Both this recipe and the lemon bars require it. 4 ingredient toasty pecan graham cracker crust. I could see myself choosing this over traditional pumpkin pie. Lower the oven temperature to 350° and bake for about 25 minutes longer, until the filling is fully set. Hi Linda, We don’t recommend any subs for heavy cream– it’s a must for these bars. Today’s pumpkin pie bars feature a delicious from-scratch crust made with pecans, graham crackers, a little sugar, and melted butter. Press tightly into a 9×13 inch pan, then pre-bake for a few minutes. Slideshow:  Thanksgiving Pumpkin Desserts. Pumpkin desserts are always a huge hit with me! Thank you so much for responding. Treats like pumpkin cake, pumpkin bars, pumpkin bread, pumpkin roll, and… pumpkin pie bars!! Eggs help the filling set and the rest of the filling ingredients are for flavor… spices, vanilla, pumpkin! Remove chilled bars from the pan using the overhang on the sides and cut into squares. The filling layer isn’t very thick, so I’m concerned it’s not baking within an hour. © Copyright 2020 Meredith Corporation. That’s a bold statement! Gluten free here and your recipes work like a charm when I substitute 1:1 GF flour for regular flour. They’re easy to make and easier to eat. Unit of measurement not given for butter. Pumpkin pie is one of my absolute favorite things about Thanksgiving. So which is preferred? In a small bowl, whisk the sugars with the spices and salt. The more you know! With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. These easy pumpkin pie bars taste like pumpkin pie, but let me try to convince you that they’re *even better* than pumpkin pie. These easy, delicious no-sugar pumpkin pie bars help you say no to holiday meal temptations! Top with whipped cream and chopped pecans, if desired. This recipe was fantastic! Grab a cookie, take a seat, and have fun exploring! Hopefully the weather is starting to … Pumpkin Cheesecake Bars Rating: Unrated 116 These are rich and creamy bars that are my husband's favorite during the holiday season! Preheat oven to 350°F (177°C). Line a 9×13 baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. No need to wait for it to cool. (If that’s even possible!). 1 pan makes 18-24 bars, so you’ll feed more hungry tummies. I made a very basic white frosting for these bars. This was my first attempt at any pumpkin related food so thanks! Keep the surface and rolling pin floured as needed so the dough doesn’t stick. Hi Sally. Today’s pumpkin pie bars are the bar version of pumpkin pie. Half-and-half or milk wouldn’t set up the bars. Sorry to deviate but if there’s a way for me to do shortbread I gotta try it. Sooo delicious. PLEASE SEE MY, Pumpkin pie bars are handheld so they’re perfect for gatherings, parties, etc– anytime forks and plates aren’t really convenient! Shouldn’t be the brand of pumpkin you’re using. Question: Would you recommend a metal or glass pan for these, or does it make any difference? These are some of my very favorite treats to bring to football parties, girls’ nights, friendsgiving, and to any other fall events where simplicity is crucial: When it comes to pumpkin, keep it simple! Follow my recipe for a little variation. I also used walnuts instead of pecans. These pumpkin pie bars taste like pumpkin pie, but are so much easier because you don't need to bother with the pie crust. These creamy pumpkin pie bars are made with a delicious pumpkin spiced filling and a press in short crust. Hi David, either works– a metal or glass pan/dish. Specifically with a toasted pecan/graham cracker crust and a dollop of fresh whipped cream on top. They’ll all go nuts for the deeply spiced flavor and that spiced flavor, my friends, comes from black pepper. Whisk sugar, cinnamon, salt, ginger, and cloves together in a separate … But, we can choose to stay on plan and it’s easier when we have similar foods made THM style. Pumpkin Pie Bars | Tasty Kitchen: A Happy Recipe Community! Process the nuts + graham crackers together to break down the nuts, then add the sugar + butter to combine. Serve chilled or at room temperature. Before we get started, let’s clarify. Wait time is cut in half because they cool down a lot quicker than pie! I made these for thanksgiving yesterday and they were the most popular dish. Thank you Sally for this delicious pumpkin pie (I had a little piece before I took it to the senior class). I shared a few with my parents and my mom (who is quite an accomplished cook/baker) said they were one of the best desserts she has ever had. Used a different crust recipe and this filling recipe and it turned out... fine? My taste … A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Hi, can you substitute the heavy cream for something else? Is there another cookie you would recommend to try instead so I can find a GF substitute. Pour the filling right into the pre-baked crust. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. If you want the bars to taste like pure pumpkin, then don't add any spice. Hi Sally – I love your recipes so much and usually have success, even when having to make gluten free subsitutions, but for this recipe my pumpkin filling was totally a liquid and has now been in the over for over an hour and it is still jiggly. I received a lot of compliments. Enough said. So, yes, pumpkin bars and pumpkin cake can taste the same. Hi Anna, are you using a smaller pan by chance? In a medium bowl, whisk the eggs. I used homemade purée and it turned out great (I set mine in a colander weighted down overnight to get out excess moisture). Spices: Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each in the bars… Worth every one!! Thanks!! Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. 2.5 what? The filling comes together quickly and is similar to the filling in my great pumpkin pie recipe. A slow cooker can can take your comfort food to the next level. Hi Sally, I just wanted to ask, do we have to use the pecans in the graham cracker crust? Stir together the flour, baking powder, cinnamon, salt and baking soda. Made in a 9×13 inch pan, these pumpkin pie bars with cake mix are quick to make with only 8 ingredients! Preheat the oven to 425°. It’s bizarre, but totally works. Super creamy and tasty. I struggle to make pretty pies. Pumpkin Pie Bars. Enjoy all the spice and warmth of a classic pumpkin pie without the hassle of finicky crusts or hour-long bake times. This recipe is terribly good. They only take 15 minutes of prep and no rolling required! Instructions. Beat eggs in a large bowl. She thought your “secret ingredient” was so interesting- at which point I remembered that I had actually omitted the pepper because my husband really dislikes it. Our 22 Best Crock Pot and Slow-Cooker Recipes. A pinch of black pepper turns your pumpkin pie (or, in this case, pumpkin pie bars) into the BEST pumpkin pie… bars. Now I need to try the pepper too, though I can’t imagine them being any better! Shop Ingredients. Get the Baked Press-in Crust recipe here. Just throw it in for the amount it takes to cook the pumpkin? By Rose Marie. Loved the flavor, but my crust was the same consistency as the pumpkin part. These are now the only pumpkin thing on the planet that she likes. I prefer my pumpkin spice in basic form. ). We haven’t tested them with a non-dairy alternative but you can try full fat (the kind in a can) coconut milk (of course the flavor would be different). I’m a pumpkin purist. The pumpkin filling is creamy and delicious … Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Wow these were fantastic! In a medium … this link is to an external site that may or may not meet accessibility guidelines. 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. 🙂 I ended up doubling the recipe so cooking took a lot longer and they were a lot thicker but they were great. Once the dough has chilled, lightly flour a clean surface. I think it was the pumpkin I was using, I made pumpkin pancakes the next day with Libby brand and noticed a huge difference in the consistency – Libbys is much denser than the brand I had. I can make a delicious and flaky pie crust but shaping the crust into a beautiful pie … I followed it exactly. Pre-bake the shortbread crust for about 15 minutes (at 350°F (177°C)). It’s taken quite some time for certain members of my family to get on board, but recipes like this one have slowly converted them. Transfer the pan to a rack and let cool completely. I made this today for a senior class tomorrow at my church. With the fall season coming up, we wanted give you a dessert bar recipe using everyone’s favorite fall flavor- pumpkin! If you like pumpkin pie, you will love the convenience of these pumpkin pie bars studded with chocolate chips.They have a light, custard-like texture just like pie but can be cut into squares just like a brownie.. This simple recipe makes one of the seasons more irresistible desserts easy as, well, pie bars! I don’t see nutrition information but suspect it is very high in calories. Cups? I look forward to trying the recipe again with Libby’s! Best Pumpkin Pie Bars Recipe - How To Make Pumpkin Pie Bars It’s hard to say no to mom’s flaky crust. Under direct heat, the pecans take on an incredible toasty flavor. Cut into bars and serve with crème fraîche. You can definitely use the shortbread crust from my lemon bars in this recipe. I got this tip from the genius kitchen crew over at King Arthur Flour. For the Pumpkin Pie Filling. The pumpkin pie bars can be refrigerated for up to 2 days. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Made with a graham cracker and toasty pecan crust, these creamy pumpkin pie bars are irresistible. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. (Same goes with. Enjoy! I actually made them with a can coconut milk and they were yummy!! The puree gives all these cookies, breads, cakes, pies, and other pumpkin recipes a clear pumpkin taste. Preheat the oven to 350ºF. Set aside. It’s sweetened with brown sugar for superior flavor and thickened with heavy cream and a touch of cornstarch. In a small bowl, whisk the sugars with the spices and salt. Dessert bars are an excellent dessert idea to make for parties. With all sorts of dessert bar ideas out there, it’s incredibly easy to warm the oven up, get a tray of these sweet little morsels made, and serve them to guests. I noticed in the photo, it looked like a metal pan, and pan to me = metal. These Creamy Pumpkin Pie Bars with Shortbread Cookie Crust are the delicious bites you need to make this Fall! Pro Tip: Line your pan with parchment paper so that there’s an overhang around the edges. In Europe we don’t have canned pumpkin puree. Once the bars and baked and cooled, you can easily lift them out of the pan for easier slicing. Hopefully it will be a hit!! I admit I didn’t read the full recipe narrative! The first week of every November is all about Thanksgiving Pies. Bake Mini Pies. Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. That’s 4.5 sticks of butter that surely can’t be right. But I clicked on the “special tools” link and it was glass, Pyrex. Made with a graham cracker and toasty pecan crust, these easy creamy pumpkin bars are irresistible. These are not pumpkin bars– pumpkin bars are the bar version of pumpkin cake. Easy Pumpkin Cheesecake Bars. These bars have all of the spice and warmth of classic pumpkin pie, but they're more easily assembled as bars with a simple press-in crust. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. Hi Meghan! I guarantee you’ll only want pumpkin pie with this crust from now on. I have a friend who hates all things pumpkin and even she tried them because everyone else was raving. Just thought I’d ask because I’m not sure if it’s just for flavor or if it’s needed to stabilize the crust. Like pumpkin pie, but so much easier! Pumpkin Pie Bars with a shortbread crust are super simple and delicious for any pumpkin craving and perfect for your Thanksgiving and holiday dinners! I followed the recipe to the letter but the only thing I had to change was using organic canned pumpkin from Farmers Market brand. Don’t skip pre-baking. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. A food processor makes all this a breeze. Today’s pumpkin pie bars feature a delicious from-scratch crust made with pecans, graham crackers, a little sugar, and melted butter. This isn’t your typical graham cracker crust. Excellent! Looking to amp up your beef stew but unsure where to start? You will want to use one extra graham cracker (so about 10 full sheets). Process the nuts + graham crackers together to … Pumpkin Pie Bars are an easy pumpkin pie bar recipe with a simple press in crust. What went wrong? All the amazing flavor of your favorite classic pumpkin pie, but without the finicky pie crust! But boy they were still amazing. Indeed, it’d be hard to resist a newly-baked pumpkin pie that is creamy on the inside and perfectly crunchy on the outside. They took the full 50 minutes to bake. Both come together in a matter of minutes with basic baking ingredients. Preheat the oven to 425°. I did pre back the crust for 8 mins – not sure what I did wrong? If you’ve tried my pumpkin pie, you’re familiar with my 1 secret ingredient: black pepper. If you’re looking for few other convenient fall desserts, I’ve got you covered. That pecan-graham crust is to die for!! I’m Sally, a cookbook author, photographer, and blogger. These bars are smooth, pumpkin-spiced, and simply divine. 5 Pumpkin Pie Bars Are Simpler Substitutes For Whole Pie Recipes Pumpkin pies are typically the sweet treats for autumn season as pumpkins reach full maturation and are harvested. The yellow cake mix does all the work. And I’m forever grateful!! Slowly whisk in the evaporated milk until incorporated. These pumpkin cheesecake bars are a combination of two holiday classics: pumpkin pie … Pour the filling into the crust and bake for 10 minutes. Switch up your regular pumpkin pie recipe and try delicious, swirled pumpkin cheesecake bars instead. Roll out the dough to a ¼-inch (6 mm)-thick round. Cut in the butter using a fork or pastry cutter until the mixture looks like coarse meal. Pumpkin Pie Bars. All Rights Reserved. These pumpkin bars are so easy to make, and taste great! I used a 9×13! They are perfect for dessert and equally delicious as a grab-n-go breakfast or afternoon snack with your favorite cup of coffee (pumpkin latte anyone? If you want them to taste like pumpkin pie bars, add 1/2-1 tsp of pumpkin pie spice or a blend of cinnamon, nutmeg, ground cloves and ground ginger. Hi Violet, You can definitely leave the nuts out of the crust. Easy pumpkin pie bars are made with a classic pumpkin pie filling and a 2 ingredient cake mix crust. I’m obsessed with your recipes you are my go to- I love your lemon bars and the shortbread crust with them, do you think I could use that crust and skip the pre-bake step on it? Once cool, cover and place in the refrigerator for at least 1 hour and up to 3 days. Combine the flour, oats, and 1/2 cup brown sugar. Any ideas? So I used fresh pumpkin and reduced my puree over low heat to remove as much moisture as possible and the bite in the crust is delicious. Add the pumpkin and sugar-spice mix and whisk to combine. When I used heavy cream they took exactly 40 🙂. In this special FREE series, I reveal my most powerful SECRETS to great baking. And no one will know it’s there! Making a mini pumpkin pie or two is a great way to use both extra pie crust dough … Like pumpkin pie, but so much easier! Bars are best served chilled. There are two components to pumpkin pie bars– the crust and the filling. Twelve luscious, perfectly sweet, creamy, extra pumpkin-y, with just the perfect amount of pumpkin pie spice, and the easiest homemade shortbread cookie crust ever! Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth. My guess would be metal, but I have glass already. Most of these recipes call for pumpkin puree, which is different than pumpkin pie filling, so be careful what you grab at the grocery store. These dessert bars can be made with either fresh pumpkin purée or canned. Bake for 40-50 minutes or until the center is no longer jiggly. Remove from the oven, set on a wire rack, and allow to cool completely. However, I have yet to find a good GF graham cracker. The pumpkin pie filling is based on the easy Libby’s pumpkin pie … Cover and store leftovers in the refrigerator for up to 1 week.