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A slice of pumpkin pie shortbread crumb bar with a bite out of it leaning against more bars.

Pumpkin Pie Shortbread Crumb Bars

Olivia Daly
My pumpkin pie shortbread crumb bars are the best dessert fusion combining buttery, melt in the mouth shortbread cookie with perfectly spiced egg free pumpkin pie. A twist on a classic that's perfect for Fall and easier to make than traditional pie.
5 from 1 vote
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Prep Time 7 minutes
Cook Time 45 minutes
Total Time 52 minutes
Course Dessert
Servings 16
Calories 310 kcal

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 9x9 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!

Nutrition

Serving: 1squareCalories: 310kcalCarbohydrates: 42gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 4gCholesterol: 39mgSodium: 144mgPotassium: 127mgFiber: 1.2gSugar: 23gCalcium: 87mgIron: 1.4mg
Keyword pumpkin pie shortbread bars, pumpkin pie shortbread crumb bars
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