Description
Delicious Pumpkin Pie Bars with a buttery shortbread crust, creamy spiced pumpkin filling, and topped with freshly whipped cream. Perfect for holiday gatherings and cozy autumn treats.
Ingredients
Scale
For Shortbread Crust
- 1/2 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups plus 2 tablespoons all-purpose flour, spooned and leveled
- 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
- 3 large eggs
- 1/2 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 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 Shortbread Crust: Preheat your oven to 350°F and line a 9 x 9 inch baking pan with parchment paper, allowing 2-inch overhangs on the sides for easy removal. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars for 3 minutes until light and fluffy. Scrape down the bowl sides.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined.
- Mix Dry Ingredients: Combine the flour, baking powder, cinnamon, and salt in a bowl, then add to the wet ingredients. Mix just until the dough begins to pull away from the sides of the bowl, avoiding overmixing.
- Press and Bake Crust: Press the dough evenly into the prepared pan using the bottom of a measuring cup to push into the corners and level the top. Bake at 350°F for about 15 minutes until edges are golden and center is barely set. Remove and set aside to cool slightly. Increase oven temperature to 400°F.
- Prepare Pumpkin Filling: 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, and whisk until fully incorporated.
- Assemble and Bake Bars: Pour the pumpkin filling over the pre-baked crust. Place the pan on a large baking sheet and bake at 400°F for 15 minutes. Then reduce temperature to 350°F and bake for 40 more minutes, until edges are set and the center is slightly wiggly.
- Cool and Chill: Remove from oven and cool on a wire rack for 45 to 60 minutes. Transfer to the refrigerator and chill for at least 3 hours or overnight.
- Make Whipped Cream Topping: Using a stand mixer with a whisk attachment or hand mixer, beat heavy whipping cream and powdered sugar on medium-high speed for about 2 minutes until firm peaks form. Keep chilled until serving.
- Serve: Top chilled pumpkin pie bars with swirls of whipped cream and a sprinkle of nutmeg. Slice into 16 squares and serve.
Notes
- Store bars tightly covered in the refrigerator for up to 4 days. Serve chilled.
- Bars may be frozen before adding whipped cream topping for best results. Defrost at room temperature before serving.
- Use parchment paper with overhang for easy removal and clean slicing of the bars.
- Do not overbake the pumpkin filling; center should remain slightly wiggly to prevent dryness.
- Whipped cream topping can be flavored with a little vanilla or cinnamon if desired.
Nutrition
- Serving Size: 1 square
- Calories: 290 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg
