Made with a rich and creamy filling, these pumpkin pie bars are a delicious twist of the classic pie and a nice way to feed a crowd without being too messy!
Pumpkin pie has and most likely will always be a favorite of my family right after we visit the local pumpkin patch. Every year, once we get back home and hubby is practicing his carving I whip up a quick pumpkin pie. I love pie but has always been one of those desserts no matter how careful I’m it just doesn’t turn out pretty.
Over years I tweaked the recipe to fit my taste buds. The pie filling was mind blowing delicious, the slices weren’t picture perfect. I needed to do find a solution so I can share the recipe with you.
I’m so relieved to tell you I found the solution! Instead of baking an entire pie I can make bars!
They are just as rich and creamy as a slice of pie. Easier to grab and eat. Prefect for gathering and most important they are gorgeous!!!
Just look at that silky smooth filling!
I made this pumpkin pie successfully last year using Pillsbury refrigerated crescent dough for the crust and few days ago I revisited the recipe and used the crust from the tomato quiche instead of the refrigerated one. Perfection! Of course you can use refrigerated crescent dough if you want.
The fillingis a breeze to make. Pumpkin puree, eggs, cream, corn syrup brown sugar and a touch of salt and pumpkin spices. All whisked together in a bowl. No need to pull out your electric mixer!
I baked the bars for almost 50 minutes. Do not over bake them! Bake them until just set (just like you would do with a cheesecake) and let them bars cool completely before cutting them.
I highly recommend refrigerating them over-night, but if you are short on time, please allow at least 1-2 hours in the fridge, once completely cooled.
Pumpkin pie bars recipe
Yields 15 bars
Made with a rich and creamy pumpkin filling, these pie bars are a delicious twist of the classic pie and a nice way to feed a crowd without being too messy!
20 minPrep Time
1 hr, 5 Cook Time
6 hrTotal Time
Save Recipe
Print Recipe
Ingredients
Crust
- 2 cups (240 grams) all purpose flour
- 1/2 cup (113 grams) diced cold butter
- 1/2 teaspoon salt
- iced water (about 3 tablespoons)
Filling
- 2 eggs, lightly beaten
- 1 can (15 oz) pumpkin (not pumpkin pie mix) or homemade pumpkin puree
- 1 cup whipping cream
- 1/2 cup packed brown sugar
- 1/4 cup corn syrup
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Add the flour, diced butter and salt to a food processor. Pulse a couple of times until the mixture resembles breadcrumbs.
- Slowly add, a few drops at a time, iced water until the dough comes together and forms a ball. Wrap it in clear plastic film and put in the fridge for at least 30-40 minutes. (can be made up to 3 days in advance)
- When ready to bake the bars, heat the oven to 350F.
- Line 11x7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan.
- Remove the crust from the refrigerator and roll it out into a 12X8" rectangle. With your fingers press the crust in the button and on the sides of the prepared baking pan.
- Cover the crust with parchment paper, fill with baking beans and bake the crust for 7 minutes. Remove the baking beans and bake the crust for an additional 5 minutes. Cool completely before pouring the filling in.
- In large bowl, whisk the filling ingredients until smooth and well blended. Pour mixture into pan over the cooled crust.
- Bake in the preheated oven for 50 minutes or until a knife inserted in center comes out clean and center is set.
- Remove from oven, place the pan on a to cooling rack and cool completely. Refrigerate for about 1 hour 30 minutes before cutting into bars.
- To serve, top each bar with whipped cream and/or a dusting of pumpkin pie spice.
- Store in refrigerator.
7.6.8
494
http://atreatsaffair.com/pumpkin-pie-bars-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Sending love your way,
Roxana
FAQs
The best way to tell when your pumpkin pie bars are done is to give the dish a little shake at around 50-55 minutes. The center should be mostly set and jiggle just slightly. If the center still looks too wet, then it needs more time to bake.
Is canned pumpkin pie filling the same as puree? ›
Although they both come in cans and the packaging looks almost identical, they can't be used interchangeably. Pumpkin puree doesn't have anything added to it, but pumpkin pie filling comes with pumpkin spice and sugar already mixed in.
