Slab Pumpkin Pie Bars

• Produce

  • 1 15 oz can Pumpkin

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 3/4 cup Brown sugar
  • 2 1/2 cups Flour
  • 1 1/2 tsp Kosher salt
  • 1 tsp Pumpkin pie spice
  • 1/2 cup Shortening

• Drinks

  • 1/2 cup Ice water

• Dairy

  • 1/4 cup Butter
  • 1 1/2 cups Half and half

Found on keviniscooking.com

Description

Directions

• For the pastry dough: In a large bowl stir the flour and salt together. With a pastry blender or hands cut in the shortening and butter, until small pea size dough balls form. Sprinkle ice water a tablespoon at a time until dough holds together tossing with a fork. Press dough into a ball and knead several times until dough holds together.
• Preheat oven to 400°F. Line a 15x10 baking pan.(See Note 1) with aluminum foil or parchment paper. Pat and spread pastry dough on bottom of pan and up sides slightly. Top with a sheet of aluminum foil and bake for 10 minutes. Remove foil.
• In a large bowl whisk together the pumpkin, brown sugar, spice and salt. Add the eggs until combined and then add the half-and-half. Stir to blend all and pour filling on top of partially baked crust. Carefully place in oven and bake for 30 minutes or until an inserted knife comes out clean.
• Cool completely on a wire rack (See Note 2). Cover and refrigerate for 2 hours to firm up. Slice into 24 squares and serve with whipped cream (optional).

Nutrition