{"id":30828,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pumpkin-shortbread-dessert\/"},"modified":"2024-10-05T16:19:07","modified_gmt":"2024-10-05T21:19:07","slug":"pumpkin-shortbread-dessert","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-shortbread-dessert\/","title":{"rendered":"Pumpkin Shortbread Bars"},"content":{"rendered":"<p>These pumpkin shortbread bars are like a cheeky pumpkin pie, since they use many of the same ingredients, but the result is a touch different. The main departure is that instead of a flaky pie crust, this recipe uses a crumbly and crispy shortbread crust, providing a lovely contrast to the smooth pumpkin filling.<\/p>\n<p>These pumpkin pie bars with shortbread crust make a great <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-best-potluck-desserts-no-one-thinks-to-bring\/\" data-name=\"www.tasteofhome.com\/collection\/the-best-potluck-desserts-no-one-thinks-to-bring\/\" data-module=\"content engagement\" data-position=\"embedded links\">potluck dessert recipe<\/a>, since they&#8217;re conveniently sized for eating by hand.<\/p>\n<h2>Ingredients for Pumpkin Shortbread Bars<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2058290\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Shortbread-Dessert_TOHD24_16678_DianaChistruga_1.jpg?fit=700%2C1024\" alt=\"Ingredients for Pumpkin Shortbread Bars\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Sugar:<\/strong> If you reduce the sugar in this recipe, make sure to do so only for the filling. The shortbread crust needs sugar to form the right texture.<\/li>\n<li><strong>All-purpose flour:<\/strong> Shortbread crust is meant to be a little crumbly, so it\u2019s necessary to choose a flour with a low- to medium-protein content. All-purpose flour checks this box, and most people already have it in their cupboards.<\/li>\n<li><strong>Butter:<\/strong> Using cold butter helps to ensure the crust won\u2019t become greasy or too elastic when it&#8217;s rolled out.<\/li>\n<li><strong>Eggs:<\/strong> This ingredient will help bind and bring structure to the filling.<\/li>\n<li><strong>Pumpkin:<\/strong> You can either buy pumpkin puree (not pumpkin pie filling) or <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-make-pumpkin-puree\/\" data-name=\"www.tasteofhome.com\/collection\/how-to-make-pumpkin-puree\/\" data-module=\"content engagement\" data-position=\"embedded links\">make homemade pumpkin puree<\/a>.<\/li>\n<li><strong>Cinnamon:<\/strong> With its lovely aroma and flavor, cinnamon is a great addition to these pumpkin shortbread bars.<\/li>\n<li><strong>Ginger:<\/strong> You can either use powdered ginger or use a microplane to add some fresh ginger to this recipe.<\/li>\n<li><strong>Cloves:<\/strong> When it comes to cloves, a little goes a long way. If you have whole cloves, you can simply place them in a clean coffee grinder and whiz away.<\/li>\n<li><strong>Evaporated milk:<\/strong> Because all the water has been evaporated from this kind of milk, it\u2019s extra rich and creamy. If you\u2019d prefer, you can use a <a href=\"https:\/\/www.tasteofhome.com\/article\/substitutes-for-evaporated-milk\" data-name=\"www.tasteofhome.com\/article\/substitutes-for-evaporated-milk\" data-module=\"content engagement\" data-position=\"embedded links\">substitute for evaporated milk<\/a>.<\/li>\n<li><strong>Whipped cream and additional cinnamon (optional):<\/strong> While it&#8217;s optional, whipped cream is a staple topping for this dessert. You can use store-bought or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade whipped cream<\/a>. A sprinkling of cinnamon adds a nice finishing touch.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the shortbread crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2058291\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Shortbread-Dessert_TOHD24_16678_DianaChistruga_2.jpg?fit=700%2C1024\" alt=\"Preparing the shortbread crust\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<p>In a bowl, combine 1\/4 cup of the sugar and the flour, then cut in the cold butter, gently incorporating the ingredients until the texture resembles coarse crumbs. Press the crust into an ungreased 13&#215;9-inch baking pan.<\/p>\n<h3>Step 2: Create the filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2058292\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Shortbread-Dessert_TOHD24_16678_DianaChistruga_3.jpg?fit=700%2C1024\" alt=\"Creating the pumpkin filling\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 425\u00b0F. In a bowl, combine the eggs, pumpkin, salt, cinnamon, ginger, cloves and the remaining sugar. Stir in the milk until the mixture becomes smooth, then pour the filling over the crust.<\/p>\n<h3>Step 3: Bake the dessert<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2058293\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Shortbread-Dessert_TOHD24_16678_DianaChistruga_4.jpg?fit=700%2C1024\" alt=\"Pumpkin shortbread bars baked in the pan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<p>Bake the pumpkin shortbread bars at 425\u00b0 for 15 minutes. Reduce the heat to 350\u00b0, and bake for an additional 50 to 55 minutes or until the filling is set.<\/p>\n<h3>Step 4: Cool and chill<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2058294\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Shortbread-Dessert_TOHD24_16678_DianaChistruga_5.jpg?fit=700%2C1024\" alt=\"Cooled and chilled pumpkin shortbread bars\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<p>Let the dessert cool in the pan, on a wire rack. Then cover and refrigerate it overnight.<\/p>\n<h3>Step 5: Cut into squares<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2058295\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Shortbread-Dessert_TOHD24_16678_DianaChistruga_6.jpg?fit=700%2C1024\" alt=\"Pumpkin shortbread cut into bars and served with whipped cream\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<p>When you&#8217;re ready to enjoy the dessert, cut it into 15 squares. Serve the bars with whipped cream and additional cinnamon sprinkled on top, if desired.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2058299\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Shortbread-Dessert_TOHD24_16678_DianaChistruga_10.jpg?fit=700%2C1024\" alt=\"Pumpkin shortbread bars on a serving platter\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<h2>Pumpkin Shortbread Bar Variations<\/h2>\n<ul>\n<li><strong>Try different warming spices:<\/strong> Apart from those listed, consider using allspice, nutmeg, turmeric or even cardamom. Just make sure you don\u2019t overdo things, as you don\u2019t want to overpower your dessert.<\/li>\n<li><strong>Whip the egg whites:<\/strong> For an ultra fluffy filling, first separate the egg yolks from the whites. Next, fully mix the egg yolks and the other ingredients of the filling. In a clean bowl, whip the egg whites until stiff peaks form, and finally, fold them into the filling mixture.<\/li>\n<li><strong>Add a nutty topping:<\/strong> A little nutty crunch can make these pumpkin shortbread bars even tastier. Try using the topping in this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/praline-pumpkin-pecan-pie\/\" data-name=\"www.tasteofhome.com\/recipes\/praline-pumpkin-pecan-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\">praline pumpkin pecan pie<\/a>, or simply top your dessert with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/candied-pecans\/\" data-name=\"www.tasteofhome.com\/recipes\/candied-pecans\/\" data-module=\"content engagement\" data-position=\"embedded links\">candied pecans<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Pumpkin Shortbread Bars<\/h2>\n<p>To store any leftovers, place the pumpkin shortbread bars in an airtight container. Make sure you don\u2019t stack them, as they\u2019re delicate. Keep them in the fridge for up to four days.<\/p>\n<h3>Can I freeze pumpkin shortbread bars?<\/h3>\n<p>Place the bars in snug rows in an airtight container, and store it in the freezer for up to three months. When you&#8217;re ready to enjoy them, move them from the freezer to the fridge and allow them to thaw overnight.<\/p>\n<h2>Pumpkin Shortbread Bar Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2058298\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Shortbread-Dessert_TOHD24_16678_DianaChistruga_9.jpg?fit=700%2C1024\" alt=\"Pumpkin shortbread bars on a serving platter\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<h3>What are common mistakes when making shortbread?