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Best Easy Kid-Approved Brown Butter Sage Pumpkin Pie Bars

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These pumpkin pie bars feature a buttery shortbread crust, a silky pumpkin filling with nutty brown butter and sage, and a creamy topping. They’re a crowd-pleasing, portable dessert perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (spooned and leveled)
  • ½ cup (100g) granulated sugar
  • ½ teaspoon kosher salt
  • ½ cup (1 stick, 113g) unsalted butter, cold and cut into small cubes
  • 6 tablespoons (85g) unsalted butter
  • 10–12 fresh sage leaves
  • 1 can (15 oz, 425g) pure pumpkin puree
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) heavy cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)
  • Crumbled candied pecans or cinnamon (for garnish, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Make the crust: In a food processor, pulse flour, ½ cup sugar, and ½ teaspoon salt. Add cold butter cubes and pulse until mixture resembles coarse sand with a few pea-sized butter pieces. Press firmly into the bottom of the prepared pan. Bake for 18-20 minutes until edges are lightly golden. Set aside to cool slightly.
  3. Brown the butter with sage: In a small light-colored saucepan over medium heat, melt 6 tablespoons butter with fresh sage leaves. Swirl occasionally until butter foams, then subsides, and brown specks form (about 5-7 minutes). Remove from heat and pour into a heatproof bowl to stop cooking. Let cool.
  4. Make the pumpkin filling: In a large bowl, whisk together pumpkin puree and brown sugar until smooth. Add eggs one at a time, whisking well. Whisk in heavy cream, pumpkin pie spice, ¼ teaspoon salt, and vanilla extract. Slowly drizzle in warm brown butter (discard sage leaves or reserve for garnish) while whisking constantly until combined and glossy.
  5. Pour filling over pre-baked crust. Bake for 40-45 minutes until edges are set and center is slightly jiggly. If browning too quickly, tent with foil after 30 minutes.
  6. Cool completely on a wire rack (about 2 hours), then cover and refrigerate for at least 4 hours or overnight.
  7. Use parchment sling to lift bars out of pan. Cut into squares with a sharp knife, wiping clean between cuts. Serve cold or at room temperature.
  8. For topping: Whip cold heavy cream, powdered sugar, and vanilla extract until soft peaks form. Dollop on bars and garnish with candied pecans or cinnamon if desired.

Notes

Chilling is essential for clean slices. Watch brown butter carefully to avoid burning. Use room temperature ingredients for best texture. For gluten-free, use 1:1 gluten-free flour blend. For dairy-free, use vegan butter and coconut cream.

Nutrition

Keywords: pumpkin pie bars, brown butter sage, fall dessert, kid-friendly, Thanksgiving bars, easy pumpkin dessert

Find it online: https://freshforkful.com/best-easy-kid-approved-brown-butter-sage-pumpkin-pie-bars/