Am I missing something? In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt. So, if you use pumpkin pie filling instead of pumpkin puree, this recipe will not turn out well. 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. Iâd recommend using this graham cracker crust recipe from my pumpkin pie cheesecake bars or using my gluten free graham cracker crust recipe. They’re a magic bar made with gingersnap crust, white chocolate, coconut and lots of pumpkin. TagÂ @KeyToMyLimeÂ on Instagram so we can see your delicious meal! THESE PUMPKIN PIE BARS ARE. You may notice when you take the bars out of the refrigerator they’re a little wet on top. 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. Pour half of the batter on top of your crust. Remove pan from oven and cool completely on a wire rack. If youâre making this recipe for a crowd, it doubles beautifully! Add cubes of butter and cut into the flour mixture using a pastry cutter or two forks. That’s totally normal and due to temperature changes. Start checking around 65 minutes of baking time, and using an oven mitt, gently give the pan a little wiggle. Remove the crust from the refrigerator and spread the batter over the crust. 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. Hello! I’ve gone on about my love/hate affair with pie crust (read about my epic crust fail HERE! As an Amazon Associate I earn from qualifying purchases. You could make this without evaporated milk and use cream instead, but the results would definitely be a lot heavier. The crust makes all the difference in this recipe actually being easy to pull off. TWO cans of pumpkin and TWO cans of evaporated milk would normally make TWO pies. I have everything on hand but the pumpkin pie mix is there anything I can substitute with or DIY my own mix? The hardest part was waiting for the pie to chill in the fridge for a couple of hours. I was craving pumpkin pie, but the thought of making a pie crust scared me. Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth. 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. Next, you’re going to make the pumpkin pie filling. If youâre not using a food processor, Iâd recommend using a pastry cutter to cut the butter into pea sized pieces. I ended up making two. Cut butter into the dough with a pastry cutter or pulse in a food processor until it has a sandy texture. The crust fills the bottom of the pan, but doesn’t come up the sides. 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 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. I do have ginger, cinnamon and nutmeg on hand….. I also cut the baking time down by about ten minutes. Whisk or beat together. Required fields are marked *. Theyâre filled with fall flavor and are so easy to make. Just FYI. Someone just needs to rework the recipe. Hopefully the weather is starting to cool down where you are. It’s so tempting to try a bite, but be patient… they’ll be worth the wait! Mine is a 15x21x1″. Will be making these bars for Thanksgiving. 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. This is something I plan on making a regular staple for Thanksgiving or whatever time of year I randomly crave pumpkin pie! No comparison. To a large bowl or a food processor, add the crust ingredients (flour, sugar, butter). The crust was buttery and good. Press crust into the prepared baking dish in an even layer and set aside. You can find out where to buy BUBBLâR here. 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? Make these bars for … This is delicious anytime of year! Cool completely, then refrigerate for 4 … The concept is good here. It should come out moist but clean, although inserting a knife into a custard can cause it to crack as it cools. I haven’t tested this recipe, except as written, but I think that would work well. Other than that, itâs very straightforward – it doesnât even need to be pre-baked or blind baked first! The next time youâre looking for the perfect easy pumpkin recipe for a crowd, try making these pumpkin pie bars! Can i substitute the sugar for confectionary sugar? Since this recipe contains both eggs and milk, it needs to be stored in the refrigerator to remain safe to eat. Pumpkin pie filling is already sweetened and flavored, whereas pumpkin puree is just the puree of pumpkin and occasionally a bit of salt. Get an ad-free ebook of my most popular recipes, plus be the FIRST to know about new things coming to the site! 3/4 cup all-purpose flour (96 g, or certified gluten free flour blend*), 1/4 cup butter (cold, cut into 1/4â cubes, 57 g), 1 (15) ounce can pumpkin puree (this is not the same as pumpkin pie filling). While the crust bakes, prepare the filling. By no means is this a “healthy” pumpkin pie bar recipe… but every little bit counts, especially during the holidays right? 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. Are you serving this dessert for a lot of people? With a gingersnap crust, creamy pumpkin filling, and brown sugar streusel topping, these are simply irresistible! I think that’s what she was getting at? Since this is a custard, there has to be a bit of jiggle when it comes out of the oven. Oh yum! Bake Crust: Place pan in the oven and bake for 10 -12 minutes, until the crust is lightly browned. These pumpkin pie bars with almond cookie crust are best enjoyed within 1-2 days of being prepared. 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 usually use a pastry cutter for that, but if you’d rather use a food processor, just pulse it until you see coarse crumbs. Making this recipe with evaporated milk lends a lot of creaminess to it without having to rely on the heaviness of cream. So I came up with this INCREDIBLY easy pumpkin pie bar recipe that uses a no pre-bake shortbread crust! Definitely! So without testing and retesting it myself, I can’t say for certain if that would work. See my, How to Bake Eggs in a Muffin Tin in the Oven. How to Make Pumpkin Pie Bars: Preheat oven to 350°F and lightly grease a 9×13 baking dish. The crumble adds some sweetness and a … To serve them warm, heat them in a 300 F (148 C) oven for 15 minutes. Need to try them soon! Yes, otherwise all the batter and crust won’t fit. The crust on these cheesecake bars is where. 