Salted Maple Pumpkin Caramel Bars

Ingredients

• 1 1/2 cups All-purpose flour
• 1/2 cup Powdered sugar
• 1/4 tsp Fine sea salt
• 10 tbsp Unsalted butter, melted
• 1 tsp Vanilla extract
• 1/2 cup Pumpkin purée
• 3/4 cup Packed dark brown sugar
• 1/3 cup Pure maple syrup
• 1/2 cup Heavy cream
• 4 tbsp Unsalted butter
• 2 Large egg yolks
• 2 tbsp All-purpose flour
• 1 tsp Vanilla extract
• 1/2 tsp Ground cinnamon
• 1/4 tsp Fine sea salt
• Flaky sea salt

Instructions

1. Preheat oven to 350°F (177°C). Line an 8-inch square pan with parchment paper.
2. Whisk together flour, powdered sugar, and salt for the shortbread.
3. Stir in melted butter and vanilla until moist crumbs form.
4. Press firmly and evenly into the bottom of the pan.
5. Bake for 18–20 minutes until lightly golden around the edges.
6. Lightly blot the pumpkin purée to remove excess moisture.
7. In a saucepan combine pumpkin, dark brown sugar, maple syrup, heavy cream, and butter.
8. Cook over medium-low heat, whisking frequently, for approximately 5 minutes. The mixture should become smooth, steaming, and slightly thickened. Do not scorch.
9. Separately whisk the egg yolks, flour, vanilla, cinnamon, and salt.
10. Slowly whisk approximately ½ cup of the hot pumpkin mixture into the yolks to temper them.
11. Return the tempered mixture to the saucepan.
12. Cook for 1–2 minutes over LOW heat. Do not hard boil.
13. Pour the filling over the hot shortbread.
14. Bake for 20–24 minutes. The edges should be set and the center only slightly jiggly.
15. Cool completely, then refrigerate for approximately 2 hours for clean slicing.
16. Finish with flaky sea salt before serving.

Nutrition

Chef's Notes

FLAVOR TARGET: Maple-caramel should be the primary flavor, with pumpkin as the secondary note — this is NOT simply pumpkin pie bars. Use only pure maple syrup, not pancake syrup. The egg yolks must be tempered to prevent scrambling. Store refrigerated for up to 4 days.

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