PUMPKIN PIE BARS WITH SHORTBREAD CRUST RECIPES
PUMPKIN PIE BARS WITH SHORTBREAD CRUST
Pumpkin pie to feed a crowd! I love this easy recipe for Pumpkin Pie Bars! Made with a delicious Shortbread Crust, instead of a pie crust, they bake up to pumpkin pie perfection in a 9x13 baking dish and serve a crowd in no time!
Provided by Michaela Kenkel
Total Time 1 hours 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 12
Number Of Ingredients 16
Steps:
- Make the Shortbread Crust: Preheat oven to 425 degrees F. Combine butter, sugar, salt, and flour with your mixer until it resembles coarse sand. Add the water slowly with the mixer, until the dough forms. Line a 9 x 13-inch baking dish with parchment paper. Let some of the parchment paper hang over the edges. Press the dough into the baking dish in an even layer, using your fingers. Bake the shortbread crust for about 15 minutes, or until it becomes light golden brown on top and it set in the middle. Remove from oven, set aside.
- Make the Pumpkin Filling: Reduce oven to 350 degrees F. Whisk all of the filling ingredients in a large bowl until combined. Pour the pumpkin filling over the crust and bake for 40-45 minutes or until the center is set and no longer jiggly. Remove from oven and let it cool for about an hour. If you prefer your pumpkin pie chilled, place it in the fridge for at least another hour
- To Serve: Pull the bars out of the baking dish by holding the parchment paper. Cut into squares. Top with whip cream and a sprinkle of cinnamon.
Nutrition Facts : Calories 337 calories, CarbohydrateContent 49 grams carbohydrates, CholesterolContent 66 milligrams cholesterol, FatContent 14 grams fat, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 8 grams saturated fat, ServingSize 1, SodiumContent 99 grams sodium, SugarContent 33 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 5 grams unsaturated fat
PUMPKIN SHORTBREAD BARS RECIPE | ALLRECIPES
These are exactly like lemon bars but made with pumpkin instead of lemon. it will become a new tradition every Thanksgiving!
Provided by stephaniestennes
Categories Fruits and Vegetables Vegetables Squash
Total Time 2 hours 0 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 12 bars
Number Of Ingredients 15
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Beat 1/2 cup butter, 1/3 cup sugar, and 1/4 teaspoon of vanilla extract together until blended. Mix in 1 cup flour until no longer dry. Press into a 9x13-inch baking dish.
- Bake in the preheated oven for 10 minutes. Remove and allow to cool for a few minutes. Reduce the oven to 350 degrees F (175 degrees C).
- Whisk together 1/3 cup flour, the baking powder, and salt together in a bowl; set aside. Beat the eggs, brown sugar, pumpkin, 1 teaspoon vanilla extract, and the pecans together in a bowl until the pumpkin is smooth. Stir in the flour mixture until just incorporated and spread the batter over the parbaked crust.
- Place 1 cup flour, 1/3 cup sugar, and 1/4 cup of cold butter into a bowl. Press the butter into the flour using a pastry blender or fork until no pieces of butter remain and the mixture resembles coarse crumbs. Sprinkle evenly over the pumpkin batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan. Cut into bars before serving.
Nutrition Facts : Calories 357.5 calories, CarbohydrateContent 50.1 g, CholesterolContent 61.5 mg, FatContent 16.2 g, FiberContent 2 g, ProteinContent 4.5 g, SaturatedFatContent 7.9 g, SodiumContent 168.7 mg, SugarContent 30 g
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PUMPKIN SHORTBREAD BARS RECIPE | ALLRECIPES
These are exactly like lemon bars but made with pumpkin instead of lemon. it will become a new tradition every Thanksgiving!
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Reviews 4.1
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