Pumpkin pie bars are creamy, candy bites of pumpkin pie spiced goodness.
Heat spices are combined with pumpkin puree and a number of kitchen basices and baked over a buttery shortbread crust. Straightforward pie perfection!
- The crumbly, candy crust is fast to make and fewer fussy than pie crust.
- The filling has a lot of pumpkin pie taste and desires simply one bowl and a whisk.
- It may be ready forward of time and refrigerated till serving.
- Pumpkin pie bars might be minimize into giant or small bars, relying on the event.
- They’re scrumptious and freeze nicely.
Substances for Pumpkin Pie Bars
Shortbread Crust: Select actual butter for the perfect taste. Make sure to correctly measure the flour to get the proper crust.
Pumpkin Puree: Purchase it or make it right here. Should you use pumpkin pie filling as a substitute, omit the pumpkin pie spice in Step 4.
Filling: Fundamentals like eggs, evaporated milk, sugar, and selfmade pumpkin pie spice make this recipe uber-easy to whip up.
Variations
Browned butter will add a deep, nutty taste to the shortbread crust and different baked items.
How you can Make Pumpkin Pie Bars
- Bake shortbread crust (recipe beneath).
- Whisk the remaining substances (besides milk).
- Stir within the evaporated milk and pour the filling into the crust.
- Bake. Cool utterly earlier than serving with whipped cream.
Storage and Freezing
Maintain leftover pumpkin pie bars in a coated container within the fridge for as much as 4 days.
Single squares of pumpkin pie bars might be wrapped in plastic and positioned within the freezer for as much as 3 months. Pop one right into a backpack or briefcase and it’ll be thawed by lunchtime.
Pumpkin Spice Delights
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Pumpkin Pie Bars
Deal with your self to those decadent pumpkin pie bars with a mix of creamy cheesecake-like filling and the comfy style of pumpkin!
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Preheat oven to 350°F and line a 9×13″ pan with parchment paper or grease calmly.
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Combine shortbread crust ingredients with a hand mixer or pastry cutter until the crumbs start to stick together. Press firmly into the bottom of the prepared pan.
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Bake the crust for 10 minutes. Depart the oven on.
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In a large bowl combine the pumpkin puree, brown sugar, granulated sugar, eggs, pumpkin pie spice, vanilla, and salt.
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Stir within the evaporated milk. Pour into heat crust.
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Bake for 60-70 minutes or until the center is set and no longer jiggly. Cool completely.
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As soon as cooled, refrigerate for at the least one hour or in a single day. Serve topped with whipped cream.
Leftovers will hold in an hermetic container within the fridge for 4 days and within the freezer for 3 months.
Energy: 469 | Carbohydrates: 62g | Protein: 9g | Fats: 22g | Saturated Fats: 13g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 1g | Ldl cholesterol: 112mg | Sodium: 406mg | Potassium: 389mg | Fiber: 3g | Sugar: 43g | Vitamin A: 11351IU | Vitamin C: 4mg | Calcium: 201mg | Iron: 3mg
Diet data offered is an estimate and can fluctuate based mostly on cooking strategies and types of substances used.
Course Cake, Dessert
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