Description
Grandma’s classic pumpkin pie bars combine creamy spiced filling with a buttery graham cracker crust. Homemade comfort meets seasonal sweetness, inviting you to savor each delightful bite of autumn’s favorite dessert.
Ingredients
Scale
- 1 (15-oz) can pumpkin puree
- 1 ¼ cups (10 oz) heavy cream
- 1 cup heavy whipping cream
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) light brown sugar, packed
- ⅓ cup (66 g) granulated sugar
- ¼ cup (50 g) granulated sugar
- 1 ½ cups (205 g) all-purpose flour
- 3 large eggs
- 1 egg, room temperature
- 2 tbsps powdered sugar
- 1 tbsp cornstarch
- 2 tsps vanilla
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp salt
- 1/8 tsp kosher salt
Instructions
- Preparation: Line a 9×9 inch baking pan with parchment paper, creating an overhang for easy extraction. Position oven rack in the middle position.
- Crust Creation: Utilize a stand mixer to cream butter and sugars until fluffy and pale. Integrate egg and vanilla extract, mixing until thoroughly combined. Gently incorporate flour, baking powder, cinnamon, and salt, stirring until the dough slightly pulls away from the bowl’s edges.
- Initial Baking: Spread shortbread dough evenly across the prepared pan, using a measuring cup to achieve a smooth, level surface. Bake at 350°F for 15 minutes, targeting golden brown edges and a set center.
- Filling Composition: While the crust cools, whisk pumpkin puree, heavy cream, eggs, sugars, and vanilla in a large mixing bowl until silky smooth. Fold in cornstarch, pumpkin pie spice, additional cinnamon, and salt, ensuring a uniform mixture.
- Assembling and Baking: Transfer the pumpkin filling over the partially baked crust, guaranteeing even distribution. Place the pan on a large baking sheet and bake at 400°F for 15 minutes, then reduce temperature to 350°F. Continue baking for 40 minutes, watching for set edges and a slight center jiggle.
- Cooling and Finishing: Remove from oven and allow bars to cool at room temperature for 45-60 minutes. Refrigerate for a minimum of 3 hours or overnight. Before serving, prepare whipped cream by beating heavy cream and powdered sugar until firm peaks form. Slice chilled bars, top with whipped cream, and dust with a light sprinkle of nutmeg.
Notes
- Precision Matters: Use room temperature ingredients to ensure smooth mixing and consistent texture in both crust and filling.
- Crust Perfection: Press shortbread dough firmly and evenly to create a stable base that won’t crumble when slicing.
- Baking Technique: The initial high-temperature bake sets the crust, while the lower temperature ensures the filling sets without burning.
- Chilling is Crucial: Refrigeration allows bars to firm up completely, enhancing flavor and making clean, picture-perfect slices possible.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 320
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg