Ingredients
Shortbread Crust
- 3/4 cup salted butter, softened to room temperature
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
Pumpkin Filling
- 2 cans (15 ounces each) pumpkin puree
- 2 cans (12 ounces each) evaporated milk
- 1 cup brown sugar
- 4 eggs
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the crust and initial baking of the filling.
- Make Shortbread Crust: In a medium mixing bowl, beat the softened butter on medium speed for 30 seconds until creamy. Add powdered sugar and mix well. Gradually add flour and mix on low speed until combined into a soft, crumbly mixture.
- Press Crust Into Pan: Grease a 9×13 inch baking pan and press the shortbread mixture evenly onto the bottom to form the crust layer.
- Prepare Pumpkin Filling: In a large mixing bowl, combine pumpkin puree, brown sugar, eggs, pumpkin pie spice, and salt. Mix on medium speed until blended. Add evaporated milk and mix again until fully incorporated.
- Assemble and Bake: Pour the pumpkin filling evenly over the pressed crust. Bake in the preheated oven at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 50-55 minutes until the filling is just slightly jiggly in the center.
- Cool and Chill: Remove the bars from the oven and allow to cool slightly, then refrigerate for 2 hours to set the filling completely.
- Serve: Cut into 15 squares and optionally top each bar with whipped cream before serving for extra indulgence.
Notes
- Ensure butter is softened to room temperature for easy mixing.
- Do not overbake; filling should remain slightly jiggly to maintain a creamy texture.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Chilling is essential for bars to set and slice cleanly.
- Store any leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
