Try this Pumpkin Pie Bars recipe or contribute your own.
- Carbohydrate 151.468459500148 g
- Cholesterol 55.2780533608625 mg
- Fat 19.7724079214905 g
- Fiber 14.4709620708606 g
- Protein 9.95715213353473 g
- Saturated Fat 11.7196457310186 g
- Serving Size 1 1 -20 (720g)
- Sodium 277.953957801375 mg
- Sugar 136.997497429288 g
- Trans Fat 1.94653676516944 g
- Calories 735 calories
Step-by-step
- Preheat oven to 375 degrees F. Lightly grease a half sheet baking pan (13"x18"x1") with non-stick spray and set aside.
- Combine the ingredients for the crust in a food processor and pulse several times until mixture resembles coarse sand. (see notes if you do not have a food processor). Pour into the baking sheet and press into an even layer. Bake for 15 minutes, remove from oven and set aside.
- Combine the ingredients for the filling in a large bowl and whisk together until smooth. Pour over the crust and smooth into an even layer if needed. Bake for an additional 25 to 30 minutes or until the center is set and no longer jiggly. Remove from oven and let cool completely. Cut into squares and top with whip cream if desired. Enjoy!
Producing distinct layers of crust and custard on a single baking sheet requires managing moisture migration to prevent a soggy bottom. Cold butter cut into tiny pieces must be pulsed with flour just until the mixture resembles coarse sand, ensuring pockets of steam form during the initial 15-minute bake at 375 degrees Fahrenheit. Cutting the butter too small or melting it entirely eliminates those essential flaky pockets, resulting in a dense pastry that cannot support the weight of a heavy dairy-and-squash custard. Working the dough rapidly keeps the fat solid before it enters the oven, which is the foundational rule of shortbread physics.
Uniform thickness across a 13-inch by 18-inch half sheet pan guarantees that the edges do not over-bake while the center remains raw. Pressing the crumb mixture firmly into the corners creates a dam that prevents the liquid filling from seeping underneath and compromising the bottom crust during the second baking phase. Anyone lacking a food processor can achieve identical results by cutting the cold fat into the dry ingredients using a pastry blender or two forks until the texture matches wet sand. Temperature control remains critical throughout this manual cutting process, so chilled tools or brief intervals in the refrigerator help prevent the butter from softening prematurely under hand heat.
Whisking the eggs, heavy cream, evaporated milk, and pumpkin puree together creates a high-moisture emulsion that relies entirely on protein coagulation for its structure. Over-baking causes the dairy solids to separate and curdle, while under-baking leaves a watery center that fails to hold a clean square edge when sliced. Pull the pan from the oven the moment the center stops jiggly movement entirely, allowing residual heat to finish the internal cooking safely. Chilling the sheet completely before slicing firms the butter fats in the crust and solidifies the starch network in the filling, yielding sharp, clean geometric portions.
Managing Crust Integrity
Uniform thickness across a 13-inch by 18-inch half sheet pan guarantees that the edges do not over-bake while the center remains raw. Pressing the crumb mixture firmly into the corners creates a dam that prevents the liquid filling from seeping underneath and compromising the bottom crust during the second baking phase. Anyone lacking a food processor can achieve identical results by cutting the cold fat into the dry ingredients using a pastry blender or two forks until the texture matches wet sand. Temperature control remains critical throughout this manual cutting process, so chilled tools or brief intervals in the refrigerator help prevent the butter from softening prematurely under hand heat.
Achieving Custard Stability
Whisking the eggs, heavy cream, evaporated milk, and pumpkin puree together creates a high-moisture emulsion that relies entirely on protein coagulation for its structure. Over-baking causes the dairy solids to separate and curdle, while under-baking leaves a watery center that fails to hold a clean square edge when sliced. Pull the pan from the oven the moment the center stops jiggly movement entirely, allowing residual heat to finish the internal cooking safely. Chilling the sheet completely before slicing firms the butter fats in the crust and solidifies the starch network in the filling, yielding sharp, clean geometric portions.
