Pumpkin Pie Bars
User Reviews
4.7
Pumpkin Pie Bars
Description
These bars start with a crust made from butter, granulated sugar, egg yolk, and cake flour mixed just enough to form a crumbly yet manageable dough pressed into the pan. Baking the crust first ensures a slightly firm, golden base. Meanwhile, the pumpkin pie filling combines canned pumpkin puree with eggs, dark brown sugar, and a blend of cinnamon, ginger, nutmeg, and cloves, thickened with cornstarch and lightened by evaporated milk.
Baking the filling over the pre-baked crust yields bars with a creamy spiced pumpkin layer atop a tender yet sturdy base. The texture is smooth with subtle spice warmth characteristic of pumpkin pie. They can be served with whipped cream to add lightness and extra richness.
Store these bars loosely wrapped or in an airtight container in the refrigerator for up to four days. They also freeze well for up to three months. Use parchment for easy removal and clean cutting boundaries for neat slices.
Ingredients
For the crust
- 1/2 cup butter unsalted, softened
- 1/3 cup granulated sugar
- 1 large egg yolk, room temperature
- 1/2 tsp. vanilla extract
- 1 1/4 cups cake flour spooned and leveled
- 1/4 tsp. kosher salt
For the filling
- 1, oz. can pumpkin puree 100%, not pumpkin pie filling
- 2 large egg room temperature
- 3/4 cup brown sugar dark; packed
- 1 Tbsp. cornstarch
- 1 tsp. kosher salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. cloves ground
- 1, oz. can evaporated milk
- Whipped Cream for serving
Instructions
- Preheat the oven to 350°F. Line a 8x8 inch light colored aluminized steel baking pan with parchment paper and set aside.
- Cream together the butter and sugar in a stand mixer with the paddle attachment or a hand mixer is fine too.
- Add yolk and vanilla. Mix to combine. Then add the flour and salt and mix just until combined into a shaggy crumbly dough, careful not to over beat. Mixture will look crumbly, but should be able to come together when pressed in between your fingertips.
- Press into the bottom of prepared pan in an even layer. Bake for ~18-20 minutes until the edges are a light golden brown. Set aside to cool. Note: The dough is a bit soft/sticky so to make it easier you can place a piece of wax paper over the dough and use the palms of your hands to smooth the surface and then discard the wax paper or you can use a little flour on your hands/ sprinkle on the dough if any of it is sticking.
- Meanwhile, prepare the pumpkin pie filling. In a large mixing bowl, whisk together the pumpkin, eggs, sugar, cornstarch, salt, and spices. Pour in the evaporated milk and whisk again until combined. Chill in the fridge until the crust is done and has cooled. (The crust doesn't need to be completely cooled but just enough that it's not super hot).
- Pour the pumpkin pie filling over the cooled crust.
- Increase the oven temperature to 425°F. And bake for 15 minutes. Then reduce the oven temperature back down to 350°F and continue to bake for ~50-53 minutes or until the filling is set.
- Remove from oven and let cool completely at room temperature. Then cover and chill in the fridge for at least 4 hours or overnight.
- Slice into bars and serve with whipped cream.
Notes
- Store bars loosely wrapped or in an airtight container in the refrigerator for up to 4 days.
- Freeze bars up to 3 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9large
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 284kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 62mg | 21% |
| Sodium | 407mg | 17% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 558IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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