Pumpkin Pie Bars with Shortbread Crust - a slice of fall heaven! 🍂🎃
Ingredients:
- For the crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the filling:
- 1 can (15 oz) pumpkin puree
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Whipped cream (for serving)
Directions:
1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the flour and salt, mixing until combined and crumbly. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
4. Bake the crust for 15-20 minutes, or until lightly golden.
5. While the crust is baking, prepare the filling. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt until smooth.
6. Pour the pumpkin filling over the baked crust and spread evenly.
7. Bake for an additional 25-30 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
8. Allow to cool completely before slicing into bars.
9. Serve chilled or at room temperature, topped with whipped cream if desired.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes | Kcal: 250 kcal per bar | Servings: 12
Related: pumpkin bars, fall dessert, Thanksgiving treats, easy baking, shortbread crust, creamy pumpkin filling, seasonal recipes, festive sweets, family-friendly desserts, autumn flavors
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