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A pinch of black pepper turns your pumpkin pie (or, in this case, pumpkin pie bars) into the BEST pumpkin pie… bars. These are not pumpkin bars– pumpkin bars are the bar version of pumpkin cake. Hopefully the weather is starting to … I think it was the pumpkin I was using, I made pumpkin pancakes the next day with Libby brand and noticed a huge difference in the consistency – Libbys is much denser than the brand I had. This recipe was fantastic! Indeed, it’d be hard to resist a newly-baked pumpkin pie that is creamy on the inside and perfectly crunchy on the outside. All the amazing flavor of your favorite classic pumpkin pie, but without the finicky pie crust! Cover and store leftovers in the refrigerator for up to 1 week. By Rose Marie. If you want the bars to taste like pure pumpkin, then don't add any spice. Slideshow:  Thanksgiving Pumpkin Desserts. Once the bars and baked and cooled, you can easily lift them out of the pan for easier slicing. Dessert bars are an excellent dessert idea to make for parties. These bars have all of the spice and warmth of classic pumpkin pie, but they're more easily assembled as bars with a simple press-in crust. Grab a cookie, take a seat, and have fun exploring! What went wrong? Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. It’s bizarre, but totally works. I also used walnuts instead of pecans. I noticed in the photo, it looked like a metal pan, and pan to me = metal. Both this recipe and the lemon bars require it. Transfer the pan to a rack and let cool completely. The pumpkin pie bars can be refrigerated for up to 2 days. I actually made them with a can coconut milk and they were yummy!! Easy pumpkin pie bars are made with a classic pumpkin pie filling and a 2 ingredient cake mix crust. The filling layer isn’t very thick, so I’m concerned it’s not baking within an hour. So I used fresh pumpkin and reduced my puree over low heat to remove as much moisture as possible and the bite in the crust is delicious. I don’t see nutrition information but suspect it is very high in calories. There are two components to pumpkin pie bars– the crust and the filling. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. I received a lot of compliments. Half-and-half or milk wouldn’t set up the bars. I’m a pumpkin purist. These pumpkin pie bars taste like pumpkin pie, but are so much easier because you don't need to bother with the pie crust. Pumpkin Cheesecake Bars Rating: Unrated 116 These are rich and creamy bars that are my husband's favorite during the holiday season! With all sorts of dessert bar ideas out there, it’s incredibly easy to warm the oven up, get a tray of these sweet little morsels made, and serve them to guests. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. We haven’t tested them with a non-dairy alternative but you can try full fat (the kind in a can) coconut milk (of course the flavor would be different). 2.5 what? Loved the flavor, but my crust was the same consistency as the pumpkin part. These easy, delicious no-sugar pumpkin pie bars help you say no to holiday meal temptations! If you want them to taste like pumpkin pie bars, add 1/2-1 tsp of pumpkin pie spice or a blend of cinnamon, nutmeg, ground cloves and ground ginger. Hi, can you substitute the heavy cream for something else? I’m obsessed with your recipes you are my go to- I love your lemon bars and the shortbread crust with them, do you think I could use that crust and skip the pre-bake step on it? Pumpkin desserts are always a huge hit with me! Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. Pour the filling right into the pre-baked crust. Pumpkin Pie Bars with a shortbread crust are super simple and delicious for any pumpkin craving and perfect for your Thanksgiving and holiday dinners! Hi Meghan! Add the pumpkin and sugar-spice mix and whisk to combine. Enough said. Hi Anna, are you using a smaller pan by chance? This simple recipe makes one of the seasons more irresistible desserts easy as, well, pie bars! It’s hard to say no to mom’s flaky crust. Shouldn’t be the brand of pumpkin you’re using. Sorry to deviate but if there’s a way for me to do shortbread I gotta try it. Easy Pumpkin Cheesecake Bars. Bake Mini Pies. I used a 9×13! Both come together in a matter of minutes with basic baking ingredients. Remove chilled bars from the pan using the overhang on the sides and cut into squares. Hi David, either works– a metal or glass pan/dish. So which is preferred? Enjoy! I made this today for a senior class tomorrow at my church. Super creamy and tasty. My taste … Preheat the oven to 425°. Like pumpkin pie, but so much easier! The puree gives all these cookies, breads, cakes, pies, and other pumpkin recipes a clear pumpkin taste. A food processor makes all this a breeze. Set aside. 4 ingredient toasty pecan graham cracker crust. It’s taken quite some time for certain members of my family to get on board, but recipes like this one have slowly converted them. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. 🙂 I ended up doubling the recipe so cooking took a lot longer and they were a lot thicker but they were great. Hi Linda, We don’t recommend any subs for heavy cream– it’s a must for these bars. Follow my recipe for a little variation. © Copyright 2020 Meredith Corporation. Just thought I’d ask because I’m not sure if it’s just for flavor or if it’s needed to stabilize the crust. Making a mini pumpkin pie or two is a great way to use both extra pie crust dough … These pumpkin bars are so easy to make, and taste great! Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. The pumpkin filling is creamy and delicious … Process the nuts + graham crackers together to … These pumpkin cheesecake bars are a combination of two holiday classics: pumpkin pie … In Europe we don’t have canned pumpkin puree. They took the full 50 minutes to bake. They’re easy to make and easier to eat. Cups? Today’s pumpkin pie bars feature a delicious from-scratch crust made with pecans, graham crackers, a little sugar, and melted butter. In a small bowl, whisk the sugars with the spices and salt. Instructions. Hi Sally, I just wanted to ask, do we have to use the pecans in the graham cracker crust? Cut into bars and serve with crème fraîche. This isn’t your typical graham cracker crust. Serve chilled or at room temperature. 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