Pumpkin Pie Bars

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Christina
Christina @cook_3000087
USA

These pie bars are so easy to prepare and they make a great make-ahead dessert, especially for Thanksgiving. These are spiced perfectly and delicious served with some whipped cream on top. I'll post a better picture on Thanksgiving once I slice them. Recipe source : sallysbakingaddiction.com

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Ingredients

  1. Crust :
  2. 9full sheets of graham crackers (or 1 1/4 cup graham cracker crumbs)
  3. 1/2 cupchopped pecans
  4. 2 tbsp.granulated sugar
  5. 5 tbsp.unsalted butter, melted
  6. Filling :
  7. 1 can (15 oz.)pumpkin puree
  8. 1 cupbrown sugar (light or dark)
  9. 2large eggs
  10. 1 1/2 cupsheavy cream
  11. 1 tsp.pure vanilla extract
  12. 1 tbsp.cornstarch
  13. 1 1/2 tsp.pumpkin pie spice
  14. 1 tsp.ground cinnamon
  15. 1/4 tsp.salt
  16. 1/8 tsp.ground pepper

Cooking Instructions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

    A picture of step 6 of Pumpkin Pie Bars.
  7. 7

    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.

    A picture of step 7 of Pumpkin Pie Bars.

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Written by

Christina
Christina @cook_3000087
on
USA
I love to bake and to try out new recipes! I'm always on the lookout for simple dinners for busy weeknights. A lot of the recipes I post on here are ones I've found on Pinterest or from different bloggers, and that I've tried and really enjoyed, but I always reference to where I got the recipe from in the recipe description and the pictures are my own. If there's no source listed, then it's a rare recipe that I came up with. I have two wonderful kids and I hope to pass on my love of cooking and baking to them.
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