Pumpkin Pie Bars

These pumpkin pie bars bake in a sheet pan for easy slicing, with a creamy spiced filling and tender, buttery pastry in every bite. Thanks for watching, I hope you enjoyed this video. If you did, please go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too! 👇 RECIPE BELOW ===================================== CLICK HERE TO GET THE PRINTABLE RECIPE: 🖨️ https://keviniscooking.com/slab-pumpk... Ingredients Pastry Dough: 2 1/2 cups all-purpose flour 1 tsp kosher salt 1/2 cup shortening 1/4 cup butter 1/2 cup ice water Pumpkin Pie filling: 15 oz Libby's 100% pure pumpkin 3/4 cup brown sugar 1 tsp pumpkin pie spice 1/2 tsp kosher salt 4 eggs 1 1/2 cups half-and-half Instructions 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" jelly roll pan - rimmed baking sheet(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. Pumpkin Pie filling: 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). Notes 1. Need another baking tray? A 15” x 10” jelly roll pan (150”) can be substituted with one 9” square pan (81”), plus one 8” square or 9” round pan (64”) for a total area of 145”. 2. Cool pie completely so when it's refrigerated no condensation forms while in the refrigerator on top. No need for watery pumpkin pie! ========================================= FOLLOW ME HERE: TikTok:   / kevin.is.cooking   Facebook:   / keviniscooking   Instagram:   / keviniscooking   Pinterest:   / keviniscooking   Twitter:   / keviniscookin   Email: kevin@keviniscooking.com =========================================