AN AFFAIR FROM THE HEART

PUMPKIN PIE BARS WITH SHORTBREAD CRUST

Pumpkin pie to feed a crowd! Made with a delicious Shortbread Crust, instead of a pie crust, they bake up to pumpkin pie perfection in a 9x13 baking dish and serve a crowd in no time!

INGREDIENTS

For the Shortbread Crust: –Unsalted butter –Sugar –Salt –Flour –Ice water

INGREDIENTS

For Pumpkin Pie Filling: –Pumpkin puree –Egg –Evaporated milk –Pumpkin pie spice –Ground cinnamon –Cornstarch –Vanilla extract –Granulated sugar

Make the Shortbread Crust:

Preheat oven to 425 degrees F. Combine butter, sugar, salt, and flour with your mixer until it resembles coarse sand.

Add the water slowly with the mixer, until the dough forms. Line a 9 x 13-inch baking dish with parchment paper.

 Press the dough into the baking dish in an even layer, using your fingers.

Bake the shortbread crust for about 15 minutes, or until it becomes light golden brown on top and it set in the middle.

Make the Pumpkin Filling: Reduce oven to 350 degrees F. Whisk all of the filling ingredients in a large bowl until combined.

Pour the pumpkin filling over the crust and bake for 40-45 minutes or until the center is set and no longer jiggly.

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