan with parchment paper, allowing the sides to extend over the edges by 2 inches for easy removal. In a stand mixer fitted with the paddle attachment, cream together the butter and sugars for 3 minutes until light and fluffy, scraping down the sides as needed. Add the egg and vanilla extract and mix well. Add the flour, baking powder, cinnamon, and salt, mixing just until the dough begins to pull away from the bowl sides. Press the dough firmly into the prepared pan and level the surface using the bottom of a measuring cup. Bake for about 15 minutes until edges are lightly golden and center is set, then remove and cool slightly.
- Make the pumpkin filling: Increase oven temperature to 400°F. In a large bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, and vanilla extract until fully combined. Add cornstarch, pumpkin pie spice, cinnamon, and salt, whisking until smooth. Pour this filling over the pre-baked crust, and place the baking pan on a larger baking sheet to catch any spills.
- Bake the bars: Carefully transfer the pan to the oven and bake at 400°F for 15 minutes, then reduce temperature to 350°F and bake for an additional 40 minutes. The edges should be set and the center slightly wiggly when moved. Avoid overbaking.
- Cool and chill: Remove the bars from the oven and cool on a wire rack for 45 to 60 minutes. Then refrigerate for at least 3 hours or overnight to allow the filling to fully set.
- Prepare the whipped cream topping: Using a stand mixer with the whisk attachment or a hand mixer, whip the heavy cream and powdered sugar on medium-high speed for about 2 minutes until firm peaks form. Keep chilled until ready to serve.
- Serve: Spread or pipe swirls of whipped cream over the chilled pumpkin bars and sprinkle with a pinch of nutmeg if desired. Slice into 16 squares and serve cold.
Notes
- Store the pumpkin pie bars tightly covered in the refrigerator for up to 4 days and serve chilled.
- These bars can be frozen; freeze before adding whipped cream topping for best results. Defrost at room temperature before serving.
- Make sure not to overbake the filling to maintain a smooth, creamy texture.
- Use parchment paper with overhang for easy removal of the bars from the pan.
- Whipped cream topping can be sweetened to taste or flavored with a bit of vanilla extract for extra flavor.
Nutrition
- Serving Size: 1 square
- Calories: 280 kcal
- Sugar: 21 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 65 mg