Pumpkin Pie Bars + Maple Whipped Cream

Yes, Fall started like a month ago. Yes, I am only now getting into pumpkin recipes. After putting together this phenomenal sweet treat, I saw a mutual on Instagram mention that she makes her own pumpkin puree. Why haven't I thought of this? It is incredibly simple and apparently has a lot of flavor compared to the can. Anyway, this recipe uses a can of pumpkin puree AND my secret ingredient.. Dulce de leche! Enjoy!

Ingredients:

Pumpkin Bars:

Crust

1/2 cup unsalted butter, softened

1/3 cup granulated sugar

1 large egg yolk, room temperature 

1/2 tsp. vanilla extract 

1 1/4 cups cake flour, spooned and leveled 

1/4 tsp. kosher salt

Pie

1, 15 oz. can 100% pumpkin puree 

¼ cup dulce de leche

2 large eggs, room temperature

3/4 cup dark brown sugar, packed

1 Tbsp. cornstarch

1 tsp. kosher salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1, 12 oz. can evaporated milk

Maple Whipped Cream

1 1/4 cups heavy cream, cold

2 tablespoons pure maple syrup

1 teaspoon vanilla bean paste

1/8 teaspoon freshly grated nutmeg

Directions:

1. Preheat the oven to 350°F. Line a 8×8 inch light colored aluminized steel baking pan with parchment paper and set aside. 

2. Cream together the butter and sugar in a stand mixer with the paddle attachment or a hand mixer is fine too.

3. Add yolk and vanilla. Mix to combine. Then add the flour and salt and mix just until combined into a shaggy crumbly dough, careful not to over beat. Mixture will look crumbly, but should be able to come together when pressed in between your fingertips. 

4. Press into the bottom of the prepared pan in an even layer. Bake for 15 minutes until the edges are a light golden brown. Set aside to cool.

5. Meanwhile, prepare the pumpkin pie filling. In a large mixing bowl, whisk together the pumpkin, dulce de leche, eggs, sugar, cornstarch, salt, and spices. Pour in the evaporated milk and whisk again until combined. Chill in the fridge until the crust is done and has cooled to room temperature. 

6. Pour the pumpkin pie filling over the cooled crust.

7. Increase the oven temperature to 425°F. And bake for 15 minutes. Then reduce the oven temperature back down to 350°F and continue to bake for ~50-53 minutes or until the filling is set. 

8. Remove from the oven and let cool completely at room temperature. Then cover with a towel and chill in the fridge for at least 2 hours or overnight.

9. Slice into bars and serve with whipped cream.

To make the whipped cream: Combine all whipped cream ingredients in a mixing bowl and whisk until medium-stiff peaks form.