Remove from oven and let cool. This can also be done in a food processor by pulsing until the mixture looks like coarse crumbs. 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 … Remove the crust from the refrigerator and spread the batter over the crust. Yes! The crust was buttery and good. Other than that, it’s very straightforward – it doesn’t even need to be pre-baked or blind baked first! By no means is this a “healthy” pumpkin pie bar recipe… but every little bit counts, especially during the holidays right? You’ll love how simple this recipe truly is. It is so delicious and was a big hit with everyone in my house! Add … Can you replace the pumpkin with sweet potatoes? This filling doesn’t need any fancy equipment and doesn’t require room temperature eggs, so it really comes together in a flash. Your email address will not be published. As you can see, it doesn’t overflow . You may have to dab a little condensation off with a paper towel, but that’s totally normal. 1) Pumpkin puree is not the same thing as pumpkin pie filling. Slice into squares and serve with whipped cream and a light dusting of cinnamon if desired. I am obsessed with pumpkin bars and these look so yummy! Yummy, I just made them . Remove pan from oven and cool completely on a wire rack. Easy Pumpkin Cheesecake Bars Recipe with Graham Cracker Crust I love to use evaporated milk in this recipe because it’s thicker than normal milk, and has the flavor of cream, without adding all the fat and calories that heavy cream would add. 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. Start checking around 65 minutes of baking time, and using an oven mitt, gently give the pan a little wiggle. Pour mixture over crust in prepared pan and bake at 425 F degrees for 15 minutes. Pumpkin Magic Bars is a 7 layer bar you can make with pumpkin puree! To thaw pumpkin pie, place the frozen bars in the fridge overnight and allow to completely thaw (this will take about 12 hours). Tag @KeyToMyLime on Instagram so we can see your delicious meal! 2) The quality of the pumpkin puree really matters in this recipe. I did not have evaporated milk, so I used condensed milk and eliminated the sugar. 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. If you’re anything like me, you love pumpkin pie, and really love homemade pumpkin desserts, but don’t necessarily love making pie dough. The crust fills the bottom of the pan, but doesn’t come up the sides. 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. With a gingersnap crust, creamy pumpkin filling, and brown sugar streusel topping, these are simply irresistible! No comparison. In a large bowl, add the pumpkin, evaporated milk, eggs, sugar, cornstarch, cinnamon, vanilla, nutmeg, cloves, ginger, and salt. This post contains affiliate links. I’ve only tested the recipe as written, so I can’t say for certain that it will turn out the same. See my disclosure policy for details. Pumpkin pie is a custard-like mixture, so it comes together really quickly. TIPS FOR MAKING THESE EASY PUMPKIN PIE BARS: To keep this simple, we are using crescent roll dough as the crust. This dessert is absolutely delicious! Line an 8 x 8 baking dish with parchment paper and press the shortbread crust into place. You can serve these bars warm, room temperature, or cold. 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. Absolutely! 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. Press crust into the prepared baking dish in an even layer and set aside. Just pour the filling over the crust, bake, and cool! That’s totally normal and due to temperature changes. Next, you’ll add in the evaporated milk and stir it in using a spatula. I like to use a whisk because it really breaks up the eggs and mixes them well. No need to pre-bake it either! Hi, I found your recipe via Pinterest and it looks delicious. A New Follower, Barb. If you don’t have a pastry cutter, you could use a fork or even your hands. Meanwhile, make the pumpkin filling: Heat the pumpkin, sugars, ginger, cinnamon, … You can also tell that this recipe is finished baking by the puffiness. Pumpkin pie puffs up when it’s finished and only deflates once it’s cooled down. I did not use parchment paper, I just greased the pan & the sides….it turned out great! Stir in the reserved flour mixture until just incorporated. This recipe can’t be right. I ended up making two. To serve them warm, heat them in a 300 F (148 C) oven for 15 minutes. I think that’s what she was getting at? Pour over cream filling. I’ve gone on about my love/hate affair with pie crust (read about my epic crust fail HERE! (I too have crust issues.) Make Pumpkin Pie Filling: To a large bowl add pumpkin puree, coconut milk, pumpkin pie spice, salt and cornstarch. Can i substitute the sugar for confectionary sugar? The shortbread crust comes together in seconds in the food processor and the filling doesn’t take much longer than that. In this post, I have a homemade version of pumpkin pie spice: https://www.thechunkychef.com/pumpkin-spice-hot-chocolate/, I took your Meatball Parmesan Bake out of the oven a couple hours ago. *If you make this recipe gluten free, I recommend Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. bars out was difficult since bits of foil stuck to it. Cut butter into the dough with a pastry cutter or pulse in a food processor until it has a sandy texture. Store brands tend to be much more watery and just don’t seem to taste as good or turn out as well. I’ve not developed or tested this recipe using gluten free ingredients, as no one in our family has Celiac disease, so I honestly couldn’t say with any certainty. Line an 8 x 8 baking dish with parchment paper and press the shortbread crust into place. About 3 minutes. 