These Pumpkin Pie Bars have a buttery shortbread crust topped with a smooth, spiced pumpkin filling. They're everything you love about classic pumpkin pie, in an easy-to-slice bar!
0 Preheat oven to 350°F. Line a 9” x 9” square pan with parchment paper to create a sling, with an overhang on all four sides.
1 Shortbread Crust: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until well combined. Add the flour and salt, and mix until the mixture becomes sandy crumbs.
2 Spread out the shortbread crumbs into the prepared pan. Using your fingers or the back of a measuring cup, press down the shortbread crust into an even layer. Bake at 350°F for 15 minutes, or just until the edges turn golden brown.
3 Pumpkin Pie Filling: In a large bowl, whisk together the pumpkin, brown sugar, and eggs until well combined. Mix in the cornstarch, vanilla, salt, and spices. Slowly stream in the half-and-half while whisking and mix until smooth.
4 Pour the pumpkin filling onto the baked crust. Return the bars to the oven and bake for an additional 40-45 minutes, or until the mixture is set and no longer liquidy in the center.
5 Allow the bars to cool to the temperature, then chill in the fridge.
6 Maple Whipped Cream: In the bowl of a stand mixer fitted with a whisk attachment, add the heavy cream, maple syrup, vanilla extract, and salt. Mix on low speed until combined, then slowly increase the speed to medium-high and whip until the cream thickens and forms medium-stiff peaks.
7 Cut the bars into squares, add a dollop of the whipped cream to each, then serve and enjoy!
