Pumpkin Pie Shortbread Bars

Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper and spray with non-stick cooking spray..

To make the shortbread crust base, mix 1 1/2 cups of flour with 3/4 cup of light brown sugar in a large bowl.

Cut cold, cubed butter into the flour and brown sugar mixture until it resembles a coarse meal.

Pour the crumb crust into the prepared baking pan. Press it down firmly using a drinking glass. Bake for 15-20 minutes, or until the crust turns a light golden brown.

While the crust is baking, get started on the pumpkin pie topping. In a large bowl, combine 15 ounces of canned pumpkin, 2/3 cup of dark maple syrup, 1 teaspoon of ground cinnamon, 1/2 teaspoon of salt, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves. Mix everything thoroughly until well blended.

Stir in 2 beaten eggs, just until combined, and 1 1/3 cups of evaporated milk, a little at a time, just until combined.

Pour the pumpkin mixture over the cooked shortbread cookie crust.

Bake for 30-40 minutes or until the pumpkin top is set. Allow to cool, then refrigerate for several hours until the pumpkin pie bars are completely set.

To make homemade whipped cream, combine 1 cup heavy whipping cream, 1 teaspoon vanilla extract, and 2 tablespoons confectioners' sugar in a stand mixer bowl. Use a stand mixer with a whisk attachment, or a hand mixer, and beat on high speed for a few minutes until soft, stiff peaks form. Keep it in an airtight container in the fridge until you're ready to enjoy.

Cut the pumpkin pie bars into your preferred shapes and sizes.

Enjoy!

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