I received a lot of compliments. Hi Sally. I got this tip from the genius kitchen crew over at King Arthur Flour. This was my first attempt at any pumpkin related food so thanks! These bars are smooth, pumpkin-spiced, and simply divine. By Rose Marie. Made in a 9×13 inch pan, these pumpkin pie bars with cake mix are quick to make with only 8 ingredients! Worth every one!! She thought your “secret ingredient” was so interesting- at which point I remembered that I had actually omitted the pepper because my husband really dislikes it. These pumpkin cheesecake bars are a combination of two holiday classics: pumpkin pie … I made a very basic white frosting for these bars. I followed the recipe to the letter but the only thing I had to change was using organic canned pumpkin from Farmers Market brand. The puree gives all these cookies, breads, cakes, pies, and other pumpkin recipes a clear pumpkin taste. Enjoy all the spice and warmth of a classic pumpkin pie without the hassle of finicky crusts or hour-long bake times. And no one will know it’s there! Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth. With the fall season coming up, we wanted give you a dessert bar recipe using everyone’s favorite fall flavor- pumpkin! Today’s pumpkin pie bars are the bar version of pumpkin pie. I guarantee you’ll only want pumpkin pie with this crust from now on. In a medium bowl, whisk the eggs. My taste … Dessert bars are an excellent dessert idea to make for parties. I don’t see nutrition information but suspect it is very high in calories. And I’m forever grateful!! Today’s pumpkin pie bars feature a delicious from-scratch crust made with pecans, graham crackers, a little sugar, and melted butter. Get the Baked Press-in Crust recipe here. Slowly whisk in the evaporated milk until incorporated. That’s 4.5 sticks of butter that surely can’t be right. Process the nuts + graham crackers together to break down the nuts, then add the sugar + butter to combine. I can make a delicious and flaky pie crust but shaping the crust into a beautiful pie … The filling comes together quickly and is similar to the filling in my great pumpkin pie recipe. They took the full 50 minutes to bake. I followed it exactly. These creamy pumpkin pie bars are made with a delicious pumpkin spiced filling and a press in short crust. That’s a bold statement! All Rights Reserved. Transfer the pan to a rack and let cool completely. Pumpkin desserts are always a huge hit with me! Pumpkin Pie Bars are an easy pumpkin pie bar recipe with a simple press in crust. Eggs help the filling set and the rest of the filling ingredients are for flavor… spices, vanilla, pumpkin! In a small bowl, whisk the sugars with the spices and salt. That pecan-graham crust is to die for!! Made with a graham cracker and toasty pecan crust, these creamy pumpkin pie bars are irresistible. Set aside. Pumpkin pie is one of my absolute favorite things about Thanksgiving. I’m Sally, a cookbook author, photographer, and blogger. Whisk sugar, cinnamon, salt, ginger, and cloves together in a separate … However, I have yet to find a good GF graham cracker. 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. Loved the flavor, but my crust was the same consistency as the pumpkin part. Hi Linda, We don’t recommend any subs for heavy cream– it’s a must for these bars. A slow cooker can can take your comfort food to the next level. Sorry to deviate but if there’s a way for me to do shortbread I gotta try it. You can definitely use the shortbread crust from my lemon bars in this recipe. Shouldn’t be the brand of pumpkin you’re using. Pumpkin Cheesecake Bars Rating: Unrated 116 These are rich and creamy bars that are my husband's favorite during the holiday season! I shared a few with my parents and my mom (who is quite an accomplished cook/baker) said they were one of the best desserts she has ever had. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. 5 Pumpkin Pie Bars Are Simpler Substitutes For Whole Pie Recipes Pumpkin pies are typically the sweet treats for autumn season as pumpkins reach full maturation and are harvested. Now I need to try the pepper too, though I can’t imagine them being any better! Preheat oven to 350°F (177°C). Line a 9×13 baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Cut into bars and serve with crème fraîche. Slideshow:  Thanksgiving Pumpkin Desserts. Any ideas? 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. The yellow cake mix does all the work. Spices: Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each in the bars… Enough said. Hi Sally, I just wanted to ask, do we have to use the pecans in the graham cracker crust? Hopefully it will be a hit!! 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. Specifically with a toasted pecan/graham cracker crust and a dollop of fresh whipped cream on top. Thanks!! Instructions. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. Cover and store leftovers in the refrigerator for up to 1 week. These are some of my very favorite treats to bring to football parties, girls’ nights, friendsgiving, and to any other fall events where simplicity is crucial: When it comes to pumpkin, keep it simple! They are way easier to make, but just as delicious as traditional pumpkin pie!There is no pie crust to roll out, just a simple press-in shortbread crust. Just throw it in for the amount it takes to cook the pumpkin? It’s sweetened with brown sugar for superior flavor and thickened with heavy cream and a touch of cornstarch. Sooo delicious. A pinch of black pepper turns your pumpkin pie (or, in this case, pumpkin pie bars) into the BEST pumpkin pie… bars. These are now the only pumpkin thing on the planet that she likes. Best Pumpkin Pie Bars Recipe - How To Make Pumpkin Pie Bars Once cool, cover and place in the refrigerator for at least 1 hour and up to 3 days. Process the nuts + graham crackers together to … With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. Remove chilled bars from the pan using the overhang on the sides and cut into squares. 