Description
Deliciously creamy and spiced pumpkin pie bars featuring a buttery baked crust and a smooth pumpkin filling. Perfect for autumn gatherings and holiday dessert tables, these bars are easy to prepare, bake, and chill before serving with a touch of whipped cream or powdered sugar.
Ingredients
Scale
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, melted
Filling
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Garnish
- Whipped cream or powdered sugar, for garnish
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper to ensure easy removal of the bars.
- Make the crust: In a mixing bowl, combine the all-purpose flour, powdered sugar, and melted butter until a dough forms. Press this mixture evenly into the prepared baking pan. Bake the crust for 15 minutes until it turns lightly golden.
- Prepare the filling: In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, heavy cream, milk, vanilla extract, and spices—cinnamon, nutmeg, ginger, cloves, and salt—until the mixture is smooth and well combined.
- Assemble and spread filling: Pour the pumpkin filling evenly over the pre-baked crust, spreading it out to the edges for an even layer.
- Bake the bars: Place the baking pan back in the oven and bake for 40-45 minutes, or until the filling is completely set and a toothpick inserted into the center comes out clean.
- Cool and chill: Allow the pumpkin pie bars to cool completely at room temperature, then refrigerate for at least 2 hours to firm up before slicing.
- Serve: Cut into squares and serve chilled, topped with whipped cream or dusted lightly with powdered sugar as desired.
Notes
- Ensure the crust is baked until just lightly golden to keep it tender yet firm enough to hold the filling.
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor control.
- Chilling the bars overnight enhances flavor and makes slicing easier.
- For a dairy-free version, substitute butter with coconut oil and use plant-based milk and cream alternatives.
- Adjust spices to taste for more or less warmth in the filling.
