Pumpkin Pie Bars: The Ultimate Pumpkin Pie Bars Recipe
Introduction to Pumpkin Pie Bars
Pumpkin pie bars are a delightful twist on the classic pumpkin pie, offering all the comforting flavors we love in a more manageable and shareable form. These bars are perfect for gatherings, holiday celebrations, or simply as a sweet treat to enjoy at home. With a rich pumpkin filling on a buttery crust, they’re sure to impress your family and friends!
A Personal Story Behind My Pumpkin Pie Bars Journey
Growing up, my family had a tradition of baking pumpkin pie every Thanksgiving. The warm spices and creamy filling filled the house with an irresistible aroma. As I got older, I wanted to create a dish that captured that same essence but was easier to serve and enjoy. That’s how I stumbled upon making pumpkin pie bars—a recipe that not only brings back those cherished memories but also introduces a new way to savor pumpkin goodness.
What Makes This Pumpkin Pie Bars Recipe Special?
What sets this recipe apart is its simplicity and the rich depth of flavor. Unlike traditional pumpkin pie, these bars have a buttery crust that pairs perfectly with the spiced pumpkin filling. Plus, they can be made ahead of time, allowing the flavors to meld beautifully in the fridge. It’s a versatile dessert that can be dressed up with whipped cream and a sprinkle of cinnamon or served plain for a quick treat.
The Full Pumpkin Pie Bars Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold butter, cubed
- 29 oz can pumpkin puree (NOT pumpkin pie filling)
- 4 large eggs
- 1 tsp salt
- 2 1/2 tsp pumpkin pie spice
- 2 cups granulated sugar
- 2 (12 oz each) cans evaporated milk
Instructions
- Preheat your oven to 425°F (220°C). Line a 9×13″ baking dish with parchment paper or aluminum foil for easy removal.
- In a small bowl, mix the flour and 1/4 cup of sugar. Add the cubed butter and cut it into the flour using a pastry cutter or two forks until it resembles coarse crumbs. You can also use a food processor for this step to save time.
- Press the crust mixture into the prepared baking dish evenly. Make sure to spread it out well to ensure even baking.
- In a large mixing bowl, combine the pumpkin puree, eggs, salt, pumpkin pie spice, and 2 cups of sugar. Whisk or beat until well mixed. Add the evaporated milk and stir until fully combined.
- Pour the pumpkin mixture over the crust in the baking dish. Bake at 425°F (220°C) for 15 minutes. Then, without removing the pan, reduce the oven temperature to 350°F (175°C) and bake for an additional 50-55 minutes, or until the filling is set. Keep an eye on it to avoid overbaking.
- Once baked, take the pan out of the oven and let it cool completely on a wire rack. This cooling step is crucial for the bars to set properly. Refrigerate for at least 2 hours, or overnight for best results.
- Cut the chilled bars into squares and serve with whipped cream and a sprinkle of cinnamon if desired. Enjoy the delightful taste of fall in every bite!
Serving Suggestions and Variations for Pumpkin Pie Bars
These pumpkin pie bars are fantastic on their own, but you can make them even more special with a few simple additions. Consider serving them with a dollop of freshly whipped cream on top, along with a light dusting of cinnamon for that extra festive flair. You can also add chopped nuts for a crunchy texture or even a drizzle of caramel sauce for a sweet touch. For those who enjoy a twist, try adding chocolate chips to the pumpkin filling for a unique flavor combination!
Frequently Asked Questions About Pumpkin Pie Bars
Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin, you can roast it, puree it, and use it in this recipe. Just make sure it’s well-drained to avoid excess moisture.
How do I store leftover pumpkin pie bars?
Store the bars in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months—just thaw in the refrigerator before serving.
Can I make these bars gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that your other ingredients are also gluten-free.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 70 minutes
- Total Time: 2 hours 30 minutes
- Calories per Serving: 280
- Servings: 12 bars
Pumpkin Pie Bars
Equipment
- Oven Used for baking the bars.
- 9x13-inch baking dish For preparing the pumpkin pie bars.
- Mixing bowls For mixing ingredients.
- Whisk For combining filling ingredients.
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.25 cups granulated sugar
- 0.5 cups cold butter, cubed
- 29 oz pumpkin puree NOT pumpkin pie filling
- 4 large eggs
- 1 tsp salt
- 2.5 tsp pumpkin pie spice
- 2 cups granulated sugar
- 24 oz evaporated milk
Instructions
- Preheat your oven to 425°F (220°C). Line a 9x13" baking dish with parchment paper or aluminum foil for easy removal.
- In a small bowl, mix the flour and 1/4 cup of sugar. Add the cubed butter and cut it into the flour using a pastry cutter or two forks until it resembles coarse crumbs. You can also use a food processor for this step to save time.
- Press the crust mixture into the prepared baking dish evenly. Make sure to spread it out well to ensure even baking.
- In a large mixing bowl, combine the pumpkin puree, eggs, salt, pumpkin pie spice, and 2 cups of sugar. Whisk or beat until well mixed. Add the evaporated milk and stir until fully combined.
- Pour the pumpkin mixture over the crust in the baking dish. Bake at 425°F (220°C) for 15 minutes. Then, without removing the pan, reduce the oven temperature to 350°F (175°C) and bake for an additional 50-55 minutes, or until the filling is set. Keep an eye on it to avoid overbaking.
- Once baked, take the pan out of the oven and let it cool completely on a wire rack. This cooling step is crucial for the bars to set properly. Refrigerate for at least 2 hours, or overnight for best results.
- Cut the chilled bars into squares and serve with whipped cream and a sprinkle of cinnamon if desired. Enjoy the delightful taste of fall in every bite!