Creamy, luscious, and SO GOOD. These Pumpkin Pie Bars with Shortbread Cookie Crust are definitely the only thing you want to bake this Fall!
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Makes 15 servings
Ingredients:
Crust:
- 3/4 cup (150 grams) granulated sugar
- 21 tablespoons (296 grams) salted butter, room temperature
- 3 cups (390 grams) all-purpose flour
- 1 1/2 teaspoons vanilla
Filling:
- 1 can (15-ounce/425 grams) pumpkin puree
- 2 large (100 grams) eggs
- 1 1/2 teaspoons vanilla
- 1 cup (232 grams) heavy cream
- 3/4 cup (162 grams) brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Chantilly Cream:
- 1/2 cup (116 grams) heavy cream
- 1/4 teaspoon vanilla
- 1 1/2 tablespoons (11 grams) confectioners’ sugar
Instructions:
Crust:
- Preheat oven to 350˚F. Spray an 8″x12″ baking pan with cooking spray. Set aside.
- Beat sugar and butter with an electric mixer until fluffy. Mix in flour, a little at a time. Add vanilla. Press cookie mixture evenly in bottom of prepared pan. Bake for 15 minutes. Remove from oven (leave oven on). Set aside.
Filling:
- In a large bowl, combine pumpkin, eggs, vanilla, heavy cream, sugar, pumpkin pie spice, and salt. Using a whisk, mix until thoroughly combined. Pour over cookie crust. Return to oven and bake for 55-60 minutes, until completely set.
Chantilly Cream:
- In a medium bowl, combine heavy cream, vanilla, and confectioners’ sugar. Beat at medium-high speed with an electric mixer, using the whisk attachment, until medium-stiff peaks form, about 2 minutes. Serve on top of bars.
