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Pumpkin Pie Bars

Rich pumpkin filling on a buttery shortbread crust. Ideal for small gatherings!
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Ingredients
  

For the crust:

  • 1/2 cup graham cracker crumbs
  • 2 tbsp unsalted butter melted
  • 1 tbsp granulated sugar

For the filling:

  • 1/2 cup canned pumpkin puree
  • 2 tbsp sweetened condensed milk
  • 1 egg yolk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon salt
  • Whipped cream for topping

Instructions
 

  • Preheat oven to 325°F and line a 5x5-inch baking dish with parchment paper.
  • Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the baking dish.
  • Mix pumpkin puree, sweetened condensed milk, egg yolk, cinnamon, nutmeg, ginger, and salt.
  • Pour pumpkin mixture over the crust and spread evenly.
  • Bake for 20-25 minutes until the filling is set.
  • Cool, cut into squares, and top with whipped cream. Serve and enjoy!