Line an 8 x 8 baking dish with parchment paper and press the shortbread crust into place. Combine your ingredients, and stir in the evaporated milk. Making this recipe with evaporated milk lends a lot of creaminess to it without having to rely on the heaviness of cream. I usually make my bars the night before, so they're refrigerated overnight. Save my name, email, and website in this browser for the next time I comment. I personally prefer them cold or room temperature with a dollop of whipped cream. I’ve added a handy video that’s right below the written recipe if that would help , Oh my goodness these are the best pumpkin bars ever.Shared with friends and everyone loved them.Making my second batch!My new Thanksgiving dessert ❤️, I brought this to my family dinner and everyone raved about them. Can i substitute the sugar for confectionary sugar? You can also tell that this recipe is finished baking by the puffiness. Oh yum! As you can see, it doesn’t overflow . Whisk together 1/3 cup flour, the baking powder, and salt together in a bowl; set aside. Now that you're here, stay a bit, browse a few recipes, and let's get cookin'! No need to roll the crust, it’ll still be powdery… just press it into the baking dish with your hands. TWO cans of pumpkin and TWO cans of evaporated milk would normally make TWO pies. I have 2 requests to make again for birthdays! This recipe can’t be right. It was down-right drop dead AWESOME! Remember not to cut the bars right away… pumpkin pie needs time to set, which happens during the cooling and refrigerating process. I like to use a whisk because it really breaks up the eggs and mixes them well. Start checking around 65 minutes of baking time, and using an oven mitt, gently give the pan a little wiggle. Some recipes call for using sweetened condensed milk… which would be delicious, but you’d need to omit some of the sugar in the filling. I did not use parchment paper, I just greased the pan & the sides….it turned out great! Preheat the oven to 425 F (218 C). Lightly dab it with a clean paper towel and it’ll be good as new! 2) The quality of the pumpkin puree really matters in this recipe. @KeyToMyLime #KeyToMyLime. 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. These simple pumpkin pie bars with a shortbread crust are the best quick homemade pumpkin dessert! Slice into squares and serve with whipped cream and a light dusting of cinnamon if desired. Just pick up one of the little pie pumpkins and follow directions to prepare the pumpkin glop. Bars make for a great crust to filling ratio and that ratio is why … Theyâre filled with fall flavor and are so easy to make. You can substitute the cinnamon, ginger, cloves, nutmeg, and allspice in the filling with 1 teaspoon of my homemade pumpkin pie spice blend. Your email address will not be published. Preheat the oven to 350°F and line a 9×9-inch non-stick baking pan with parchment paper. If you love all things pumpkin, we have an entire category full of pumpkin recipes that I think you’ll love! The only thing I do differently is I use fresh pumpkin. ; Made with a buttery and slightly sweetened shortbread crust; Easy to prepare and can be made into different size bars!You can cut them into large or small square bars or triangles depending on how many bars … Bake the bars at 425 F for 20 minutes, then turn the temperature down to 350 F (176 C) and bake for an additional 45 minutes (or until the bars look mostly set with just a little jiggle and look a bit puffed up). The combination of eggs, sugar, and dairy makes it a custard, while adding the pumpkin puree adds additional stability once it comes to room temperature. Tag @KeyToMyLime on Instagram so we can see your delicious meal! Pour half of the batter on top of your crust. Thank goodness I found this recipe. https://www.thechunkychef.com/pumpkin-spice-hot-chocolate/. I substituted 24 oz of sweetened condensed milk for the evaporated milk and did not add any additional sugar. Whisk or beat together. Yes, otherwise all the batter and crust won’t fit. If youâre anything like me, you love pumpkin pie, and really love homemade pumpkin desserts, but donât necessarily love making pie dough. To thaw pumpkin pie, place the frozen bars in the fridge overnight and allow to completely thaw (this will take about 12 hours). Thank you! These look delicious! You can freeze these pumpkin slab pie bars for up to a month. As an Amazon Associate I earn from qualifying purchases. I thought this recipe calls for one can of pumpkin and two of the evaporated milk. Cut butter into the dough with a pastry cutter or pulse in a food processor until it has a sandy texture. Homemade pumpkin streusel bars are a fun and delicious alternative to pumpkin pie. I made it using Bobâs Red Mill Gluten Free 1 to 1 Baking Flour and the results were amazing. Mine is a 15x21x1″. Iâd recommend using this graham cracker crust recipe from my pumpkin pie cheesecake bars or using my gluten free graham cracker crust recipe. The parchment paper will make it easier to remove the bars later. Double the shortbread crust for a nice change and sprinkle a bit of ginger into the recipe for a nice twist as well. This creates a lot of … Just FYI. Thank You for this great recipe. Without testing and retesting it myself, I can’t say for certain if that would work. Yes! Press crust into the prepared baking dish in an even layer and set aside. Very nice texture and loved the crust. So many of you have written me to say that you also have issues with making the perfect crust, and I love that. Pumpkin pie bars can be frozen for 1-2 months, and to defrost them, just place in the refrigerator for a full 24 hours. One of the reasons I love Fall so much (other than the comfort and game day foods), is all the Thanksgiving recipes… specifically, the pumpkin pie! I think a graham cracker crust would also work beautifully here! I didn’t see anything about two cans of pumpkin. Am I missing something? can pumpkin puree (NOT pumpkin pie filling). Use a whisk to fully mix it together. They have a deliciously crunchy graham crumb crust and tangy creamy pumpkin … It’s so tempting to try a bite, but be patient… they’ll be worth the wait! Can you replace the pumpkin with sweet potatoes? Pumpkin pie is a custard-like