Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C). Grease or line a 14¾" x 10½" baking pan with parchment paper.
- To make the shortbread crust, in a large bowl or stand mixer, blend the flour, sugar, salt, vanilla, and softened butter until the mixture forms a slightly crumbly dough.
- Press the dough evenly into the bottom of the prepared pan, smoothing it out with your hands.
- Bake the crust for 20–23 minutes, until the edges are lightly golden. Remove from the oven and let cool while you make the filling.
- For the pumpkin filling, mix pumpkin purée, heavy cream, sugar, cinnamon, ginger, cloves, cardamom, and the beaten eggs in a large bowl. Whisk until completely smooth and combined.
- After the crust cools slightly, pour the pumpkin filling over the crust and spread evenly.
- Bake the assembled bars for 50–55 minutes at 350°F (177°C), or until the filling is set but the center gently jiggles when shaken.
- Let the bars cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours, or overnight for best slicing.
- When fully chilled, cut into bars. Top with whipped cream and a sprinkle of nutmeg if desired before serving.
Nutrition
Notes
For best results, allow the bars to chill for the full recommended time or even overnight to ensure clean slices. If you prefer, homemade pumpkin purée can be used as long as it’s well-drained and thick. These bars store well in the refrigerator for up to five days in an airtight container, separated with parchment if stacking sliced bars. Serve cold with whipped cream and a dusting of nutmeg or cinnamon. Avoid freezing, as the custard filling can become watery after thawing.