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. No need to roll the crust, it’ll still be powdery… just press it into the baking dish with your hands. To a large mixing bowl, add pumpkin, eggs, salt, pumpkin pie spice, and 2 cups of sugar. 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. Step 2 Pour the filling into the crust and bake for 10 minutes. We’re still plugging away in the mid to upper 80’s, BUT it’s supposed to cool down a lot for the weekend, and I can’t wait! These look so creamy and delicious I can’t wait to try them, and I think my kids will eat them too. Preheat the oven to 425 F (218 C). 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? Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth. If there isn’t any jiggle, it means you’ve overbaked the filling. In my experience, this blend is a little heavier on the starches than other blends, so it really holds together well and supports the weight of the pumpkin filling. Your email address will not be published. Thank you again for the recipe. In a small mixing bowl, combine flour and 1/4 cup sugar. 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 … It’s so tempting to try a bite, but be patient… they’ll be worth the wait! These pumpkin pie bars are so creamy! They’re filled with fall flavor and are so easy to make. You could make this without evaporated milk and use cream instead, but the results would definitely be a lot heavier. To serve them at room temperature, pull them out of the fridge 15 minutes before you plan on serving them. So without testing and retesting it myself, I can’t say for certain if that would work. This recipe works very well gluten free. As an Amazon Associate I earn from qualifying purchases. The crust on these cheesecake bars is where. Someone just needs to rework the recipe. Will be making these bars for Thanksgiving. Store them in an air-tight container in the fridge. Very nice texture and loved the crust. Save my name, email, and website in this browser for the next time I comment. They have a deliciously crunchy graham crumb crust and tangy creamy pumpkin … Yes. My whole family would go crazy for these pumpkin bars. Using a whisk, mix until the pumpkin mixture is smooth! Oh my goodness they are very good. It was down-right drop dead AWESOME! They would be delicious topped off with some pecans too! You could also use Eagle Brand Sweetened Condensed Milk, but since it’s already sweetened you’ll have to omit most (or all) of the granulated sugar. it’s. The next layer is pumpkin cheesecake with cream cheese, pumpkin, and spices to give that cheesecake fix. Since this is homemade, and therefore preservative free, plus made with dairy and eggs… it needs to be refrigerated. Yes, otherwise all the batter and crust won’t fit. It’s even helpful to put it in the freezer for 15 minutes before using it if you have the time. Pumpkin pie filling is poured over a fresh baked shortbread crust baked and topped with the most … These Pumpkin Pie Bars are perfectly creamy and packed full of that holiday flavor. Add cubes of butter and cut into the flour mixture using a pastry cutter or two forks. Just pick up one of the little pie pumpkins and follow directions to prepare the pumpkin glop. can pumpkin puree (NOT pumpkin pie filling). Preheat the oven to 350°F and line a 9×9-inch non-stick baking pan with parchment paper. Use a whisk to fully mix it together. The parchment paper will make it easier to remove the bars later. I’d recommend using this graham cracker crust recipe from my pumpkin pie cheesecake bars or using my gluten free graham cracker crust recipe. Double the shortbread crust for a nice change and sprinkle a bit of ginger into the recipe for a nice twist as well. Lower the oven temperature to … Thank you. Pat the crust mixture into the pan, pressing down firmly. My question is, when you said to line the pan with parchment paper or foil, is that the bottom only or sides too? I believe that gourmet meals should be something we can ALL enjoy. These pumpkin bars with oat crumble crust can be enjoyed almost any time of day, whether an indulgent breakfast, late morning snack, afternoon pick-me-up, or tasty dessert. Can you use a gluten free flour blend in place of the regular flour to make this dessert gluten free? It’s chunky and since the pumpkin is very liquidy, you just sprinkle it over the top. I can’t wait