Pumpkin Pie Shortbread Bars

Are you a pumpkin pie lover but sorta meh on the crust. Then this might be a great solution for your pumpkin pie craving. Each year when I make pumpkin pie I notice; as I am clearing the dishes, that the soggy crust of the pie doesn't get eaten. When I found this recipe I thought it might be a nice solution to the problem. It has the traditional pumpkin pie custard but a buttery shortbread crust that pairs nicely with the custard.  

Shortbread Crust:
1 cup all purpose flour
1/4 cup granulated sugar
pinch of salt
1/2 cup (1 stick) cold butter, chopped into chunks

Custard filling:
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 egg, lightly beaten
3/4 cup pumpkin puree
3/4 cup evaporated milk

Maple Cinnamon Whipped Cream:
2 cups heavy whipping cream
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1 tablespoon maple syrup

Preheat oven to 350° F. Spray a 8" x 8" baking pan with baking spray.  Put flour, sugar, salt in a medium bowl and mix.  Add chunks of butter, and cut into with pastry blender till coarse crumbs.  Press into baking dish to create a flat bottom.  Bake for 20 minutes until lightly browned.  

Make pumpkin pie filling. In a small bowl whisk together sugar, cinnamon, salt, ginger, and cloves.  In a large bowl whisk together egg, pumpkin, and the sugar mixture.  Whisk in the evaporated milk.  Pour over the prepared shortbread crust.  Bake at 350° F. for 32-35 minutes. Cool completely. (Can put in fridge for 30 minutes.)  While bars are cooling make the maple cinnamon whipped topping. 

Mix whipped cream with a hand held mixer till has body then add sugar, cinnamon, and maple syrup and continue whipping till you get stiff peaks.  To serve place whip cream in a icing bag topped with desired piping tip and put a dcorative dallop of whip cream onto of each dessert square.  
Serves:9-16

*Note:  This is richer than pumpkin pie due to the shortbread crust so, you can serve these as 1-inch squares to get 16 servings.  But, that is a really small dessert.  So you can get more like 9 out of the 8" square pan.  In the picture of the ones I made they are about 1 1/2 inch-squares.  
recipe adapted from: Willow Bird Baking

Enjoy!

Sherry

I will link with these parties:

Foodie Friday at Rattlebridge Farm

Lou Lou Girls Fabulous Party

Tickle My Taste Buds Tuesdays at Lori's Culinary Creation
Foodie Friends Friday at Walking on Sunshine

Meal Plan Monday at Southern Plate