Pumpkin Pie Bars with Buttery Shortbread Crust | Pumpkin Pie Bars Recipe, Easy Pumpkin Pie, Classic Pumpkin Pie
As the crisp autumn air settles in and leaves transform into a stunning tapestry of orange and gold, I find myself longing to fill my home with the comforting aromas of fall. One of my absolute favorites is the smell of pumpkin pie. It brings to mind childhood memories of family gatherings, laughter around the table, and the warmth of loved ones. Each bite of creamy pumpkin filling enveloped in a buttery shortbread crust feels like a hug in dessert form. Today, I’m excited to share my easy recipe for Pumpkin Pie Bars with Buttery Shortbread Crust, a perfect twist on the classic pumpkin pie that’s just as cozy but easier to slice and serve. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Creamy and Comforting: These bars combine the velvety pumpkin filling with a tender and buttery shortbread crust, making each bite a slice of autumn bliss.
- Easy to Make: With straightforward steps, this recipe is perfect even for beginner bakers looking to impress at gatherings.
- Ideal for Sharing: These pumpkin pie bars are great for potlucks, holiday events, or simply enjoying with family, making them a crowd-pleasing favorite.
- Make-Ahead Friendly: Prep these bars a day in advance for a worry-free dessert that is ready to serve when you are.
- Versatile & Customizable: You can easily tweak the recipe to add your favorite flavors or toppings, making it unique to your taste!
Gather These Simple Ingredients
To make your own delightful Pumpkin Pie Bars with Buttery Shortbread Crust, collect the following ingredients:
For the Shortbread Crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Pumpkin Filling:
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup heavy cream
Let’s Make It Together
Follow these step-by-step instructions to create your delicious pumpkin pie bars:
Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper for easy removal.
Make the Shortbread Crust: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract. Gradually mix in the flour and salt until combined.
Press and Bake: Press the shortbread mixture firmly into the bottom of the prepared baking pan. Bake in the preheated oven for about 15-18 minutes, or until lightly golden. Remove and let it cool slightly.
Prepare the Pumpkin Filling: In a separate mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, cinnamon, nutmeg, ginger, and salt until smooth. Slowly mix in the heavy cream until everything is well integrated.
Pour and Bake Again: Pour the pumpkin filling over the pre-baked crust, smoothing out the top. Bake for an additional 30-35 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Cool and Serve: Once baked, remove the bars from the oven and allow them to cool completely in the pan. Once cool, lift the bars out using the parchment paper and slice them into squares or rectangles.
Delicious Variations to Try
Feel free to explore your creativity with these fun variations:
- Nutty Delight: Add a handful of chopped pecans or walnuts to the pumpkin filling for a delightful crunch and rich flavor.
- Spicy Chai Twist: Mix in chai spices like cardamom and cloves along with cinnamon for a zesty twist on the classic flavor.
- Chocolate Drizzle: Once cooled, drizzle melted chocolate over the bars for a rich, indulgent finish that pairs wonderfully with pumpkin.
- Topped with Cream Cheese Frosting: Spread a layer of fluffy cream cheese frosting on top of the cooled bars for a rich and creamy finish.
Chef Emma’s Helpful Tips
- Make-Ahead: These bars can be made a day ahead and stored in the fridge, allowing the flavors to meld beautifully.
- Ingredient Swaps: If you’re short on heavy cream, half-and-half can also work well in the filling.
- Slicing Tips: For neat slices, use a sharp knife and wipe it clean between cuts.
- Storage: Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Information per Serving
- Serving Size: 1 square (about 2×2 inches)
- Calories: 250
- Carbohydrates: 30g
- Sugar: 18g
- Fat: 13g
- Protein: 3g
- Sodium: 160mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! These bars are perfect for making the day before you plan to serve them.
Can I use different ingredients?
Yes! Feel free to experiment with different spices or toppings as outlined in the variations section.
How do I store leftovers?
Keep any leftovers in an airtight container in the fridge for up to 5 days.
How long does it last?
If stored properly, these bars will last for about 5 days in the fridge.
A Cozy Closing Note
There’s something truly special about baking and sharing Pumpkin Pie Bars with Buttery Shortbread Crust. Each bite carries the essence of a joyful fall gathering, wrapped in warmth and sweetness. So don’t forget to save this recipe to your favorite Pinterest board for when the seasons change and those cozy moments call for a delightful treat!
Pumpkin Pie Bars with Buttery Shortbread Crust
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Enjoy a delightful twist on classic pumpkin pie with these easy-to-make bars featuring a buttery shortbread crust and creamy pumpkin filling.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup heavy cream
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper for easy removal.
- Make the shortbread crust: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract. Gradually mix in the flour and salt until combined.
- Press and bake: Press the shortbread mixture firmly into the bottom of the prepared baking pan. Bake in the preheated oven for about 15-18 minutes, or until lightly golden. Remove and let it cool slightly.
- Prepare the pumpkin filling: In a separate mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, cinnamon, nutmeg, ginger, and salt until smooth. Slowly mix in the heavy cream until everything is well integrated.
- Pour and bake again: Pour the pumpkin filling over the pre-baked crust, smoothing out the top. Bake for an additional 30-35 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Cool and serve: Once baked, remove the bars from the oven and allow them to cool completely in the pan. Once cool, lift the bars out using the parchment paper and slice them into squares or rectangles.
Notes
These bars can be made a day ahead. Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (about 2×2 inches)
- Calories: 250
- Sugar: 18g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
