Description
Delight in these rich and spiced Pumpkin Shortbread Bars, featuring a buttery shortbread crust topped with a creamy pumpkin custard filling infused with warm autumn spices. Perfect for festive occasions or cozy dessert times, these bars are baked to perfection and chilled overnight for a firm, luscious texture.
Ingredients
Scale
Shortbread Crust
- 1–3/4 cups sugar, divided
- 1–1/2 cups all-purpose flour
- 1/2 cup cold butter
Filling
- 4 large eggs, lightly beaten
- 1 can (29 ounces) solid-pack pumpkin
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 cans (12 ounces each) evaporated milk
- Optional: Whipped cream and additional ground cinnamon for topping
Instructions
- Prepare the Crust: In a mixing bowl, combine 1/4 cup sugar and all-purpose flour. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of an ungreased 13×9-inch baking pan to form the shortbread crust.
- Mix the Filling: In a separate bowl, whisk together the lightly beaten eggs, solid-pack pumpkin, salt, ground cinnamon, ground ginger, ground cloves, and the remaining 1-1/2 cups sugar. Stir in the evaporated milk until fully combined, forming a smooth custard mixture.
- Assemble: Pour the pumpkin custard mixture evenly over the prepared shortbread crust in the baking pan.
- Bake at High Temperature: Place the pan in a preheated oven at 425°F (220°C) and bake for 15 minutes. This initial high heat helps set the crust and start the custard cooking.
- Reduce Heat and Continue Baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 50 to 55 minutes, or until the pumpkin filling is fully set and a knife inserted near the center comes out clean.
- Cool and Chill: Remove the bars from the oven and cool on a wire rack. Once cooled, cover the pan and refrigerate overnight to allow the filling to firm up completely.
- Serve: Cut into 15 squares and serve chilled. Optionally, top each bar with whipped cream and sprinkle with a dash of additional ground cinnamon for an extra festive touch.
Notes
- Ensure the butter is very cold when cutting into the flour mixture for a flaky shortbread crust.
- Refrigerating overnight is crucial for the pumpkin custard to fully set and develop flavor.
- To prevent edges from overbrowning, cover loosely with foil if needed during the last part of baking.
- Can be stored covered in the refrigerator for up to 4 days.
- Serve chilled or at room temperature based on preference.
Nutrition
- Serving Size: 1 bar (approx. 1/15th of recipe)
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