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. If you’re looking for few other convenient fall desserts, I’ve got you covered. No need to wait for it to cool. A food processor makes all this a breeze. The first week of every November is all about Thanksgiving Pies. Before we get started, let’s clarify. I used a 9×13! What went wrong? I could see myself choosing this over traditional pumpkin pie. Most of these recipes call for pumpkin puree, which is different than pumpkin pie filling, so be careful what you grab at the grocery store. PLEASE SEE MY, Pumpkin pie bars are handheld so they’re perfect for gatherings, parties, etc– anytime forks and plates aren’t really convenient! Half-and-half or milk wouldn’t set up the bars. © Copyright 2020 Meredith Corporation. 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. But boy they were still amazing. Question: Would you recommend a metal or glass pan for these, or does it make any difference? Indeed, it’d be hard to resist a newly-baked pumpkin pie that is creamy on the inside and perfectly crunchy on the outside. The more you know! Like pumpkin pie, but so much easier! Serve chilled or at room temperature. If you’ve tried my pumpkin pie, you’re familiar with my 1 secret ingredient: black pepper. 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. These easy, delicious no-sugar pumpkin pie bars help you say no to holiday meal temptations! Unit of measurement not given for butter. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Hi Sally – I love your recipes so much and usually have success, even when having to make gluten free subsitutions, but for this recipe my pumpkin filling was totally a liquid and has now been in the over for over an hour and it is still jiggly. this link is to an external site that may or may not meet accessibility guidelines. Preheat the oven to 425°. Both this recipe and the lemon bars require it. Grab a cookie, take a seat, and have fun exploring! Thank you Sally for this delicious pumpkin pie (I had a little piece before I took it to the senior class). A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Hi Meghan! Pour the filling into the crust and bake for 10 minutes. Easy Pumpkin Cheesecake Bars. These pumpkin pie bars taste like pumpkin pie, but are so much easier because you don't need to bother with the pie crust. If you like pumpkin pie, you will love the convenience of these pumpkin pie bars studded with chocolate chips.They have a light, custard-like texture just like pie but can be cut into squares just like a brownie.. In a medium … Making a mini pumpkin pie or two is a great way to use both extra pie crust dough … Preheat the oven to 350ºF. These pumpkin bars are so easy to make, and taste great! Enjoy! Once the dough has chilled, lightly flour a clean surface. Gluten free here and your recipes work like a charm when I substitute 1:1 GF flour for regular flour. You will want to use one extra graham cracker (so about 10 full sheets). Made with a graham cracker and toasty pecan crust, these easy creamy pumpkin bars are irresistible. 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. They only take 15 minutes of prep and no rolling required! Press tightly into a 9×13 inch pan, then pre-bake for a few minutes. I look forward to trying the recipe again with Libby’s! Wait time is cut in half because they cool down a lot quicker than pie! Bars are best served chilled. My guess would be metal, but I have glass already. 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). 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? These are not pumpkin bars– pumpkin bars are the bar version of pumpkin cake. I admit I didn’t read the full recipe narrative! Today’s pumpkin pie bars feature a delicious from-scratch crust made with pecans, graham crackers, a little sugar, and melted butter. Pre-bake the shortbread crust for about 15 minutes (at 350°F (177°C)). Hi Anna, are you using a smaller pan by chance? My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. I prefer my pumpkin spice in basic form. Hi David, either works– a metal or glass pan/dish. Twelve luscious, perfectly sweet, creamy, extra pumpkin-y, with just the perfect amount of pumpkin pie spice, and the easiest homemade shortbread cookie crust ever! These easy pumpkin pie bars taste like pumpkin pie, but let me try to convince you that they’re *even better* than pumpkin pie. I also used walnuts instead of pecans. Wow these were fantastic! Top with whipped cream and chopped pecans, if desired. These Creamy Pumpkin Pie Bars with Shortbread Cookie Crust are the delicious bites you need to make this Fall! Treats like pumpkin cake, pumpkin bars, pumpkin bread, pumpkin roll, and… pumpkin pie bars!! I’m a pumpkin purist. For the Pumpkin Pie Filling. Hi Violet, You can definitely leave the nuts out of the crust. In a small bowl, whisk the sugars with the spices and salt. 🙂 I ended up doubling the recipe so cooking took a lot longer and they were a lot thicker but they were great. Lower the oven temperature to 350° and bake for about 25 minutes longer, until the filling is fully set. Switch up your regular pumpkin pie recipe and try delicious, swirled pumpkin cheesecake bars instead. They’re easy to make and easier to eat. 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. Like pumpkin pie, but so much easier! 2.5 what? Excellent! I noticed in the photo, it looked like a metal pan, and pan to me = metal. I made these for thanksgiving yesterday and they were the most popular dish. I actually made them with a can coconut milk and they were yummy!!