Print

Print Recipe

Classic pumpkin pie flavors in an easy-to-make bar form with a buttery shortbread crust that requires no prebaking, featuring a creamy pumpkin custard filling baked in a 9×13″ pan.

Ingredients

Scale
  • 1 1/2 cups all purpose flour
  • 1/4 cup granulated sugar (for crust)
  • 1/2 cup cold butter, cubed
  • 29 oz can pumpkin puree (NOT pumpkin pie filling)
  • 4 large eggs
  • 1 tsp salt
  • 2 1/2 tsp pumpkin pie spice
  • 2 cups granulated sugar (for filling)
  • 2 (12 oz each) cans evaporated milk

Instructions

  1. Preheat oven to 425°F and line a 9×13″ baking dish with parchment paper or aluminum foil.
  2. In a small bowl, mix 1 1/2 cups all-purpose flour and 1/4 cup granulated sugar.
  3. Add 1/2 cup cold cubed butter and cut into the flour with a pastry cutter or pulse in a food processor until coarse, crumbly pieces form.
  4. Press the shortbread crust mixture firmly and evenly into the prepared 9×13″ pan.
  5. In a large bowl, whisk together 29 oz pumpkin puree, 4 large eggs, 1 tsp salt, 2 1/2 tsp pumpkin pie spice, and 2 cups granulated sugar until smooth.
  6. Stir in 2 (12 oz) cans evaporated milk until fully combined.
  7. Pour the pumpkin filling evenly over the pressed crust.
  8. Bake at 425°F for 15 minutes.
  9. Without removing the pan, lower oven temperature to 350°F and bake an additional 50–55 minutes, until the filling is set and the center jiggles slightly but is not liquid.
  10. Remove the pan and cool completely on a wire rack.
  11. Cover and refrigerate at least 2 hours (or overnight) to chill and fully set the custard.
  12. Cut into squares and serve.

Notes

Choose canned pumpkin puree and not pumpkin pie filling that may have added sugars and spices., Use a pastry cutter or food processor to get coarse, crumbly crust texture before pressing into pan., No need to prebake crust as it bakes with filling., Check doneness starting around 65 minutes; filling should jiggle slightly but not be liquid., Chill at least 2 hours or overnight for best custard set., Gently blot moisture from bars if condensation forms after refrigeration., Freeze cooled bars tightly wrapped for 1-2 months; thaw in fridge 24 hours before serving., To reduce over sweetness when using sweetened condensed milk instead of evaporated milk, reduce sugar in filling., Clean or warm knife between slices for neat edges.

Nutrition

Find it online: https://gingerbaking.com/pumpkin-pie-bars-with-shortbread-crust/