Christina Tosi’s Glazed Pumpkin Pie Bars
Prep Time: 12 Minutes
Cook Time: 30 Minutes
Serves 9 Bars
Ingredients
The Bars
- 1 ⅔ C. all-purpose flour (267.2g)
- 3 Tbsp. granulated sugar
- 1 ½ tsp. Spice Islands® Ground Saigon Cinnamon
- ½ tsp. salt
- 4 1/2 Tbsp. unsalted butter, melted
- 4 1/2 Tbsp. Crisco® All-Vegetable Shortening, melted
- 1 ¼ C. pumpkin puree
- ⅓ C. granulated sugar
- 1 egg
- ½ tsp. Spice Islands® Pure Vanilla Extract
- ½ tsp. kosher salt
The Glaze
- 1 Tbsp. milk
- 1-1 ½ C. confectioner’s sugar
Directions
Heat the oven to 350°F and grease an 8×8” pan.
Make the Bars:
- In a medium bowl stir together the flour, sugar, cinnamon and salt.
- Add the melted butter and melted shortening, mixing just until combined.
- Using your hands, press 1 ¼ cups of the mixture into the bottom of the pan, smooshing to make an even layer that fills to the corners plus a ¼” brim.
- Set the remaining mixture to the side for the top.
- In a small bowl, whisk together pumpkin, sugar, egg, vanilla and salt to combine.
- Pour pumpkin batter and spread evenly over the surface of pressed crumbs.
- Scatter (don’t press) the remaining crumbs on top of the pumpkin layer to make a loose, crumby top layer.
- Bake for 25 to 30 minutes, until the crumb topping is golden brown (think the color of your favorite pie crust once baked- place my pan closer to the top heating coil of my oven to ensure this happens!).
Prep the Glaze:
- In a small bowl, combine milk with ½ cup confectioners’ sugar, and whisk until smooth.
- Add more confectioner’s sugar if the glaze is too loose. Cover and set aside.
- Cool the bars completely before drizzling glaze atop.
- Cut into 3 rows of 3 columns for a total of 9 bars.
- Serve/eat cold, at room temp or warmed in the oven or toaster (if warm, I highly recommend a scoop of ice cream!).
These bars are also delicious on day 2-3-4!
