These Pumpkin Pie Bars are the easy, crowd-pleasing alternative to the classic Pumpkin Pie! Silky smooth, irresistible and creamy!
INGREDIENTS
Shortbread Crust
▢1 1/2 cups (225 g) all-purpose flour
▢1/2 cup (75 g) powdered sugar
▢1/2 cup (110 g) unsalted butter
▢4 egg yolks
Pumpkin Filling
▢3 cups (822 g) can pumpkin puree 29oz can (see notes)
▢1 cup (210 g) caster sugar (superfine)
▢1 cup (200 g) brown sugar light or dark
▢4 large eggs
▢1 1/2 cups (375 ml) heavy cream
▢2 tbsp corn starch
▢1 Pinch of white pepper
▢1 tsp cinnamon
▢1/2 tsp salt
▢250 ml (250 ml) heavy cream whipped while cold
INSTRUCTIONS
Make the crust: Spray the bottom and sides of a 9 x 13” baking tin oil spray and line with baking paper, leaving some to overhang.
Add the flour, powdered sugar and vanilla extract to the bowl of a food processor and blitz for 20 seconds to combine. Add the butter and pulse until you reach lentil sized pieces. Add the egg yolks and blitz until small clumps of dough form.
Turn the crumbly mixture out into your baking tin and use your hands to press firmly and evenly into the bottom of the tin. Set aside in the fridge.
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