Pumpkin Shortbread Bars
Buttery shortbread, a silky spiced pumpkin filling, and a golden brown sugar crumble make these pumpkin shortbread bars a beautiful alternative to traditional pumpkin pie.
Equipment
- 1 9 x 9 inch pan
Ingredients
Shortbread Crust
- 2 cups all purpose flour (250 grams)
- ½ cup granulated sugar (100 grams)
- ½ teaspoon salt
- 1 cup unsalted butter (227 grams or 2 sticks) room temperature
- 1 tablespoon vanilla extract
Pumpkin Pie Filling
- 4 large egg yolks
- 1 can sweet condensed milk (14 oz)
- 1 can pureed pumpkin (15 oz)
- 1 tablespoon pumpkin spice
- 1 tablespoon vanilla extract
Crumble Topping
- ½ cup unsalted butter (113 grams) melted
- ½ cup granulated sugar (100 grams)
- ½ cup light brown sugar (100 grams)
- 1 ½ cup all purpose flour (188 grams)
- ½ teaspoon salt optional
- ½ tablespoon pumpkin spice
Instructions
Prepare the shortbread crust
- Preheat the oven to 350°F (175°C). Line a 9 × 9-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar for 2–3 minutes, until light and creamy.
- Add the vanilla extract and mix until combined. Add the flour and salt. Mix on low speed just until a soft dough forms. Avoid overmixing.
- Press the dough into the parchment paper-lined pan and fork with holes to prevent the butter from bubbling.
- Bake for approximately 15 minutes, until the surface appears set and the edges are just beginning to turn golden. Remove from the oven and let cool slightly while preparing the filling. Keep the oven at 350°F.
Prepare the pumpkin filling
- In a large bowl, whisk together the pumpkin purée, sweetened condensed milk, egg yolks, pumpkin pie spice, and vanilla extract until completely smooth.
- Pour the pumpkin mixture over the partially baked shortbread crust, spreading it evenly with a spatula.
Prepare the crumble topping
- Melt the butter in a microwave safe bowl or small saucepan.
- Stir in the granulated sugar and light brown sugar.
- Add the flour, pumpkin pie spice, and salt. Mix gently until moist crumbs form.
- Sprinkle the crumble evenly over the pumpkin filling, breaking apart any large clumps with your fingertips.
- Bake and chill
- Return the pan to the oven and bake for approximately 40 minutes, or until the pumpkin filling is set around the edges with only a slight wobble in the center. The crumble should be lightly golden.
- Remove from oven and let it cool completely, and sit in the refrigerator for at least two hours before slicing into it. Preferably overnight.
- Lift the bars from the pan using the parchment overhang. Slice into 16 squares with a sharp knife, wiping the blade clean between cuts.
Notes
Let bars chill for two hours or longer before serving. This will allow the custard to set properly.
Nutrition
Serving: 1g | Calories: 452kcal | Carbohydrates: 69g | Protein: 21g | Vitamin C: 12mg