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
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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.
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FAQs
HOW DO I KNOW WHEN MY PUMPKIN PIE BARS ARE DONE BAKING? This can be a little tricky, but I'm here to help! Start checking around 65 minutes of baking time, and using an oven mitt, gently give the pan a little wiggle. The bars should jiggle a little in the center, but not be wet and super jiggly all over.
What's the difference between canned pumpkin and 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. Flavor - Pure pumpkin puree has a slightly sweet, earthy taste.
What are pumpkin bars made of? ›
Pumpkin Bar Ingredients
Here's what you'll need to add to your grocery list: 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.
How to use pumpkin pie filling instead of pumpkin 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 if I put too much evaporated milk in pumpkin pie? ›
Pies with too much evaporated milk formed blisters on top.
Though the interior of the filling had a great, creamy texture. The flavor was ever-so-slightly muted and had a hint of milkiness to it.
Can you overcook a pumpkin pie? ›
While a wobbly, runny pie is a telltale sign that a pumpkin pie is undercooked, an overcooked pumpkin pie is a bit harder to spot. When you've overcooked a pumpkin pie, you may see: The filling separating from the crust. The filling has visible cracks.
Does canned pumpkin pie filling need to be cooked? ›
Pumpkin puree is made by steaming and pureeing squash so there are no added ingredients. Is canned pumpkin cooked? Yes, it's already been cooked via steaming. It's safe to eat canned pumpkin straight from the can, but it's infinitely better baked into a pan of pumpkin bars.
Can I use pure pumpkin instead of pumpkin puree? ›
Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.
Is pumpkin puree the same as pure pumpkin pie filling? ›
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.
Is Libby's pumpkin made of pumpkin? ›
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.
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.
What is Libby's pumpkin made of? ›
Libby's proudly uses nothing but 100% pumpkin in our Libby's solid pack pumpkin. We do not use Hubbard squash, or other types of squash.
Does homemade pumpkin puree taste better than canned? ›
It's thicker, fresher, and sweeter tasting than canned. I used homemade pumpkin puree when baking pumpkin bread this weekend. The pumpkin was so sweet tasting that I was able to reduce the sugar in the recipe by one third.
Is 100 pumpkin the same as pumpkin puree? ›
Pumpkin puree is also simply pumpkin, nothing else. Some stores use the term pumpkin puree but this just means it's better for baking. Pumpkin puree saves you time when you want to bake, so you don't have to scoop your own pumpkin.
Can I use applesauce instead of pumpkin puree? ›
If the pumpkin in your recipe takes the place of fat, rather than serving as flavor, try replacing it with apple sauce, apple butter or yogurt. The flavor will change, but these substitutes can provide moisture, just as pumpkin does.
Is pumpkin pie done when it puffs up? ›
The Filling Gets Darker and Slightly Puffed
As you reach the suggested baking time for your recipe, the filling should deepen in color and puff up a bit. There may be a little cracking around the edge where the filling meets the crust (or where you inserted a knife to test for doneness).
Why won't my pumpkin pie set in the middle? ›
practice learning the signs of when baked goods are done. for pumpkin pie when the filling still ripples in the center. the pie is underbaked and the filling won't completely set up. when the center of the pie wobble slightly it will continue to bake.
Why is my pumpkin pie not cooking in the middle? ›
Why this happens: The pie was underbaked, or the oven temperature wasn't high enough. This is another problem that can occur when you haven't baked a pumpkin pie long enough, or if the oven temperature wasn't high enough.
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.
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