<\/h3>\n<p>Many people are tempted to overwork shortbread dough because they assume it won\u2019t bake properly if it&#8217;s left crumbly. But this is exactly what we want\u2014a crumbly, crisp crust\u2014so trust the process.<\/p>\n<h3>Is it best to chill shortbread dough before baking?<\/h3>\n<p>One of the <a href=\"https:\/\/www.tasteofhome.com\/recipes\/shortbread\/#:~:text=After%20shaping%20the%20cookies%2C%20don,them%20from%20spreading%20too%20much.\" data-name=\"www.tasteofhome.com\/recipes\/shortbread\/#:~:text=After%20shaping%20the%20cookies%2C%20don,them%20from%20spreading%20too%20much.\" data-module=\"content engagement\" data-position=\"embedded links\">secrets to making shortbread<\/a> is chilling it for a quick 30 minutes before baking. This helps the butter solidify so that when you bake it, it doesn\u2019t melt into the dough any more than necessary. Ultimately, this will help you achieve that signature crumbly shortbread texture.<\/p>\n<h3>How can I keep the bottom of pumpkin shortbread bars from getting soggy?<\/h3>\n<p>One way to avoid this is to blind bake the crust. This means pre-baking the crust at 350\u00b0 for 10 to 15 minutes. If you\u2019ve never done this before, it may be useful to learn <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-name=\"www.tasteofhome.com\/article\/how-to-blind-bake\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to blind bake pie crust<\/a> (the same general rules apply for shortbread and flaky pie crusts).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pumpkin shortbread bars are a lovely alternative to the classic pumpkin pie. Making these as directed will yield a lovely result, and next time, you can try one of our recipe variations.<\/p>\n","protected":false},"author":7061,"featured_media":2082958,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304158,304173,304328,304288,304338,304515,304390,303966,304408,304368,303887,306848,304348,304268,304558,307759,324623,304388,304150,303883,304468,307614],"categories-v2":[308503,308500,310461,309438,309455,308984,308481,259620,308992,308880,308761,308495,308813,308745,308478,309603,309000,259483,308910,310724,309177,308752,309434,308476,308875,310591],"coauthors":[343537],"recommended_recipes":[{"post_title":"Pumpkin Bread","post_link":"\/recipes\/pumpkin-bread\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps1196_TH163622D04_19_2b.jpg"},{"post_title":"Pumpkin Spice Cake","post_link":"\/recipes\/pumpkin-spice-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Spice-Cake_EXPS_FT20_583_F_0916_1.jpg"},{"post_title":"Pumpkin Snack Cake","post_link":"\/recipes\/pumpkin-snack-cake\/","post_image":"\/wp-content\/uploads\/2020\/11\/Pumpkin-Brownies_EXPS_FT20_258979_F_1008_1.jpg"},{"post_title":"Pumpkin Cheesecake","post_link":"\/recipes\/pumpkin-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Cheesecake_EXPS_FT23_1259_ST_0907_2.jpg"},{"post_title":"Great Pumpkin Dessert","post_link":"\/recipes\/great-pumpkin-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/Great-Pumpkin-Dessert_EXPS_FT23_10881_JR_0908_3.jpg"},{"post_title":"Pumpkin Pie Cake","post_link":"\/recipes\/pumpkin-pie-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Pumpkin-Pie-Cake_EXPS_TOHD24_36934_EricKleinberg_5.jpg"},{"post_title":"Pumpkin 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Cookies","post_link":"\/recipes\/pumpkin-cheesecake-cookies-recipe\/","post_image":"\/wp-content\/uploads\/2024\/10\/Pumpkin-Cheesecake-Cookies_EXPS_TOHcom24_278011_MD_P2_09_24_10b.jpg"},{"post_title":"Pumpkin Dessert","post_link":"\/recipes\/pumpkin-dessert\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Dessert_EXPS_HPBZ16_25984_B05_25_1b.jpg"},{"post_title":"Pumpkin Chiffon Dessert","post_link":"\/recipes\/pumpkin-chiffon-dessert\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Pumpkin Cheesecake Pie","post_link":"\/recipes\/pumpkin-cheesecake-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Cheesecake-Pie_EXPS_PCBBZ18_28987_C04_26_7b.jpg"},{"post_title":"Baked Pumpkin