Introduction
While the traditional pumpkin pie holds a sacred place at the holiday table, sometimes you need a dessert that is easier to manage, travel-friendly, and perfect for serving a crowd. These Pumpkin Pie Bars deliver all the creamy, spiced comfort of classic pie, nestled atop a buttery, shortbread-like crust. They eliminate the fuss of crimping a delicate pie edge and slice beautifully, making them the ultimate autumnal treat for potlucks, gatherings, or a cozy evening at home.
Ingredients
For the Crust
- 1 ½ cups (180 g) All-Purpose Flour
- ½ cup (100 g) Packed Light Brown Sugar
- ¼ teaspoon Salt (1 g)
- ½ cup (113 g or 1 stick) Cold Unsalted Butter, cut into cubes
For the Filling
- 1 (15 oz / 425 g) can Pumpkin Puree (not pumpkin pie filling)
- ½ cup (120 ml) Evaporated Milk or Heavy Cream
- 2 Large Eggs
- ½ cup (100 g) Granulated Sugar
- 2 teaspoons Pumpkin Pie Spice Blend (or a mix of cinnamon, ginger, nutmeg, and cloves)
- 1 teaspoon Vanilla Extract (5 ml)
Step-by-step Preparation
- **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal later.
- **Prepare the Crust:** In a medium bowl or food processor, combine the flour, brown sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of the prepared pan.
- **Par-Bake the Crust:** Bake the crust for 15 minutes until lightly golden. *Tip: Par-baking ensures the crust stays crisp and doesn’t become soggy once the filling is added.*
- **Mix the Filling:** While the crust is baking, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and vanilla extract until the mixture is smooth and uniform.
- **Assemble and Bake:** Carefully pour the pumpkin filling over the hot, partially baked crust. Return the pan to the oven and bake for 35 to 45 minutes. The bars are done when the edges are set and the center has a slight jiggle.
- **Cool Completely:** Remove the bars from the oven and let them cool completely on a wire rack for at least 2 hours. For the cleanest cuts, refrigerate the bars for an additional 2 hours or until thoroughly chilled. *Tip: Chilling the bars solidifies the filling, preventing sticking when slicing.*
Nutritional Information
Based on 12 servings, each Pumpkin Pie Bar contains approximately 280 calories. Pumpkin is an excellent source of Vitamin A, providing a significant boost of beta-carotene, an antioxidant essential for eye health. The bars also offer dietary fiber from the pumpkin, contributing to digestive health, though they should be enjoyed in moderation as a decadent dessert.
Storage
Pumpkin Pie Bars must be stored in the refrigerator due to the dairy and egg content in the filling. Place leftovers in an airtight container; they will keep well for 3 to 4 days. These bars are best served chilled or brought to room temperature before serving. Freezing is not recommended as the texture of the filling can become grainy upon thawing.
Conclusion
These Pumpkin Pie Bars are the perfect blend of spice and sweetness, making them an essential addition to your autumn baking repertoire. Serve them dusted with powdered sugar, a dollop of fresh whipped cream, or a drizzle of homemade salted caramel sauce. For a crunchy twist, sprinkle chopped pecans over the crust before par-baking. Enjoy the simplicity and spectacular flavor of this seasonal favorite!