Pumpkin Pie Bars
Prep Time
30 mins
Cook Time
1 hr 10 mins
Chill Time
4 hrs
Total Time
5 hrs 40 mins
My Pumpkin Pie Bars are creamy, spiced, and easy to serve—perfect for holiday parties with a buttery cookie crust and dreamy custard filling.
Servings: 12 bars
Ingredients
Shortbread Crust
- ¾ cup (6 oz/170 g) butter , softened
- ⅓ cup (2 ½ oz/71 g) granulated sugar
- ¾ teaspoon salt
- 3 large egg yolks , at room temperature
- 1 ½ tablespoons heavy whipping cream
- 2 ¼ cups (11 ¼ oz/319 g) all purpose flour
Pumpkin Pie Filling
- 4 large eggs , at room temperature
- 2 cans (30 oz/850 g) pumpkin puree
- 2 cups (16 fl oz/480 ml) evaporated milk
- 2 cups (12 oz/340 g) dark brown sugar
- 2 tablespoons cornstarch
- 4 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 ½ teaspoons salt
Instructions
To Make the Pate Sucree Crust
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Preheat the oven to 350°C (180°C). Set aside a 9x13-inch (23x33 cm) baking pan.
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In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld electric mixer and a medium bowl), cream the butter, sugar and salt on high speed for 3 minutes, until light and fluffy.
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Lower the speed and whisk in the egg yolks and cream.
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Slowly mix in the flour until just combined.
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Press the pate sucree crust evenly into the pan and bake for 15-20 minutes, until lightly golden and dry on the surface.
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Set aside and raise the oven temperature to 425°F (220°C).
To Make the Pumpkin Filling and Bake
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In a large bowl, whisk together the eggs, pumpkin puree, evaporated milk, brown sugar, cornstarch, pie spice, vanilla extract, and salt, then pour this on top of the crust.
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Bake for 15 minutes, then lower the oven to 350°F (180°C) and continue baking for 40-50 minutes, or until the filling is set on the edges and a bit jiggly in the center.
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Let cool completely at room temperature and then refrigerate for at least 4 hours to fully chill before cutting into 12 bars.
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Enjoy with a dollop of whipped cream! Store leftovers in an airtight container in the refrigerator for up to 3 days.