Pumpkin Pie Bars With Shortbread Crust
- June 11, 2022
We’re still plugging away in the mid to upper 80’s, BUT it’s supposed to cool down a lot for the weekend, and I can’t wait!I’ve been in such a Fall frame of mind, and it’s hard to stay that way when I have to keep the AC running all the time lol.One of the reasons I love Fall so much (other than the comfort and game day foods), is all the Thanksgiving recipes… specifically, the pumpkin pie!), and you can actually listen to me talk about my epic cooking fail on this Dishing with Delishes Podcast episode.Start checking around 65 minutes of baking time, and using an oven mitt, gently give the pan a little wiggle.Remember not to cut the bars right away… pumpkin pie needs time to set, which happens during the cooling and refrigerating process.Pumpkin pie bars can be frozen for 1-2 months, and to defrost them, just place in the refrigerator for a full 24 hours.These bars have to cool and refrigerate for several hours for the custard to fully set, so make them plenty early enough.Don’t worry, as it cools, the filling will sink back down… just like a classic pumpkin pie would.Pumpkin pie bars can be served cold, at room temperature, or slightly warmed. .
Pumpkin Pie Bars with Shortbread Crust
These bars start with a buttery, rich shortbread crust, which is then topped with a smooth and perfectly spiced homemade pumpkin pie filling.These Pumpkin Pie Bars can then be topped with a little dollop of whipped cream before serving, for a small but enticing dessert!Place this dough into a parchment lined baking pan and spread it out evenly with your hands.Place this into the oven to bake, and when it is done gently press down any parts that have puffed up.Now, just pour the pumpkin filling over top of the cooled shortbread layer, and place into the oven to bake!As well, not over-baking the Pumpkin Pie Bars is critical to ensure no cracks or fissures happen!This is because the longer you bake the filling, the more the egg proteins tighten up – leading to those awful cracks!5 from 1 vote Print Pumpkin Pie Bars with Shortbread Crust Prep Time 20 mins Cook Time 1 hr 5 mins Total Time 1 hr 25 mins Pumpkin pie, in a handheld size package is the perfect way to describe these delicious Pumpkin Pie Bars!2 1/4 cups Evaporated Milk Instructions Shortbread Crust Preheat oven to 350°F.Add dry ingredients and beat to combine until a crumbly dough forms.Pour filling over top of cooled shortbread layer, then place into the oven to bake for around 45 minutes, or until the edges are set but the center is still a little jiggly. .
Pumpkin Pie Bars with Shortbread Cookie Crust
These Creamy Pumpkin Pie Bars with Shortbread Cookie Crust are the delicious bites you need to make this Fall!Fifteen luscious, perfectly sweet, creamy, extra pumpkin-y, with just the perfect amount of pumpkin pie spice, and the easiest homemade shortbread cookie crust ever!Each slice is generously topped with the most delicious chantilly cream and finished with a light dusting of pumpkin pie spice..→ This post is also available as a Web Story: Pumpkin Pie Bars.With Fall fast approaching, there’s no better time to bake these pumpkin pie bars!They are creamy, perfectly sweet, with just the right hint of pumpkin spice.These bars are definitely the perfect treat to share with your friends and family during the holiday’s!In a mixer, beat the butter, sugar, and vanilla until the mixture is light and fluffy.Whip the heavy cream, vanilla, and powdered sugar in a medium sized bowl until medium-stiff peaks form.Spread or pipe chantilly cream over the bars, dust with pumpkin pie spice, and serve!You can easily store these bars in an airtight container and keep in the fridge for about 3-5 days.If you would like, and if there isn’t any chantilly cream on them, you can actually set them in the microwave for a few seconds to warm them back up!When you make these Pumpkin Pie Bars with Shortbread Cookie Crust, leave a comment down below and/or give this recipe a rating! .
Pumpkin Shortbread Bars Recipe
I used a large jellyroll pan (11x17), tripled the crust and doubled the filling and the topping.I added a total of about 1 1/2 tsp of pumpkin pie spice to the doubled filling. .
Pumpkin Shortbread Dessert Recipe: How to Make It
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.Whipped cream and additional ground cinnamon, optional image/svg+xml Text Ingredients View Recipe.Directions In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs.baking pan In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. .
Pumpkin Pie Bars with Shortbread Crust
🍂 The cooling of the weather, the breaking out of sweaters + boots, and the beginning of the festive holiday season (AKA, the most wonderful time of the year!).By the time September rolls around, I am very much done with summer (triple digits and smoky skies are not fun, and neither is staying indoors due to toxic air quality).I love the clean cool air, the changing leaves, and of course, ALLLLL the baked goods.These Pumpkin Pie Bars with Shortbread Crust are super easy, require only three bowls, and come together rather quickly.This gave a bit more chewiness and flavor to the crust that perfectly complimented the pumpkin filling.The addition of heavy cream creates a truly magnificent bar with the resulting texture mimicking that of a perfectly baked pie.I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest!I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:.Silk Dairy Free Heavy Cream is a great option for both the pie filling and the whipped topping. .
