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.
Is canned pumpkin pie filling the same as puree? ›
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.
What are pumpkin bars made of? ›
Pumpkin Bar Ingredients
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.
What is the difference between 100% pumpkin and pumpkin pie filling? ›
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.
What happens if you 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.
Should you refrigerate pumpkin pie after baking? ›
The short and easy answer: Yes, pumpkin pie needs to be stored in the refrigerator. The USDA advises that all "egg-rich pies" must be kept refrigerated after baking and cooling. Pumpkin pie falls into this category, along with custard, pecan, and meringue pies.
What happens if you use pumpkin pie mix instead of pumpkin puree? ›
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.
What is the difference between Libby's pumpkin and pumpkin pie filling? ›
While the canned pumpkin puree is just canned pumpkin, the Libby "Canned Pumpkin Pie Filling" also has sugar syrup, natural flavoring, salt and spices.
What happens if you use pumpkin pie filling instead of 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.
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.
For an 8×8 pan:
- Using your bench scraper, measure out to the middle of the full-sized piece and cut down.
- Measure the halfway point between the middle cut and the edge. Cut straight down, and then repeat on the other side of the middle cut. ...
- Turn the dessert and repeat your cuts until you have 16 two-inch squares.
Fifteen ounces of canned pumpkin is just shy of 2 cups (16 ounces would be 2 cups). By comparison, a 3-pound pie pumpkin will likely give you enough puree for a recipe that calls for a can of pumpkin.
Can I use canned pumpkin instead of pumpkin pie filling? ›
Is it possible to substitute a can of pumpkin for homemade puree when using it in baking, such as for pies or breads? Absolutely. Just be sure you have a can of pure pumpkin and not a can marked “pumpkin pie filling." Most people use canned pumpkin in most recipes. I have been making pumpkin bread for over 50 years.
What is the best canned pumpkin pie filling? ›
Libby's 100% Pure Pumpkin
In this taste test, our Test Kitchen pros found that the biggest name in the pumpkin game does, in fact, make the best canned pumpkin on the market. Libby's 100% Pure Pumpkin is a favorite among our culinary crew.
Can dogs eat pumpkin? ›
Yes, dogs can eat pumpkin and it is actually often added to dog foods. Check the label of some dog treats and you may find pumpkin on the ingredient list there too. However, if you are feeding fresh pumpkin, you will need to be careful about which part you're feeding as the stem and leaves are covered in prickly hairs.
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 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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