Pumpkin Pie Bars are a delightful treat that captures the essence of fall in every bite. They are easier to make than a traditional pie and provide a wonderful combination of flavors and textures. With a rich pumpkin filling set on a buttery crust, these bars are perfect for holiday gatherings or a simple family dessert. Plus, they are easy to cut into squares, making them great for sharing!
how to make Pumpkin Pie Bars
Ingredients:
- 15 oz can pumpkin puree
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 1/2 c brown sugar
- 1/2 c cane sugar
- 1 tbsp corn starch
- 6 oz heavy cream
- 6 oz milk
- 1/2 c butter, softened
- 1/2 c powdered sugar
- 1/8 tsp pumpkin pie spice
- 1 1/2 c all-purpose flour
- Whipped Cream (recipe in notes)
Directions:
- Preheat the oven to 375°F (190°C).
- Start by preparing the crust. In a bowl, beat together the softened butter and powdered sugar until well combined. Add the flour and pumpkin pie spice, mixing thoroughly and scraping down the sides.
- The mixture will be crumbly. Line an 8×8 inch square baking pan with parchment paper. Press the crust mixture into the bottom of the pan, using the back of a measuring cup to pack it down. Prick a few holes in the crust with a fork.
- Bake the crust for 10 minutes in the preheated oven.
- While the crust bakes, prepare the pumpkin filling. In a large mixing bowl, whisk together all the pumpkin filling ingredients until smooth.
- After 10 minutes, remove the crust from the oven. It might be slightly bubbled; gently press it back down. Pour the pumpkin filling over the crust.
- Return the pan to the oven and bake for 20 minutes at 375°F. Then, reduce the temperature to 350°F (175°C) and bake for an additional 50-60 minutes. It’s done when a knife or toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let it cool. Chill in the fridge overnight for the best texture.
- Cut the bars into squares and serve with whipped cream on top.
how to serve Pumpkin Pie Bars
Serve these Pumpkin Pie Bars chilled or at room temperature. They taste fantastic topped with whipped cream, adding an extra layer of flavor and creaminess. These bars are great on their own, but you can also add a sprinkle of cinnamon or nuts for added texture.
how to store Pumpkin Pie Bars
To store Pumpkin Pie Bars, keep them in an airtight container in the fridge. They can last for about 4-5 days. If you need to store them longer, consider freezing them. Wrap the squares in plastic wrap and then place them in a freezer-safe container. They will keep well frozen for about 2-3 months.
tips to make Pumpkin Pie Bars
- Use fresh pumpkin puree for a richer flavor if you prefer, but canned pumpkin works perfectly too.
- Make sure your butter is softened at room temperature for easy mixing.
- Don’t skip chilling the bars overnight; it helps in setting the filling and enhances the flavor.
- If you want to add more spice, increase the cinnamon or pumpkin pie spice slightly.
variation
You can easily customize these Pumpkin Pie Bars. Consider adding chocolate chips for a sweet twist, or mix in some chopped pecans for added crunch. You can also use alternative sweeteners, like maple syrup, to adjust the sweetness according to your taste.
FAQs
Can I use homemade pumpkin puree?
Yes! Homemade pumpkin puree can enhance the flavor of your bars. Just make sure it is well-cooked and not too watery.
Can I make these bars gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend to make them suitable for gluten-free diets.
What can I use if I don’t have whipped cream?
If you don’t have whipped cream, you can top the bars with vanilla ice cream or even a scoop of yogurt for a lighter option.
Pumpkin Pie Bars
Ingredients
Equipment
Method
- In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter until coarse crumbs form. Gradually add ice water, mixing until just combined. Press the dough evenly into the bottom of a 9x13 inch baking dish.
- In another bowl, whisk together pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Beat in the eggs one at a time, then stir in the heavy cream until smooth.
- Pour the pumpkin filling over the crust in the prepared baking dish. Bake at 375°F (190°C) for 45-55 minutes, or until the center is just set and the edges are slightly puffed.
- Let the pumpkin pie bars cool completely on a wire rack before refrigerating for at least 2 hours to chill thoroughly. Cut into squares and serve, optionally with whipped cream.