Slab Pumpkin Pie Bars
These easy pumpkin pie bars are perfect for fall! A buttery crust is topped with a creamy, spiced pumpkin filling, making them a delicious and convenient dessert.
Equipment
- 9x13 inch baking pan
- Mixing bowls
- Pastry blender or fork
- Whisk
Ingredients
Crust Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.5 cup Cold unsalted butter cut into cubes
- 0.25 cup Granulated sugar
- 0.25 cup Ice water
Filling Ingredients
- 1 15 ounce can Pumpkin puree
- 1 12 ounce can Evaporated milk
- 1 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.
- Make the crust: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the sugar. Gradually add ice water, mixing until the dough just comes together. Don't overmix.
- Press the dough evenly into the prepared pan. Bake for 15-20 minutes, or until lightly golden.
- While the crust is baking, make the filling: In a separate large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
- Pour the pumpkin filling over the partially baked crust.
- Bake for an additional 30-35 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Let cool completely in the pan before cutting into bars. This will prevent the bars from crumbling.
Notes
For a no-bake crust option, use a pre-made graham cracker crust or a similar store-bought option. You can also adjust the spices to your preference. A sprinkle of pecans or walnuts on top before baking adds a nice crunch.