Today, I’ve got the best dessert fusion with my pumpkin pie shortbread crumb bars. These bars combine buttery, melt in the mouth shortbread cookie with perfectly spiced pumpkin pie. A twist on a classic that’s perfect for Fall and easier to make than traditional pie.
Pumpkin pie has never been one of my favourite desserts as we didn’t grow up eating it and when I did have it, I found it bland. So when I make it now or any variation like these bars, I load it up with spices. The pumpkin just pairs so well with warm Fall spices. Add the buttery shortbread and you have the best flavours together!
Another reason I love these pumpkin pie shortbread crumb bars is because they’re also egg free. These are a great dessert for a potluck anyways but also great for anyone with an egg allergy or if eggs are a bit too spendy.
For some other great pumpkin desserts, try my pumpkin cake with cream cheese frosting or my pumpkin monster cookies for a gluten free option. If you need something no bake, try my biscoff pumpkin truffles.
Can I Use Fresh Pumpkin?
I don’t recommend it in this recipe as it can have a different moisture content and may not bake properly.
Also, make sure you’re using canned pumpkin and not canned pumpkin pie filling.
Can I Make These Pumpkin Pie Bars Gluten Free?
A one to one flour should work to make these but I haven’t tested the recipe with it. If you do try, let me know how it goes!
How To Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
Baking Tips
- Make sure not to overmix your dough or it will turn out tough.
- Make sure to use canned pumpkin and not pumpkin pie filling.
- To ensure the crust is fully baked, make sure to pre-bake it, don’t skip this step.
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Fall Desserts
Today’s song is an absolute Fall classic to go with these pumpkin bars! Here’s September by Earth Wind & Fire. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Pumpkin Pie Shortbread Crumb Bars
Ingredients
Shortbread
- 1 cup (227g) unsalted butter, room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (45g) light brown sugar, packed
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups (360g) AP flour
Pumpkin Pie Filling
- 1 1/4 cups (250g) canned pumpkin
- 2 tbsp (18g) cornstarch
- 400g/14oz can sweetened condensed milk (300mL can in Canada)
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp vanilla extract
Instructions
- Line a 9×9 pan with parchment paper and set aside. Preheat the oven to 350℉.
- In the bowl of a stand mixer or large mixing bowl, add the butter and sugars. Cream together for 4 minutes. Add in the vanilla, ground cinnamon and salt and mix until combined.
- Add in the flour and mix until mixture looks dry and crumbly. It will be kind of like wet sand. If you push it together with your fingers, it will stick. Now add 2/3 of the dough to the pan and push down, making it as even as possible. Prebake the crust for 20 minutes.
- While the crust bakes, make the pumpkin pie filling. Add the pumpkin and cornstarch to a medium mixing bowl and whisk until combined. Then add in the rest of the ingredients and whisk until well combined.
- Once the crust has prebaked, let it rest for 1 minute, then pour the pumpkin pie filling on top, spreading it evenly. Then take the rest of your shortbread and crumble it evenly on top. You can put big crumbs or little. I like to do a mixture.
- Put it back in the oven for an additional 20-25 minutes or until the centre of the filling is just set. It should have the very slightest jiggle, but only in the centre.
- Allow to cool in the pan before removing by the parchment paper. Slice into squares and enjoy!
These were a huge hit with my family and made it feel like Thanksgiving in the middle of August. Such a cozy dessert.
If you give them a try, let me know what you thought with a review and star rating 🙂