Ingredients
Scale
- For the Shortbread Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, melted
- 1/3 cup granulated sugar
- ¼ teaspoon salt
- For the Pumpkin Filling:
- 1 can (15 oz) pure pumpkin puree
- 1 can (12 oz) evaporated milk
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving a slight overhang on the sides. Lightly grease any exposed parts of the pan with non-stick spray or butter.
- In a medium bowl, combine the flour, melted butter, 1/3 cup sugar, and salt. Mix with a fork until the dough becomes crumbly and moist. Transfer the mixture to your prepared baking pan. Use your fingers or the bottom of a flat measuring cup to press the dough firmly into an even layer across the bottom of the pan. Bake the crust for 10 minutes, then remove it from the oven.
- While the crust pre-bakes, prepare the filling. In a large mixing bowl, whisk the eggs until lightly beaten. Add the pumpkin puree, evaporated milk, sugar, vanilla, pumpkin pie spice, and salt. Whisk vigorously until the mixture is completely smooth and no lumps remain. Pour the filling over the hot, pre-baked crust.
- Return the pan to the oven and bake for 35 to 40 minutes. The bars are done when the edges are set and the center has a slight, uniform jiggle. Avoid overbaking, as this can cause the top to crack. Remove the pan from the oven and place it on a wire rack.
- Allow the bars to cool completely at room temperature for at least one hour. For the best texture, refrigerate the bars for an additional two hours before slicing. Use the parchment paper handles to lift the block out of the pan. Slice into 16 squares and top with whipped cream if desired.
- Cook Time: 60 minutes