Description
Delight in these luscious Pumpkin Pie Bars featuring a buttery crust and a creamy spiced pumpkin filling. Perfect for fall gatherings, these bars combine classic pumpkin pie flavors in an easy-to-serve handheld format, topped optionally with whipped cream or a dusting of powdered sugar.
Ingredients
Scale
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, melted
Filling
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For Serving
- Whipped cream or powdered sugar for garnish
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper to ensure the bars release easily after baking.
- Make the crust: In a bowl, combine the all-purpose flour, powdered sugar, and melted butter until a dough forms. Press this mixture evenly into the bottom of the prepared pan. Bake for 15 minutes or until the crust is lightly golden and set.
- Prepare pumpkin filling: In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, heavy cream, milk, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt until the mixture is smooth and well combined.
- Assemble and bake: Pour the pumpkin filling evenly over the pre-baked crust. Smooth the top with a spatula to ensure uniform thickness. Bake for 40-45 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- Cool and chill: Remove the pan from the oven and allow the bars to cool completely at room temperature. Once cooled, place in the refrigerator and chill for at least 2 hours to firm up before slicing.
- Serve: Slice into 16 squares and serve chilled, garnished with whipped cream or a dusting of powdered sugar if desired for added sweetness and presentation.
Notes
- For a firmer crust, chill the dough before pressing into the pan.
- The bars can be stored covered in the refrigerator for up to 4 days.
- For a lighter version, substitute milk for heavy cream or use a lower-fat milk alternative.
- Adjust spices to taste for a more or less intense pumpkin pie flavor.
- Ensure pumpkin puree is pure pumpkin and not pumpkin pie filling for best results.
