Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1 cup cold unsalted butter, cubed
1/4 tsp salt
1 can (15 oz) pure pumpkin puree
1 can (12 oz) evaporated milk
2 large eggs
3/4 cup brown sugar, packed
1.5 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp ground nutmeg
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: In a medium bowl, combine flour, granulated sugar, and salt. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
Step 3: Press the crust mixture firmly into the bottom of the prepared pan. Bake for 15-18 minutes until the edges are just beginning to turn golden.
Step 4: While the crust bakes, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, and all the spices in a large bowl until completely smooth.
Step 5: Pour the pumpkin filling over the hot par-baked crust. Return to the oven and bake for another 30-35 minutes, or until the center is set but still slightly jiggly.
Step 6: Allow the bars to cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) before slicing into squares.
Notes
Always use cold butter for the crust to ensure the best texture. For clean slices, wipe your knife with a warm, damp cloth between each cut.
- Prep Time: PT20M
- Cook Time: PT50M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 Bar
- Calories: 245 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: pumpkin pie bars, autumn recipes, fall desserts, enchanted pumpkin, shortbread crust
