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Pumpkin Shortbread Bars

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Sorry my post is a little late today, I’m still recovering from my weekend Doctor Who hangover.  My daughter and I spent the weekend watching old episodes, new episodes, specials…we were/are obsessed.

But anyway, remember how last week, I promised that I’d be coming at you all pumpkin crazy all week?

Let’s just keep it rolling, shall we? It’s all pumpkin mania around here, a Pumpkinpalooza, Pumpkinfest 2013……pumpkin, pumpkins everywhere.

I’ve been trying my best to hold on to the last bits of fall before we’re plunged head first into Christmas.  According to TV commercials and store decorations, we’re already there.  But baking with pumpkin has filled my home with the smells and flavors of fall, and I’ve enjoyed every second of it.  Fall is the season that never lasts long enough…it seems that as soon as it arrives, it’s gone again and we’re all bundled up and complaining about the cold.

So, in case you missed it…..we’ve covered:

Pumpkin Butterscotch Bread.

Pumpkin Snickerdoodles.

And now, we have……………

Pumpkin Shortbread Bars!

It’s a pumpkin pie with a shortbread crust.  Baked in a 9×13 pan, this is a great way to serve lots of people without having to make a lot of pies.

Throw on some fresh whipped cream (or Cool Whip, whatever you like…no judging here.) and you’ve got yourself a tasty treat!

Pumpkin Shortbread Bars

Ingredients

  • Shortbread Crust:
  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1/2 tsp vanilla
  • 1 cup flour
  • Pumpkin Pie:
  • 3/4 cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 can (15 oz.) canned pumpkin
  • 1 can (12 fl. oz.) evaporated milk

Directions

  1. First, make the shortbread crust. Begin by creaming together the butter, sugar, and vanilla.
  2. Once mixed well, add the flour until just incorporated.
  3. Press into 9x13 pan and bake at 400 degrees for 10 minutes. Allow to cool.
  4. Raise the temperature on your oven to 425.
  5. Next, mix together ingredients for pumpkin pie.
  6. Beat eggs in a mixing bowl and add sugar, salt, and pumpkin pie spice.
  7. Mix in the canned pumpkin.
  8. Slowly add the evaporated milk and mix until incorporated.
  9. Bake at 425 for 10 minutes, then reduce the heat to 350 and bake for 20-25 minutes or until set.
  10. Allow to cool and enjoy!
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