SHORTBREAD PUMPKIN BARS RECIPES
PUMPKIN PIE BARS WITH SHORTBREAD CRUST + VIDEO
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
SHORTBREAD PUMPKIN BARS RECIPE - COOKEATSHARE
Provided by CookEatShare Cookbook
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Cream 1/2 c. butter, 1/3 c. granulated sugar and 1/4 tsp. vanilla. Add in 1 c. flour, mix well. Press dough into bottom of 13 x 9 inch pan. Bake 5 min. Reduce heat to 350 degrees. Combine 1/3 c. flour, baking pwdr and salt; mix well. Combine Large eggs, brown sugar, pumpkin, and 1/2 tsp. vanilla. stir in dry ingredients and nuts. Spread over partially baked crust. Combine remaining 1 c. flour and 1/3 c. granulated sugar. Cut in 1/4 c. butter till mix resembles coarse crumbs. Sprinkle over pumpkin layer. Continue baking 25-30 min. Cold. Cut into bars.
Nutrition Facts : ServingSize 79 g, Calories 332, FatContent 14.29 g, TransFatContent 0.0 g, SaturatedFatContent 7.73 g, CholesterolContent 65 g, SodiumContent 200 g, CarbohydrateContent 48.08 g, FiberContent 0.9 g, SugarContent 29.15 g, ProteinContent 3.91 g
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My family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. —Edie DeSpain, Logan, Utah
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