Pumpkin Shortbread Bars

November 17, 2015


If it has pumpkin in it I will eat it! 

Thanksgiving is coming and I needed to share this recipe.  I love ANYTHING pumpkin and this recipe is perfect for so many reasons. For anyone who has a fear of piecrust – no worries because you get to eat an amazing crust without the anxiety. Really. It makes a large pan of pumpkin perfection (15-18 servings) and it has a shortbread crust.  Add a dollop of fresh whipped cream and you will never go back to traditional pumpkin pie again.  Enjoy.  




1 ¾ cups sugar, divided

1 ½ cups all-purpose flour

½ up cold butter

4 eggs lightly beaten

1 can (29 ounces) solid-pack pumpkin

1 tsp. salt

1 tsp. ground cinnamon (from The Spice House)

1 tsp. ground ginger (from The Spice House)

½ tsp. ground cloves (from The Spice House)

2 cans (12 ounces each) evaporated milk

Whipped cream and ground cinnamon, optional



1. In a bowl combine ¼ cup sugar and flour, cut in butter until the mixture resembles coarse crumbs.  Press into an ungreased  13x9x2” baking pan.

2. In a bowl, combine the eggs, pumpkin, salt, spices and remaining  sugar.  Stir in milk.  Pour over crust. 

3. Bake at 425 degrees for 15 minutes.  Reduce heat to 350 degrees  bake 50-55 minutes longer or until filling is set.  Cool on a wire rack.  Cover and refrigerate overnight.

4. Cut into squares.  Top with whipped cream and sprinkle with cinnamon if desired.



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© 2016  by Baked by Bobi

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