The Chunky Chef · by The Chunky Chef★ 4.9 (68)
Pumpkin Pie Bars with Shortbread Crust
NUTRITION · PER SERVING80M COOK
CAL 15%·PRO 14%
CARBS 50G68% OF CAL
3G FIBER39G SUGAR9G OTHER
FAT 8G25% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced pumpkin pie filling baked on a shortbread crust, avoiding the hassle of traditional pie crust. Seasonal, comforting, and easier than pie.
dessertamericanbaked good⚙️ food processor🥧 baking dish🔥 ovenvegetarian
View the full recipe on The Chunky Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 1 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold butter (, cubed)
- 29 oz can pumpkin puree (NOT pumpkin pie filling)
- 4 large eggs
- 1 tsp salt
- 2 1/2 tsp pumpkin pie spice
- 2 cups granulated sugar
- 2 (12 oz each) cans evaporated milk
At a glance
PER SERVING · TIME 80M
CAL 15%·PRO 14%
CARBS 50G68% OF CAL
3G FIBER39G SUGAR9G OTHER
FAT 8G25% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 5m
- Sodium
- 250mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 202mg
- Calcium
- 145mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 250MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.