Pumpkin Pie Bars

Pastry Dough

1. 1

   In a large bowl stir the flour and salt together. Cut in the shortening and butter with a pastry blender or hands until small pea‑size dough balls form.

2. 2

   Sprinkle ice water a tablespoon at a time until the dough holds together, then press into a ball and knead briefly.

3. 3

   Preheat oven to 400°F. Line a 15×10" jelly roll pan with foil or parchment, press the dough into the bottom and up the sides slightly, cover with foil and bake for 10 minutes. Remove the foil.

Pumpkin Pie Filling

4. 4

   In a large bowl whisk together the pumpkin puree, brown sugar, pumpkin pie spice and salt.

5. 5

   Add the eggs and blend, then stir in the half-and-half until smooth.

6. 6

   Pour the filling over the partially baked crust and bake for 30 minutes, or until a knife inserted comes out clean.

7. 7

   Cool completely on a wire rack, then refrigerate for 2 hours to firm up. Slice into 24 squares and serve with whipped cream if desired.