Pumpkin Shortbread Bars

Name: Pumpkin Shortbread Bars
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 15 servings
Ingredients: 1-3/4 cups sugar, divided; 1-1/2 cups all-purpose flour; 1/2 cup cold butter; 4 large eggs, lightly beaten; 1 can (29 ounces) solid-pack pumpkin; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 2 cans (12 ounces each) evaporated milk; Optional: Whipped cream and additional ground cinnamon

Total Time Prep: 15 min. Bake: 65 min. + chilling

Yield 15 servings

Test Kitchen Approved

Pumpkin shortbread bars are a lovely alternative to the classic pumpkin pie. Making these as directed will yield a lovely result, and next time, you can try one of our recipe variations.

Ingredients

1-3/4 cups sugar, divided
1-1/2 cups all-purpose flour
1/2 cup cold butter
4 large eggs, lightly beaten
1 can (29 ounces) solid-pack pumpkin
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cans (12 ounces each) evaporated milk
Optional: Whipped cream and additional ground cinnamon

Directions

In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13x9-in. baking pan.
In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight.
Cut into 15 squares. If desired, top with whipped cream and sprinkle with additional cinnamon.

Nutrition Facts

1 piece: 258 calories, 9g fat (5g saturated fat), 80mg cholesterol, 260mg sodium, 40g carbohydrate (27g sugars, 3g fiber), 5g protein.

My family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. —Edie DeSpain, Logan, Utah

Recipe Creator