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Pumpkin Pie Squares

Shortbread Crust (for 9X13 pan)

 

  • 1 1/2 sticks butter, room temperature 

  • 1/2 cup (98 gr) granulated sugar

  • 1 tsp vanilla extract

  • large pinch of salt

  • 1 1/2 cup + 3 TBSP (200 gr) all-purpose flour  

 

 

  • Preheat the oven to 350 F (177 C). Prepare your pan by spraying with baking spray like Pam

  • In the bowl of a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, mix together all of the ingredients at once. The mixture will be very crumbly.

  • Using damp hands, transfer the dough crumbs into the prepared pan and pat down evenly. Use a fork to dock the dough all over.

  • Bake on the middle rack at 350 F (177 C). Par-bake the crust for 20-23 minutes until the edges are lightly browned.

 

 

FILLING:

  • 29 oz can pumpkin puree (NOT pumpkin pie filling)

  • 4 large eggs

  • 1/2 tsp salt

  • 2 1/2 tsp pumpkin pie spice (cinnamon, nutmeg, ginger)

  • 1 1/2 cups granulated sugar

  • 1 can evaporated milk or 1 cup light cream

  • 8 oz cream cheese

 

  • In a stand mixer with the paddle attachment, beat cream cheese with sugar and eggs.

  • Add pumpkin puree and spices.  Beat until well combined.

  • Add evaporated milk (or light cream).

  • Pour over warm crust.

  • Bake at 350 for 45-50 minutes until center is set.

  • Cool on rack and refrigerate until cold before cutting.

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