Pumpkin Pie Shortbread Bars with Maple Cinnamon Whipped Cream
I love pumpkin so much that it’s basically my husband, but honestly? I don’t get pumpkin pie. What’s with that stuff? There’s always way too much custard to taste any crust. And the crust is usually just a soggy mess anyway. The whipped cream is always a tragically tiny dollop. And this is a Thanksgiving staple? It’s just sad.
So I fixed it for you.
First, I fixed the proportion issue. I wanted to beef up the crust so you get more of that buttery, flaky wonderfulness. Shortbread was the obvious choice! A thick shortbread crust holds its own in this dessert.
Next, I halved the pumpkin custard. You can enjoy how it complements the crust now that there’s not a gallon of it.
Finally, I topped the whole dessert with this insane Maple Cinnamon Whipped Cream. The recipe below makes about twice what you need, but trust me when I tell you that you should make all of it. You’ll want the extra to eat alongside your bars, even if they’re piled high like mine! It is SO GOOD. It’d be amazing on a pumpkin cheesecake, pumpkin waffles, a pumpkin spice latte, apple fritters — you name it. (By the way, I found my maple extract at Target, but I’m sure you can also find it online.)
There you have it: my pumpkin pie makeover! I can’t count how many times someone has told me that they love pumpkin, “just not pumpkin pie.” This recipe is for those people. And frankly, even if you love pumpkin pie, I’m betting you’d love this version too. Enjoy!
One year ago: Pumpkin Maple Pecan Rolls (with Pumpkin Cream Cheese Icing!)
Two years ago: Pumpkin Cheesecake Pillow Popovers
Three years ago: Gooey “German” Pumpkin Skillet Cake
Four years ago: Cheap and Simple Taco Pockets
Five years ago: Gulab Jamun with Caramelized Bananas
Six years ago: Homemade Puff Pastry and Vol-au-vents
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- pinch of salt
- 1/2 cup butter
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 egg, lightly beaten
- 3/4 cup plus 2 tablespoons pumpkin puree
- 3/4 cup evaporated milk
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon maple extract
- Make the shortbread. Preheat your oven to 350 degrees F. Line an 8-inch square baking pan with a foil sling. Process the flour, powdered sugar, and salt together for a few seconds before adding in the chunks of cold butter. Cut the butter into the flour mixture with about 6-8 pulses or until it looks like small peas. Press the mixture into the baking dish with the flat bottom of a glass or small dish. Bake for 20 minutes or until very lightly browning.
- While the shortbread bakes, make the pumpkin pie filling. In a small bowl, whisk together the sugar, cinnamon, salt, ginger, and cloves. In a large bowl, whisk together the egg, pumpkin, and this sugar mixture. Gradually whisk in the evaporated milk. Pour this mixture over the prepared shortbread crust. Bake at 350 degrees for 32-35 minutes or until pumpkin custard reaches 160 degrees on an instant-read thermometer. Cool for at least 2 hours (I put mine in the fridge after 30 minutes).
- When your bars are cool, make the maple cinnamon whipped cream. Combine whipping cream, powdered sugar, cinnamon, and maple extract in the bowl of an electric mixer and whip to stiff peaks. Lift bars out of the pan using the foil sling and cut into 16 squares. Pipe a big puff of maple cinnamon whipped cream on each one. Serve bars with extra maple cinnamon whipped cream on the side.
Michelle @ My Gluten-free Kitchen
September 28, 2015 at 1:05 am (9 years ago)I’ve been looking at all sorts of pumpkin recipes this weekend. This one really stands out to me because of the maple cinnamon whipped cream. That is seriously calling my name and will definitely be happening in my kitchen this week!!
Catherine
September 28, 2015 at 6:40 am (9 years ago)Dear Julie, I think we have found ourselves a new fall staple. These looks marvelous…and I love how I get an even crust to filling. The whipped cream is a beautiful finishing touch. xo, Catherine
Kelly @ Mostly Homemade Mom
September 28, 2015 at 9:10 am (9 years ago)Admittedly, I LIKE the soggy crust from pumpkin pie – but I’ll take more crust anyday! These bars look fantastic!
Emily R
September 28, 2015 at 10:58 am (9 years ago)OMG these look so good! I’m with you – pumpkin pie does absolutely nothing for me (give me sweet potato pie all day long!). But these…..these look DELISH.
Katrina
September 28, 2015 at 1:03 pm (9 years ago)That whip sounds incredible. Really yummy bars!
Lauren at Keep It Sweet
September 28, 2015 at 1:37 pm (9 years ago)That maple whipped cream… having extra is definitely necessary!
Becca @ Amuse Your Bouche
September 28, 2015 at 4:46 pm (9 years ago)Oh YUM. I adore shortbread. And I’m totally loving the proportions here – definitely new and improved. I especially like the amount of whipped cream 😉
Rachel @ Simple Seasonal
September 28, 2015 at 5:42 pm (9 years ago)I’m with you on the pumpkin pie tragedy! These look delish!
Ramona W
September 28, 2015 at 7:59 pm (9 years ago)Looks amazing. 🙂
Laura @MotherWouldKnow
September 28, 2015 at 8:35 pm (9 years ago)Yes, please, I’ll take several. Like you, I don’t quite “get” the traditional, soggy pumpkin pie. Your improvements make me think that I should nominate you as the Empress of Better Pumpkin Desserts!
