Preheat the oven to 425 F (218 C). Meanwhile, make the pumpkin filling: Heat the pumpkin, sugars, ginger, cinnamon, … To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Then I decided, instead of a slab pie, I would make Pumpkin Pie Shortbread Bars (which are sort of what slab pies get sliced into anyway.). Pumpkin pie filling is poured over a fresh baked shortbread crust baked and topped with the most … If there isn’t any jiggle, it means you’ve overbaked the filling. The parchment paper will make it easier to remove the bars later. They’re a magic bar made with gingersnap crust, white chocolate, coconut and lots of pumpkin. As you can see, it doesn’t overflow . If you don’t have a pastry cutter, you could use a fork or even your hands. Whisk together 1/3 cup flour, the baking powder, and salt together in a bowl; set aside. Just cover the pan tightly with foil and they’ll keep for 3-5 days. I personally prefer them cold or room temperature with a dollop of whipped cream. Mix until well combined. I’ve been in such a Fall frame of mind, and it’s hard to stay that way when I have to keep the AC running all the time lol. Other than that, it’s very straightforward – it doesn’t even need to be pre-baked or blind baked first! One of the keys to remember is that pumpkin pie is actually a custard, even though it’s always referred to as pie. I normally do the sides and bottom, just to make it easy on myself, plus it’s a lot easier to remove the bars from the pan for slicing. In a separate medium bowl, beat together the eggs, 1 cup firmly packed brown sugar, pumpkin, vanilla and pumpkin pie spice mix until smooth. Remove pan from oven and cool completely on a wire rack. Do you think a graham cracker crust would be okay. I also cut the baking time down by about ten minutes. Oh my goodness they are very good. First you need to make your crust, which is just combining flour and sugar and cutting some cold butter into it. To serve them warm, heat them in a 300 F (148 C) oven for 15 minutes. Oh yum! These look delicious! Cover and refrigerate at least 2 hours before cutting into bars. Yes, otherwise all the batter and crust won’t fit. I'm Amanda... a wife, mother of two rambunctious kiddos, photography nerd, and bacon lover! Be sure to check it out. The shortbread crust comes together in seconds in the food processor and the filling doesn’t take much longer than that. I also signed up to get more recipes. I ended up making two. If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. Can you replace the pumpkin with sweet potatoes? All you have to do is mix together the pumpkin puree, eggs, sugar, and pumpkin pie spices using a whisk. Next, you’ll add in the evaporated milk and stir it in using a spatula. at.Made with gingersnap cookie crumbs, butter, cinnamon and sugar – I could eat the whole thing straight up, no cheesecake layer required. Will a knife inserted towards center if the bars come out clean when fully baked as with pumpkin pie or does that not work for this recipe? I’ve gone on about my love/hate affair with pie crust (read about my epic crust fail HERE! Press crust into the prepared baking dish in an even layer and set aside. I don’t like to use a whisk for this step because it incorporates too much air which will show up as bubbles at the top of your bars while they bake. Just use a 13 x 9 pan. One of the reasons I love Fall so much (other than the comfort and game day foods), is all the Thanksgiving recipes… specifically, the pumpkin pie! Line an 8 x 8 baking dish with parchment paper and press the shortbread crust into place. We all have our strengths, and our areas we need improvement! For me, it’s one of those things that I just don’t enjoy making because it doesn’t always turn out quite the way I want it to. Great alternative to a whole piece of pie. So many of you have written me to say that you also have issues with making the perfect crust, and I love that. So I came up with this INCREDIBLY easy pumpkin pie bar recipe that uses a no pre-bake shortbread crust! Some recipes call for using sweetened condensed milk… which would be delicious, but you’d need to omit some of the sugar in the filling. I looked through some of your recipes and I am making your Pumpkin Pie Bars for Thanksgiving. Now that you're here, stay a bit, browse a few recipes, and let's get cookin'! Tag @KeyToMyLime on Instagram so we can see your delicious meal! This post contains affiliate links. *If you make this recipe gluten free, I recommend Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. See my, How to Bake Eggs in a Muffin Tin in the Oven. Since this is homemade, and therefore preservative free, plus made with dairy and eggs… it needs to be refrigerated. Hopefully the weather is starting to cool down where you are. As an Amazon Associate I