Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, cold and cubed
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 (12 oz) can evaporated milk
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- In a bowl, mix flour and powdered sugar. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15–18 minutes or until lightly golden. Let cool slightly.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, pumpkin pie spice, salt, and vanilla until smooth.
- Pour the filling over the pre-baked crust. Bake for 40–45 minutes, or until the center is set and a toothpick inserted comes out clean.
- Cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before slicing into bars.
- Optional: Top with whipped cream and a sprinkle of cinnamon before serving.
Notes
These bars can be made a day ahead and stored chilled. Add a pecan streusel topping for extra texture or serve with a drizzle of caramel. Great for serving a crowd without the need for pie slicing!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg