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Pumpkin Pie Bars with Shortbread Crust

Pumpkin pie bars with shortbread crust pair a buttery, crumbly base with smooth spiced pumpkin filling. Bake them in a 9x13-inch pan, then chill until firm for neat, shareable squares.
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Prep Time 20 minutes
Cook Time 1 hour 18 minutes
Cooling and chilling 4 hours
Total Time 5 hours 38 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

For the shortbread crust
  • 1 tsp unsalted butter for the pan
  • 1 cup unsalted butter softened, remaining amount
  • 0.5 cup granulated sugar for the crust
  • 2 cup all-purpose flour
  • 0.5 tsp table salt for the crust
For the pumpkin filling
  • 1.5 cup granulated sugar for the filling
  • 1 tsp table salt for the filling
  • 2 can (15 oz) pure pumpkin not pumpkin pie filling
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground cloves
  • 4 eggs large
  • 2 can (12 oz) evaporated milk

Equipment

  • 1 9x13-inch metal baking pan

Method
 

Make the shortbread crust
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch metal baking pan with parchment paper, leaving overhang on two sides, and grease the parchment and exposed sides with 1 teaspoon butter.
  3. In a medium bowl, beat the remaining 1 cup butter with 1/2 cup of the sugar until smooth, about 1 to 2 minutes.
  4. Mix in the flour and 1/2 teaspoon of the salt until crumbly.
  5. Press the mixture firmly and evenly into the prepared pan.
  6. Bake for 18 to 22 minutes, until the edges are just beginning to turn golden.
Make the pumpkin filling and bake
  1. In a large bowl, whisk together the pumpkin, remaining 1 1/2 cups sugar, cinnamon, ginger, cloves, and remaining 1 teaspoon salt.
  2. Whisk in the eggs.
  3. Gradually whisk in the evaporated milk until smooth.
  4. Pour the filling over the hot crust.
  5. Bake at 350°F for 50 to 65 minutes, until the edges are set, the center reaches 160°F on an instant-read thermometer, and the center has only a slight jiggle.
Chill and cut
  1. Cool the bars in the pan on a rack for 1 hour.
  2. Refrigerate for at least 3 hours, until chilled and firm.
  3. Lift the bars out using the parchment overhang.
  4. Cut into 24 pieces.

Notes

For clean cuts, chill the bars until fully firm before slicing. Refrigerate covered for up to 4 days; freeze yes, in an airtight container for up to 2 months. A 1:1 gluten-free flour blend can replace the all-purpose flour.