- rich & creamy -
These pumpkin pie bars have a brown butter shortbread crust, a creamy spiced pumpkin filling, and fluffy whipped cream! The brown butter adds a toasty and cozy layer of flavor.
– Creamy traditional pumpkin pie filling – Brown butter nutty flavor – Super easy to make
Brown butter crust: Line a square baking pan with parchment paper. Preheat oven.
Melt butter. Stirring frequently. Once you see brown specks, remove from heat. Let cool to room temperature.
Combine butter, milk, sugar, vanilla, and salt. Mix together until it thickens.
Sift the flour and fold to make a cookie dough.
Spread the cookie dough into the pan. Press the dough up the sides. Bake for 20-22 minutes
Pumpkin pie filling: Add all of the ingredients into a bowl. Whisk to combine.
Pour the pumpkin filling on top of baked crust and return to the oven for another 20 minutes. Let cool completely.
Assembly: In a large chilled bowl, whisk together cold cream, sugar, and vanilla extract. Transfer into a piping bag with a star tip.
Once cooled, remove the pumpkin pie bars from the baking pan. Cut it into square bars.
Pipe whipped cream swirls on top of the bars and sprinkle with a pinch of pumpkin spice. Serve and enjoy!
These pumkin pie bars have a pumpkin filling that is ultra creamy, rich, and smooth. And you can’t have pumpkin pie without whipped cream! These are perfect for a rich spiced treat for this fall and thanksgiving!
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