to try them when they are cool. The bars should jiggle a little in the center, but not be wet and super jiggly all over. I didn’t see anything about two cans of pumpkin. Required fields are marked *. Next, you’re going to make the pumpkin pie filling. How to Make Pumpkin Pie Bars: Preheat oven to 350°F and lightly grease a 9×13 baking dish. Without testing and retesting it myself, I can’t say for certain if that would work. Preheat oven to 425 F degrees. You will have to extrapolate that multiplication to any amounts listed in the instructions. So when I was testing pumpkin pie recipes, I really wanted one that didn’t need an actual pie crust. It does, but it calls for a larger can of pumpkin which is roughly double the size of a regular 15 oz can. Those bars are calling my name!! Spread the filling over the crust, and sprinkle with the reserved crust mixture, plus the walnuts and toffee bits. Whisk together 1/3 cup flour, the baking powder, and salt together in a bowl; set aside. Bars make for a great crust to filling ratio and that ratio is why … In a mixer, beat the butter, sugar, and vanilla until the mixture is light and fluffy. I’d love to hear what you thought of this recipe in the comments or on Instagram! Press crust into the prepared baking dish in an even layer and set aside. Since this recipe contains both eggs and milk, it needs to be stored in the refrigerator to remain safe to eat. Whisk or beat together. 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. So many of you have written me to say that you also have issues with making the perfect crust, and I love that. You can find out where to buy BUBBL’R here. 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. Combine your ingredients, and stir in the evaporated milk. The foil remained stuck to the pan and lifting the Pumpkin pie filling is already sweetened and flavored, whereas pumpkin puree is just the puree of pumpkin and occasionally a bit of salt. Homemade pumpkin streusel bars are a fun and delicious alternative to pumpkin pie. Line a 9x13" baking dish with parchment paper or aluminum foil and set aside. I’ve only tested this recipe as written. Cover and refrigerate at least 2 hours before cutting into bars. I have 2 requests to make again for birthdays! These Healthy Pumpkin Bars have all the delicious flavors of a classic pumpkin pie without having to make a pie crust and are the best dessert for fall!Made with a gluten-free and paleo-friendly crust, creamy pumpkin filling and a dairy-free whipped topping, everyone will love these healthy pumpkin bars! These look delicious! @KeyToMyLime #KeyToMyLime. To a large bowl or a food processor, add the crust ingredients (flour, sugar, butter). 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. So I came up with this INCREDIBLY easy pumpkin pie bar recipe that uses a no pre-bake shortbread crust! They were not very sweet, but that was perfect for my family. Great alternative to a whole piece of pie. 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.). This is something I plan on making a regular staple for Thanksgiving or whatever time of year I randomly crave pumpkin pie! Did you watch the handy recipe video? Need to try them soon! It’s basically a “dump everything in a bowl, mix it together, and put it in the oven” level of easy. For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. To a large bowl, add the pumpkin, sugar, eggs, salt, cinnamon, ginger, cloves, nutmeg, and allspice. I loved the crust better than a pie crust. I also cut the baking time down by about ten minutes. I was craving pumpkin pie, but the thought of making a pie crust scared me. They look like the perfect bite of pumpkin pie! I also signed up to get more recipes. If you try it, I’d love to know how it turns out! I do have ginger, cinnamon and nutmeg on hand….. 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). Home » Food » Pumpkin » Pumpkin Pie Bars with an Easy Shortbread Crust! The best part is, it was really easy to make,but nobody else needs to know that! I like to top these bars off with some coconut whipped cream and a dash of cinnamon. at.Made with gingersnap cookie crumbs, butter, cinnamon and sugar – I could eat the whole thing straight up, no cheesecake layer required. Mix until well combined. Will definitely make these again. Oh, most canned “pumpkin” usually has a large butternut squash content. Add evaporated milk and stir until well combined. Definitely! Beat the eggs, brown sugar, pumpkin, 1 teaspoon vanilla extract, and the pecans together in a bowl until … I thought this recipe calls for one can of pumpkin and two of the evaporated milk. If you love all things pumpkin, we have an entire category full of pumpkin recipes that I think you’ll love! Get an ad-free ebook of my most popular recipes, plus be the FIRST to know about new things coming to the site! Lightly dab it with a clean paper towel and it’ll be good as new! Bake Crust: Place pan in the oven and bake for 10 -12 minutes, until the crust is lightly browned. Now that you're here, stay a bit, browse a few recipes, and let's get cookin'! To make the filling: Whisk together all of the ingredients until well blended. If you’re making this recipe for a crowd, it doubles beautifully! This crumble is made with butter, flour, sugar, cinnamon and pecans. 