Description
These Pumpkin Pie Bars feature a buttery shortbread crust topped with a smooth and spiced pumpkin filling, finished with a generous swirl of freshly whipped cream. Perfectly balanced with warm pumpkin pie spices and a creamy texture, these bars are an excellent alternative to traditional pumpkin pie, easy to slice and serve for holiday gatherings or cozy fall treats.
Ingredients
Scale
Shortbread Crust
- 1/2 cup (113 g) unsalted butter, room temperature
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups plus 2 tablespoons (205 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
Pumpkin Filling
- 1 15–ounce can pumpkin puree (not pumpkin pie filling)
- 1 1/4 cups (10 ounces) heavy cream
- 3 large eggs
- 1/2 cup (100 g) light brown sugar, packed
- 1/3 cup (66 g) granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the Shortbread 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 later. Set aside. 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, mixing to combine thoroughly. Add the dry ingredients — flour, baking powder, cinnamon, and kosher salt — and mix just until the dough begins to pull away from the bowl. Avoid over mixing. Press the dough evenly into the prepared pan, using the bottom of a measuring cup to press into corners and level the surface. Bake at 350°F for about 15 minutes, until edges turn slightly golden and the center is set but not raw. Remove and let 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 until well combined. Add cornstarch, pumpkin pie spice, cinnamon, and salt, whisking again until smooth. Pour the filling evenly over the pre-baked shortbread crust. Place the baking pan on a large baking sheet to catch any spills.
- Bake the Bars: Bake at 400°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for about 40 more minutes. The edges should be set and the center still slightly wiggly when gently shaken; do not over bake. Remove the pan from the oven and cool on a wire rack for 45 to 60 minutes.
- Chill the Bars: Transfer the cooled bars to the refrigerator and chill for at least 3 hours or overnight to fully set the pumpkin filling for clean slices.
- Prepare Whipped Cream Topping: In a stand mixer fitted with the whisk attachment or using a hand mixer, whip the heavy whipping cream and powdered sugar on medium-high speed for about 2 minutes until firm peaks form. Keep chilled until ready to serve.
- Serve: Remove the bars from the pan using the parchment paper edges. Top with swirls of freshly whipped cream and a sprinkle of nutmeg if desired. Slice into 16 squares and enjoy chilled.
Notes
- Store bars tightly covered in the refrigerator for up to 4 days; serve chilled.
- Bars may be frozen for longer storage; for best results, freeze before adding whipped cream topping and defrost at room temperature before serving.
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 280
- Sugar: 20g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg
