Print

Perfect Salted Caramel Pumpkin Pie Bars Recipe

Salted Caramel Pumpkin Pie Bars - featured image
Print Recipe

These Salted Caramel Pumpkin Pie Bars take all the cozy, spiced flavors of a classic pumpkin pie and layer them over a buttery shortbread crust, then get finished with a rich, homemade salted caramel. They’re easier than pie, make-ahead friendly, and perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup powdered sugar
  • ¾ cup cold unsalted butter, cut into small cubes
  • ¼ teaspoon fine sea salt
  • 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • ¾ cup heavy cream (or full-fat evaporated milk)
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar (for caramel)
  • 6 tablespoons salted butter, cut into pieces, room temperature
  • ½ cup heavy cream, room temperature
  • 1 teaspoon flaky sea salt (like Maldon), plus more for sprinkling
  • 1 teaspoon vanilla extract (for caramel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides.
  2. Make the shortbread crust: In a food processor, pulse flour, powdered sugar, and salt. Add cold butter cubes and pulse until mixture resembles coarse sand with a few pea-sized butter pieces. Press evenly into the prepared pan. Bake for 18-20 minutes until edges are just golden. Set aside to cool slightly.
  3. Prepare the pumpkin filling: In a large bowl, whisk together pumpkin puree, granulated sugar, eggs, heavy cream, pumpkin pie spice, cinnamon, salt, and vanilla extract until smooth. Pour over warm crust and spread evenly. Tap pan on counter to release air bubbles.
  4. Bake at 350°F (175°C) for 35-40 minutes until edges are set but center still has a slight jiggle. Cool completely in pan on a wire rack (about 2 hours), then refrigerate for at least 3 hours or overnight.
  5. Make the salted caramel: In a medium saucepan over medium heat, spread sugar in an even layer. Let melt undisturbed for 3-4 minutes until edges turn golden. Swirl pan gently until deep amber color. Remove from heat, add butter and whisk vigorously. Slowly drizzle in heavy cream while whisking constantly. Whisk in flaky sea salt and vanilla extract. Cool to room temperature.
  6. Assemble: Lift chilled bars from pan using parchment. Slice into 24 squares (6 rows by 4 rows). Drizzle cooled caramel over each bar and sprinkle with extra flaky sea salt. Let set for 10 minutes before serving.

Notes

For clean slices, chill bars thoroughly and use a hot knife. Watch caramel carefully as sugar can burn quickly. Room temperature cream and butter are essential for smooth caramel. Bars can be made a day ahead and stored in the refrigerator. Freeze without caramel for up to 3 months.

Nutrition

Keywords: pumpkin pie bars, salted caramel, fall dessert, pumpkin bars, shortbread crust, easy pumpkin dessert

Find it online: https://evabake.com/perfect-salted-caramel-pumpkin-pie-bars-recipe/