Description
These Pumpkin Pie Bars are a delightful twist on the classic pumpkin pie, featuring a buttery, lightly golden crust topped with a smooth, spiced pumpkin filling. Perfect for fall gatherings or a festive dessert, they are easy to prepare and serve in convenient bar form.
Ingredients
Scale
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, melted
Filling
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Garnish
- Whipped cream or powdered sugar for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to ensure easy removal of the bars after baking.
- Make the Crust: In a bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, and 3/4 cup melted unsalted butter. Mix until a dough forms. Press this dough evenly into the prepared baking pan. Bake the crust for 15 minutes until it turns lightly golden.
- Prepare the Filling: In a large mixing bowl, whisk together the pumpkin puree, 3 large eggs, 1 cup granulated sugar, 1/2 cup heavy cream, 1/2 cup milk, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt until the mixture is smooth and well combined.
- Assemble the Bars: Pour the pumpkin filling evenly over the pre-baked crust and spread it smoothly with a spatula or the back of a spoon to ensure an even layer.
- Bake the Bars: Bake the assembled bars in the preheated oven for 40 to 45 minutes. The filling should be set — you can check by inserting a toothpick in the center; it should come out clean.
- Cool and Chill: Remove the bars from the oven and allow them to cool completely at room temperature. Then refrigerate the bars for at least 2 hours to allow them to set fully and become easy to slice.
- Serve: Once chilled, cut the pumpkin pie bars into squares and serve. Garnish with whipped cream or a dusting of powdered sugar for an extra touch of sweetness.
Notes
- You can line the baking pan with parchment paper leaving some overhang to easily lift the bars out after baking.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Make sure not to overbake the filling to avoid a cracked top—remove from oven as soon as the filling is set.
- Allow bars to chill thoroughly to make slicing easier and cleaner.