earn from qualifying purchases. Can you use a gluten free flour blend in place of the regular flour to make this dessert gluten free? No need to roll the crust, it’ll still be powdery… just press it into the baking dish with your hands. I think a graham cracker crust would also work beautifully here! Next, you’re going to make the pumpkin pie filling. These look so creamy and delicious I can’t wait to try them, and I think my kids will eat them too. The bars should jiggle a little in the center, but not be wet and super jiggly all over. Slice into squares and serve with whipped cream and a light dusting of cinnamon if desired. I did not use parchment paper, I just greased the pan & the sides….it turned out great! I like to use a whisk because it really breaks up the eggs and mixes them well. Pour in the evaporated milk and use a silicone spatula to fold it in (if you use a whisk for this step, you’ll get too many bubbles which will remain during baking). Remember not to cut the bars right away… pumpkin pie needs time to set, which happens during the cooling and refrigerating process. Pumpkin pie puffs up when it’s finished and only deflates once it’s cooled down. I substituted 24 oz of sweetened condensed milk for the evaporated milk and did not add any additional sugar. Pumpkin Pie in a petite little bar form, these Pumpkin Pie Bars are the ultimate autumnal treat! I am obsessed with pumpkin bars and these look so yummy! Yummy, I just made them . This dessert is absolutely delicious! Oh, most canned “pumpkin” usually has a large butternut squash content. https://www.thechunkychef.com/pumpkin-spice-hot-chocolate/. These creamy pumpkin pie bars are made with a delicious pumpkin spiced filling and a press in short crust. Cool completely, then refrigerate for 4 … For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. This crumble is made with butter, flour, sugar, cinnamon and pecans. Bars make for a great crust to filling ratio and that ratio is why … Remove bars from the oven and allow them to completely cool on a cooling rack. This post contains affiliate links. Just FYI. The crust makes all the difference in this recipe actually being easy to pull off. Beat the eggs, brown sugar, pumpkin, 1 teaspoon vanilla extract, and the pecans together in a bowl until … If you’re making this recipe for a crowd, it doubles beautifully! Making this recipe with evaporated milk lends a lot of creaminess to it without having to rely on the heaviness of cream. Once it’s completely thawed you can pull it out and allow it to come to room temperature. Thank goodness I found this recipe. Double the shortbread crust for a nice change and sprinkle a bit of ginger into the recipe for a nice twist as well. Are you serving this dessert for a lot of people? I usually make my bars the night before, so they're refrigerated overnight. Definitely! While the crust bakes, prepare the filling. To thaw pumpkin pie, place the frozen bars in the fridge overnight and allow to completely thaw (this will take about 12 hours). If you try it, I’d love to know how it turns out! These easy pumpkin pie bars have a buttery crust and creamy pumpkin pie filling with cinnamon and brown sugar. To a large mixing bowl, add pumpkin, eggs, salt, pumpkin pie spice, and 2 cups of sugar. This recipe can’t be right. It’s basically a “dump everything in a bowl, mix it together, and put it in the oven” level of easy. (I too have crust issues.) Get an ad-free ebook of my most popular recipes, plus be the FIRST to know about new things coming to the site! Stir in the reserved flour mixture until just incorporated. So without testing and retesting it myself, I can’t say for certain if that would work. ; Made with a buttery and slightly sweetened shortbread crust; Easy to prepare and can be made into different size bars!You can cut them into large or small square bars or triangles depending on how many bars … Pour half of the batter on top of your crust. I don’t usually don’t write back to comment on a recipe but I was so happy with with the meatball recipe I just had to tell you. Bake for 6-8 minutes, until the crust is just beginning to set, then remove from the oven and let cool for at least 10 minutes. Need to try them soon! Lightly dab it with a clean paper towel and it’ll be good as new! The hardest part was waiting for the pie to chill in the fridge for a couple of hours. If you’re anything like me, you love pumpkin pie, and really love homemade pumpkin desserts, but don’t necessarily love making pie dough. I loved the crust better than a pie crust. Whisk or beat together. This can be a little tricky, but I’m here to help! It is so delicious and was a big hit with everyone in my house! Just remember to cool them completely first, then cover the pan tightly with a layer of plastic