Description
These Pumpkin Shortbread Bars combine a buttery, crumbly shortbread crust with a spiced pumpkin custard filling. Baked to perfection, they are a delightful autumn dessert that can be served chilled with a dollop of whipped cream and a sprinkle of cinnamon for an extra cozy touch.
Ingredients
Scale
Shortbread Crust
- 1-3/4 cups sugar, divided
- 1-1/2 cups all-purpose flour
- 1/2 cup cold butter
Pumpkin Filling
- 4 large eggs, lightly beaten
- 1 can (29 ounces) solid-pack pumpkin
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 cans (12 ounces each) evaporated milk
Optional Toppings
- Whipped cream
- Additional ground cinnamon
Instructions
- Prepare the Crust: In a bowl, combine 1/4 cup of the sugar with the all-purpose flour. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press this mixture evenly into an ungreased 13×9-inch baking pan to form the shortbread crust.
- Make the Pumpkin Filling: In a separate bowl, whisk together the lightly beaten eggs, solid-pack pumpkin, salt, ground cinnamon, ground ginger, ground cloves, and the remaining sugar (1-1/2 cups). Stir in the evaporated milk until fully combined.
- Assemble and Bake: Pour the pumpkin filling over the prepared shortbread crust in the baking pan, spreading it evenly. Bake in a preheated oven at 425°F for 15 minutes, then reduce the heat to 350°F and continue baking for an additional 50 to 55 minutes, or until the pumpkin filling is set and no longer jiggly in the center.
- Cool and Chill: Remove the baking pan from the oven and allow the pumpkin bars to cool completely on a wire rack. Cover and refrigerate overnight to let the flavors meld and the filling to firm up thoroughly.
- Serve: Once chilled, cut the dessert into 15 squares. If desired, top each square with a dollop of whipped cream and a light sprinkle of additional ground cinnamon before serving.
Notes
- Press the shortbread crust firmly and evenly into the pan to ensure a sturdy base for the filling.
- The overnight chilling step is important for the best texture and flavor.
- Use canned solid-pack pumpkin, not pumpkin pie filling, to avoid added sugars and spices.
- Adjust spices to your taste for a milder or stronger pumpkin spice profile.
- These bars are best served chilled but can be enjoyed at room temperature if preferred.
Nutrition
- Serving Size: 1 bar (1/15th of recipe)
- Calories: 310
- Sugar: 28g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg
