Crustless Pumpkin Pie Bars
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Crustless Pumpkin Pie Bars
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Crustless Pumpkin Pie Bars made with roasted pumpkin and condensed milk, an incredibly delicious Fall dessert that will no doubt make its way to the Thanksgiving table. No crust means less hassle but maximum autumnal flavours in some indulgent bite-sized flourless pumpkin bars that everybody will ask for seconds.
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Ingredients
- 1 ½ cup roasted pumpkin puree
- 1 tin sweetened condensed milk ( 400 g, 13 oz)
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice ( or mixed spice)
- ½ cup cream ( double cream, whipped cream or heavy cream)
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Instructions
- Add the roasted pumpkin puree to a large mixing bowl, add the eggs and use a hand mixer to beat them together until you have a smooth mixture.
- Add the condensed milk, ground cinnamon and pumpkin pie spice and beat again.
- Line a square baking tray with non-stick paper ( my tray is 24 cm large and 5 cm high - 9 inches large and 2 inches high).
- Spread the mixture evenly and bake in the preheated oven at 180 degrees Celsius ( 350 Fahrenheit) for 30 minutes until the mixture has set and a skewer inserted in the middle comes out clean.
- Remove the pie from the oven and leave it to cool down completely.
- Add the cream to a mixing bowl, and use a hand mixer to beat it until it holds stiff peaks.
- Once the pumpkin pie has cooled down, cut it into 9 bars.
- Transfer the beaten cream to a piping bag fitted with a large star nozzle, and pipe the cream onto each bar.
- Enjoy!
Notes
- Make sure you line your baking tray with non-stick paper, it is a lot easier to remove the pie from the tray and slice it this way.
- Do not peel the paper straight after the pie comes out of the oven, give it a chance to cool down completely first.
- The pumpkin bars must be completely cold when piping the cream onto them, otherwise the cream will melt and you will end up with quite a mess.
- The pumpkin bars can be stored at room temperature if consumed within a day, otherwise I would refrigerate them.
- If you are planning to serve the pumpkin squares the next day, I would not decorate them with cream beforehand, but make it fresh on the day, the cream turns yellow after a day.
Nutrition Information
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Calories
219kcal
(11%)
Carbohydrates
28g
(9%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.003g
Cholesterol
67mg
(22%)
Sodium
76mg
(3%)
Potassium
281mg
(8%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
7092IU
(142%)
Vitamin C
3mg
(3%)
Calcium
155mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9bars
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 67mg | 22% |
| Sodium | 76mg | 3% |
| Potassium | 281mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 7092IU | 142% |
| Vitamin C | 3mg | 3% |
| Calcium | 155mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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