Pumpkin Pie Bars
Pumpkin Pie Bars have all the flavor of classic pumpkin pie with less effort, featuring a spiced pumpkin filling and a tender pumpkin seed shortbread crust.
- Prep Time: 00:15
- Cook Time: 00:60
- Total Time: 1 hour 15 minutes
- Yield: 9
- Method: Bake
Ingredients
For Pumpkin Seed Shortbread:
- 1 cup (120 grams) all-purpose flour
- ⅓ cup (50 grams) raw pumpkin seeds
- ½ cup (100 grams) granulated sugar
- ½ teaspoons ground cinnamon
- Pinch coarse kosher salt
- ½ cup (112 grams) cold butter, cubed
- 2 tablespoons (30 grams) sour cream
For Pumpkin Filling:
- 3 large eggs
- 1 (15-ounce) can 100% pumpkin puree
- ½ cup (115 grams) sour cream
- ½ cup packed (100 grams) light brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon coarse kosher salt
- ⅛ teaspoon ground nutmeg (freshly grated, if possible)
- ⅛ ground cloves
- 1 teaspoon vanilla extract
- Whipped Cream or Maple Whipped Cream, for serving (optional)
Instructions
- Preheat the oven to 350ºF and place oven racks in the lower part of the oven. Butter or oil an 8-inch-square (or similar-size) baking pan. Cut a strip of parchment to fit inside the pan with ends long enough to hang over the edges. Line the baking dish with the parchment and set aside.
- To the bowl of a food processor, add the flour, pumpkin seeds, granulated sugar, cinnamon, and salt. Process until the seeds are finely ground. Add the butter and pulse 5 to 7 times, or until the mixture forms a coarse meal. Add the sour cream and process until the mixture starts to clump together, about 30 to 45 seconds. Brush out any crumbs from the food processor and set it aside for later.
- Transfer the shortbread crumbs into the prepared baking dish. Using a flat-bottomed measuring cup or your hands, press them it into an even layer.
- Bake the shortbread in the preheated oven on the lowest rack until it’s lightly golden on the edges and matte in the middle, about 15 minutes. Remove and set aside until ready to use.
- Meanwhile, make the pumpkin filling. In the now-empty food processor, add the eggs, pumpkin, sour cream, brown sugar, granulated sugar, cinnamon, salt, nutmeg, cloves, and vanilla extract. Pulse until the mixture comes together, being careful not to overmix. Pour the filling over the shortbread and spread it into an even layer. Bake until the filling is mostly set and puffed up on the edges, about 45 to 50 minutes. Let cool completely before serving. Store leftovers in the refrigerator for up to 2 days.
Notes
Originally published in 2020, these Pumpkin Pie Bars have been updated with a few small changes to improve both the ingredients and the process. The crust now uses granulated sugar instead of powdered sugar, and the milk has been omitted from the filling for a more streamlined texture. The instructions have also been simplified to make the recipe even easier to follow. If you’d like the original version, please reach out via email and I’ll be happy to share it.
Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the measuring cup, then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
This recipe was tested using Diamond Crystal coarse kosher salt. If using Morton’s kosher salt or fine salt, you’ll need less by volume, so start with half and adjust to taste.
Store-bought pumpkin puree is fine, but in case you ever want to make your own: How to Make Pumpkin Purée
Find it online: https://everydaypie.com/pumpkin-pie-bars/