I used my food processor and stand mixer for this recipe, which means cleanup was a bit more intensive than I like, but you could easily do this without either of those machines.The buttery brown sugar shortbread crust pairs really well with the pumpkin cream cheese filling.I had planned on delivering half of these to the painters who have been working at the new house but as of this afternoon the virus that has been threatening to take me down for the past week is finally winning.I guess I’d better stop baking desserts and put a pot of chicken soup on the stove instead.Pumpkin Cheesecake Bars with Brown Sugar Shortbread Crust Save Recipe Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients Crust: 1 1/2 cups all-purpose flour 1/4 cup brown sugar 1/4 teaspoon kosher salt 1/2 cup cold unsalted butter, cut into pieces Filling: 8 ounces cream cheese, softened 1/2 cup sugar 1 15-oz can of pure pumpkin 3 large eggs 1 teaspoon vanilla 1 tablespoon pumpkin pie spice Instructions Preheat oven to 350 degrees.Pour crust mixture into prepared pan and press evenly and firmly into the bottom.Bake crust on the center rack of preheated 350 degree oven for about 15 minutes or until just starting to brown around the edges.If you want to avoid using the food processor, cut the butter into the flour mixture using a pastry blender or two knives. .
Pumpkin Pie Bars with an Easy Shortbread Crust!
The shortbread crust comes together in seconds in the food processor and the filling doesn’t take much longer than that.It’s basically a “dump everything in a bowl, mix it together, and put it in the oven” level of easy.I’ve partnered up with BUBBL’R to bring you this incredibly easy Thanksgiving dessert recipe.It’s the perfect energizing drink to enjoy while you’re prepping the big feast!I love making the crust in my food processor because it’s ready to go into the pan in literally seconds, but you don’t need one.If you’re not using a food processor, I’d recommend using a pastry cutter to cut the butter into pea sized pieces.I don’t like to use a whisk for this step because it incorporates too much air which will show up as bubbles at the top of your bars while they bake.Store brands tend to be much more watery and just don’t seem to taste as good or turn out as well.Making this recipe with evaporated milk lends a lot of creaminess to it without having to rely on the heaviness of cream.The combination of eggs, sugar, and dairy makes it a custard, while adding the pumpkin puree adds additional stability once it comes to room temperature.I made it using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and the results were amazing.I think this recipe would also work well with an almond flour crust, but I haven’t tested that variation to be sure yet.Since this recipe contains both eggs and milk, it needs to be stored in the refrigerator to remain safe to eat.The great news is that this recipe doubles beautifully and can be made in a 13 x 9 pan!I personally prefer them cold or room temperature with a dollop of whipped cream.To a large bowl or a food processor, add the crust ingredients (flour, sugar, butter).Cut butter into the dough with a pastry cutter or pulse in a food processor until it has a sandy texture.Line an 8 x 8 baking dish with parchment paper and press the shortbread crust into place.To a large bowl, add the pumpkin, sugar, eggs, salt, cinnamon, ginger, cloves, nutmeg, and allspice.Pour in the evaporated milk and use a silicone spatula to fold it in (if you use a whisk for this step, you’ll get too many bubbles which will remain during baking).After they’ve reached room temperature, move them to the fridge to allow them to set for a minimum of 2 hours (but preferably overnight).You can substitute the cinnamon, ginger, cloves, nutmeg, and allspice in the filling with 1 teaspoon of my homemade pumpkin pie spice blend. .
Pumpkin Pie Bars
They absolutely taste like a pumpkin pie, only in a square form, and the whipped cream on top totally finishes it off.For this simple, yet delicious dessert, all you need to do is mix 3 ingredients and press in a pan to make the crust.This is my no fail recipe for my delicious shortbread, which is also perfect as a crust for these bars.If using unsalted butter, make sure to add a pinch of salt to the crust.If using unsalted butter, make sure to add a pinch of salt to the crust.Evaporated milk actually acts as a thickener in pumpkin pie filling so you don’t end up with a runny mess.Line a 9×13-inch baking dish with parchment paper hanging off the sides to make it easy to lift out.Lower the heat to 350°F and continue baking for another 50 to 55 minutes or until the filling is set.Opt for a side of vanilla ice cream, warm caramel sauce, or even make a crumble on top.If not serving immediately, I like to store the whipped cream separately until ready to use.Use my homemade Pumpkin pie spice, it’s cheaper and can be used in a variety of baking.Store in the refrigerator by covering the cooled pumpkin pie bars with plastic wrap or place them in an airtight container for up to 3 days.Just make sure they are completely cooled and I would not recommend putting the whipped cream on until ready to serve.Unthaw in the fridge and when ready to eat, make the whipped cream. .
Pumpkin Pie Bars (with Shortbread Crust)
These bars have all the same flavors of a traditional pumpkin pie but take less time and are easier to make.This Shortbread Crust is so incredibly easy to make with only 5 simple ingredients.I’ve stocked up on plenty of canned pumpkin already so I’m excited to enjoy these bars for a while!I also made these super Healthy Pumpkin Pie Bars a few years ago that are also delicious and nutritional!Place them in an airtight container or cover them tightly with plastic wrap or foil.Since the pumpkin maintains a lot of moisture, you may find some of the bars to be wet on the top- which is totally normal!Simply dab a paper towel on top to absorb any moisture.To make the shortbread crust Preheat oven to 425 degrees F. In a food processor, combine butter, sugar, salt and flour together and pulse a few times until the mixture resembles a corase sand.Add the water and scrape down the sides of the food processor with a spatula and pulse a few more times until it looks like a dough is forming.Pour the pumpkin mixture over the crust and bake for 40-45 minutes or until the center is set and no longer jiggly.Subscribe and I’ll send all my newest and FREE recipes to your inbox!Leave a comment below and share a picture on Instagram so I can see and feature you! .