Pumpkin Pie Millionaire Shortbread

Pumpkin Pie Millionaire Shortbread – A Decadent Fall Treat

This Pumpkin Pie Millionaire Shortbread takes the classic layers of buttery shortbread, rich caramel, and chocolate and gives them an autumn twist with warm pumpkin flavors. The pumpkin-spiced base and creamy pumpkin caramel filling make these bars irresistibly festive and perfect for fall gatherings. Each bite combines a satisfying crunch with creamy sweetness – a treat that truly lives up to its “millionaire” name. Here’s how to make these indulgent bars!

Pumpkin Pie Millionaire Shortbread Recipe

Ingredients

For the Base:

• 1 cup unsalted butter, cold and cubed
• 1/4 cup white sugar
• 2 cups all-purpose flour
• 1 tsp pumpkin pie spice

For the Filling:

• 1 can (14 oz) sweetened condensed milk
• 1/4 cup corn syrup
• 1 cup brown sugar
• 1/2 cup unsalted butter
• 1/4 cup pumpkin puree

For the Topping:

• 1 1/2 cups white chocolate, finely chopped

Instructions

1. Prepare the Base
   Preheat the oven to 325°F (165°C).
   In a mixing bowl, combine the cold, cubed butter, white sugar, flour, and pumpkin pie spice. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
   Press the mixture evenly into a 9 x 13-inch baking pan to create a firm, even layer.
   Bake for 20 minutes or until lightly golden. Let the base cool slightly while preparing the filling.
2. Make the Filling
   Set up a double boiler over low-medium heat and combine the sweetened condensed milk, corn syrup, brown sugar, butter, and pumpkin puree in the bowl.
   Stir frequently until the filling thickens, which should take about 10-15 minutes. Be patient here; the caramel filling will thicken as it cooks and develops a rich, pumpkin flavor.
   Pour the pumpkin caramel filling over the cooled shortbread base, spreading it evenly. Allow it to cool completely.
3. Prepare the Topping
   In a clean double boiler, melt the chopped white chocolate until it’s smooth and velvety. Be careful not to overheat, as white chocolate can seize up if it gets too hot.
   Pour the melted white chocolate over the cooled caramel layer, using a spatula to spread it evenly across the surface.
   Allow the chocolate to set at room temperature, or refrigerate briefly for a quicker set.
4. Cut and Serve
   To cut the bars cleanly, dip a sharp knife in hot water and wipe it clean after each cut. This will help prevent the white chocolate layer from cracking.
   Slice into 24 squares, and serve to enjoy this indulgent fall-inspired treat!

Recipe Tips and Tricks

• For Even Layers: Make sure each layer cools completely before adding the next to prevent them from blending.
• Cutting Tips: Using a warm knife helps achieve neat slices and prevents the white chocolate from breaking.
• Storing the Bars: Store these bars in an airtight container in the fridge for up to a week or freeze for longer storage.

Quick Recipe Overview

• Prep Time: 25 minutes
• Cooking Time: 30 minutes
• Cooling Time: 1-2 hours
• Total Time: 2 hours, 55 minutes
• Calories: 320 kcal per bar
• Servings: 24 bars

With its buttery crust, gooey pumpkin caramel filling, and rich white chocolate topping, this Pumpkin Pie Millionaire Shortbread is truly a luxurious fall dessert. Serve these bars at your next holiday gathering or keep a few for yourself as an indulgent autumn treat. They’re guaranteed to impress with their stunning layers and delicious pumpkin flavor. Enjoy!

Pumpkin Pie Millionaire Shortbread

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• Author: Dulcia
• Total Time: 2 hours, 55 minutes
• Yield: 24 1x

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Description

Pumpkin Pie Millionaire Shortbread combines the indulgent flavors of a classic millionaire bar with an autumn twist. The base is a buttery shortbread with a hint of pumpkin spice, followed by a rich, pumpkin-infused caramel filling, and topped with a smooth layer of white chocolate. Each layer adds its own unique texture and taste, making these bars a show-stopping dessert perfect for holiday gatherings or cozy fall nights.

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Ingredients

Scale 1x2x3x

Base:
1 cup unsalted butter, cold and cubed
1/4 cup white sugar
2 cups all-purpose flour
1 tsp pumpkin pie spice
Filling:
1 can (14 oz) sweetened condensed milk
1/4 cup corn syrup
1 cup brown sugar
1/2 cup unsalted butter
1/4 cup pumpkin puree
Topping:
1 1/2 cups white chocolate, finely chopped

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Instructions

Prepare the Base: Preheat the oven to 325°F (165°C). In a mixing bowl, combine the cold, cubed butter, white sugar, flour, and pumpkin pie spice. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Press the mixture evenly into a 9 x 13-inch baking pan to form the base. Bake for 20 minutes or until lightly golden. Allow it to cool slightly.
Make the Filling: In a double boiler over low-medium heat, combine the sweetened condensed milk, corn syrup, brown sugar, butter, and pumpkin puree. Cook, stirring frequently, until the filling thickens, about 10-15 minutes. Pour the caramel filling over the baked base and let it cool completely.
Prepare the Topping: In a clean double boiler, melt the white chocolate until smooth. Pour the melted white chocolate over the cooled filling layer, spreading it evenly with a spatula. Allow it to set at room temperature or refrigerate briefly for quicker setting.
Cut and Serve: Use a sharp knife dipped in hot water and wiped clean after each cut to slice into squares. This helps prevent the chocolate from cracking. Serve and enjoy!

• Prep Time: 25 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 320