
Pumpkin Pie Bars
Serves 1625 mins prep60 mins cook
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 servings
What you need
tbsp cornstarch

tsp vanilla

cup unsalted butter

cup maple syrup

cup pumpkin puree

cup brown sugar

tsp ground ginger

cup all purpose flour

cup heavy cream

tsp ground cinnamon

cup granulated sugar

tsp ground nutmeg

cup half & half

egg

tsp bourbon vanilla extract
Instructions
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!View original recipe