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.
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!
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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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.
They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.
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.
PiesTarts – If you've ever thought a tart was pie, you're forgiven because they're incredibly similar. The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust.
According to the Libby's Pumpkin experts, if you see small bubbles in the filling around the edges of the pie, or if the filling separates from the crust, these are signs of overbaking. If either occurs, remove the pie from the oven immediately. Also, take care not to overbrown the edges of the pie pastry.
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.
Pumpkin pie mix can be used as a substitute for pure canned pumpkin in some recipes. However, since it is already sweetened and flavored, you'll need to make some adjustments. In most dessert recipes, leave out the pumpkin pie spice and cut down on the sugar since the pumpkin pie mix includes it.
Can you substitute canned pumpkin for pumpkin puree? Yes, you can easily substitute canned pumpkin for pumpkin puree. It's very simple to add 1 cup fresh puree for 1 cup canned.
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.
Crack Pie is a butter pie with an oat crust. The change comes after continued controversy, with the name's reported allusion to the addictive nature of crack cocaine, which decimated mostly African-American communities in the 1980s and '90s.
Published: 11/06/2022. Use this page to learn how to blind bake a pie crust, whether that's fully blind-baking before adding a no-bake filling, or partially baking (par-baking) the crust before returning to the oven with a filling.
The first version of pumpkinpie originated when British colonists sliced off the top of the pumpkin, removed its seeds, and filled the hollow with milk, spices, and honey. Baked in hot ashes, the end result was a sort of pudding rather than a pie.
If the pie jiggles (but doesn't wiggle), then it's done. You should also see that the filling has darkened and the texture of the pie should be a bit puffed up from when you put it in the oven. If you're still uncertain, stick a knife (or a toothpick) in the center and see if it comes out clean.
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).
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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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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