What are pumpkin bars made of? ›
Pumpkin Bar Ingredients
For the Cake: eggs, pumpkin puree, white sugar, vegetable oil, all-purpose flour, cinnamon, baking soda, baking powder, and salt. For the Frosting: butter, cream cheese, vanilla extract, and confectioners' sugar.
Is pumpkin pie mix the same as filling? ›
Pumpkin pie filling will be labeled as pumpkin pie mix or pumpkin pie filling. Ingredients - Pumpkin puree made from scratch contains only pumpkin, but canned puree may contain a preservative like salt. Pumpkin pie filling contains additional ingredients like sugar, spices, and thickeners.
Should you bake pumpkin pie the day before? ›
Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve. Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.
Should pumpkin pie still jiggly in the middle? ›
The outer edges of the pie should be firm while the center will be a little jiggly, but not sloshy or unsteady. As the old adage goes, "It needs to jiggle like Jell-O but not wiggle like a wave." If the entire pie is wobbly, continue baking.
What happens if you use pumpkin pie mix instead of pumpkin puree? ›
Pumpkin pie mix can be used as a substitute for pure canned pumpkin in some recipes. However, since it is already sweetened and flavored, you'll need to make some adjustments. In most dessert recipes, leave out the pumpkin pie spice and cut down on the sugar since the pumpkin pie mix includes it.
What is the difference between Libby's pumpkin and pumpkin pie filling? ›
While the canned pumpkin puree is just canned pumpkin, the Libby "Canned Pumpkin Pie Filling" also has sugar syrup, natural flavoring, salt and spices.
What happens if you use pumpkin pie filling instead of puree? ›
Pumpkin pie filling shouldn't be used in place of pumpkin puree since the finished dish will be too sweet. You can always set the can aside to make a quick pumpkin pie another day.
What is the gooey stuff in a pumpkin called? ›
If you open up a pumpkin, you would see all kinds of different things inside. Some people call all this gooey stuff the pumpkin's “brains” or its “guts.” Lydia Tymon. There's the meaty orange flesh, sticky pulp, lots of seeds, and, of course, all those little strings.
Libby's, the quintessential canned pumpkin brand, uses a proprietary strain of the Dickinson pumpkin variety in their product, which is also often called a Dickinson squash. On Libby's website, it states that their product is 100 percent pumpkin.
How do you cut pumpkin bars? ›
When you are ready to cut into pumpkin squares, there are a few ways to make it easier.
- Freeze the bars for 30 minutes before slicing them to make them easier.
- If you use parchment paper sheets, you can lift the bars out of the pan or flip them over onto a cooling rack. ...
- Use a plastic knife to cut the bars.
It is possible to use regular canned pumpkins to make pies instead of purchasing cans that are specifically labeled as “pumpkin pie mix” or “pumpkin puree”. However, doing so requires additional preparation and may not always yield the desired results.
What is the best canned pumpkin pie filling? ›
Libby's 100% Pure Pumpkin
In this taste test, our Test Kitchen pros found that the biggest name in the pumpkin game does, in fact, make the best canned pumpkin on the market. Libby's 100% Pure Pumpkin is a favorite among our culinary crew.
Is Libby's pure pumpkin the same as pumpkin puree? ›
Most canned pumpkin is pureed pumpkin. It's been cooked and canned, but you'd have to cook it anyways to make it soft enough to puree. As long as you get plain canned pumpkin without added seasonings, it's the same as what you would make at home.
Why won't my pumpkin pie set in the middle? ›
Why Didn't My Pumpkin Pie Set? You're ready to serve your homemade pumpkin pie, but when you try to cut it, it's too runny to get any clean slices. Why this happens: The pie was underbaked, or the oven temperature wasn't high enough. Taking the pie out of the oven prematurely is a very easy mistake to make.
At what temperature is pumpkin pie done? ›
The more diluted the egg mixture, the higher the doneness temperature will be. The perfect pull temperature for pumpkin pie is 175°F (79°C).
Pumpkin pie has and most likely will always be a favorite of my family right after we visit the local pumpkin patch. Every year, once we get back home and hubby is practicing his carving I whip up a quick pumpkin pie. I love pie but has always been one of those desserts no matter how careful I’m it just doesn’t turn out pretty.
Save Recipe