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Easy Pumpkin Pie Bars

November 28, 2014 by Laura 7 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Wow, Laura. Another pumpkin recipe? Really?

Actually, I used butternut squash puree in this recipe, so there. But yes, it’s another pumpkin (aka butternut squash) recipe. I told you I was on a roll with pumpkin recipe experiements. I’m here to provide you with easy recipes – and also to force you to eat vegetables. What better way than in a dessert? (And in a salad, of course.)

You’ll notice that I loved the Shortbread Crust idea so much in the Pumpkin Cheesecake recipe that I stole the idea for this crust too. This is basically Shortbread with Pumpkin Pie baked on top – all in a 9×13 inch pan. No rolling of a pie crust necessary. Easy, buttery, delicious – what more could we want?

Easy Pumpkin Pie Bars

Easy Pumpkin Pie BarsYum

Shortbread Crust

3 cups whole wheat flour (I use freshly ground hard white wheat for this)
1/2 cup sucanat (or brown sugar if you prefer)
1 1/2 cups melted butter

Stir flour and sucanat together in a bowl. Add melted butter, combining well. Press mixture into a 9×13 inch baking pan. Bake in a 350° oven for 7 minutes. (It will only be partially cooked at this point.)  In the meantime, prepare the filling:

Pumpkin Pie Filling

3 cups pumpkin or butternut squash puree
2/3 sucanat
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
4 eggs
1 1/2 cup heavy cream

Whip ingredients together until smooth. Pour over crust. Bake in a 350° oven for 45-55 minutes or until a knife inserted into the bars comes out clean.

Have you had your fill of pumpkin this holiday season?

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Filed Under: Desserts, Recipes Tagged With: butternut squash, healthy desserts, healthy recipes, pie bars, pumpkin, shortbread crust

Comments

  1. T Nelson says

    November 29, 2014 at 10:02 am

    Haven’t had enough pumpkin recipes. Keep em’ coming.

    Reply
  2. Karen says

    November 29, 2014 at 10:05 am

    This is a great idea! I’ve never had my fill of pumpkin baked goods!

    Reply
  3. Brianne Banning says

    November 29, 2014 at 2:23 pm

    I am gobbling all the pumpkin I can until December 1st…then the gingerbread comes out!!

    Reply
  4. Heather @ My Overflowing Cup says

    November 29, 2014 at 5:21 pm

    Keep the pumpkin recipes coming, Laura! We can’t get enough of them. Veggies for dessert means we can have more servings! YUM! Not only do I love this shortbread crust, but I like not having to roll out a pie crust. I’m kinda lazy that way. Thanks for the recipe.

    Reply
  5. Trudi says

    November 29, 2014 at 6:40 pm

    Sounds great! Did you grease your pan?

    Reply
  6. Melinda says

    August 9, 2015 at 3:33 pm

    So this is kind of a strange question, but do you think it would work okay to substitute the cream for a non-dairy creamer? We have lactose intolerance in the family, and would love to try this out.

    Reply
    • Laura says

      September 5, 2015 at 1:36 pm

      I imagine so but I’ve never tried it. :)

      Reply

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