Warm spices are mixed with pumpkin puree and a few kitchen basices and baked over a buttery shortbread crust. Easy pie perfection!
Ingredients for Pumpkin Pie Bars
Shortbread Crust: Choose real butter for the best flavor. Be sure to properly measure the flour to get the perfect crust. Pumpkin Puree: Buy it or make it here. If you use pumpkin pie filling instead, omit the pumpkin pie spice in Step 4. Filling: Basics like eggs, evaporated milk, sugar, and homemade pumpkin pie spice make this recipe uber-easy to whip up.
Variations
Browned butter will add a deep, nutty flavor to the shortbread crust and other baked goods.
How to Make Pumpkin Pie Bars
Storage and Freezing
Keep leftover pumpkin pie bars in a covered container in the refrigerator for up to 4 days. Single squares of pumpkin pie bars can be wrapped in plastic and placed in the freezer for up to 3 months. Pop one into a backpack or briefcase and it’ll be thawed by lunchtime. Did you enjoy these Pumpkin Pie Bars? Leave us a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
