Pumpkin Pie Bars

By spend with pennies

Ingredients

2 cups all-purpose flour
1 cup butter (softened)
½ cup granulated sugar
29 ounces pumpkin puree (1 can )
1 cup brown sugar
½ cup granulated sugar
4 eggs
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon salt
24 ounces evaporated milk (2 cans)
whipped cream (or whipped topping for serving)

Prep Time20mins
Cook Time80mins
Servings12

Instructions

Preheat oven to 350°F and line a 9x13" pan with parchment paper or grease lightly.

Combine shortbread crust ingredients with a hand mixer or pastry cutter until the crumbs start to stick together. Press firmly into the bottom of the prepared pan.

Bake the crust for 10 minutes. Leave the oven on.

In a large bowl combine the pumpkin puree, brown sugar, granulated sugar, eggs, pumpkin pie spice, vanilla, and salt.

Stir in the evaporated milk. Pour into warm crust.

Bake for 60-70 minutes or until the center is set and no longer jiggly. Cool completely.

Once cooled, refrigerate for at least one hour or overnight. Serve topped with whipped cream.