Go Back
Pumpkin Pie Bars THUMBNAIL

Pumpkin Pie Bars

Buttery shortbread crust, pumpkin pie filling, and billowing whipped cream topping!
Print Recipe Pin Recipe

Ingredients
  

Shortbread Crust

  • 2 c. all purpose flour (8.5 ounces)
  • 1/2 c. granulated sugar
  • 1/2 tsp. salt
  • 2 sticks unsalted butter, softened

Pumpkin Filling

  • 1/2 c. packed brown sugar
  • 1/2 c. granulated sugar
  • 2 Tbsp. all purpose flour, heaping
  • 2 tsp. pumpkin pie spice (see notes for making your own)
  • 1/2 tsp. salt
  • 15 oz. pumpkin puree (1 can, or fresh roasted)
  • 2 large eggs, + 1 egg yolk
  • 12 oz. can of evaporated milk

Whipped Topping

  • 1 1/2 c. heavy whipping cream
  • 3 Tbsp. instant white chocolate pudding mix (or vanilla if you can't find white chocolate)
  • 1/2 tsp. vanilla

Instructions
 

Shortbread Crust:

  • Preheat oven to 350 degrees.
  • In a mixing bowl, stir together the flour, sugar, and salt. Add softened butter and mix together until crumbly but starting to hold together when pressed.
  • Line a 9x13 baking pan with parchment paper and light;y butter or spray the parchment to prevent sticking. If you don't have parchment, just butter and flour the pan. Press the dough as evenly as you can into the bottom of the pan.
  • Bake at 350 degrees for about 12 to 14 minutes, or until just strting to turn golden around the edges. Remove from the oven and allow to cool slightly while you make the filling.

Pumpkin Filling:

  • In a mixing bowl, whisk together the brown sugar, sugar, flour, pumpkin pie spice, and salt.
  • Add pumpkin puree, eggs, and extra yolk. Whisk well.
  • Add evaporated milk and whisk well. Using a spatula, scrape arounf the sides of the bowl to make sure everything is mixed together well.
  • Pour over baked crust. Bake at 350 degrees for about 43 minutes. All ovens are dufferent, so baking times can vary. When a knife inserted in the center comes out clean, it's finished baking. Remove from the oven an cool completely.

Whipped Topping:

  • In a chilled mixing bowl, whipe the heavy cream until it jsut starts to thicken. Add pudding mix and vanilla and beat on high until thick and fluffy. Cover and chill until ready to use.
  • Cut into bars, top each piece with whipped cream and an ectra sprinkle of pumpkin pie spice. Enjoy! Store leftovers (if you have any!) chilled in the refrigerator.

Notes

Pumpkin Pie Spice:
3/4 plus 1/8 tsp. cinnamon
3/4 plus 1/8 tsp. ginger 
1/8 tsp. cloves (or allspice)
1/8 tsp. fresh grated nutmeg