Pumpkin Pie Bars – Spend With Pennies

Pumpkin pie bars are creamy, candy bites of pumpkin pie spiced goodness.

Heat spices are combined with pumpkin puree and just a few kitchen basices and baked over a buttery shortbread crust. Simple pie perfection!

Components for Pumpkin Pie Bars

Shortbread Crust: Select actual butter for the perfect taste. Be sure you correctly measure the flour to get the proper crust.

Pumpkin Puree: Purchase it or make it right here. For those who use pumpkin pie filling as a substitute, omit the pumpkin pie spice in Step 4.

Filling: Fundamentals like eggs, evaporated milk, sugar, and do-it-yourself 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.

The right way to Make Pumpkin Pie Bars

1. Bake shortbread crust (recipe beneath).
2. Whisk the remaining elements (besides milk).
3. Stir within the evaporated milk and pour the filling into the crust.
4. 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 will 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.

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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 comfortable style of pumpkin!

Prep Time 20 minutes minutes

Cook dinner Time 1 hour hour 20 minutes minutes

Chill Time 1 hour hour

Whole Time 2 hours hours 40 minutes minutes

Cook dinner ModeStop your display screen from going darkish

• Preheat oven to 350°F and line a 9×13″ pan with parchment paper or grease calmly.

• Mix shortbread crust elements with a hand mixer or pastry cutter till the crumbs begin to stick collectively. Press firmly into the underside of the ready pan.

• Bake the crust for 10 minutes. Go away the oven on.

• In a big bowl mix the pumpkin puree, brown sugar, granulated sugar, eggs, pumpkin pie spice, vanilla, and salt.

• Stir within the evaporated milk. Pour into heat crust.

• Bake for 60-70 minutes or till the middle is about and not jiggly. Cool utterly.

• As soon as cooled, refrigerate for not less than one hour or in a single day. Serve topped with whipped cream.

This recipe makes 12 beneficiant 3″ x 2.5″ items however will be lower into smaller items to accommodate a bigger crowd.
Leftovers will maintain 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 differ based mostly on cooking strategies and types of elements used.

Course Cake, Dessert

Delicacies American

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