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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.


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