Pumpkin pie bars, pumpkin pie’s easier yet super delicious cousin. It is a custard base made with pumpkin puree, sweetened condensed milk, eggs and pumpkin spice on a shortbread crust. Served with some whipped cream and a light dusting of pumpkin spice it is the perfect holiday dessert.
Hello, foodie friends. I hope you are well now that it is getting somewhat colder and closer to the holidays. I teased this recipe in my last blogpost and really wanted to deliver in time for Thanksgiving. I am Spanish so I don’t celebrate it, but I know a lot of you do. Although Canadiens already celebrated Thanksgiving, so I’m sorry that I was too late for that one. Anyway, I bought way too many pumpkins this year so I have been experimenting with it quite a bit. From smoothies, overnight oats, pumpkin streusel bars to these pumpkin pie bars, we have been having a lot of pumpkin. There is still more pumpkin. This has definitely been my favourite way to make it so far. It is delicious and easy to make, because you don’t have to make a pie crust and roll it out. If you are like me and cannot find pumpkin puree, this will be a little extra work but it is absolutely worth it.
The shortbread crust is slightly sweet and crumbly, without being as fussy and fickle as a pie crust. You just fave to press it into the bottom of your baking mould with your hands or a glass. I made this with margarine instead of butter because butter is so expensive and I don’t think it made much of a difference. Neither did the people I fed it, so that’s good. I did not blind bake it long enough, so it wasn’t as crumbly as it should be. Make sure to blind bake the crust at a higher temperature until golden to avoid a soggy bottom. It might be a good idea to use some pie weights to keep the crust from rising, but it’s not a must.
The Pumpkin Custard Filling
This was made with homemade roasted hokkaido pumpkin puree, but you can use whatever you have on hand. It is deliciously creamy, whilst holding it’s shape without cracking. The cornstarch helps the custard to sit firm. With the sweetened condensed milk it is not overly sweet. It is also quite light, making it a great dessert after a more indulgent dinner.
Well, there you have an easy and delicious recipe for pumpkin pie bars. They are sweet and lightly spiced without being heavy. I hope you enjoyed this recipe and you don’t repeat my mistakes. Have a nice day!