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 filling is 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.
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!
- 2 cups (240 grams) all purpose flour
- 1/2 cup (113 grams) diced cold butter
- 1/2 teaspoon salt
- iced water (about 3 tablespoons)
- 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
- 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.
Sending love your way,