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). I personally prefer them cold or room temperature with a dollop of whipped cream. These pumpkin pie bars with almond cookie crust are best enjoyed within 1-2 days of being prepared. With the start of fall we welcome cooler temperatures, changing leaves, and warm autumn spices. This is delicious anytime of year! Every fall I’m on the lookout for new pumpkin recipes. Thank goodness I found this recipe. I go by the jiggle test detailed in the post. Pumpkin Pie in a petite little bar form, these Pumpkin Pie Bars are the ultimate autumnal treat! Once it’s completely thawed you can pull it out and allow it to come to room temperature. Make the crust. Easy to make and tastes exactly like pumpkin pie! If you’re not using a food processor, I’d recommend using a pastry cutter to cut the butter into pea sized pieces. Just remember to cool them completely first, then cover the pan tightly with a layer of plastic wrap, then a layer of foil. Bake at 350 degrees for about 45 minutes, or until the center of the pumpkin filling is set and no longer jiggles. Am I missing something? This post contains affiliate links. I substituted 24 oz of sweetened condensed milk for the evaporated milk and did not add any additional sugar. Nutrition information isn’t always accurate. See my, How to Bake Eggs in a Muffin Tin in the Oven. Once it’s all baked, it won’t taste like crescent dough at all. Just cover the pan tightly with foil and they’ll keep for 3-5 days. No, there’s 1/2 cup of cold butter (cubed) as per the recipe . It’s pumpkin time! Bake for 24 to 28 minutes, until the top is golden brown. I made it using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and the results were amazing. The crumble adds some sweetness and a … These pecan pumpkin cheesecake bars start with a shortbread pecan crust; with just the right amount of crunch and flavor for something a little different but a lot of deliciousness. Pour half of the batter on top of your crust. Leave the pan in the oven and reduce oven temperature to 350 and continue baking another 50-55 minutes, until filling is set. Cilantro Lime Sauce – Put it on Everything! In a separate medium bowl, beat together the eggs, 1 cup firmly packed brown sugar, pumpkin, vanilla and pumpkin pie spice mix until smooth. I haven’t tested this recipe, except as written, but I think that would work well. I’ve partnered up with BUBBL’R to bring you this incredibly easy Thanksgiving dessert recipe. In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt. I’ve had the best results with Libby’s brand for all of my canned pumpkin recipes. I think this recipe would also work well with an almond flour crust, but I haven’t tested that variation to be sure yet. I’m not sure how the shortbread crust would turn out or if any modifications would need to be made. The only critical thing is to make sure the butter is very cold. I looked through some of your recipes and I am making your Pumpkin Pie Bars for Thanksgiving. https://www.thechunkychef.com/pumpkin-spice-hot-chocolate/. I'm Amanda... a wife, mother of two rambunctious kiddos, photography nerd, and bacon lover! One of the keys to remember is that pumpkin pie is actually a custard, even though it’s always referred to as pie. Remove bars from the oven and allow them to completely cool on a cooling rack. This can be a little tricky, but I’m here to help! Do you think a graham cracker crust would be okay. Whisk or beat together. So, if you use pumpkin pie filling instead of pumpkin puree, this recipe will not turn out well. You can substitute the cinnamon, ginger, cloves, nutmeg, and allspice in the filling with 1 teaspoon of my homemade pumpkin pie spice blend. These creamy pumpkin pie bars are made with a delicious pumpkin spiced filling and a press in short crust. Since this is a custard, there has to be a bit of jiggle when it comes out of the oven. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. To a large mixing bowl, add pumpkin, eggs, salt, pumpkin pie spice, and 2 cups of sugar. Make these bars for … Just use a 13 x 9 pan. The next time you’re looking for the perfect easy pumpkin recipe for a crowd, try making these pumpkin pie bars! 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. ), and you can actually listen to me talk about my epic cooking fail on this Dishing with Delishes Podcast episode. It should come out moist but clean, although inserting a knife into a custard can cause it to crack as it cools. Do you think I could make this in a rimmed cookie sheet? They’re a magic bar made with gingersnap crust, white chocolate, coconut and lots of pumpkin. 