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All the amazing flavor of your favorite classic pumpkin pie, but without the finicky pie crust! These pumpkin bars are so easy to make, and taste great! These Pumpkin Pie Bars are pumpkin pie in bar form.
Pumpkin Pie Bars is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Pumpkin Pie Bars is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook pumpkin pie bars using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pumpkin Pie Bars:
- Prepare Crust :
- Take 9 full sheets of graham crackers (or 1 1/4 cup graham cracker crumbs)
- Make ready 1/2 cup chopped pecans
- Take 2 tbsp. granulated sugar
- Make ready 5 tbsp. unsalted butter, melted
- Make ready Filling :
- Get 1 can (15 oz.) pumpkin puree
- Prepare 1 cup brown sugar (light or dark)
- Get 2 large eggs
- Prepare 1 1/2 cups heavy cream
- Get 1 tsp. pure vanilla extract
- Prepare 1 tbsp. cornstarch
- Prepare 1 1/2 tsp. pumpkin pie spice
- Make ready 1 tsp. ground cinnamon
- Take 1/4 tsp. salt
- Get 1/8 tsp. ground pepper
Plus, naturally sweetened and a no-fuss crust. The perfect plant-based, gluten-free dessert for fall! Made with the classic pumpkin filling, these pie bars are a delicious and fun way to feed a crowd. These bars have all of the spice and warmth of classic pumpkin pie, but they're more easily.
Instructions to make Pumpkin Pie Bars:
- Preheat your oven to 350°F. Line a 9x13" baking pan with parchment paper, leaving enough of an overhang on the sides to easily lift out the completed bars. Set this aside.
- In a food processor, pulse the graham crackers and pecans together until they turn to crumbs. Then add in the granulated sugar and melted butter and continue to pulse until everything is moistened and combined.
- Place the crust mixture into the prepared baking pan and pack it down tightly and evenly over the bottom. Place in the oven and bake for 8 minutes. Once it's done remove from the oven and set it aside until your ready with the pie filling.
- For the filling, place the pumpkin puree, brown sugar, eggs, heavy cream, vanilla extract, cornstarch, pumpkin pie spice, cinnamon, salt and pepper in a large mixing bowl. Use a hand mixer fitted with a whisk attachment to quickly whisk it all together until combined.
- Pour the pie filling evenly over the top of the graham cracker crust. Place it in the oven and bake for 40-50 minutes, or until the center is no longer jiggly.
- Place the baking pan on a cooling rack and let it sit until it has cooled completely. Once it's cool, cover it and transfer it to the fridge to chill for at least 1 hour and up to 3 days.
- Once chilled and you're ready to serve, remove the pan from the fridge and lift the parchment paper out of the pan. Slice into squares and serve. Leftovers can be stored for up to a week covered in the fridge.
Finally, pie that really serves a crowd! This easy slab pie serves a dozen and lets you have your favorite fall flavors all in one treat (and share them, too). Pumpkin pie bars are a delicious fall dessert. They are the perfect marriage of a pecan and (Are you with me on this one?) This easy pumpkin pie bars recipe is delicious!! I'm not even a fan of pumpkin.
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