Dessertsbiggerbolderbaking5.0
Pumpkin Pie Bars
My Pumpkin Pie Bars are creamy, spiced, and easy to serve—perfect for holiday parties with a buttery cookie crust and dreamy custard filling.
👥 12 Servings⏱️ Prep & Cook: 5h 40m⏳ Prep: 30 min🔥 Cook: 1h 10m👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
To Make the Pate Sucree Crust
2
Preheat the oven to 350°C (180°C). Set aside a 9x13-inch (23x33 cm) baking pan.
3
In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld electric mixer and a medium bowl), cream the butter, sugar and salt on high speed for ⏱️ 3 minutes, until light and fluffy.
4
Lower the speed and whisk in the egg yolks and cream.
large egg yolks (, at room temperature)3(30 oz/850 g) pumpkin puree2 cans(16 fl oz/480 ml) evaporated milk2 cups(12 oz/340 g) dark brown sugar2 cups
5
Slowly mix in the flour until just combined.
6
Press the pate sucree crust evenly into the pan and bake for ⏱️ 15-20 minutes, until lightly golden and dry on the surface.
7
Set aside and raise the oven temperature to 425°F (220°C).
8
To Make the Pumpkin Filling and Bake
9
In a large bowl, whisk together the eggs, pumpkin puree, evaporated milk, brown sugar, cornstarch, pie spice, vanilla extract, and salt, then pour this on top of the crust.
large eggs (, at room temperature)4(30 oz/850 g) pumpkin puree2 cans(16 fl oz/480 ml) evaporated milk2 cups(12 oz/340 g) dark brown sugar2 cupscornstarch2 tablespoonsvanilla extract2 teaspoons
10
Bake for ⏱️ 15 minutes, then lower the oven to 350°F (180°C) and continue baking for ⏱️ 40-50 minutes, or until the filling is set on the edges and a bit jiggly in the center.
11
Let cool completely at room temperature and then refrigerate for at least ⏱️ 4 hours to fully chill before cutting into 12 bars.
12
Enjoy with a dollop of whipped cream! Store leftovers in an airtight container in the refrigerator for up to 3 days.
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