Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Pie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 73 reviews

  • Author: Ava
  • Total Time: 1 hour 40 minutes
  • Yield: 16 servings

Description

These Pumpkin Pie Bars combine a buttery shortbread crust with a rich, creamy pumpkin pie filling, topped with a dollop of homemade whipped cream. Perfectly spiced with cinnamon and pumpkin pie spice, this dessert is an easy-to-make alternative to traditional pumpkin pie that offers a delightful texture and flavor perfect for fall gatherings or holiday celebrations.

Ingredients

Shortbread Crust

  • 1 cup Salted Butter (barely softened)
  • 2 cups All-Purpose Flour
  • 1/2 cup Powdered Sugar

Pumpkin Pie Filling

  • 1 (8-ounce) package Cream Cheese (softened)
  • 1 (15-ounce) can Pure Pumpkin Puree
  • 1/2 cup Butter (melted and slightly cooled)
  • 2 teaspoons Vanilla Extract
  • 3 large Eggs
  • 3 1/4 cups Powdered Sugar (may reduce to 2 3/4 cups)
  • 1 teaspoon Cinnamon
  • 1 teaspoon Pumpkin Pie Spice
  • 1/4 teaspoon Salt (optional – only if using unsalted butter)

Whipped Cream Topping

  • 2 cups Heavy Cream
  • 1/4 cup Powdered Sugar

Instructions

  1. Make the shortbread crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the barely softened salted butter, powdered sugar, and all-purpose flour. Mix gently until just combined to form the dough.
  2. Bake the crust: Line a 9×13 inch baking pan with parchment paper and lightly spray with non-stick cooking spray. If not using parchment paper, simply spray the pan thoroughly. Press the shortbread dough evenly into the pan. Bake in the preheated oven for 11-15 minutes until lightly golden. Remove and allow the crust to cool for at least 20-25 minutes before adding the filling.
  3. Prepare the pumpkin pie filling: While the crust is baking, beat the softened cream cheese in a mixing bowl for about 5 minutes until it becomes light and fluffy, scraping down the sides as needed. Add the pumpkin puree and continue mixing for another 5 minutes until well blended. Stir in the melted butter and vanilla extract, mixing for about 1 minute. Add the eggs one at a time, mixing thoroughly after each addition. Gradually add the powdered sugar, cinnamon, and pumpkin pie spice. Scrape down the bowl sides and beat the filling for an additional 5 minutes until creamy and smooth.
  4. Bake the pumpkin pie bars: Pour the filling evenly over the cooled shortbread crust. Return the pan to the oven and bake for 45-55 minutes. The center might jiggle slightly but will firm up once cooled.
  5. Chill the bars: Remove the pan from the oven and let the bars cool to room temperature on a wire rack. Once cooled, transfer to the refrigerator and chill for at least 1 hour before serving to set completely.
  6. Prepare and serve with whipped cream: Whip the heavy cream with powdered sugar until stiff peaks form to make fresh whipped cream. Cut the pumpkin pie bars into squares and serve chilled, topped with a dollop of the homemade whipped cream.

Notes

  • Ensure the cream cheese is softened for smooth mixing and a lump-free filling.
  • Adjust powdered sugar amount in the filling to your preferred sweetness level.
  • Use parchment paper for easier removal of bars from the pan.
  • The bars may be slightly soft in the center right out of the oven but will set firmly after chilling.
  • Store leftover bars refrigerated in an airtight container for up to 4-5 days.
  • For a less sweet version, reduce powdered sugar in filling and whipped cream accordingly.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/pumpkin-pie-bars-recipe/