Prep Time
30 minutesBake Time
70 minutesYield
8-10Rating
/rating_on.png "1 Star")
Loading...| Ingredients - Shortbread Crust | |
| 1 1/2 cups ROGERS FOODS ALL PURPOSE FLOUR | |
| 1/4 cup granulated sugar | |
| 1/2 cup cold butter, cubed | |
| ... | |
| Filling | |
| 29 oz can pumpkin puree (NOT pumpkin pie filling) | |
| 4 large eggs | |
| 1 tsp salt | |
| 2 1/2 tsp pumpkin pie spice | |
| 2 cups granulated sugar | |
| 2 (12 oz each) cans evaporated milk |
| 1. | Preheat oven to 425 F degrees. Line a 9x13 |
| 2. | In a small mixing bowl, combine flour and 1/4 cup sugar. Add cubes of butter and cut into the flour mixture using a pastry cutter or two forks. This can also be done in a food processor by pulsing until the mixture looks like coarse crumbs. |
| 3. | Press crust into the prepared baking dish in an even layer and set aside. To a large mixing bowl, add pumpkin, eggs, salt, pumpkin pie spice, and 2 cups of sugar. Whisk or beat together. Add evaporated milk and stir until well combined. |
| 4. | Pour mixture over crust in prepared pan and bake at 425 F degrees for 15 minutes. Leave the pan in the oven and reduce oven temperature to 350 and continue baking another 50-55 minutes, until filling is set. |
| 5. | Remove pan from oven and cool completely on a wire rack. Cover and refrigerate at least 2 hours before cutting into bars. I usually make my bars the night before, so they're refrigerated overnight. |
| 6. | Slice into squares and serve with whipped cream and a light dusting of cinnamon if desired. |
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