Pumpkin Pie Bars with Shortbread Crust
Ingredients:
For the Crust:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
For the Filling:
1 can 15 oz pumpkin puree
1 cup sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
Whipped cream for serving
Directions:
Prepare the Oven: Preheat the oven to 350F 175C and grease a 9×13-inch baking dish.
Make the Shortbread Crust: In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the flour and salt, mixing until the mixture is crumbly. Press the dough evenly into the bottom of the prepared baking dish to create the crust.
Bake the Crust: Place the crust in the oven and bake for 15-20 minutes, or until it turns lightly golden.
Prepare the Pumpkin Filling: While the crust bakes, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt in a large bowl until smooth.
Add the Filling: Pour the pumpkin filling over the baked crust, spreading it evenly.
Bake Again: Return the dish to the oven and bake for an additional 25-30 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
Cool and Serve: Let the bars cool completely before slicing. Serve chilled or at room temperature, topped with whipped cream if desired.
Nutritional Information:
Prep Time: 20 minutes Cooking Time: 50 minutes Total Time: 1 hour 10 minutes
Kcal: 250 kcal per bar Servings: 12