Pumpkin Cream Cheese Pie Bars
- SHORTBREAD CRUST:
- 2 cups Pillsbury BEST™ All Purpose Flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup Crisco® Baking Sticks All-Vegetable Shortening
- PUMPKIN PIE FILLING:
- 1 can 29 oz pumpkin puree
- 2 cans 12 oz each evaporated milk
- 4 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cup sugar
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- CREAM CHEESE SWIRL:
- 8 oz. cream cheese
- 3/4 cup powdered sugar
- 2 teaspoons milk
HEAT oven to 350°F and lightly grease a 9x13 inch pan.
COMBINE flour, powdered sugar and salt using a food processor or a pastry blender by hand. Drop in pieces of cold Crisco shortening and pulse until it looks evenly coarse. (About 8 pulses should do it.)
POUR into baking dish and press flat. (You can use the bottom of a glass or measuring cup to make it smooth)
BAKE for 20 minutes.
COMBINE pumpkin puree, evaporated milk, eggs, vanilla, sugar, salt and pumpkin pie spice. Pour over baked crust.
CREAM CHEESE SWIRL
COMBINE cream cheese, powdered sugar and milk. Drizzle over pie filling (I like to use a mini plastic bag to sort of pipe out the filling, watch the video to see what I mean!).
BAKE for 40-50 minutes or until the filling is firm.
COOL and refrigerate until ready to serve. Serve with ice cream or whipped cream!
TIP: Most pumpkin recipes are actually better the second day because the flavors have a chance to develop. So this is the perfect dessert to make the night before and then not stress about it the day of the party!