Go Back

Mili's Pumpkin Bars

Mili Takashima
All I can say is wow. Pumpkin bars take two of the best things: butter shortbread and pumpkin pie custard, and make a heavenly bite that are easily cut, stored and shared. If you love pumpkin, you are going to love this recipe. I'm offering a gluten free ingredient switch-out if you're interested.
Print Recipe Pin Recipe
Servings 24

Ingredients
  

Shortbread (This is a double recipe to fit a 9"x13" pan.)

  • 16 tablespoons (two sticks) salted butter cut into pats and melted
  • 2 and 1/2 cups all purpose flour or to make gluten-free, switch out for 1:1 ration gluten free, all purpose flour. If you're going for gluten free, add an entire extra cup of flour, so 3 and 1/2 total cups of gluten free flour to this recipe.
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract

Pumpkin Custard

  • 4 eggs
  • 2 cups granulated sugar
  • 1/2 cup cornstarch
  • 2 teaspoons pure vanilla extract
  • 3 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 4 cups pure pumpkin puree same as large can of pumpkin puree for making two pumpkin pies
  • 1 and 1/2 cups evaporated milk

Instructions
 

  • Preheat oven to 350 degrees. Prepare baking sheet or pan: with spray or butter, parchment paper bottom and flour. Prepare shortbread: Melt butter. In one bowl, add the melted butter to the rest of the ingredients in the recipe.
  • Mix shortbread ingredients until combined.
  • Use your hand to combine. It will be pliable and easily manipulated onto the bottom of your prepared baking sheet or pan.
  • Once you have it covered, use a fork to poke little holes throughout the dough. Bake dough for 10 minutes. While it bakes, prepare the pumpkin pie custard.
  • This can all be hand-whisked in a single bowl. First, place the sugar, cornstarch and salt in a bowl, and top with the eggs and pure vanilla extract.
  • Whisk these ingredients together until smooth.
  • Add the cinnamon, nutmeg, ginger and cloves and whisk.
  • Add in all that glorious pumpkin.
  • You guessed it. Whisk it all together.
  • Last, add the evaporated milk and whisk.
  • The pumpkin custard batter will be smooth and ready to pour.
  • Pour all of the batter onto the top of the pre-baked shortbread.
  • Bake at 350 for 45-50 minutes, or until it has baked-through and your tester comes clean at the center. It will not crack. It will not deflate. It will maintain the beautiful height and firmness.
  • Once the pan has completely cooled, use a sharp knife and cut bars. Keep at room temperature for the day, or my suggestion is to refrigerate. Serve as-is, or with whipped cream. These will be good for up to four days, but good luck keeping them around for that long!
  • The cornstarch is the ingredient that allows for the firmness without compromising flavor or texture. What we have here is basically pumpkin pie to-go. Enjoy!