Pumpkin Pie Bars with Shortbread Crust – A Slice of Fall Bliss!

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving extra on the sides for easy removal.
2. Prepare the crust: In a medium bowl, mix the flour, sugar, and salt together. Add the softened butter and vanilla extract, and mix until the dough comes together. It will be crumbly.
3. Press the dough: Press the dough evenly into the bottom of the prepared pan, creating a smooth, even layer.
4. Bake the crust: Bake for 15-18 minutes, or until the crust is lightly golden around the edges. Let it cool slightly while you prepare the filling.

Make the Pumpkin Filling:

1. Mix the filling: In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves (if using), vanilla extract, and salt until smooth and well combined.
2. Pour the filling: Pour the pumpkin mixture over the cooled shortbread crust, spreading it evenly.

Bake the Bars:

1. Bake: Place the bars in the oven and bake at 350°F (175°C) for 30-35 minutes, or until the filling is set and a toothpick or knife inserted into the center comes out clean.
2. Cool: Let the bars cool in the pan for about 10-15 minutes, then refrigerate for at least 2 hours to allow them to fully set.

Serve:

1. Slice and serve: Once the bars are chilled and firm, remove them from the pan using the parchment paper edges. Slice into squares or bars.
2. Optional topping: Top with a dollop of whipped cream or whipped topping and a sprinkle of cinnamon before serving.

Enjoy:

These Pumpkin Pie Bars with Shortbread Crust are the ultimate fall dessert. The shortbread crust provides a buttery, crumbly base that perfectly complements the smooth and spiced pumpkin filling. They’re a great alternative to traditional pumpkin pie and are perfect for gatherings, parties, or a cozy night in. 🎃🍰