Pumpkin Pie Bars

These Pumpkin Pie Bars capture the essence of pumpkin pie in a convenient bar form, with a buttery, crumbly crust and a rich, spiced filling. Made in the Instant Pot VersaZone Air Fryer, these bars are topped with whipped cream and are ideal for sharing at gatherings.

INSTRUCTIONS

1. Grease a heatproof, oven safe 8x8 baking dish. Set aside.
2. In a food processor, pulse together flour, granulated sugar, ½ teaspoon salt, and cubed cold butter until it resembles coarse crumbs. Press the mixture evenly into the bottom of the dish. Refrigerate for 10 minutes, or until chilled.
3. Preheat both baskets of the VersaZone by setting to Bake at 350°F / 175°C, then place the crust in the air fryer. Bake for 10 minutes until set and slightly golden. Remove and let cool.
4. In a large mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla extract, and evaporated milk until smooth. Stir in cinnamon, ginger, nutmeg, cloves, and remaining salt until well combined. Pour the pumpkin mixture over the cooled crust, spreading it evenly.
5. Set both VersaZone baskets to Bake at 350°F / 175°C and place the baking dish inside. Bake for 35-40 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. Remove from the air fryer and refrigerate for an hour, or overnight, before slicing.
6. Cut into 9 squares and top with whipped cream and sprinkle with chopped pecans just before serving. Enjoy!