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. This can also be done in a food processor by pulsing until the mixture looks like coarse crumbs. Pat the crust mixture into the pan, pressing down firmly. To freeze, allow the bars to cool completely, then cover in several layers of plastic wrap followed by a layer of aluminum foil. Step 2 Pour the filling into the crust and bake for 10 minutes. ; 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 … 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. These bars start with a buttery, rich shortbread crust, which is then topped with a smooth and perfectly … I looked through some of your recipes and I am making your Pumpkin Pie Bars for Thanksgiving. Do you think a graham cracker crust would be okay. Pour over cream filling. Itâs basically a âdump everything in a bowl, mix it together, and put it in the ovenâ level of easy. Slice into squares and serve with whipped cream and a light dusting of cinnamon if desired. It’s chunky and since the pumpkin is very liquidy, you just sprinkle it over the top. Hi, I found your recipe via Pinterest and it looks delicious. Add evaporated milk and stir until well combined. Just remember to cool them completely first, then cover the pan tightly with a layer of plastic wrap, then a layer of foil. Itâs the perfect energizing drink to enjoy while youâre prepping the big feast! Pumpkin Pie in a petite little bar form, these Pumpkin Pie Bars are the ultimate autumnal treat! I think a graham cracker crust would also work beautifully here! The parchment paper will make it easier to remove the bars later. Homemade pumpkin streusel bars are a fun and delicious alternative to pumpkin pie. Pumpkin pie puffs up when itâs finished and only deflates once itâs cooled down. This recipe looks super easy and full of ingredients my family loves. This dessert is absolutely delicious! The only critical thing is to make sure the butter is very cold. Yes! 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 … 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. 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. To a large mixing bowl, add pumpkin, eggs, salt, pumpkin pie spice, and 2 cups of sugar. I substituted 24 oz of sweetened condensed milk for the evaporated milk and did not add any additional sugar. ), and you can actually listen to me talk about my epic cooking fail on this Dishing with Delishes Podcast episode. Cover and refrigerate at least 2 hours before cutting into bars. Pumpkin Magic Bars is a 7 layer bar you can make with pumpkin puree! 1) Pumpkin puree is not the same thing as pumpkin pie filling. 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 without the hassle! Thank you again for the recipe. Thank you. The foil remained stuck to the pan and lifting the If there isnât any jiggle, it means youâve overbaked the filling. Next, youâll add in the evaporated milk and stir it in using a spatula. I loved the crust better than a pie crust. Thatâs why Iâm obsessed with this recipe. I personally prefer them cold or room temperature with a dollop of whipped cream. For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. … Absolutely! These look delicious! https://www.thechunkychef.com/pumpkin-spice-hot-chocolate/. 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 … 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. Itâs even helpful to put it in the freezer for 15 minutes before using it if you have the time. It was down-right drop dead AWESOME! Make the crust. You can freeze these pumpkin slab pie bars for up to a month. Can you use a gluten free flour blend in place of the regular flour to make this dessert gluten free? Line an 8 x 8 baking dish with parchment paper and press the shortbread crust into place. Meanwhile, make the pumpkin filling: Heat the pumpkin, sugars, ginger, cinnamon, … To make the filling: Whisk together all of the ingredients until well blended. 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. I didn’t see anything about two cans of pumpkin. These creamy pumpkin pie bars are made with a delicious pumpkin spiced filling and a press in short crust. Line an 8 x 8 baking dish with parchment paper and press the shortbread crust into place. These Pumpkin Pie Bars are perfectly creamy and packed full of that holiday flavor. 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. To a large mixing bowl, add pumpkin, eggs, salt, pumpkin pie spice, and 2 cups of sugar. Iâd love to hear what you thought of this recipe in the comments or on Instagram! Line a 9x13" baking dish with parchment paper or aluminum foil and set aside. I think this recipe would also work well with an almond flour crust, but I havenât tested that variation to be sure yet. Preheat the oven to 425 F (218 C). Very nice texture and loved the crust. Remove from oven and let cool. The flavors blend with the filling so you won’t taste it as a separate crescent dough flavor. at.Made with gingersnap cookie crumbs, butter, cinnamon and sugar – I could eat the whole thing straight up, no cheesecake layer required. Spread the filling over the crust, and sprinkle with the reserved crust mixture, plus the walnuts and toffee bits. A New Follower, Barb. Place the pan in the freezer for 30 minutes. These pumpkin pie bars are so creamy! Does the crust mixture get put up on the sides or bottom only. My question is, when