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Pumpkin Pie Bars Recipe

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4.2 from 2 reviews

These Pumpkin Pie Bars combine a rich brown butter crust with a creamy pumpkin pie filling and a light whipped cream topping, spiced perfectly for autumn. Easy to bake and perfect for serving at holiday gatherings, these bars deliver all the traditional pumpkin pie flavors in convenient handheld form.

  • Total Time: 1 hour 15 minutes
  • Yield: 16 bars

Ingredients

Brown Butter Crust

  • 1 cup unsalted butter
  • 2 tablespoons milk
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ¾ teaspoon sea salt
  • 2 cups all purpose flour (240g)

Pumpkin Pie Filling

  • 2 large eggs
  • 1 cup pumpkin purée
  • 2 teaspoons cornstarch
  • ¼ teaspoon sea salt
  • 2 teaspoons pumpkin pie spice
  • ¾ cup sweetened condensed milk
  • 1 tablespoon pure vanilla extract

Whipped Cream Topping

  • ½ cup cold heavy whipping cream (35%)
  • 2 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon pumpkin spice (for sprinkling on top)

Instructions

  1. Brown Butter Crust Preparation: Line an 8” or 9” square baking pan with parchment paper, leaving handles on the outside for easy lifting. Preheat the oven to 355°F (180°C). Melt the butter in a saucepan over medium-low heat. Stir frequently as the butter foams and then browns. Once brown specks appear, remove from heat and pour into a heat-safe bowl to cool to room temperature.
  2. Make the Dough: In a large bowl or stand mixer, combine the cooled brown butter, milk, sugar, vanilla extract, and salt. Mix until slightly thickened. Sift the flour into the same bowl and gently fold to form a cookie dough.
  3. Form and Bake the Crust: Spread the dough evenly into the lined baking pan, pressing it up along the edges to form a thin border. Bake for 20-22 minutes until the crust edges and surface turn golden brown.
  4. Prepare Pumpkin Pie Filling: While the crust bakes, whisk together eggs, pumpkin purée, cornstarch, sea salt, pumpkin pie spice, sweetened condensed milk, and vanilla extract in a large bowl until smooth.
  5. Bake the Filling: As soon as the crust is done, pour the pumpkin filling evenly over the crust. Return to the oven and bake for another 20 minutes until the edges are set but the center is still slightly wobbly.
  6. Cool and Chill: Allow the bars to cool completely at room temperature. For firmer bars, chill in the refrigerator for a few hours before serving.
  7. Whip the Cream: For best results, chill the mixing bowl and whisk attachment in the freezer for 5 minutes before starting. Whip the cold heavy cream, sugar, and vanilla extract on high speed until thick and holding shape.
  8. Assemble and Serve: Remove the bars from the baking pan using the parchment handles. Trim the edges with a sharp knife and cut into 9 or 16 squares, wiping the knife between cuts for clean slices. Pipe whipped cream decorations on top and sprinkle with pumpkin spice. Serve immediately for best texture.

Notes

  • Chilling the bars after baking helps them firm up and makes cutting cleaner.
  • Whipped cream topping is best added right before serving to avoid melting.
  • Use parchment paper with handles to easily lift bars from pan.
  • Brown butter adds a nutty depth to the crust, so be careful not to overcook it.
  • Adjust pumpkin pie spice amount to taste or substitute with cinnamon, nutmeg, and cloves blend.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 42 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/pumpkin-pie-bars-recipe/