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Pumpkin Bars Recipe


Pumpkin Bars: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line the bottom and sides of a 9 x 13 inch (23 x 33 cm) baking pan with foil (shiny side facing up), and then butter the foil.

Place the pecans on a baking sheet and bake for about 6 to 8 minutes or until lightly brown and fragrant. Let cool and then finely chop. Set aside.

Shortbread: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and beat, on low speed, until combined. Scrape down the sides and bottom of your bowl as needed. Add the flour and salt and beat just until you have coarse crumbs (not a solid ball of dough). Press the batter firmly and evenly onto the bottom of your prepared pan. Lightly prick the surface of the shortbread with the tines of a fork. Bake for about 16 to 18 minutes or until the shortbread is lightly browned. Remove from oven and place on a wire rack. Immediately sprinkle the finely chopped pecans on the hot shortbread. With the back of a fork or spoon, gently press the pecans into the hot shortbread. Let the shortbread cool for about 15 minutes.

Pumpkin Filling: In a large bowl, whisk the eggs. Add the pumpkin, sugar, ground spices, and salt and whisk to combine. Gradually stir in the cream and vanilla extract. Pour the filling over the pre baked crust and bake for about 30 minutes, or until the filling is set and has a shiny sheen. Remove from oven and place on a wire rack to cool.

Run a knife around the inside edges of the pan. You can then cut into bars while they are still in the pan. Or you can lift the pumpkin bars from the pan by holding onto the edges of the  foil. Place on a cutting board, peel back the foil, and cut into bars or squares. The bars can be covered and refrigerated for up to three days. Serve chilled or at room temperature.

Garnish: Whip the cream with the sugar until stiff peaks form. Place the whipped cream in a piping bag fitted with an open star tip and pipe a small rosette of cream on top of each pumpkin bar.

Makes 20 pumpkin bars.

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3/4 cup (75 grams) pecans

2 cups (260 grams) all purpose flour

1/2 teaspoon (2 grams) kosher salt

3/4 cup (170 grams) unsalted butter, at room temperature

1/2 cup (105 grams) light brown sugar, firmly packed

Pumpkin Filling:

3 large eggs (150 grams), at room temperature

1 - 15 ounce can (2 cups/425 grams) pure pumpkin puree (no spices added)

3/4 cup (155 grams) firmly packed light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/4 teaspoon kosher salt

3/4 cup (180 ml/grams) heavy whipping cream, at room temperature (cream with a 35-40% butterfat content)

1/2 teaspoon (2 grams) pure vanilla extract

Garnish: (optional)

1/2 cup (120 ml/grams) cold heavy whipping cream (cream with a 35-40% butterfat content)

1/2 - 1 tablespoon (7 - 15 grams)