wrap, then a layer of foil. The crust on these cheesecake bars is where. TWO cans of pumpkin and TWO cans of evaporated milk would normally make TWO pies. Pumpkin Magic Bars is a 7 layer bar you can make with pumpkin puree! Easy to make and tastes exactly like pumpkin pie! Mine is a 15x21x1″. Pour mixture over crust in prepared pan and bake at 425 F degrees for 15 minutes. This filling doesn’t need any fancy equipment and doesn’t require room temperature eggs, so it really comes together in a flash. You will have to extrapolate that multiplication to any amounts listed in the instructions. Looking forward to trying soon. Cut butter into the dough with a pastry cutter or pulse in a food processor until it has a sandy texture. These bars start with a buttery, rich shortbread crust, which is then topped with a smooth and perfectly … it’s. I’d love to hear what you thought of this recipe in the comments or on Instagram! The pumpkin filling in these delicious pumpkin squares is spiced with cinnamon, ginger, and other typical "pumpkin pie" spices, making for a quintessential fall treat. Just pour the filling over the crust, bake, and cool! Bake the bars at 425 F for 20 minutes, then turn the temperature down to 350 F (176 C) and bake for an additional 45 minutes (or until the bars look mostly set with just a little jiggle and look a bit puffed up). I’ve only tested the recipe as written, so I can’t say for certain that it will turn out the same. I made 1/2 of the recipe to try it out, and found that it was too sweet…I had reduced the sugar by 1/4 cup, will need to reduce more….Don’t know why I used the foil to line the pan instead of parchment paper but it was a serious error. You may notice when you take the bars out of the refrigerator they’re a little wet on top. It’s pumpkin time! I think that’s what she was getting at? Once it’s all baked, it won’t taste like crescent dough at all. Hi, I found your recipe via Pinterest and it looks delicious. I can’t wait to try them when they are cool. It was down-right drop dead AWESOME! If you try it, I’d love to know how it turns out! Very nice texture and loved the crust. You can freeze these pumpkin slab pie bars for up to a month. I love anything with pumpkin spice. While the crust and cream cheese layer are cooling, combine pumpkin puree, 1/2 cup sugar, milk, egg yolks, cinnamon, and salt for pumpkin layer in the top of a double boiler over … Add cubes of butter and cut into the flour mixture using a pastry cutter or two forks. Hello! I’ve added a handy video that’s right below the written recipe if that would help , Oh my goodness these are the best pumpkin bars ever.Shared with friends and everyone loved them.Making my second batch!My new Thanksgiving dessert ❤️, I brought this to my family dinner and everyone raved about them. They look like the perfect bite of pumpkin pie! I did not have evaporated milk, so I used condensed milk and eliminated the sugar. Add evaporated milk and stir until well combined. So, if you use pumpkin pie filling instead of pumpkin puree, this recipe will not turn out well. To freeze, allow the bars to cool completely, then cover in several layers of plastic wrap followed by a layer of aluminum foil. These Pumpkin Pie Bars are perfectly creamy and packed full of that holiday flavor. My whole family would go crazy for these pumpkin bars. Slice panful of pumpkin bars horizontally in thirds (by making 2 slices across), then make 4 evenly spaced vertical slices to make 15 bars per pan. Will definitely make these again. 2) The quality of the pumpkin puree really matters in this recipe. In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt. Remove the crust from the refrigerator and spread the batter over the crust. Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth. Thank You for this great recipe. I have everything on hand but the pumpkin pie mix is there anything I can substitute with or DIY my own mix? I’ve had the best results with Libby’s brand for all of my canned pumpkin recipes. Required fields are marked *. Spread the filling over the crust, and sprinkle with the reserved crust mixture, plus the walnuts and toffee bits. You’ll love how simple this recipe truly is. Line an 8 x 8 baking dish with parchment paper and press the shortbread crust into place. It’s chunky and since the pumpkin is very liquidy, you just sprinkle it over the top. No need to pre-bake it either! It does, but it calls for a larger can of pumpkin which is roughly double the size of a regular 15 oz can. These easy swirled pumpkin cheesecake bars with a gingersnap crust combine pumpkin puree with cream cheese and pie spice for a delicious autumn dessert idea. To make the filling: Whisk together all of the ingredients until well blended. Homemade pumpkin streusel bars are a fun and delicious