Pudding","post_link":"\/recipes\/baked-pumpkin-pudding\/","post_image":"\/wp-content\/uploads\/2018\/01\/Baked-Pumpkin-Pudding_EXPS_PCBBZ18_18972_C04_27_4b.jpg"},{"post_title":"Gingersnap-Pumpkin Dessert","post_link":"\/recipes\/gingersnap-pumpkin-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/Gingersnap-Pumpkin-Dessert_EXPS_PCBZ19_35966_B05_07_5b.jpg"},{"post_title":"Pumpkin Bread Pudding","post_link":"\/recipes\/pumpkin-bread-pudding\/","post_image":"\/wp-content\/uploads\/2024\/08\/Pumpkin-Bread-Pudding_EXPS_TOHD24_1194_AlejandroMonfort_6.jpg"},{"post_title":"Pumpkin Cornbread","post_link":"\/recipes\/pumpkin-corn-bread\/","post_image":"\/wp-content\/uploads\/2024\/08\/Pumpkin-Cornbread_EXPS_TOHcom24_136012_DR_07_31_03b.jpg"},{"post_title":"Pumpkin Ice Cream Pie","post_link":"\/recipes\/pumpkin-ice-cream-pie\/","post_image":"\/wp-content\/uploads\/2018\/04\/Pumpkin-Ice-Cream-Pie_EXPS_PCBZ18_10954_B05_10_1b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pumpkin-Shortbread-Dessert_EXPS_TOHD24_16678_DianaChistruga_8.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-shortbread-dessert\/","name":"Pumpkin Shortbread Bars","datePublished":"2018-01-01","dateModified":"2024-10-05","prepTime":"PT15M","cookTime":"PT01H05M","totalTime":"PT01H20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Shortbread-Dessert_EXPS_TOHD24_16678_DianaChistruga_8.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Pumpkin shortbread bars are a lovely alternative to the classic pumpkin pie. Making these as directed will yield a lovely result, and next time, you can try one of our recipe variations.","recipeIngredient":["1-3\/4 cups sugar, divided","1-1\/2 cups all-purpose flour","1\/2 cup cold butter","4 large eggs, lightly beaten","1 can (29 ounces) solid-pack pumpkin","1 teaspoon salt","1 teaspoon ground cinnamon","1 teaspoon ground ginger","1\/2 teaspoon ground cloves","2 cans (12 ounces each) evaporated milk","Optional: Whipped cream and additional ground cinnamon"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the shortbread crust","text":"In a bowl, combine 1\/4 cup of the sugar and the flour, then cut in the cold butter, gently incorporating the ingredients until the texture resembles coarse crumbs. Press the crust into an ungreased 13x9-inch baking pan.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Shortbread-Dessert_TOHD24_16678_DianaChistruga_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Create the filling","text":"Preheat the oven to 425\u00b0F. In a bowl, combine the eggs, pumpkin, salt, cinnamon, ginger, cloves and the remaining sugar. Stir in the milk until the mixture becomes smooth, then pour the filling over the crust.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Shortbread-Dessert_TOHD24_16678_DianaChistruga_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the dessert","text":"Bake the pumpkin shortbread bars at 425\u00b0 for 15 minutes. Reduce the heat to 350\u00b0, and bake for an additional 50 to 55 minutes or until the filling is set.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Shortbread-Dessert_TOHD24_16678_DianaChistruga_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cool and chill","text":"Let the dessert cool in the pan, on a wire rack. Then cover and refrigerate it overnight.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Shortbread-Dessert_TOHD24_16678_DianaChistruga_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cut into squares","text":"When you're ready to enjoy the dessert, cut it into 15 squares. Serve the bars with whipped cream and additional cinnamon sprinkled on top, if desired.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pumpkin-Shortbread-Dessert_TOHD24_16678_DianaChistruga_6.jpg?fit=700,1024"}],"recipeYield":"15 servings","author":[{"@type":"Person","name":"Mackenzie Stratton"}],"nutrition":{"@type":"NutritionInformation","calories":" 258 calories","fatContent":"9g fat (5g saturated fat)","cholesterolContent":"80mg cholesterol","sodiumContent":"260mg sodium","carbohydrateContent":"40g carbohydrate (27g sugars","fiberContent":"3g fiber)","proteinContent":"5g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.75,"reviewCount":32,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"chicagokathy"},"reviewBody":"I made this exactly as written and it turned out terrific!  