Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pumpkin pie bars. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
All the amazing flavor of your favorite classic pumpkin pie, but without the finicky pie crust! These pumpkin bars are so easy to make, and taste great! Finally, pie that really serves a crowd! This easy slab pie serves a dozen and lets you have your favorite fall flavors all in one treat (and share.
Pumpkin Pie Bars is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Pumpkin Pie Bars is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have pumpkin pie bars using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin Pie Bars:
- Get Crust :
- Make ready full sheets of graham crackers (or 1 1/4 cup graham cracker crumbs)
- Prepare chopped pecans
- Make ready granulated sugar
- Take unsalted butter, melted
- Make ready Filling :
- Make ready pumpkin puree
- Get brown sugar (light or dark)
- Get large eggs
- Make ready heavy cream
- Make ready pure vanilla extract
- Make ready cornstarch
- Prepare pumpkin pie spice
- Get ground cinnamon
- Take salt
- Get ground pepper
These pumpkin pie bars are the perfect healthy dessert for an autumn gathering. Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices. These Pumpkin Pie Bars are way easier, but just as delicious as traditional pumpkin pie! No pie crust to roll out, a simple press-in shortbread crust topped with a creamy pumpkin filling.
Steps to make Pumpkin Pie Bars:
- Preheat your oven to 350°F. Line a 9x13" baking pan with parchment paper, leaving enough of an overhang on the sides to easily lift out the completed bars. Set this aside.
- In a food processor, pulse the graham crackers and pecans together until they turn to crumbs. Then add in the granulated sugar and melted butter and continue to pulse until everything is moistened and combined.
- Place the crust mixture into the prepared baking pan and pack it down tightly and evenly over the bottom. Place in the oven and bake for 8 minutes. Once it's done remove from the oven and set it aside until your ready with the pie filling.
- For the filling, place the pumpkin puree, brown sugar, eggs, heavy cream, vanilla extract, cornstarch, pumpkin pie spice, cinnamon, salt and pepper in a large mixing bowl. Use a hand mixer fitted with a whisk attachment to quickly whisk it all together until combined.
- Pour the pie filling evenly over the top of the graham cracker crust. Place it in the oven and bake for 40-50 minutes, or until the center is no longer jiggly.
- Place the baking pan on a cooling rack and let it sit until it has cooled completely. Once it's cool, cover it and transfer it to the fridge to chill for at least 1 hour and up to 3 days.
- Once chilled and you're ready to serve, remove the pan from the fridge and lift the parchment paper out of the pan. Slice into squares and serve. Leftovers can be stored for up to a week covered in the fridge.
These Pumpkin Pie Bars are way easier, but just as delicious as traditional pumpkin pie! No pie crust to roll out, a simple press-in shortbread crust topped with a creamy pumpkin filling. Plus, naturally sweetened and a no-fuss crust. The perfect plant-based, gluten-free dessert for fall! These pumpkin pie bars are the perfect healthy dessert for any fall occasion!
So that’s going to wrap it up with this exceptional food pumpkin pie bars recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
