Description
Rich pumpkin pie bars offer a delightful twist on classic holiday desserts. Creamy spiced filling nestled in a buttery graham cracker crust creates comfort with each delectable slice you’ll savor.
Ingredients
Scale
Main Ingredients
Crust:
- 1 ½ cups (205 g) all-purpose flour
- ½ cup (113 g) unsalted butter, room temperature
- 1 egg, room temperature
Pumpkin Filling:
- 1 (15-ounce) can pumpkin puree
- 1 ¼ cups (10 ounces) heavy cream
- 3 large eggs
Whipped Cream Topping:
- 1 cup heavy whipping cream
Sweeteners:
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- ½ cup (100 g) light brown sugar, packed
- ⅓ cup (66 g) granulated sugar
- 2 tablespoons powdered sugar
Spices and Seasonings:
- 1 teaspoon vanilla extract
- 2 teaspoons vanilla
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1 tablespoon cornstarch
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon salt
Instructions
- Gather all necessary equipment: 9×9 inch baking pan, parchment paper, stand mixer, and baking sheet.
- Protect the baking pan with parchment paper, allowing overhang for easy removal.
- Cream butter and sugars in the stand mixer until the mixture becomes light and airy, approximately 3 minutes.
- Incorporate egg and vanilla extract into the butter mixture, ensuring complete blending.
- Gently fold in flour, baking powder, cinnamon, and salt until the dough just begins to separate from the bowl’s sides.
- Distribute the shortbread dough evenly across the prepared pan, using a measuring cup to create a smooth, level surface.
- Bake the crust at 350°F for 15 minutes, watching for golden brown edges and a slightly set center.
- While the crust cools, whisk pumpkin puree, heavy cream, eggs, both sugars, and vanilla in a large mixing bowl until perfectly smooth.
- Blend cornstarch, pumpkin pie spice, additional cinnamon, and salt into the pumpkin mixture.
- Pour the pumpkin filling over the partially baked crust, ensuring an even distribution.
- Place the pan on a large baking sheet and transfer to the oven, initially baking at 400°F for 15 minutes.
- Reduce oven temperature to 350°F and continue baking for 40 minutes, looking for set edges and a slightly jiggly center.
- Allow the bars to cool at room temperature for 45-60 minutes after removing from the oven.
- Refrigerate the dessert for a minimum of 3 hours or overnight for optimal texture.
- Prepare whipped cream by beating heavy cream and powdered sugar until firm peaks form.
- Slice the chilled bars, garnish with whipped cream, and dust with a light sprinkle of nutmeg before serving.
Notes
- Make sure to line the baking pan with parchment paper for easy removal and clean slicing of the bars.
- The shortbread crust needs careful mixing to avoid becoming tough, stopping when the dough just pulls away from the bowl’s sides.
- Two-stage baking temperature creates the perfect texture: start at 400°F for 15 minutes, then reduce to 350°F for additional 40 minutes.
- Chilling is crucial – allow bars to cool at room temperature for 45-60 minutes, then refrigerate for at least 3 hours to set completely.
- Whipped cream topping should be made just before serving, whipped to firm peaks for the most luxurious and stable cream.
- Finish with a light sprinkle of nutmeg for an extra layer of warm, aromatic flavor that complements the pumpkin perfectly.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 100 mg