Pumpkin Pie Bars with Shortbread Cookie Crust
Creamy, luscious, and SO GOOD. These Pumpkin Pie Bars with Shortbread Cookie Crust are definitely the only thing you want to bake this Fall!
Servings: 15
Calories: 415kcal
Ingredients
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
Instructions
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.
Notes
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!
Nutrition
Serving: 1 | Calories: 415kcal | Carbohydrates: 44g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 235mg | Potassium: 142mg | Fiber: 2g | Sugar: 23g | Vitamin A: 5939IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg