Irresistible Pumpkin Pie Bars with Buttery Shortbread Crust: Your Ultimate Autumn Dessert
Embrace the cozy flavors of autumn with these delightful Pumpkin Pie Bars! Imagine your favorite classic pumpkin pie, but transformed into a convenient, handheld bar perfect for any gathering or a simple sweet treat. These bars begin with a foundation of a rich, buttery shortbread crust that offers a delightful contrast in texture to the smooth, perfectly spiced homemade pumpkin pie filling. Baked to achieve that ideal jiggly center, these bars promise a creamy, un-cracked filling every single time. A small dollop of freshly whipped cream on top before serving elevates this small but enticing dessert into an unforgettable autumnal experience. They’re not just a dessert; they’re a celebration of fall, making them ideal for Thanksgiving, holiday parties, or just a comforting evening at home.
Why These Pumpkin Pie Bars Are a Must-Make This Season
When the leaves start to change and the air turns crisp, there’s nothing quite like the comforting aroma of pumpkin and spices filling your home. These Pumpkin Pie Bars deliver all the traditional taste of a beloved pumpkin pie but in an incredibly convenient and easy-to-serve format. Here’s why they’ll become your new favorite fall dessert:
- Perfectly Portable: Forget struggling with pie slices! These bars are ideal for potlucks, parties, or packing in lunchboxes.
- Easier Than Pie: Making a traditional pie crust can be daunting. Our shortbread crust is simple to prepare and requires no rolling, making this recipe much more approachable for bakers of all skill levels.
- Unbeatable Flavor and Texture: The tender, crumbly shortbread crust beautifully complements the silky, warmly spiced pumpkin filling, creating a symphony of textures and tastes in every bite.
- Crowd-Pleaser: Everyone loves pumpkin pie, and these bars take that love to the next level. The familiar flavors ensure they’ll be a hit with guests of all ages.
- Make-Ahead Friendly: These bars hold up wonderfully, making them a fantastic option for preparing in advance for holiday gatherings, saving you precious time on the big day.
Crafting the Perfect Buttery Shortbread Crust
The foundation of these exquisite Pumpkin Pie Bars is a rich, buttery shortbread crust that provides a delectable texture and flavor profile. Similar to preparing classic shortbread cookies or even basic sugar cookies, this crust begins with the essential step of creaming together softened butter and granulated sugar until light and fluffy. This aeration process ensures a tender crumb for your crust. Following this, the dry ingredients—all-purpose flour, a pinch of salt to balance the sweetness, and a touch of baking powder for a subtle lift—are gradually incorporated. It’s crucial not to overmix at this stage; beat the ingredients just until a cohesive, crumbly dough forms.
Once your dough is ready, press it evenly into a parchment-lined baking pan. The parchment paper is a simple yet effective trick that makes lifting the cooled bars out of the pan incredibly easy, ensuring clean cuts and a beautiful presentation. To achieve a perfectly compact and uniform crust, place a piece of plastic wrap over the surface of the dough. Then, use a flat-bottomed item, such as the bottom of a drinking glass or a measuring cup, to firmly press down on the dough. This method ensures an even thickness and prevents the crust from becoming too crumbly after baking. The crust then bakes to a golden perfection. After removing it from the oven, gently press down any areas that may have puffed up during baking, as this can happen with shortbread. Transfer the pan onto a cooling rack and allow the crust to cool completely. This cooling step is vital to prevent the hot crust from affecting the pumpkin filling and ensures a stable base for your bars.
Creating the Silky Smooth Pumpkin Filling and Baking to Perfection
The pumpkin filling for these Pumpkin Pie Bars is remarkably straightforward to prepare, making it an ideal component for busy bakers. The process is as simple as combining all the filling ingredients—pumpkin puree, eggs, sugars, flour, and a symphony of warm spices like cinnamon, ginger, allspice, and nutmeg—into a single bowl and whisking them together until perfectly smooth and well-integrated. This no-fuss approach ensures a consistent flavor and texture throughout your filling.