My neighbor who usually  makes pumpkin pies for the holidays loved this so much that she wanted the recipe.  Now no more pies for her as this recipe makes enough for a large gathering. This will be my third holiday for making this easy and yummy  dessert. Thank you Edie for sharing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Corwin44"},"reviewBody":"<p>The base\/ crust as directed covers a  13x9 pan if you follow the instructions. I\u2019m not an experienced baker and this dish was easy and family liked it.  I followed the recipe. It tasted like pumpkin pie to us. It\u2019s not too sweet.   I made a day before and served it with whipped cream. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kristin350"},"reviewBody":"<p>Delicious! I substituted nutmeg for cloves due to taste preference but otherwise made as instructed, and it was fantastic!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-09-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kayla088"},"reviewBody":"<p>There is no telling where I went wrong, because I'm not a baker. But first of all it was WAAAY too sweet for us. I was disappointed immediately upon tasting the filling but I wasn't going to waste all of these ingredients.<\/p><p><\/p><p> I felt like there wasn't enough crust, I couldn't get it to cover the whole bottom of the baking dish. It was very thin overall and i considered making a 2nd batch, i probably should have.<\/p><p><\/p><p>The filling was extremely wet, and I did bake my crust for 15 min at 350 before doing the filling. <\/p><p><\/p><p>After cooking for 1 hour, chilling for about 3 hours, the filling is still wet and wiggly, but my crust like... caramelized or something. It's hard as a rock and I couldn't cut it into squares, we just dug it out with a metal spoon lol<\/p><p><\/p><p>So part of it is me not knowing what I'm doing, but I followed the exact measurements for the sugar and yuck. If I ever tried again I might put 1\/4 cup sugar at the absolute most.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lstrange145"},"reviewBody":"<p>My family really likes this! Quick and tasty. I appreciate that it doesn\u2019t use traditional pie crust nor a graham cracker crust. Sooo, in the interest of cost saving, I ONCE made this using a recipe to \u201cmake your own evaporated milk\u201d from instant dry milk powder, BIG mistake. I definitely recommend using the canned evaporated milk.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Deuce"},"reviewBody":"<p> better than pie came out so tasty without all that crust loved it  .....thanks for sharing<\/p><p><\/p><p><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Debi787"},"reviewBody":"<p>I made exactly as directions said and it turned out great!!! No complaints from any of family that tried! Will definitely make again. Thank you for sharing \u263a\ufe0f <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBulb"},"reviewBody":"I agree that the pumpkin custard filling is terrific. My problem is with the cookie base. I don't know why everyone is raving about it. There's barely enough to call it a cookie base. As one reviewer pointed out, there was the grind of sugar in the base. My daughter said she really loved the pie square but felt it was a bit too sweet, especially when eating the gritty sugar base. I doubt this could be remedied by using confectioners sugar instead of granulated because it would be too tender to hold up the weight of the filling. Any suggestions? I'm keeping this recipe and making pies with it instead. I use pre made pie shells, so there's time saved  by not having to fuss with making pie crusts.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBus"},"reviewBody":"One of the best fall recipes I have ever made! Turned out great and looked just like the pictures in this recipe. I can see how this would be made over pumpkin pie! My family loved it! Not too sweet or too sugary and the perfect blend of pumpkin and fall spices. Hard to stop at just one piece!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCherries"},"reviewBody":"Excellent recipe!  I\u2019ve made several times and has been enjoyed by all!