Dear SOS: Pumpkin pies always seem to be just pumpkin pies. This year, however, we got a pie with a delicious shortbread crust from Euro Pane Bakery in Pasadena. I was wondering if the bakery would share the recipe.
Dear Candice: Sumi Chang, owner of Euro Pane, said she created this recipe quite by accident. With plenty of pumpkin pie filling but no pie crust dough on hand, she decided to use shortbread for a crust and make pumpkin bars. They’re very popular and make a great dessert. You also could use other fillings, such as lemon or chocolate custard.