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–+ servings
Flavorful, silky pumpkin pie is placed on top of a buttery shortbread layer, and cut into squares

Pumpkin Pie Bars with Shortbread Crust

Print Recipe
Pumpkin pie, in a handheld size package is the perfect way to describe these delicious Pumpkin Pie Bars!
Course Baking
Cuisine American
Keyword pie, pie bars, pumpkin, pumpkin pie, pumpkin pie bars
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 24 bars

Ingredients

Shortbread Crust

  • 1 cup Unsalted Butter, at room temperature
  • 2/3 cup White Sugar
  • 1 tsp Vanilla
  • 2 1/4 cups All-Purpose Flour, properly measured†
  • Pinch of Salt

Pumpkin Pie Filling

  • 3 cups Pumpkin Puree
  • 2 Large Eggs
  • 5 Egg Yolks
  • 1 cup White Sugar
  • 3/4 cup Dark Brown Sugar
  • 3 1/2 tbsp Flour
  • 1 tsp Salt
  • 3 1/2 tsp Cinnamon
  • 2 1/2 tsp Ground Ginger
  • 2 1/2 tsp All Spice
  • 1 tsp Nutmeg
  • 2 1/4 cups Evaporated Milk

Instructions

Shortbread Crust

  • Preheat oven to 350°F. Prepare a 9”x13” baking pan with parchment paper. Add flour and salt to a bowl and whisk to combine. In a separate bowl, cream together sugar, butter, and vanilla, until just combined. Add dry ingredients and beat to combine until a crumbly dough forms.
  • Place dough into baking pan and spread out evenly with your hands. Place a pieces of plastic wrap over top of the surface, then using a flat bottom glass press the dough down to flatten and compact the dough. Remove plastic and place into the oven for 20 minutes, or until it is golden. Remove from the oven and gently press down any puffed-up parts. Allow to cool completely before adding pie filling.

Pumpkin Pie Filling

  • Preheat oven to 325°F. Add all ingredients to a large mixing bowl, and beat together with a hand-mixer until smooth. Pour filling over top of cooled shortbread layer, then place into the oven to bake for around 45 minutes, or until the edges are set but the center is still a little jiggly. Allow to cool completely before cutting.
  • Remove the pie from the pan carefully, then cut into about 24 squares. Top with whipped cream before enjoying.

Notes

† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)