Pumpkin Pie Bars with Shortbread Crust
HB-4516 · Hand-built original · American
Pumpkin custard over a shortbread crust, baked in a pan and chilled before slicing.
AmericanDessert1 hr 20 minServes 15254 kcalVegetarianRenal
Main ingredient: flour
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:15quantities adjust to match
Ingredients
- 1 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold butter (, cubed)
- 29 oz can pumpkin puree (NOT pumpkin pie filling)
- 4 large eggs
- 1 tsp salt
- 2 1/2 tsp pumpkin pie spice
- 2 cups granulated sugar
- 2 (12 oz each) cans evaporated milk
Method
- Heat the oven to 425°F. Line a 9x13-inch baking dish with parchment or foil.
- Combine the flour and 1/4 cup sugar. Cut in the cold butter until the mixture looks like coarse crumbs, then press it evenly into the dish.
- Whisk the pumpkin, eggs, salt, pumpkin pie spice and 2 cups sugar together. Stir in the evaporated milk until combined.
- Pour the filling over the crust. Bake at 425°F for 15 minutes, then reduce the heat to 350°F and bake 50 to 55 minutes more, until the filling is set.
- Cool completely on a wire rack, then cover and refrigerate at least 2 hours before lifting out and cutting into bars.
Prep: 15 min · Cook: 65 min · Total: 80 min
Nutrition (per serving, where published)
254 kcalCalories
3 gProtein
44 gCarbs
7 gFat
1 gFibre
31 gSugars
231 mgSodium
65 mgCholesterol
1 servingServing