Pumpkin Pie Bars
Recipe: https://recipestripper.com/recipes/89ffcef0-0fc7-4978-bdd0-99825905ee01
Original source: https://www.healthygffamily.com/recipe/pumpkin-pie-bars-gluten-free/
Recipe image: https://www.healthygffamily.com/wp-content/uploads/2021/11/FullSizeRender-83-300x300-1.jpg

Pumpkin Pie in a bar! A shortbread cookie base + a luscious and creamy pumpkin layer makes for a delicious gluten-free treat! Perfect anytime but especially around the holidays. Plus they are dairy-free optional and super EASY to make.
Yield: 16
Prep time: PT15M
Cook time: PT60M
Total time: PT75M

Ingredients
- 1 cup + 2 tablespoons gluten-free all purpose flour
- 1/4 cup granulated sugar (aka white or cane sugar)
- ¼ teaspoon salt
- 6 tablespoons dairy free butter (or real butter, softened, cut into tablespoons)
- 1 15 oz can pure pumpkin puree
- 1/2 cup granulated sugar (aka white or cane sugar)
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 tablespoon cinnamon
- 2 slightly beaten eggs
- 1/4 cup milk (or coconut milk (I tend to use whole milk in this recipe))
- 6 oz evaporated milk or evaporated coconut milk

Instructions
1. [Preheat oven to 375 degrees F] Line 8 inch square baking pan with parchment paper such that the paper hangs over the edges OR is tucked in in such a way that you can lift the paper right out of the pan when the bars are done.
2. [Make the cookie base] Using a stand mixer or hand mixer, add flour, cane sugar and salt to a large mixing bowl and on low speed combine for about 5 seconds.
3. [Make the cookie base] Add butter, 1 piece at a time and continue mixing until a dough forms and pulls away from the sides of the bowl, about 2-3 minutes.TIP: At first the mixture will look shaggy, but once the butter is combined with the flour, increase the mixing speed and continue mixing about 2 minutes and a dough will form.
4. [Make the cookie base] Using your hands, press the dough into an even layer in the prepared baking pan.
5. [Make the cookie base] Bake 15 minutes.
6. [Pumpkin Layer] Increase oven to 450 degrees F after removing cookie layer.
7. [Pumpkin Layer] While cookie layer bakes: Mix together pumpkin, sugar, salt, ginger, nutmeg, and cinnamon.
8. [Pumpkin Layer] Add eggs and both milks. Mix until well combined.
9. [Pumpkin Layer] Pour directly onto warm cooked cookie layer. The pan will be hot so wear and oven mitt/ be careful. If necessary, using two oven mitts, gently rock pan side to side to spread evenly.
10. [Pumpkin Layer] Bake 45 minutes total: Bake 10 min at 450°, then keeping the bars in the oven, lower the temperature to 350° and bake for 30 more minutes, then cover loosely with foil and cook an additional 5 minutes.
11. [Pumpkin Layer] Let cool completely (I like to refrigerate after cooling as well), slice and serve with a dollop of whipped cream if desired.
12. [Storing/ Making ahead] Store in the refrigerator.Stay well in the refrigerator (without whipped cream) for several days.
13. [Storing/ Making ahead] Pro Tip: If making ahead, store covered in the refrigerator and slice when ready to serve. Add whipped cream when serving as well.