+
0 (0)

Desserts

Pumpkin bars

Pumpkin bars
Los Angeles Times

Dear SOS: Pumpkin pies always seem to be just pumpkin pies. This year, however, we got a pie with a delicious shortbread crust from Euro Pane Bakery in Pasadena. I was wondering if the bakery would share the recipe. Candice ... Read more

Total time: 1 hour, 15 minutes | Serves 24

Pumpkin filling

  • 3 eggs
  • 1/2 cup brown sugar, packed
  • 1/2 cup light corn syrup
  • 1/2 cup whipping cream
  • 1 1/2 cups pumpkin puree
  • 1/2 teaspoon cinnamon (optional)
  • 1 tablespoon dark rum (optional)

Step 1Lightly whisk the eggs in a mixing bowl. Fold in the brown sugar, then the corn syrup, cream, pumpkin, cinnamon and rum.

Shortbread crust

  • 1 1/2 cups pastry flour
  • 1/2 cup powdered sugar
  • 3/4 cup (1 1/2 sticks) cold butter, cubed

Step 1Heat the oven to 325 degrees.

Step 2Combine the flour and sugar in a large mixing bowl. Using your fingers or a pastry blender, cut in the butter until it is the size of peas. Lightly knead the dough until it comes together in a ball. If the dough becomes too soft, place it in the freezer for 5 minutes.

Step 3Place the dough in a 13-by-9-inch baking pan. Lightly flour your hands and press the dough across the bottom and 1 inch up the sides of the pan. If the dough softens too much again, place the pan in the freezer for a couple of minutes.

Step 4Bake the crust until lightly browned, 20 minutes. Remove to a rack; cool.

Step 5Pour the pumpkin filling into the crust. Bake until the filling is set but still slightly jiggly in the center, 25 minutes. Let cool on a rack, then cut into 24 bars.

Note: At the bakery, the bars have a crust at least one-half-inch thick. In our testing, we found that a thinner crust produced a more delicate bar and one that is not overpoweringly sweet, since the shortbread crust is so rich.

HAVE YOU TRIED


Cranberry sauce with apple flavors
Cranberry sauce with apple flavors

Rice Bar's Tinola
Rice Bar's Tinola

Pecorino's pear and almond gratin (gratin di pere e mandorla)
Pecorino's pear and almond gratin (gratin di pere e ...

Classic buttermilk Irish soda bread
Classic buttermilk Irish soda bread

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Milk Bar's Compost Cookie
Marshmallow ghosts
Cactus pear and raspberry sorbet
Vintage strawberry pie