A buttery shortbread crust topped with a creamy filling made with real pumpkin and classic pie spices. These pumpkin pie bars are the shortcut to pumpkin pie you've been waiting for!
Prep Time: 15 minutesminutes
Cook Time: 55 minutesminutes
Cool Time: 2 hourshours
Total Time: 3 hourshours10 minutesminutes
Servings: 16
Ingredients
Shortbread Crust
1 ½ cups (195 grams)all-purpose flour
½cup (100 grams)granulated sugar
¾cup (170 grams)salted butter, chilled and cubed (1 1/2 sticks)
Preheat the oven to 425°F. Butter a 9x13-inch baking dish or line with parchment paper.
Shortbread Crust
In a large bowl, stir together the flour and sugar. Cut the butter in with a pastry cutter (you could also do this in a mixer or food processor) until crumbly but not become a dough. Press into the baking dish.
Pumpkin Pie
In a large bowl, beat eggs. Stir in the vanilla, sugar, pumpkin pie spice, cinnamon, and salt until combined. Stir in pumpkin. Gradually add evaporated milk and mix until smooth. Pour filling on top of the shortbread crust.
Bake 40 minutes. Cover with foil if starting to get too brown on top. Reduce the temperature to 350°F and cook an additional 20 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely, about 2 hours. You can place in the refrigerator after about 1 hour to cool them faster. Slice and serve with whipped cream on top.
Notes
Storage: Store in a covered container up to 5 days in the refrigerator.Variation: If you prefer a sturdier crust (this shortbread is a softer crust), you could use a graham cracker crust. I would just double this graham cracker crust recipe.