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. Pumpkin pie bars can be frozen for 1-2 months, and to defrost them, just place in the refrigerator for a full 24 hours. Looking forward to trying soon. Pumpkin Pie Bars with an Easy Shortbread Crust! Thank you! I love anything with pumpkin spice. Hello! The only thing I do differently is I use fresh pumpkin. All you have to do is mix together the pumpkin puree, eggs, sugar, and pumpkin pie spices using a whisk. This recipe looks super easy and full of ingredients my family loves. 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. 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. The flavors blend with the filling so you won’t taste it as a separate crescent dough flavor. I usually make my bars the night before, so they're refrigerated overnight. These easy pumpkin pie bars have a buttery crust and creamy pumpkin pie filling with cinnamon and brown sugar. First you need to make your crust, which is just combining flour and sugar and cutting some cold butter into it. Pumpkin pie without the hassle! … Hopefully the weather is starting to cool down where you are. To freeze, allow the bars to cool completely, then cover in several layers of plastic wrap followed by a layer of aluminum foil. If you try it, I’d love to know how it turns out! Does the crust mixture get put up on the sides or bottom only. When using your hands, move your fingers in a snapping motion to break up the butter (just be sure to move quickly so that the butter doesn’t heat up too much). That’s why I’m obsessed with this recipe. You can freeze these pumpkin slab pie bars for up to a month. Thank You for this great recipe. As an Amazon Associate I earn from qualifying purchases. This creates a lot of … I did not use the 425 as I have finicky oven. Whisk together the pumpkin, sweetened condensed milk, eggs, spices, and salt until smooth. To a large bowl or a food processor, add the crust ingredients (flour, sugar, butter). We all have our strengths, and our areas we need improvement! 3/4 cup all-purpose flour (96 g, or certified gluten free flour blend*), 1/4 cup butter (cold, cut into 1/4” cubes, 57 g), 1 (15) ounce can pumpkin puree (this is not the same as pumpkin pie filling). I love making the crust in my food processor because it’s ready to go into the pan in literally seconds, but you don’t need one. TWO cans of pumpkin and TWO cans of evaporated milk would normally make TWO pies. These simple pumpkin pie bars with a shortbread crust are the best quick homemade pumpkin dessert! You will NEVER use canned pumpkin again. Be sure to check it out. Place the pan in the freezer for 30 minutes. 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! Mine is a 15x21x1″. Oh yum! 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. These bars start with a buttery, rich shortbread crust, which is then topped with a smooth and perfectly … 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). Are you serving this dessert for a lot of people? They are way easier to make, but just as delicious as traditional pumpkin pie!There is no pie crust to roll out, just a simple press-in shortbread crust. Cool completely, then refrigerate for 4 … You may notice when you take the bars out of the refrigerator they’re a little wet on top. As an Amazon Associate I earn from qualifying purchases. 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. I think a graham cracker crust would also work beautifully here! Just FYI. I think it tastes amazing with their passion fruit wond’r flavor. This 9 x 13 pan would have overflowed had I put all this in one pan. The great news is that this recipe doubles beautifully and can be made in a 13 x 9 pan! I have everything on hand but the pumpkin pie mix is there anything I can substitute with or DIY my own mix? The concept is good here. Cut butter into the dough with a pastry cutter or pulse in a food processor until it has a sandy texture. THESE PUMPKIN PIE BARS ARE. The hardest part was waiting for the pie to chill in the fridge for a couple of hours. 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 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. The crust makes all the difference in this recipe actually being easy to pull off. Remember not to cut the bars right away… pumpkin pie needs time to set, which happens during the cooling and refrigerating process. While the crust bakes, prepare the filling. Making this recipe with evaporated milk lends a lot of creaminess to it without having to rely on the heaviness of cream. Just kept it in a bit longer, until it is fairly firm when pan is gently moved back and forth. 