Pumpkin Pie Bars with Shortbread Cookie Crust
Prep Time: 20 minutes mins
Cook Time: 1 hour hr 15 minutes mins
Total Time: 1 hour hr 35 minutes mins
Creamy, luscious, and SO GOOD. These Pumpkin Pie Bars with Shortbread Cookie Crust are definitely the only thing you want to bake this Fall!
Crust
- ¾ cup granulated sugar
- 1⅜ cups salted butter room temperature
- 3 cups all purpose flour
- 1½ teaspoons vanilla extract
Filling
- 2 cups canned pumpkin
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1 cup heavy cream
- ¾ cup brown sugar firmly packed
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Chantilly Cream
- ½ cup heavy cream
- ¼ teaspoon vanilla
- 1½ Tablespoons powdered sugar
Crust
Preheat oven to 350℉.
Spray an 8 inch x 12 inch pan with cooking spray. Set aside.
Beat sugar and butter with an electric mixer until fluffy, about 2-3 minutes.
Mix in flour, a little at a time.
Add vanilla.
Press cookie mixture evenly in bottom of prepared pan.
Bake for 15 minutes.
Remove from oven. Set aside.
Filling
In a large bowl, combine pumpkin, eggs, vanilla, heavy cream, sugar, pumpkin pie spice, and salt.
Using a whisk, mix until thoroughly combined.
Pour over cookie crust.
Return to oven and bake for 55-60 minutes, until set.
Chantilly Cream
In a medium bowl, combine heavy cream, vanilla, and powdered sugar.
Beat at high speed with an electric mixer until medium-stiff peaks form, about 2 minutes.
Expert Tips:
- Try and get the shortbread as even as you can!
- The pumpkin is a little hard to tell when it's set. You can shake it slightly or use a knife/cake tester to see if it's done.
- Let it cool completely before cutting!
Serving: 1Calories: 415kcalCarbohydrates: 44gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 95mgSodium: 235mgPotassium: 142mgFiber: 2gSugar: 23gVitamin A: 5939IUVitamin C: 2mgCalcium: 46mgIron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.