Pumpkin Pie Bars with Shortbread Crust

Pumpkin Pie Bars with Shortbread Crust

Pumpkin Pie Bars with Shortbread Crust

Ingredients

Shortbread Crust:

  • 3/4 cup flour
  • 1/4 cup sugar
  • 1 stick unsalted butter, cold and cut in pieces
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. salt

Pumpkin Filling:

  • 2 cups pumpkin puree
  • 1 cup heavy cream
  • 1 tbsp. flour
  • 1 tsp. pumpkin pie spice
  • 1 egg, plus 1 yolk
  • 1/2 tsp. salt
  • 3/4 cup brown sugar

Pecan Topping:

  • 1 cup pecans, chopped
  • 1/2 cup brown sugar
  • 3 tbsp. butter
  • 1/4 tsp. salt
  • 1 tbsp. maple syrup
  • 1 tbsp. cream

Instructions

Shortbread Crust:

  • Preheat oven to 350 degrees. Combine ingredients in a food processor, adding butter one piece at a time until a dough forms.
  • Press dough into an 8×8 parchment lined baking dish. Bake for 12 minutes. Let rest 3 minutes before pouring the pumpkin pie filling on top.

Pumpkin Pie Filling:

  • Combine all ingredients in a bowl and mix well, ensuring there are no lumps. Pour mixture on top of the HOT shortbread crust and bake for 40 minutes.
  • Pour pecan topping on top, return to oven and bake another 20 minutes.
  • Remove and let cool fully. Refrigerate 3 hours or overnight. Remove from pan and slice into bars. Serve with whipped cream if desired.

Pecan Topping:

  • Heat the ingredients in a sauce pan over medium heat until butter is fully melted and sugar starts to caramelize; about 5-10 minutes.

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