Slab Pumpkin Pie Bars
These easy pumpkin pie bars are a delicious twist on a classic dessert. Perfect for fall gatherings or a quick treat.
Equipment
- 9x13 inch baking pan
- Pastry blender or fork
- Mixing bowls
- Whisk
Ingredients
Crust Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.5 cup (1 stick) Cold unsalted butter cut into cubes
- 0.25 cup Ice water
Filling Ingredients
- 1 15 ounce can Pumpkin puree
- 1 12 ounce can Evaporated milk
- 0.75 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour and salt for the crust.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Do not overmix.
- Press the dough evenly into the prepared pan. Bake for 15-20 minutes, or until lightly golden.
- While the crust is baking, whisk together pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, nutmeg, and salt in a separate bowl until smooth.
- Pour the pumpkin filling over the partially baked crust.
- Bake for 30-35 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Let cool completely before cutting into bars.
Notes
For a richer flavor, use brown sugar instead of granulated sugar. You can also add a sprinkle of pecans or walnuts to the top before baking.