Pumpkin Pie Bars with Maple Cinnamon Whipped Cream
Ingredients
For the Shortbread Crust:
- 2 cup all-purpose flour
- 1/2 cup powdered sugar
- 1 pinch salt
- 1 cup butter
For the Pumpkin Pie Filling:
- 1/2 cup granulated sugar (plus the 4 tablespoons of sugar listed below too)
- 4 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 eggs lightly beaten
- 1 can pumpkin puree 15 oz
- 1 1/2 cups evaporated milk
For the Maple Cinnamon Whipped Cream:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 tsp cinnamon
- 1 tsp maple extract
Instructions
For the Shortbread Crust:
- Preheat oven to 350 degrees. Spray a glass 9 x 13 pan with non stick cooking spray.
- Process the flour, powdered sugar, and salt together for a few seconds in a food processor.
- Add in the cold butter and process again until fully incorporated.
- Press mix into the greased glass baking pan. Use the bottom of a glass to press mixture down firmly.
- Bake for 25 minutes or until golden brown.
For the Pumpkin Pie Filling:
- In a small bowl, mix together sugar, cinnamon, salt, ginger, and cloves.
- In a large bowl, combine eggs, pumpkins, and sugar mixture.
- Gradually mix in evaporated milk.
- Pour mixture onto prepared shortbread crust.
- Bake for 32-35 minutes. And cool for at least 2 hours before serving. I place mine in the fridge overnight.
For the Maple Cinnamon Whipped Cream:
- Once bars are completely cool, start making the whipped cream.
- Combine heavy whipping cream, powdered sugar, cinnamon, and maple extract in the bowl of a stand mixer until stiff peaks form.
- Pipe mixture on top of bars and enjoy!