Have You Tried Pumpkin Pie Like This?

Pumpkin pie bars are the party-ready version of classic pumpkin pie! We'll start with a super easy shortbread base, add a perfectly spiced and creamy filling, and top with whipped cream. Print the Recipe: https://sugarspunrun.com/pumpkin-pie-... Ingredients For the crust* 2 ½ cups all-purpose flour (291g) ½ cup light brown sugar, firmly packed 1 ½ teaspoons cornstarch ¾ teaspoon table salt 1 cup unsalted butter, very cold, cubed 2 Tablespoons heavy cream For the pumpkin pie filling 15 oz canned pumpkin puree (425g) ¾ cup light brown sugar, firmly packed (150g) 1 ½ teaspoons vanilla extract 1 ¾ teaspoons ground cinnamon ¾ teaspoon ground ginger ½ teaspoon ground allspice ½ teaspoon grund nutmeg ½ teaspoon table salt 3 large eggs, lightly beaten (room temperature preferred) 1 cup heavy cream (236ml) 1 batch homemade whipped cream, for serving (optional but recommended!): https://sugarspunrun.com/homemade-whi... Shop my Amazon store: https://www.amazon.com/shop/sugarspunrun Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Food processor (Affiliate Link): https://amzn.to/2Xl3FxZ 13x9 metal baking pan (Affiliate Link): https://amzn.to/3vF7mS4 Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Mini Whisk (Affiliate Link): https://amzn.to/3sQEjpQ Instructions 00:00 Introduction 00:24 Preheat your oven to 350F (175C) and line a metal 13x9 baking dish with parchment paper. Set aside. For the crust 00:28 To the basin of your food processor, add the flour, sugar, cornstarch, and salt. Pulse several times to combine. 01:26 Scatter the cubed butter pieces over the surface and pulse again in 1-second intervals, until the butter is incorporated (remaining pieces are no larger than the size of a chocolate chip). 02:00 Drizzle the heavy cream overtop then continue to pulse in 1-second intervals until the dough is still crumbly but just begins to hold together. Check it by pinching the dough between your finger, if it sticks together it’s good to go. 02:40 Pour the crumbly mixture into your prepared baking pan and press it firmly and evenly into the bottom of a pan (use the back of a spoon or clean hands to do this, sometimes I’ll lay a piece of wax paper overtop and smooth over it that way, just remember to remove the wax paper!). 03:35 Transfer to center rack of 350F (175C) preheated oven and bake for 25-30 minutes, until the crust is a light golden brown. While the crust bakes, prepare your pumpkin pie topping. Pumpkin pie topping 03:51 In a large mixing bowl, whisk together pumpkin puree, brown sugar, vanilla, cinnamon, ginger, allspice, nutmeg, and salt until completely combined. 05:11 Use a spatula to gently stir in the eggs, one at a time, stirring until just-combined after each addition (don’t stir too vigorously or whisk or use an electric mixer, you risk over-mixing and causing the pumpkin pie to crack). 06:25 Gently stir in heavy cream until batter is completely combined, smooth, and uniform. Assembly 06:49 Once the crust has finished baking, remove it from the oven and reduce the oven temperature to 325F (165C). 07:05 Pour filling evenly over the pie crust and return to the center rack of 325F (165C) oven. Bake for 28-30 minutes, until the edges are set, and the center has just a very slight jiggle. 08:00 Allow pumpkin pie bars to cool at room temperature for an hour or two, then transfer to the refrigerator to set completely, for at least 4-6 hours. 08:25 Slice and serve, topped with homemade whipped cream, if desired. Notes *To make the crust without a food processor: Please use the crust from my millionaire's shortbread recipe, which can be found here:    • Richly Decadent Millionaire's Shortbread   Baking dish Metal is best; a glass or ceramic baking dish will take more time than indicated. Storing Store in an airtight container in the refrigerator for up to 4 days. I'd love to see what you're making! Tag me on Instagram:   / sugarspun_sam   Sign up for my Email List: https://sugarspunrun.com/subscribe/