Silky Brown Butter Pumpkin Pie Bars with Brown Butter Pretzel Crust and Bourbon Whipped Cream
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Silky Brown Butter Pumpkin Pie Bars with Brown Butter Pretzel Crust and Bourbon Whipped Cream
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Silky Brown Butter Pumpkin Pie Bars with Brown Butter Pretzel Crust and Bourbon Whipped Cream! These are so flavorful and much easier than baking a whole pie. Perfect for Thanksgiving!
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Ingredients
For the Brown Butter Pretzel Crust:
- 2 cups salted pretzels, pulsed into crumbs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla
- 6 tablespoons unsalted butter, browned
For the Silky Brown Butter Pumpkin Pie Filling:
- 7 tablespoons unsalted butter, browned
- 2 and 1/4 cups granulated sugar
- (1) 8 ounce package full-fat cream cheese, cut into cubes and at room temperature
- (1) 15 ounce can of pumpkin puree (Not pumpkin pie filling)
- 3 large eggs + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
For the Bourbon Whipped Cream:
- 1 cup heavy cream
- 3/4 cup powdered sugar (plus more if a sweeter cream is desired)
- 1 teaspoon orange zest
- 2 Tablespoons Kentucky bourbon
- 1/2 teaspoon vanilla
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Instructions
For the Brown Butter Pretzel Crust:
- Preheat oven to 350 degrees (F).
- Grease a 9x13-inch baking pan, line it with parchment paper, then grease the parchment paper. Set aside.
- In the body of a blender combine pretzels, cinnamon, salt, and sugar. Pulse until the pretzels have been completely smashed into tiny crumbs. Add vanilla and melted browned butter and stir well to combine.
- Press mixture evenly into prepared pan. Bake for 10 minutes in preheated oven. Place on a cooling rack and set aside until needed.
For the Silky Brown Butter Pumpkin Pie Filling:
- Place butter in a small saucepan and cook over medium low heat - stirring occasionally - until it browns slightly and begins to smell nutty. Remove pan from heat and set aside.
- Place sugar in the body of a blender and pulse for 45-60 seconds, or until it's become powdery and white. Add cream cheese and beat for about 2 minutes, or until light and fluffy, scraping down the sides of the blender as needed. Add pumpkin and pulse for another 30 seconds.
- Fold in the browned butter. Whisk in the eggs, yolk, vanilla, and spices, stirring until well combined.
- Pour mixture into prepared pan and spread evenly with a rubber spatula.
- Bake for 45 minutes to 1 hour, or until the edges are set and the center is only a little jiggly. It will firm up as it cools.
- Place the pan on a cooling rack for 30 minutes, then chill in the fridge for at least one hour being slicing.
- When you're ready to serve, top each square with a dollop of whipped cream and a dash of cinnamon.
For the Bourbon Whipped Cream:
- Place the cream in a stand mixer with the whisk attachment and beat on high until stiff peaks begin to form.
- Add sugar, bourbon, orange zest, and vanilla, and beat for another 2 minutes. Dollop on top of pumpkin pie bars, or place in the refrigerator until needed. Keeps for 48 hours.
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