I’ve never made pumpkin pie before, what with my fear of pie crust and because someone has always made pumpkin pie for me. I decided to make some for an election night party Cauli and I went to. This recipe calls for a shortbread-type crust, rather than a typical pie crust (hence “pumpkin bars” not “pumpkin pie”).
I got both the recipes from a great baking blog, Baking Bites. I used her recipe for the crust from this post (note, I did not use the pie recipe from this post, just the crust) and the recipe for the pie from this post.
The results were good – buttery shortbread crust that didn’t get soggy from the pumpkin pie (something I notice happens with pumpkin pie in a regular pie crust) and well-spiced pie filling.
The only drawback was how little pie filling there was. If you look at the picture, you can see that there is almost an even ratio of pie filling to crust. This certainly doesn’t make the bars bad (pie and shortbread, come on!), but I would have preferred a larger pie filling to crust ratio. I think next time I will halve the crust recipe and use an 8 inch square pan, keeping the pie recipe as is.
Regardless, this was fun and easy to make!