Annie
September 29, 2015 at 6:48 pm (9 years ago)Pumpkin pie was always my favorite, but the traditional pumpkin pie has long needed a overhaul and you’ve created it to the MAX! Now I have my Thanksgiving dessert, no doubt I’ll be making it sooner, too. Thanks!
vivarais@restaurant-le-vivarais
September 30, 2015 at 1:36 am (9 years ago)this looks wonderful! but since my husband is gluten intolerant and i have egg and dairy allergies i believe we’ll be making the crust with almond or cashew flour, maybe use the cashew flour in the pumpkin with either flax eggs (freshly ground flax seed and water) or other egg substitute.
Kaitlin
October 3, 2015 at 11:07 pm (9 years ago)I had no idea pumpkin pie needed fixing, but I can tell after seeing this that eating pumpkin pie is going to be a dismal experience from now on. I think I’ll make these instead of pumpkin pie for Thanksgiving – thank you for sharing your awesome fix!! I love the idea of more crust 😀
candice
October 21, 2015 at 12:05 am (9 years ago)Hi. Beautiful bars! Could the recipe be doubled and use a jellyroll pan for a large crowd? Thanks. Waiting for a new recipe from you is always a delight.
Julie Ruble
November 10, 2015 at 9:55 pm (9 years ago)Thank you, Candice! I think if I doubled it, I would try it in a 9 x 13″ pan. I hope everyone likes it!
Francine Guillory
October 19, 2017 at 8:31 pm (7 years ago)Lol ohmygosh do I feel silly. ????????♀️????????♀️???? I’ve done this many times, I just never heard of it be called a foil sling ha ha
Julie Ruble
October 19, 2017 at 10:10 pm (7 years ago)Don’t feel silly! I think America’s Test Kitchen might have created the term so I’m sure many people had the same question.
Nicole in Tucson
November 10, 2015 at 9:52 pm (9 years ago)These pumpkin pie bars are perfect! Perfect amount of pumpkin and delicious crust. The kids loved them too! Thank you for the recipe.
Julie Ruble
November 10, 2015 at 9:55 pm (9 years ago)Hooray! That makes me so happy to hear! Thank you for your kind words.
Lizzy
November 20, 2015 at 11:27 am (9 years ago)Questions:
1. what would it do to the crust (make soggy?) if I made these ahead and froze them (less the whipped topping)
2. the pictures look like the filling or crust separated into a yellowy middle layer between the crust and the pumpkin – what’s with that???
Julie Ruble
November 21, 2015 at 7:16 pm (9 years ago)Not sure about freezing — I haven’t tried it! I’d recommend googling what happens when you freeze pumpkin pie in general, since these are similar. As for the yellow, I don’t think anything separated; it’s just the shortbread crust staying moist against the pumpkin custard. I think that’s why normal pumpkin pies get soggy crust (because that happens there, too, but the crust isn’t nice and thick).
Andrew Hopkins
April 7, 2016 at 7:05 am (9 years ago)What a delicious and gorgeous!!!
We will try to make it.
Lucy
August 13, 2016 at 2:45 am (8 years ago)Hello!
I have just made this slice but I don’t want to put the topping on until tomorrow. Should I just leave the slice in the fridge?
Many thanks
Lucy.
Julie Ruble
August 13, 2016 at 12:35 pm (8 years ago)Yes, that is fine. Enjoy!
nancy
October 28, 2016 at 5:28 am (8 years ago)I made these and they are a keeper. Delicious. I doubled the recipe – 9×13. perfect crust.
for the pumpkin I used real pumpkin and didn’t have evaporated milk. So i used a little less milk and put a tablespoon of cornstarch in the milk. Turned out perfect.
marcia
November 18, 2016 at 4:49 pm (8 years ago)Can I use real maple syrup in the whipped cream? How much.
Julie Ruble
November 18, 2016 at 4:52 pm (8 years ago)Sure! It just takes more to create a concentrated flavor and so your whipped cream might be looser, and it sweetens too, so you’d want to cut back the sugar. I’d start with a couple of tablespoons (and decrease the powdered sugar by the same) and taste/evaluate: if the whipped cream is not too loose and you want more flavor/sweetness, you can add more syrup one tablespoon at a time. Just be careful not to overbeat your cream.
Jennifer McCleary
October 8, 2017 at 7:47 am (7 years ago)Although I am baking all the time, I don’t often take the time to post my comments. I realized that this was a missing link to bloggers like yourself who take the time to share your fantastic recipes and inspiring photos! It’s Canadian Thanksgiving this weekend and I made these pumpkin shortbread bars last night. They are fantastic! Much easier than pumpkin pie and easy to slice into large, or small portions (who actually wants a smaller portion of pumpkin pie?). Thank you for your creations and more importantly – thank you for posting wonderful recipes time and time again.
Julie Ruble
October 8, 2017 at 12:10 pm (7 years ago)Thank you so much for this kind comment. I’m so glad you enjoyed them!! Happy Thanksgiving!
Francine Guillory
October 17, 2017 at 3:38 am (7 years ago)What is a foil sling. Although I’m an experienced baker, I’ve enever heard of this lol. Please clarify
Julie Ruble
October 17, 2017 at 3:54 pm (7 years ago)Here you go, Francine: https://www.cooksillustrated.com/how_tos/5694-making-a-foil-sling
Mara
November 21, 2017 at 2:27 am (7 years ago)If I double the recipe and use a 9×13 pan how long should I let it bake?
Julie Ruble
November 21, 2017 at 11:41 am (7 years ago)I’m not sure, but you’ll want to check early and often for doneness (for the shortbread crust, that means slightly golden. For the final product, you want it mostly set.)
Marie
August 17, 2018 at 2:49 am (6 years ago)Is Pumpkin Puree the same as pumpkin pie filling?
Julie Ruble
August 17, 2018 at 3:12 am (6 years ago)No: pie filling has spices added and pumpkin puree is just the puree. They should be right beside each other in the baking aisle though!