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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Pumpkin Pie Bars Recipe

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This recipe for Pumpkin Pie Bars is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Crust
¾ cup sugar
1 ⅜ cups salted butter, room temperature
3 cups all purpose flour
1 ½ teaspoons vanilla

Filling
2 cups canned pumpkin
2 large eggs
1 ½ teaspoons vanilla
1 cup heavy cream
¾ cup brown sugar
1 teaspoon pumpkin pie spice
½ teaspoon salt

Chantilly Cream
½ cup heavy cream
¼ teaspoon vanilla
1 ½ Tablespoons powdered sugar

Directions:
Directions:
Crust:
Preheat oven to 350 degrees.
Spray an 8"x12" pan with cooking spray. Set aside.
Beat sugar and butter with an electric mixer until fluffy.
Mix in flour, a little at a time.
Add vanilla.
Press cookie mixture evenly in bottom of prepared pan.
Bake for 15 minutes.
Remove from oven. Set aside.

Filling:
In a large bowl, combine pumpkin, eggs, vanilla, heavy cream, sugar, pumpkin pie spice, and salt.
Using a whisk, mix until thoroughly combined.
Pour over cookie crust.
Return to oven and bake for 55-60 minutes, until set completely.

Chantilly Cream:
In a medium bowl, combine heavy cream, vanilla, and powdered sugar.
Beat at medium high speed with an electric mixer until medium-stiff peaks form, about 2 minutes.

Personal Notes:
Personal Notes:
Try and get the shortbread as even as you can!
The pumpkin in a little hard to tell when it’s set. You can shake it slightly or use a knife/cake tester to see if it’s done.
Let it cool completely before cutting!

 

 

 

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