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
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
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
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.
T Nelson says
Haven’t had enough pumpkin recipes. Keep em’ coming.
This is a great idea! I’ve never had my fill of pumpkin baked goods!
Brianne Banning says
I am gobbling all the pumpkin I can until December 1st…then the gingerbread comes out!!
Heather @ My Overflowing Cup says
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.
Sounds great! Did you grease your pan?
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.
I imagine so but I’ve never tried it. :)