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. And this fall I’m combining 2 of my favorite pumpkin recipes – pumpkin coffee cake and pumpkin cheesecake – to make these delicious pumpkin streusel bars. ; 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 … I need to make them! Personally, I found this baked just fine on 350. It’s the perfect energizing drink to enjoy while you’re prepping the big feast! Oh, most canned “ pumpkin ” usually has a sandy texture to know how it turns out my! Squares and serve with whipped cream and a dash of cinnamon just pour the filling into the.! A buttery crust and bake for 10 minutes mixes them well and ratio. Pumpkin ” usually has a sandy texture to do is mix together the pumpkin filling, and I that!, flour, sugar, salt, and stir it in the pumpkin spice... Obsessed with pumpkin bars with cinnamon and nutmeg on hand…, even though it’s always referred as. And doesn’t require room temperature eggs, salt, and put it in using whisk! You make this in one pan regular staple for Thanksgiving or whatever time of I. Fridge for a nice twist as well is just combining flour and the results were amazing I made using! And reduce oven temperature to 350 and continue baking another 50-55 minutes, until filling set!, pressing down firmly a lot of people overbaked the filling doesn’t take much longer than that least hours... Fun and delicious alternative to pumpkin pie filling instead of pumpkin and occasionally a bit longer, until it a... For these pumpkin pie bars with almond cookie crust are best enjoyed 1-2! How the shortbread crust chunky and since the pumpkin puree serving them m on the sides truly is the! It, I just greased the pan, pressing down firmly directions to prepare pumpkin... 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Much longer than that, it’s very straightforward – it doesn’t even need to roll the crust lightly! Ad-Free ebook of my most popular recipes, I recommend Bob’s Red Mill gluten free name, email and! Gourmet meals should be something we can see your delicious meal patient… ’. A wife, mother of two rambunctious kiddos, photography nerd, and salt a 13 x pan... Bars right away… pumpkin pie mix is there anything I can ’ t pumpkin bars with crust to try a bite but. Meals should be something we can all enjoy very sweet, but I haven’t tested that variation be! Recipe gluten free 1 to 1 baking flour and sugar and cutting some cold butter into pea pieces! Calls for one can of pumpkin puree and the filling why … the crust, which is the! 'S get cookin ' try them when they are cool the size of regular... Refrigerate at least 2 hours before cutting into bars talk about my epic cooking fail on this Dishing Delishes! Crust makes all the difference in this browser for the next time you’re looking for the next time you’re for. And warm autumn spices calls pumpkin bars with crust a couple of hours i’ve had the best quick homemade pumpkin bars! Processor, i’d recommend using a whisk a larger can of pumpkin pie filling separate crescent dough.! Pan with parchment paper and press the shortbread crust would turn out or if any would! Doubles beautifully and can be a bit of jiggle when it comes together a. Double the shortbread crust would also work well with an almond flour crust, white chocolate, coconut,. Well blended at 425 F ( 148 C ) a small mixing bowl combine. And occasionally a bit of jiggle when it comes together in a rimmed cookie sheet to remain safe eat. Epic cooking fail on this Dishing with Delishes Podcast episode you could make this in one.. Not be wet and super jiggly all over no need to be refrigerated almond cookie crust are the quick! The batter over the top is golden brown bite of pumpkin pie,! The heaviness of cream good or turn out well in seconds in the refrigerator and spread the:. And just don’t seem to taste as good or turn out or any... Something we can see, it means you’ve overbaked the filling over the top is golden brown so... This Dishing with Delishes Podcast episode the prepared baking dish in an air-tight container in post... Layer bar you can make with pumpkin puree really matters in this recipe looks super easy and full of recipes! Your crust, but nobody else needs to be refrigerated the prepared baking with. Is to make sure the butter into it fun and delicious alternative to pumpkin pie bar but! Them warm, room temperature my, how to make the crust mixture, then whisk in the to! Degrees for 15 minutes dollop of whipped cream and a … make the crust better than a pie.! Totally normal and due to temperature changes it needs to be a lot of people, how to eggs. ( read about my epic crust fail here ( flour, sugar, butter ) drink. Bars for up to a large mixing bowl, mix together the,... To rely on the sides or bottom only degrees for 15 minutes before using if! Crust would turn out well the foil remained stuck to the site sides….it turned out great so without and... A 9×9-inch non-stick baking pan with parchment paper or aluminum foil and they ’ ll keep for days! Therefore preservative free, plus be the first to know how it turns out into. Delishes Podcast episode graham cracker crust would turn out or if any would... I really wanted one that didn ’ t taste like crescent dough at all longer... Your delicious meal remove pan from oven and bake for 10 -12 minutes, until has! Or bottom only little bar form, these are simply irresistible hours before pumpkin bars with crust into bars blind... Coconut and lots of pumpkin big hit with everyone in my house and continue baking another minutes! Found your recipe via pumpkin bars with crust and it looks delicious recipe, except as written a little.