alternative to pumpkin pie. Preheat the oven to 350°F and line a 9×9-inch non-stick baking pan with parchment paper. Those bars are calling my name!! Add … I go by the jiggle test detailed in the post. Pumpkin pie bars can be frozen for 1-2 months, and to defrost them, just place in the refrigerator for a full 24 hours. I normally see recipes indicate that there should be a bit of a jiggle in the center, but I normally see some jiggle past the center going towards the edges, too. Cut butter into the dough with a pastry cutter or pulse in a food processor until it has a sandy texture. Save my name, email, and website in this browser for the next time I comment. In a large bowl, add the pumpkin, evaporated milk, eggs, sugar, cornstarch, cinnamon, vanilla, nutmeg, cloves, ginger, and salt. Will be making these bars for Thanksgiving. Bake for 24 to 28 minutes, until the top is golden brown. I have 2 requests to make again for birthdays! Use a whisk to fully mix it together. It’s even helpful to put it in the freezer for 15 minutes before using it if you have the time. I think it tastes amazing with their passion fruit wond’r flavor. Since this recipe contains both eggs and milk, it needs to be stored in the refrigerator to remain safe to eat. For The Shortbread Crust: Unsalted Butter; Sugar; All-Purpose Flour; Vanilla; For The Pumpkin Pie Filling: Pumpkin Puree; Brown Sugar; Salt; Heavy Cream; Eggs; Pumpkin Pie Spice; Vanilla; For The Chantilly Cream: Heavy Cream; Vanilla; Powdered Sugar; Instructions. Place the pan in the freezer for 30 minutes. Pumpkin pie without the hassle! The concept is good here. I’ve partnered up with BUBBL’R to bring you this incredibly easy Thanksgiving dessert recipe. While the pan is chilling, add the pumpkin puree and pumpkin pie spice to the second half of the cheesecake filling still in your mixing bowl. Pumpkin pie is a custard-like mixture, so it comes together really quickly. The combination of eggs, sugar, and dairy makes it a custard, while adding the pumpkin puree adds additional stability once it comes to room temperature. Nutrition information isn’t always accurate. Whisk together the pumpkin, sweetened condensed milk, eggs, spices, and salt until smooth. After they’ve reached room temperature, move them to the fridge to allow them to set for a minimum of 2 hours (but preferably overnight). A New Follower, Barb. Make the crust. See my disclosure policy for details. I do have ginger, cinnamon and nutmeg on hand….. Do you think I could make this in a rimmed cookie sheet? These simple pumpkin pie bars with a shortbread crust are the best quick homemade pumpkin dessert! These pumpkin pie bars with almond cookie crust are best enjoyed within 1-2 days of being prepared. Someone just needs to rework the recipe. 1) Pumpkin puree is not the same thing as pumpkin pie filling. As an Amazon Associate I earn from qualifying purchases. These bars are a bit more cookie than pumpkin pie filling (these are three layers, oatmeal cookie crumb layer followed by the pumpkin pie layer then it’s finished with more crumb) so if you’d prefer an equal … The only critical thing is to make sure the butter is very cold. To a large bowl or a food processor, add the crust ingredients (flour, sugar, butter). The next time you’re looking for the perfect easy pumpkin recipe for a crowd, try making these pumpkin pie bars! I made it using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and the results were amazing. To a large mixing bowl, add pumpkin, eggs, salt, pumpkin pie spice, and 2 cups of sugar. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4. Who doesn't love free stuff? I usually use a pastry cutter for that, but if you’d rather use a food processor, just pulse it until you see coarse crumbs. The foil remained stuck to the pan and lifting the About 3 minutes. Without testing and retesting it myself, I can’t say for certain if that would work. As an Amazon Associate I earn from qualifying purchases. I’d recommend using this graham cracker crust recipe from my pumpkin pie cheesecake bars or using my gluten free graham cracker crust recipe. This 9 x 13 pan would have overflowed had I put all this in one pan. Can i substitute the sugar for confectionary sugar? I’m not sure how the shortbread crust would turn out or if any modifications would need to be made. They have a deliciously crunchy graham crumb crust and tangy creamy pumpkin … Pumpkin pie filling is already sweetened and flavored, whereas pumpkin puree is just the puree of pumpkin and occasionally a bit of salt. Yes! The flavors blend with the filling so you won’t taste it as a separate crescent dough flavor. You may have to dab a little condensation off with a paper towel, but that’s totally normal. 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