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeGoggles"},"reviewBody":"So much easier than rolling out pie crust! I cut the recipe in half and used a 9x9-inch glass baking pan; it worked out just fine and we saved us from ourselves because it was so good that we would have eaten the entire bigger pan over the course of a couple of days! This is my new go-to Thanksgiving or fall dessert.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanTrumpet"},"reviewBody":"This recipe is great!  Easy to make, can be made ahead, and each bite tastes like the center of a pumpkin pie!  It also feeds more people than a traditional pumpkin pie, which is nice if you are feeding a crowd.  This one will definitely be a repeat in our family!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldChilli"},"reviewBody":"If you love pumpkin pie, you'll love this recipe.  I really enjoyed the shortbread crust.  This is my go-to dessert for Thanksgiving.  It's so much easier than messing with pies.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveFish"},"reviewBody":"Excellent, easy, delicious and feeds a crowd.  I call it \"Pumpkin Cookie Pie\" because you get the best of both worlds with pie and cookie taste.  I like to whip my own topping, completely cover the top of dessert and garnish with chopped pecans. A real favorite.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldChilli"},"reviewBody":"I had leftover butternut and acorn squashes so I used them instead of pumpkin, no one could tell the difference.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedAirBalloon"},"reviewBody":"Family really like this one! I love the simplicity and that this requires no graham cracker crumbs, nor a traditional pie crust. Keeps cost down. Also in the interest of cost,  I made this using a recipe to make your own evaporated milk from instant dry powder, BIG mistake, there was a weird off taste- I definitely recommend using the canned evaporated milk.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedElephant"},"reviewBody":"I have made this recipe 3 times in the last month because everyone loves it so much....the crust is delicious!  Tastes like pumpkin pie, but less work and a tastier crust.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCloud"},"reviewBody":"No fail. I always make this for Thanksgiving","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeCactus"},"reviewBody":"Love this recipe. I was out of cloves, so left out the other two spices and used pumpkin pie spice instead. Was delish and an easy dessert to bring to potlucks etc.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenUmbrella"},"reviewBody":"This is excellent!  It's really just two pumpkin pies baked in one large pan.  If you like pumpkin pie (my favorite!), you will enjoy the convenience of this easy dessert without the hassle of rolling out pie crust.  The recipe is easily halved for an 8-inch square pan.  Don't halve the amount of cinnamon, though, and the spice amounts will be exactly the same as those for one Libby's 9-inch pumpkin pie.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-09-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBee"},"reviewBody":"This is much like a very old recipe.  Based on that recipe, comments on another website, and my experience, the crust is better if baked for a few minutes before adding the filling.  Many people want cruelty-free recipes, and I made this vegan by using 3 cups almond milk, 1\/4 c. milled flaxseed, 3\/4 c. water, and 4 T. cornstarch in place of the eggs and milk.  I used only 1 cup of sugar in the filling.  It was good and is basically pumpkin pie with a different crust.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeApple"},"reviewBody":"Tastes just like a pumpkin pie, but without the mess of rolling out dough!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePlane"},"reviewBody":"This is such a terrific recipe,  I've been making it for years, we all love it.  I usually top it with a streusel before baking, the result is fantastic.  give it a try!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"16678","romance_copy_dek":"Pumpkin shortbread bars are a lovely alternative to the classic pumpkin pie. 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