Description
These Enchanted Pumpkin Pie Bars combine a buttery, crumbly crust with a smooth, spiced pumpkin filling, creating a perfect dessert for fall and holiday gatherings. Easy to make and evenly balanced with warm spices, these bars are topped with whipped cream and a sprinkle of cinnamon for a delightful finish.
Ingredients
Scale
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Filling
- 1 can (15 oz) pumpkin puree
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Topping
- Whipped cream (for topping)
- Ground cinnamon (for garnish)
Instructions
- Preheat and prepare crust: Preheat your oven to the correct baking temperature (350°F/175°C). In a mixing bowl, combine the softened butter, granulated sugar, all-purpose flour, salt, and ground cinnamon. Mix until the mixture becomes crumbly but holds together when pressed.
- Form and bake crust: Grease a 9×13 inch baking dish. Press the crumbly mixture evenly into the bottom of the dish to form the crust. Bake the crust for 15 minutes until it’s lightly golden and set.
- Mix pumpkin filling: In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, ground ginger, ground cloves, ground nutmeg, and salt until the mixture is smooth and well combined.
- Add filling to crust: Remove the crust from oven. Pour the prepared pumpkin filling over the warm crust, spreading it evenly to cover the surface.
- Bake pumpkin bars: Return the baking dish to the oven and bake for an additional 25 to 30 minutes, or until the pumpkin filling is fully set and no longer jiggly in the center.
- Cool and chill: Allow the bars to cool completely at room temperature. Then place them in the refrigerator for at least 2 hours to firm up before cutting.
- Serve: Cut the pumpkin pie bars into squares. Top each serving with a dollop of whipped cream and garnish with a light sprinkle of ground cinnamon. Enjoy!
Notes
- To get clean bars, use a sharp knife and wipe it clean between cuts.
- Make sure to refrigerate bars for at least 2 hours; this helps the filling set perfectly.
- You can substitute pumpkin pie spice for individual spices to simplify the filling.
- For a less sweet version, reduce sweetened condensed milk to 3/4 cup and add a bit of honey or maple syrup if desired.
- Store leftovers covered in the refrigerator for up to 4 days.
