Pumpkin Pie Bars

Pumpkin Pie Bars

If you are a pumpkin pie lover, these pumpkin pie bars are the perfect dessert for your Thanksgiving table. Best of all, you can have a homemade crust without having to figure out how to roll out the dough and shape it into a perfect pie crust. It simply bakes in a 9 by 13 baking pan and voila ~ you have an amazing buttery crust without all of the trouble of busting out your rolling pin, crimping the crust, finding beans to blind bake with……you get the picture.

Pumpkin Pie Bars

Pumpkin Pie Bars (from Food and Wine Magazine, November 2013)

What You’ll Need:

For the Crust:

2 and 1/2 sticks cold unsalted butter, cut into cubes
1/4 cup plus 2 tbsps light brown sugar
1/4 cup plus 2 tbsps granulated sugar
2 and 1/2 cups all-purpose flour sifted with 1/2 tsp kosher salt

For the Filling:

1/4 cup dark brown sugar
1/2 cup granulated sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp salt
2 large eggs
1 15 ounce can pure pumpkin puree (I like Libby’s)
1 12 ounce can evaporated milk
Whipped Cream for serving

What You’ll Do:

For the Crust:

1. Make sure you have cut your butter into small cubes. Cream the butter together with the sugars using a mixer with the paddle attachment. Turn the mixer down to low speed and add in the sifted flour and salt mixture slowly.

2. Preheat the oven to 350 degrees. Line a 9 by 13 inch baking pan with parchment paper, leaving 2 inches of extra space on each long side. Press the dough into the pan (the dough should come up the sides about 1 and 1/4 inches). Refrigerate until the dough is firm.

3. Bake the crust for 30 to 35 minutes or until it starts to turn golden brown. Halfway through baking, use the back of a spoon to smooth the sides and the corners of the crust. Allow the crust to cool completely before adding the filling.

For the Filling:

1. Preheat oven to 425 degrees. Whisk the sugars, spices and salt together in a small bowl. In a larger bowl, whisk the eggs and then add in the sugar mixture, pumpkin puree and evaporated milk.  Whisk until smooth.

2. Pour the filling into the crust and bake for 10 minutes. Turn the oven temperature down to 350 degrees and bake for 25 more minutes until the filling is set. Cool completely and cut into bars. You can refrigerate until you are ready to serve but I would allow the bars least one hour to come to room temperature.

Pumpkin Pie BarsPumpkin Pie BarsPumpkin Pie BarsPumpkin Pie BarsPumpkin Pie BarsPumpkin Pie Bars

This is a great twist on pumpkin pie and so easy to do.  Definitely make these pumpkin pie bars part of your Thanksgiving dessert spread!

Pumpkin Pie Bars

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