Easy Pumpkin Pie Bars
These easy Pumpkin Pie Bars are the easy, crowd-pleasing alternative to the classic Pumpkin Pie! Silky smooth, irresistible and creamy!
Ingredients
Shortbread Crust
- 225 g all-purpose flour plain flour
- 75 g powdered sugar icing sugar
- 7 g vanilla extract
- 110 g unsalted butter cold
- 4 egg yolks from large eggs
Pumpkin Filling
- 820 g pumpkin puree see notes
- 210 g caster sugar superfine sugar
- 200 g brown sugar
- 4 large eggs 55g each
- 375 g heavy cream for whipping
- 25 g corn starch
- 1 Pinch of white pepper optional
- 1 tsp cinnamon
- 1/2 tsp salt
- 250 g heavy cream whipped while cold, to decorate
Instructions
Shortbread crust
- Prepare baking tin - Spray the bottom and sides of a 9 x 13-inch baking tin oil spray and line with baking paper, leaving some to overhang.
- Form shortbread dough - Add the flour, powdered sugar and vanilla extract to the bowl of a food processor and blitz for 20 seconds to combine. Add the butter and pulse until you reach lentil sized pieces. Add the egg yolks and blitz until small clumps of dough form.
- Shape into tin and chill - Turn the crumbly mixture out into your baking tin and use your hands to press firmly and evenly into the bottom of the tin. Set aside in the fridge.
Pumpkin Filling
- Preheat your oven to 180C / 355F (fan off), 160C / 320F (fan on).
- Mix all ingredients together - To a large mixing bowl add the pumpkin puree, caster sugar, brown sugar, eggs, heavy cream, corn starch, pepper, cinnamon, salt and cream. Mix using a hand whisk until well combined. Take care not to overmix, we don’t want to add air to the mixture.
- Bake - Pour into the chilled tart tin and bake for 20 minutes. Then turn the oven down to 160C / 320F (fan off), 140C / 285F (fan on) and bake for a final 20 minutes or until slightly jiggy in the center. Once baked, take out of the oven and allow to cool to room temperature before chilling in the fridge for at least 2 hours or overnight. Slice and serve with whipped cream and a light sprinkle of cinnamon.
Video
Notes
- Pumpkin Puree - You can use canned pumpkin puree for this recipe, not to be confused with pumpkin pie filling. Alternatively, you can make your own which is really easy using my recipe! Click here for all the tips and tricks to making your own pumpkin puree!
- Storage - These Pumpkin Pie Bars can be stored in an airtight container for up to three days.
- Nutrition - is based on per slice.
- A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales. To access weight measurements, click on the ‘metric’ button in the recipe card located under the list of ingredients.
Nutrition
Calories:504kcal | Carbohydrates:45g | Protein:7g | Fat:29g | Saturated Fat:18g | Polyunsaturated Fat:2g | Monounsaturated Fat:8g | Trans Fat:0.3g | Cholesterol:197mg | Sodium:146mg | Potassium:272mg | Fiber:2g | Sugar:29g | Vitamin A:10680IU | Vitamin C:3mg | Calcium:89mg | Iron:2mg
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