Pumpkin Pie Bars with Shortbread Crust
This recipe makes the equivalent of two pies, but is baked in a 9x13 pan.
Yield: 15 pie bars
The recipe was adapted by Katie Kendrick, melding two different recipes (the family one plus one from The Chunky Chef) to yield a result that tastes like the traditional family pumpkin pie (YAY!), but with the convenience of no fiddly pie crust to deal with (also YAY!).
Shortbread Crust
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup cold butter, cubed
Filling
1 large can pumpkin (29 oz)
4 large eggs
1 tsp salt
2 cups sugar
1 tablespoon cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp allspice
2 12-oz cans evaporated milk
2 tablespoons molasses
Instructions
Preheat oven to 425° F. Line a 9x13" baking pan with parchment paper and set aside.
In a small mixing bowl, combine flour and 1/4 cup sugar. Add cubes of butter and cut into the flour mixture using a pastry cutter or two forks. This can also be done in a food processor by pulsing until the mixture looks like coarse crumbs.
Press crust into the prepared baking dish in an even layer and set aside. To a large mixing bowl, add pumpkin, eggs, salt, pumpkin pie spice, and 2 cups of sugar. Whisk or beat together. Add evaporated milk and stir until well combined.
Pour mixture over crust in prepared pan and bake at 425 F degrees for 15 minutes. Leave the pan in the oven and reduce oven temperature to 350 and continue baking another 50-55 minutes, until filling is set.
Remove pan from oven and cool completely on a wire rack. Cover and refrigerate at least 2 hours before cutting into bars. I usually make my bars the night before, so they're refrigerated overnight.
Slice panful of pumpkin bars horizontally in thirds (by making 2 slices across), then make 4 evenly spaced vertical slices to make 15 bars per pan. Serve with whipped cream and a light dusting of cinnamon if desired.
Tastes better if cooked a day ahead of time.
Katie Kendrick, Thanksgiving 2024