Pumpkin Pie Shortbread Bars (Printable Version)
# What You'll Need:
→ Shortbread Crust
01 -
170 g salted butter, softened to room temperature
02 -
65 g icing sugar (powdered sugar)
03 -
190 g all-purpose flour
→ Pumpkin Filling
04 -
822 g canned pumpkin puree
05 -
4 large eggs
06 -
220 g brown sugar, packed
07 -
3 teaspoons pumpkin pie spice
08 -
1 teaspoon salt
09 -
710 ml evaporated milk
# Step-by-Step Directions:
01 -
Preheat oven to 218°C. Line a 33x23 cm baking dish with parchment paper, allowing overhang for easy lifting after baking.
02 -
In a large mixing bowl, blend softened butter with an electric or stand mixer at medium speed for 30 seconds until smooth. Add icing sugar and mix until fully incorporated, scraping sides of bowl. Add flour and mix at low speed until the dough is crumbly and soft.
03 -
Evenly press the crumbly shortbread mixture into the prepared baking dish to form a compact crust.
04 -
In a separate large bowl, combine pumpkin puree, eggs, brown sugar, pumpkin pie spice, and salt. Whisk until smooth and well blended. Gradually incorporate evaporated milk, mixing until homogenous.
05 -
Pour the prepared pumpkin mixture evenly over the pressed shortbread crust.
06 -
Place the baking dish in the preheated oven and bake at 218°C for 15 minutes.
07 -
Reduce oven temperature to 177°C and continue baking for 50–55 minutes, or until the filling is set and a knife inserted near the centre comes out mostly clean.
08 -
Let bars cool fully at room temperature, then refrigerate for at least 2 hours to ensure a clean slice and proper set.
09 -
Using the parchment paper, lift the entire bar slab from the pan. Cut into squares and serve topped with whipped cream if desired.
# Helpful Notes:
01 -
Refrigerate bars for at least two hours before slicing to achieve clean, stable squares.
02 -
For best texture, allow bars to cool completely before chilling.
03 -
Maintain whipped cream separately and garnish prior to serving.
04 -
Pumpkin pie bars can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
05 -
Allow frozen bars to thaw in the refrigerator, adding whipped cream just before serving.