Pumpkin Pie Bars with Shortbread Crust
Homemade pumpkin pie filling on shortbread crust, topped with glazed pecans and baked until gooey.
Servings: 16 Bars
Calories: 237kcal
Ingredients
Shortbread Crust:
- ¾ cup flour
- ¼ cup sugar
- 1 stick unsalted butter, cold and cut in pieces
- ¼ teaspoon vanilla extract
- ¼ teaspoon salt
Pumpkin Filling:
- 2 cups pumpkin puree
- 1 cup heavy cream
- 4 tablespoons flour
- 1 tablespoon pumpkin pie spice
- 1 egg, plus 1 yolk
- ½ teaspoon salt
- ¾ cup brown sugar
Pecan Topping:
- 1 cup pecans, chopped
- ½ cup brown sugar
- 3 tablespoons butter
- ¼ teaspoon salt
- 1 tablespoon maple syrup
- 1 tablespoon cream
Instructions
Shortbread Crust:
- Preheat oven to 350 degrees. Combine Shortbread Crust ingredients in a food processor, adding butter one piece at a time until a dry dough forms. (you can also cut in butter with a fork). Be careful not to over mix. The dough should be crumbly.
- Press Shortbread Crust dough into an 8x8 parchment lined baking dish. Bake for 12 minutes. Let rest 3 minutes before pouring the pumpkin pie filling on top.
Pumpkin Pie Filling:
- Combine all Pumpkin Pie Filling ingredients in a bowl and mix well, ensuring there are no lumps. Pour mixture on top of the HOT shortbread crust and bake for 50-60 minutes, or until center is barely jiggly and batter no longer appears wet on top.
Pecan Topping:
- While pie bars are cooking. Heat the Pecan Topping ingredients in a sauce pan over medium heat until butter is fully melted and sugar starts to caramelize; about 3-4 minutes.
- Once pie bars are done baking, pour pecan topping on top, return to oven and bake another 20 minutes.
- Remove and let cool fully. Refrigerate 3 hours or overnight. Remove from pan and slice into bars. Serve with whipped cream if desired.
Notes
- Be sure to use cold butter when making the short bread crust - cut it in with a fork or just pulse a food processor until combined. Be careful not to over mix or the butter will melt;
- The pecan caramel topping can be omitted if desired, however, I think it's one of the best parts of this recipe!
- The pumpkin filling should only jiggle a little when done and no longer looks wet on top - it will continue to set as it cools.
- The pumpkin pie filling can be made a couple days ahead of time if desired. Store in an airtight container in the fridge until you're ready to use it.
Nutrition
Serving: 1bar | Calories: 237kcal | Carbohydrates: 29g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 156mg | Potassium: 132mg | Fiber: 1g | Sugar: 21g | Vitamin A: 5085IU | Vitamin C: 1.5mg | Calcium: 42mg | Iron: 1.1mg