Once your velvety pumpkin filling is ready, carefully pour it over the completely cooled shortbread layer. It is paramount that the crust is cool to prevent premature baking of the filling edges. Then, place your baking dish onto the center rack of your preheated oven. Using the center rack ensures even heat distribution, which is crucial for uniform baking and helps prevent any hot spots that could lead to cracking or unevenly cooked areas in your pumpkin filling.
Baking to Perfection: Tips for a Crack-Free Pumpkin Pie Filling
One of the most common challenges when baking pumpkin pie or these pumpkin bars is preventing unsightly cracks from forming on the surface. The main culprit behind these fissures is almost always over-baking. When pumpkin pie filling bakes for too long, the egg proteins within the mixture tighten excessively, causing the custard to contract and eventually crack as it cools. Achieving that perfect, creamy, and un-cracked filling requires careful attention to baking time and temperature.
The “Jiggly Center” Test and Temperature Precision
Knowing when your Pumpkin Pie Bars are perfectly baked is key to a flawless finish. When the bars are ready to come out of the oven, the edges of the filling should appear set, but the center should still have a noticeable “jiggle.” To test for doneness, gently shake the baking dish. If the center still looks liquid or ripples excessively, it needs a few more minutes in the oven. If it jiggles like a firm Jell-O, it’s ready to be removed. This slight jiggle indicates that the custard is set enough to hold its shape but still retains enough moisture to remain creamy and prevent cracking upon cooling.
For those who prefer a more precise method or feel unsure about judging doneness by eye, using an instant-read thermometer is the most reliable way to ensure a perfectly baked pumpkin filling. Insert the thermometer into the center of the filling (avoiding the crust). The ideal internal temperature for pumpkin pie filling is between 165°F (74°C) and 170°F (77°C). Any temperature higher than this drastically increases the risk of over-baking and cracking. Removing the bars within this temperature range guarantees a luscious, creamy texture.
Cooling for a Flawless Finish
After baking, the cooling process is just as important as the baking itself for preventing cracks. Allow the Pumpkin Pie Bars to cool completely on a wire rack at room temperature. Resist the urge to cool them too quickly, such as placing them directly into the refrigerator, as rapid temperature changes can also contribute to cracking. As the bars cool slowly, the custard will continue to set and firm up, resulting in that perfectly smooth, unblemished surface we all strive for. Once fully cooled, they can be refrigerated until ready to serve.
Get the Recipe:
Pumpkin Pie Bars with Shortbread Crust
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Ingredients
Shortbread Crust
- 1 cup Unsalted Butter,, at room temperature
- 2/3 cup White Sugar
- 1 tsp Vanilla Extract
- 2 1/4 cups All-Purpose Flour,, properly measured†
- 1/4 tsp Salt
Pumpkin Pie Filling
- 3 cups Pumpkin Puree, not pumpkin pie filling
- 2 Large Eggs
- 5 Egg Yolks
- 1 cup Granulated Sugar
- 3/4 cup Dark Brown Sugar, packed
- 3 1/2 tbsp All-Purpose Flour
- 1 tsp Salt
- 3 1/2 tsp Ground Cinnamon
- 2 1/2 tsp Ground Ginger
- 2 1/2 tsp Allspice
- 1 tsp Ground Nutmeg
- 2 1/4 cups Evaporated Milk
Instructions
Shortbread Crust
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Preheat your oven to 350°F (175°C). Line a 9”x13” baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars later. In a medium bowl, whisk together the all-purpose flour and salt. In a separate large bowl, cream together the softened unsalted butter, white sugar, and vanilla extract until the mixture is just combined and light. Gradually add the dry ingredients to the wet ingredients and beat on low speed until a crumbly dough forms. Be careful not to overmix.
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Transfer the dough into the prepared baking pan and use your hands to spread it out evenly across the bottom. For a compact and uniform crust, place a piece of plastic wrap over the dough’s surface, then use a flat-bottomed object like a glass or measuring cup to firmly press the dough down. Remove the plastic wrap and bake the crust for 20 minutes, or until it turns lightly golden brown around the edges. Once baked, remove it from the oven and, if any areas have puffed up, gently press them down with the back of a spoon. Place the pan on a wire rack and allow the crust to cool completely before proceeding to add the pumpkin pie filling. This step is crucial for the final texture.
Pumpkin Pie Filling & Baking
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Reduce your oven temperature to 325°F (160°C). In a large mixing bowl, combine all the pumpkin pie filling ingredients: pumpkin puree, large eggs, egg yolks, granulated sugar, dark brown sugar, all-purpose flour, salt, ground cinnamon, ground ginger, allspice, ground nutmeg, and evaporated milk. Beat everything together with a hand-mixer or whisk until the mixture is completely smooth and uniform. Pour this silky filling evenly over the cooled shortbread crust in the baking pan. Carefully place the baking dish onto the center rack of the preheated oven. Bake for approximately 45-60 minutes, or until the edges of the filling are set but the center still has a slight, noticeable jiggle when gently shaken. An instant-read thermometer inserted into the center should read between 165°F (74°C) and 170°F (77°C). Remove from the oven and allow to cool completely on a wire rack at room temperature before cutting.
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Once thoroughly cooled, carefully use the parchment paper overhang to lift the entire pie bar slab from the pan. Transfer it to a cutting board. Using a sharp knife, cut the bars into about 24 equal squares (or your preferred size). For the ultimate indulgence, top each Pumpkin Pie Bar with a generous dollop of freshly whipped cream just before serving. Enjoy this perfect taste of autumn!
Notes
Serving Suggestions and Storage Tips for Pumpkin Pie Bars
Once your Pumpkin Pie Bars are perfectly baked and cooled, the fun really begins! For an extra touch of decadence and a beautiful presentation, a generous dollop of homemade whipped cream is always a fantastic choice. You can also sprinkle a little cinnamon or nutmeg on top of the whipped cream for added spice and visual appeal. Other delicious topping ideas include a drizzle of warm caramel sauce, a scattering of toasted pecans or walnuts, or even a sprinkle of flaky sea salt to enhance the flavors.
These bars are wonderfully make-ahead friendly, which is a huge plus for holiday baking. Once completely cooled, store the Pumpkin Pie Bars in an airtight container in the refrigerator for up to 3-4 days. If you’re planning further ahead, they freeze beautifully. Wrap individual bars tightly in plastic wrap, then place them in an airtight freezer-safe container or bag. They can be frozen for up to 2 months. Thaw frozen bars overnight in the refrigerator before serving, and they’ll be as delicious as freshly baked.
Frequently Asked Questions (FAQ)
Q: Can I use homemade pumpkin puree?
A: Absolutely! Homemade pumpkin puree can add an even fresher flavor to these bars. Just ensure it’s thick enough and not too watery. If it seems thin, gently cook it down on the stovetop to reduce excess moisture before using.
Q: My shortbread crust turned out too crumbly. What went wrong?
A: A crumbly crust can often be due to not pressing the dough firmly enough into the pan or using too much flour. Ensure you measure your flour accurately using the spoon and level method, and really compact the dough into the pan before baking.
Q: Can I adjust the spices in the pumpkin filling?
A: Yes! The spice blend provided is a classic and well-loved combination, but feel free to customize it to your taste. If you prefer a stronger ginger kick, add a little more. For a hint of cloves or allspice, a small pinch can go a long way. Always taste your raw filling (before adding eggs) to ensure the spice balance is to your liking.
Q: How can I tell if my pumpkin puree is the right kind?
A: Always look for “100% Pure Pumpkin” on the label, not “Pumpkin Pie Filling.” Pumpkin pie filling already contains spices and sweeteners, which would throw off the balance of this recipe.
These Pumpkin Pie Bars are more than just a dessert; they are a delightful centerpiece for your fall celebrations, offering the cherished flavors of the season in an accessible and irresistible form. Enjoy the process of baking them, and savor every creamy, spiced bite!