Pumpkin Pie Bars Recipe Taste of Home

Pumpkin Pie Bars (with Shortbread Crust)

In a separate large bowl, beat the eggs. Add vanilla, sugar, pumpkin pie spice, cinnamon, and salt and stir to combine. Stir in the puree, then gradually add the evaporated milk and mix until smooth. Assemble and bake. Pour the filling on top of the shortbread and bake for 40 minutes in a preheated 425°F oven.

Pumpkin Pie Shortbread Bars with Maple Cinnamon Whipped Cream Willow

Make the Shortbread Crust. Begin by making the shortbread crust. Beat butter, sugar and vanilla together in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer. Next, add the flour and salt and beat until coarse, large crumbs form (about 60-90 seconds).

Pumpkin Pie Bars with Shortbread Crust {paleo} Once Upon A Pumpkin

Preheat oven to 425 degrees F. In a food processor, combine flour, butter, sugar, and salt together and pulse a few times until the mixture resembles a coarse sand. Add the water and scrape down the sides of the food processor with a spatula and pulse a few more times until it looks like a dough is forming.

Pin on Holiday & Seasonal Recipes

Preheat the oven to 425 F (218 C). To a large bowl or a food processor, add the crust ingredients (flour, sugar, butter). Cut butter into the dough with a pastry cutter or pulse in a food processor until it has a sandy texture. Line an 8 x 8 baking dish with parchment paper and press the shortbread crust into place.

Pumpkin Pie Bars (with Shortbread Crust!) The Chunky Chef

Preheat oven to 350°F and line a 9×13" pan with parchment paper or grease lightly. Combine shortbread crust ingredients with a mixer or pastry cutter until the crumbs start to stick together. Press firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Leave the oven on.

Easy Pumpkin Pie Bars The First Year

Press dough into an 8x8 parchment lined baking dish. Bake for 12 minutes. While the shortbread crust bakes, make the pumpkin pie filling. Basically, combine all the ingredients in a bowl and mix to combine. Let the shortbread rest 3 minutes before pouring the pumpkin pie filling on top. Pour the pumpkin filling over the shortbread and bake for.

Pumpkin Pie Bars Recipe Taste of Home

Press crust into the prepared baking dish in an even layer and set aside. To a large mixing bowl, add pumpkin, eggs, salt, pumpkin pie spice, and 2 cups of sugar. Whisk or beat together. Add evaporated milk and stir until well combined. Pour mixture over crust in prepared pan and bake at 425 F degrees for 15 minutes.

Pumpkin Pie Shortbread Bars The Merchant Baker

Increase the oven temperature to 350F. In a mixing bowl, combine the pumpkin pie filling ingredients. Once fully combined, pour the filling onto the cooled crust. Bake for 25 minutes. In a mixing bowl, combine the oatmeal topping ingredients. Sprinkle the oatmeal crumble topping over the partially baked pumpkin pie bars.

Easy Pumpkin Pie Bars Sallys Baking Addiction

Preheat the oven: Preheat the oven to 425°F. Line a 9×13-inch baking dish with parchment paper hanging off the sides to make it easy to lift out. Make the crust: Add the butter to a large bowl and blend it until smooth using an electric mixer or stand mixer set at medium speed for about 30 seconds.

Pumpkin Pie Bars with Chocolate Shortbread Crust

How to Make Pumpkin Pie Bars Shortbread Crust. Preheat oven to 350 degrees F. Prepare a 9×13 baking pan with nonstick cooking spray and parchment paper.; In the bowl of a stand mixer fitted with a paddle attachment, mix together the all-purpose flour, granulated sugar, and salt.; Add in the cold, cubed unsalted butter. Mix on medium-low speed until the mixture becomes crumbly and resembles.

Pumpkin Pie Shortbread Bars with Maple Cinnamon Whipped Cream Willow

Place the shortbread dough in a greased pan, pressing down until the dough is level. Bake at 300℉ for 20 minutes. While the shortbread is baking, mix together all the ingredients for the filling. Pour the pumpkin filling over the crust. Bake for at least an hour or until the filling is set.

Pumpkin Pie Bars (with Shortbread Crust!) The Chunky Chef

Shortbread Crust. Preheat oven to 350°F. Prepare a 9"x13" baking pan with parchment paper. Add flour and salt to a bowl and whisk to combine. In a separate bowl, cream together sugar, butter, and vanilla, until just combined. Add dry ingredients and beat to combine until a crumbly dough forms. Place dough into baking pan and spread out.

Pumpkin Pie Bars with Shortbread Crust Recipe Pumpkin pie bars

Press onto the bottom of a greased 9×13 inch pan. Make the filling. In a large mixing bowl, add the pumpkin puree, brown sugar, eggs, pumpkin pie spice and salt. Mix on medium speed until combined. Add the evaporated milk and mix until incorporated. Assemble the bars.

Creamy Pumpkin Pie Bars Recipe Runner

Pumpkin Pie Filling. Whole Eggs + 1 Egg Yolk. Sweetened Condensed Milk. Pumpkin Pie Spice. Start by making the shortbread crust for the bars. First, cream the unsalted butter. Add to a large mixing bowl. Mix the butter either with an electric hand mixer or a stand mixer and mix for 3 - 4 minutes. « Peanut Butter Oreo Cookies.

The Best Shortbread Cookie Crumble Bars! Sugar and Charm

Using a spoon, stir in the pumpkin and spices, then gradually stir in the milk until all is combined. We're not using a whisk because we don't want to create any bubbles that will collect on top of the pie when it's baked. Pour into cooled crust and bake for 45-50 minutes or just until filling looks set in the middle.

These Chocolate Bourbon Pecan Pie Bars have a shortbread crust topped

These pumpkin pie bars have a brown butter shortbread crust, a creamy spiced pumpkin filling, and fluffy whipped cream! They're much easier to make than pie and have the perfect 1:1 crust to filling ratio. The brown butter adds a toasty and cozy layer of flavor, pairing perfectly with the pumpkin filling.