Ingredients
Crust
- ¾ c salted butter room temp
- ½ powdered sugar
- 1 ½ c all purpose flour
Filling
- 30 oz. canned pumpkin
- 4 eggs
- 1 cup brown sugar
- 3 tsp pumpkin pie spice
- 1 tsp salt
- 24 oz. evaporated milk
Instructions
- Preheat oven to 425°. Pre-grease a baking sheet with non-stick baking spray, set aside.
- In a medium bowl, combine the ingredients to make the crust. Add in butter, powdered sugar and all purpose flour. Blend with mixer until crumbly. Pour the crust into the bottom of the prepared pan in an even layer with your hands or a flat bottom measuring cup.
- In a large bowl, add the canned pumpkin, eggs, salt, pumpkin pie spice, brown sugar and mix until combined. Add the evaporated milk and continue to stir until fully combined. Pour over the crust.
- Bake for 15 minutes at 425°. Then lower the heat to 350° and continue baking for another 50-55 minutes until the filling has set.
- Allow the pumpkin pie bars to cool completely. Refrigerate for at least 2 hours. Cut into squares and top each square with whipped cream.