Ingredients
- All-purpose flour: 1 1/2 cups
- Cold unsalted butter, cubed: 1/2 cup (1 stick)
- Granulated sugar: 1/4 cup
- Salt: 1/4 teaspoon
- Canned pumpkin puree: 1 cup
- Sweetened condensed milk: 1 (14 ounce) can
- Eggs: 2 large
- Pumpkin pie spice: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, combine the flour, butter, sugar, and salt. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared pan to form the crust.
- Step 3: Bake the crust for 15 minutes, or until lightly golden.
- Step 4: In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice until smooth.
- Step 5: Pour the pumpkin mixture over the pre-baked crust.
- Step 6: Bake for 25-30 minutes, or until the filling is set. Let cool completely before cutting into bars.
Notes
- To keep your pumpkin pie bars fresh, store them in an airtight container in the refrigerator for up to 3 days.
- For a warm, comforting treat, gently reheat individual bars in the microwave for about 15-20 seconds.
- Serve these delightful bars chilled or at room temperature with a dollop of whipped cream or a sprinkle of cinnamon.
- For a richer crust, try using brown butter instead of regular butter in the base, enhancing the nutty flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American