Pumpkin Pie Bars with Shortbread Crust Recipe Pumpkin pie bars

The Best Shortbread Cookie Crumble Bars! Sugar and Charm

Pumpkin Pie Filling. Whole Eggs + 1 Egg Yolk. Sweetened Condensed Milk. Pumpkin Pie Spice. Start by making the shortbread crust for the bars. First, cream the unsalted butter. Add to a large mixing bowl. Mix the butter either with an electric hand mixer or a stand mixer and mix for 3 - 4 minutes. « Peanut Butter Oreo Cookies.

Creamy Pumpkin Pie Bars Recipe Runner

Make the Shortbread Crust. Begin by making the shortbread crust. Beat butter, sugar and vanilla together in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl using a hand-held mixer. Next, add the flour and salt and beat until coarse, large crumbs form (about 60-90 seconds).

The Best Pecan Pie Bars with a Shortbread Crust Play Party Plan

In a separate large bowl, beat the eggs. Add vanilla, sugar, pumpkin pie spice, cinnamon, and salt and stir to combine. Stir in the puree, then gradually add the evaporated milk and mix until smooth. Assemble and bake. Pour the filling on top of the shortbread and bake for 40 minutes in a preheated 425°F oven.

Pumpkin Pie Bars with Shortbread Crust {paleo} Once Upon A Pumpkin

Preheat the oven: Preheat the oven to 425°F. Line a 9×13-inch baking dish with parchment paper hanging off the sides to make it easy to lift out. Make the crust: Add the butter to a large bowl and blend it until smooth using an electric mixer or stand mixer set at medium speed for about 30 seconds.

Pumpkin Pie Shortbread Bars with Maple Cinnamon Whipped Cream Willow

How to Make Pumpkin Pie Bars Shortbread Crust. Preheat oven to 350 degrees F. Prepare a 9×13 baking pan with nonstick cooking spray and parchment paper.; In the bowl of a stand mixer fitted with a paddle attachment, mix together the all-purpose flour, granulated sugar, and salt.; Add in the cold, cubed unsalted butter. Mix on medium-low speed until the mixture becomes crumbly and resembles.

Pumpkin Pie Bars (with Shortbread Crust!) The Chunky Chef

Preheat oven to 425 degrees F. In a food processor, combine flour, butter, sugar, and salt together and pulse a few times until the mixture resembles a coarse sand. Add the water and scrape down the sides of the food processor with a spatula and pulse a few more times until it looks like a dough is forming.

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Using a spoon, stir in the pumpkin and spices, then gradually stir in the milk until all is combined. We're not using a whisk because we don't want to create any bubbles that will collect on top of the pie when it's baked. Pour into cooled crust and bake for 45-50 minutes or just until filling looks set in the middle.

Pumpkin Pie Bars with Shortbread Crust Recipe Pumpkin pie bars

How to make pumpkin pie bars. Step 1: Shortbread crust: Beat butter, brown sugar, flour, and salt until crumbly. Press the dough into the bottom of an 8×8 or 9×9 pan. Bake the crust for 10 minutes while you assemble the filling. Step 2: Pumpkin filling: Whisk sugar and spices.

Pin on Holiday & Seasonal Recipes

These pumpkin pie bars have a brown butter shortbread crust, a creamy spiced pumpkin filling, and fluffy whipped cream! They're much easier to make than pie and have the perfect 1:1 crust to filling ratio. The brown butter adds a toasty and cozy layer of flavor, pairing perfectly with the pumpkin filling.

Pumpkin Pie Shortbread Bars with Maple Cinnamon Whipped Cream Willow

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. Let some of the parchment paper hang over the edges.

Pumpkin Pie Bars (with Shortbread Crust!) The Chunky Chef

Instructions. Preheat oven to 350 degrees F. Line an 8X8 pan with parchment paper to easily lift out the bars after baking. In a medium bowl mix together the almond flour, coconut oil, maple syrup, vanilla and salt until a dough forms. Use a spatula to press the dough into the baking dish in an even layer.

Pumpkin Pie Bars (with Shortbread Crust)

Make the filling. In a small bowl, mix together sugar, cinnamon, salt, ginger, and cloves to create your spice blend. In a separate bowl, use an electric mixer on medium speed to blend the egg, pumpkin puree, and the spice mix until the mixture is smooth.

Pumpkin Pie Shortbread Bars The Merchant Baker

Press onto the bottom of a greased 9×13 inch pan. Make the filling. In a large mixing bowl, add the pumpkin puree, brown sugar, eggs, pumpkin pie spice and salt. Mix on medium speed until combined. Add the evaporated milk and mix until incorporated. Assemble the bars.

Pumpkin Pie Shortbread Bars The Merchant Baker

Preheat the oven to 425 F (218 C). To a large bowl or a food processor, add the crust ingredients (flour, sugar, butter). Cut butter into the dough with a pastry cutter or pulse in a food processor until it has a sandy texture. Line an 8 x 8 baking dish with parchment paper and press the shortbread crust into place.

Easy Pumpkin Pie Bars The Country Cook

Shortbread Crust. Preheat oven to 350°F. Prepare a 9"x13" baking pan with parchment paper. Add flour and salt to a bowl and whisk to combine. In a separate bowl, cream together sugar, butter, and vanilla, until just combined. Add dry ingredients and beat to combine until a crumbly dough forms. Place dough into baking pan and spread out.

These Chocolate Bourbon Pecan Pie Bars have a shortbread crust topped

Preheat oven to 350°F and line a 9×13" pan with parchment paper or grease lightly. Combine shortbread crust ingredients with a mixer or pastry cutter until the crumbs start to stick together. Press firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Leave the oven on.