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Pumpkin pie bars.

Pumpkin Pie Bars

  • Author: Kelli Avila
  • Prep Time: 00:10
  • Cook Time: 00:40
  • Total Time: 50 minutes
  • Yield: 9
  • Category: Dessert
  • Method: Bake

Description

These Pumpkin Pie Bars will be one of the easiest dishes to put together for your Thanksgiving feast. It features a creamy, rich, pumpkin pie filling, and a fun pumpkin seed shortbread crust; all the flavors of a classic Thanksgiving dessert.


Ingredients

For Pumpkin Seed Shortbread:

  • 1 cup (120 grams) all-purpose flour
  • 1/3 cup (55 grams) raw pumpkin seeds
  • ½ cup (60 grams) powdered sugar
  • ¾ teaspoons ground cinnamon
  • Pinch salt
  • ½ cup (112 grams) cold butter, cubed
  • 2 tablespoons (30 grams) sour cream

For Pumpkin Pie Bar Filling:

  • 3 large eggs
  • ½ cup packed (100 grams) light brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg, freshly grated
  • Pinch cloves
  • 1 (15 ounce) can 100% pumpkin puree
  • ½ cup (115 grams) sour cream 
  • ½ cup (115 grams) milk
  • 1 teaspoon vanilla extract
  • Maple Whipped Cream, for serving

Instructions

  1. Preheat oven to 350ºF and butter an 8×8” square baking dish. Cut out a strip of parchment to fit inside the dish with edges hanging over the edge. Stick inside the baking dish and set aside.
  2. Add the flour, pumpkin seeds, powdered sugar, cinnamon and salt to the bowl of a food processor.
  3. Process for 1 minute until the seeds are a fine powder.
  4. Add in the butter and pulse 5 times.
  5. With the motor running add in the sour cream and process until the dough forms together into a cohesive ball around the blade.
  6. Scrape the dough from the bowl and place it in the prepared baking dish. Press down the dough to an even thickness.
  7. Bake the shortbread in the oven for 15 minutes. Remove and let cool to set.
  8. Meanwhile, make the pumpkin filling: Whisk together eggs, brown sugar, granulated sugar, cinnamon, nutmeg and cloves until fully combined. Then, whisk in pumpkin, sour cream, milk and vanilla extract until combined.
  9. Gently pour the pumpkin filling on to the shortbread and smooth over the top.
  10. Bake for 40-50 minutes, until the filling is mostly set, but still slightly wobbly in the middle.
  11. Let cool completely before slicing and serving.
  12. Serve with Maple Whipped Cream and a sprinkle of cinnamon.

Keywords: Pumpkin Pie Bars