you said to line the pan with parchment paper or foil, is that the bottom only or sides too? So many of you have written me to say that you also have issues with making the perfect crust, and I love that. It is so delicious and was a big hit with everyone in my house! Just cover the pan tightly with foil and they’ll keep for 3-5 days. This creates a lot of … These look so creamy and delicious I can’t wait to try them, and I think my kids will eat them too. *If you make this recipe gluten free, I recommend Bobâs Red Mill Gluten Free 1 to 1 Baking Flour. If you try it, I’d love to know how it turns out! TIPS FOR MAKING THESE EASY PUMPKIN PIE BARS: To keep this simple, we are using crescent roll dough as the crust. Just use a 13 x 9 pan. Looking forward to trying soon. Pumpkin Pie Bars with an Easy Shortbread Crust! Yummy, I just made them . Thank goodness I found this recipe. 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! Oh, most canned “pumpkin” usually has a large butternut squash content. You will have to extrapolate that multiplication to any amounts listed in the instructions. These simple pumpkin pie bars with a shortbread crust are the best quick homemade pumpkin dessert! Use a whisk to fully mix it together. I also signed up to get more recipes. You’ll love how simple this recipe truly is. Nutrition information isnât always accurate. Lower the oven temperature to … Whisk together 1/3 cup flour, the baking powder, and salt together in a bowl; set aside. Your email address will not be published. Bake for 24 to 28 minutes, until the top is golden brown. Easy to make and tastes exactly like pumpkin pie! This recipe works very well gluten free. If you try it, I’d love to know how it turns out! They would be delicious topped off with some pecans too! Will definitely make these again. Yes. Using a whisk, mix until the pumpkin mixture is smooth! To serve them at room temperature, pull them out of the fridge 15 minutes before you plan on serving them. To a large bowl, add the pumpkin, sugar, eggs, salt, cinnamon, ginger, cloves, nutmeg, and allspice. You may have to dab a little condensation off with a paper towel, but thatâs totally normal. 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. You will NEVER use canned pumpkin again. 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). Bake at 350 degrees for about 45 minutes, or until the center of the pumpkin filling is set and no longer jiggles. First you need to make your crust, which is just combining flour and sugar and cutting some cold butter into it. They have a deliciously crunchy graham crumb crust and tangy creamy pumpkin … Great alternative to a whole piece of pie. This crumble is made with butter, flour, sugar, cinnamon and pecans. I donât 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. Those bars are calling my name!! If you donât have a pastry cutter, you could use a fork or even your hands. In a large bowl, add the pumpkin, evaporated milk, eggs, sugar, cornstarch, cinnamon, vanilla, nutmeg, cloves, ginger, and salt. I did not use the 425 as I have finicky oven. Cilantro Lime Sauce – Put it on Everything! 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. Every fall I’m on the lookout for new pumpkin recipes. So when I was testing pumpkin pie recipes, I really wanted one that didn’t need an actual pie crust. I'm Amanda... a wife, mother of two rambunctious kiddos, photography nerd, and bacon lover! Remove bars from the oven and allow them to completely cool on a cooling rack. They were not very sweet, but that was perfect for my family. I like to use a whisk because it really breaks up the eggs and mixes them well. In a separate medium bowl, beat together the eggs, 1 cup firmly packed brown sugar, pumpkin, vanilla and pumpkin pie spice mix until smooth. Home Â» Food Â» Pumpkin Â» Pumpkin Pie Bars with an Easy Shortbread Crust! Iâve had the best results with Libbyâs brand for all of my canned pumpkin recipes. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. All you have to do is mix together the pumpkin puree, eggs, sugar, and pumpkin pie spices using a whisk. You could also use Eagle Brand Sweetened Condensed Milk, but since itâs already sweetened youâll have to omit most (or all) of the granulated sugar. bars out was difficult since bits of foil stuck to it. I need to make them! Press crust into the prepared baking dish in an even layer and set aside. @KeyToMyLime #KeyToMyLime. Preheat the oven to 350°F and line a 9×9-inch non-stick baking pan with parchment paper. 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. 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? It does, but it calls for a larger can of pumpkin which is roughly double the size of a regular 15 oz can. I love anything with pumpkin spice. If youâre anything like me, you love pumpkin pie, and really love homemade pumpkin desserts, but donât necessarily love making pie dough. Your email address will not be published. This post contains affiliate links. Since this is homemade, and therefore preservative free, plus made with dairy and eggs… it needs to be refrigerated. I can’t wait to try them when they are cool. 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! This post contains affiliate links. 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. The great news is that this recipe doubles beautifully and can be made in a 13 x 9 pan! Mix until well combined. I usually make my bars the night before, so they're refrigerated overnight. Baking another 50-55 minutes, until filling is set really quickly prepared baking dish with parchment paper make. Could make this dessert gluten free 1 to 1 baking flour them when are. Doesn ’ t taste like crescent dough at all to room temperature, pull them of. 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