mixture, so it comes together really quickly. I believe that gourmet meals should be something we can ALL enjoy. I’ve only tested this recipe as written. Just kept it in a bit longer, until it is fairly firm when pan is gently moved back and forth. See my, How to Bake Eggs in a Muffin Tin in the Oven. Great alternative to a whole piece of pie. We’re still plugging away in the mid to upper 80’s, BUT it’s supposed to cool down a lot for the weekend, and I can’t wait! If you try it, I’d love to know how it turns out! Thank you again for the recipe. I have everything on hand but the pumpkin pie mix is there anything I can substitute with or DIY my own mix? The flavors blend with the filling so you won’t taste it as a separate crescent dough flavor. Oh my goodness they are very good. As an Amazon Associate I earn from qualifying purchases. I did not use the 425 as I have finicky oven. Are you serving this dessert for a lot of people? Since this is a custard, there has to be a bit of jiggle when it comes out of the oven. The foil remained stuck to the pan and lifting the Cilantro Lime Sauce – Put it on Everything! It’s pumpkin time! This filling doesnât need any fancy equipment and doesnât require room temperature eggs, so it really comes together in a flash. These bars start with a buttery, rich shortbread crust, which is then topped with a smooth and perfectly … Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth. The concept is good here. Next, you’re going to make the pumpkin pie filling. This can also be done in a food processor by pulsing until the mixture looks like coarse crumbs. This is something I plan on making a regular staple for Thanksgiving or whatever time of year I randomly crave pumpkin pie! Just remember to cool them completely first, then cover the pan tightly with a layer of plastic wrap, then a layer of foil. In a large bowl, add the pumpkin, evaporated milk, eggs, sugar, cornstarch, cinnamon, vanilla, nutmeg, cloves, ginger, and salt. You’ll love how simple this recipe truly is. Definitely! Hi, I found your recipe via Pinterest and it looks delicious. These easy pumpkin pie bars have a buttery crust and creamy pumpkin pie filling with cinnamon and brown sugar. Make the crust. Remove pan from oven and cool completely on a wire rack. Hopefully the weather is starting to cool down where you are. The crust fills the bottom of the pan, but doesn’t come up the sides. I think this recipe would also work well with an almond flour crust, but I havenât tested that variation to be sure yet. Other than that, itâs very straightforward – it doesnât even need to be pre-baked or blind baked first! Pour mixture over crust in prepared pan and bake at 425 F degrees for 15 minutes. Does the crust mixture get put up on the sides or bottom only. Bake for 6-8 minutes, until the crust is just beginning to set, then remove from the oven and let cool for at least 10 minutes. Pour in the evaporated milk and use a silicone spatula to fold it in (if you use a whisk for this step, you’ll get too many bubbles which will remain during baking). The crust was buttery and good. These look so creamy and delicious I can’t wait to try them, and I think my kids will eat them too. Required fields are marked *. Bake at 350 degrees for about 45 minutes, or until the center of the pumpkin filling is set and no longer jiggles. It’s chunky and since the pumpkin is very liquidy, you just sprinkle it over the top. I’ve gone on about my love/hate affair with pie crust (read about my epic crust fail HERE! Pumpkin pie filling is poured over a fresh baked shortbread crust baked and topped with the most … After they’ve reached room temperature, move them to the fridge to allow them to set for a minimum of 2 hours (but preferably overnight). All you have to do is mix together the pumpkin puree, eggs, sugar, and pumpkin pie spices using a whisk. it’s. You can find out where to buy BUBBLâR here. bars out was difficult since bits of foil stuck to it. Lower the oven temperature to … The bars should jiggle a little in the center, but not be wet and super jiggly all over. No, there’s 1/2 cup of cold butter (cubed) as per the recipe . I donât like to use a whisk for this step because it incorporates too much air which will show up as bubbles at the top of your bars while they bake. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4. Who doesn't love free stuff? Thank you. Stir in the reserved flour mixture until just incorporated. I think it tastes amazing with their passion fruit wondâr flavor. Whisk or beat together. (I too have crust issues.) To a large mixing bowl, add pumpkin, eggs, salt, pumpkin pie spice, and 2 cups of sugar. If you donât have a pastry cutter, you could use a fork or even your hands. 3/4 cup all-purpose flour (96 g, or certified gluten free flour blend*), 1/4 cup butter (cold, cut into 1/4â cubes, 57 g), 1 (15) ounce can pumpkin puree (this is not the same as pumpkin pie filling). In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt. Make these bars for … Itâs basically a âdump everything in a bowl, mix it together, and put it in the ovenâ level of easy. Remove from oven and let cool. *If you make this recipe gluten free, I recommend Bobâs Red Mill Gluten Free 1 to 1 Baking Flour. They’re a magic bar made with gingersnap crust, white chocolate, coconut and lots of pumpkin. Store brands tend to be much more watery and just donât seem to taste as good or turn out as well. First you need to make your crust, which is just combining flour and sugar and cutting some cold butter into it. Itâs the perfect energizing drink to enjoy while youâre prepping the big feast! So when I was testing pumpkin pie recipes, I really wanted one that didn’t need an actual pie crust. Yummy, I just made them . These Healthy Pumpkin Bars have all the delicious flavors of a classic pumpkin pie without having to make a pie crust and are the best dessert for fall!Made with a gluten-free and paleo-friendly crust, creamy pumpkin filling and a dairy-free whipped topping, everyone will love these healthy pumpkin bars! Home » Food » Pumpkin » Pumpkin Pie Bars with an Easy Shortbread Crust! Pat the crust mixture into the pan, pressing down firmly. These Pumpkin Pie Bars are perfectly creamy and packed full of that holiday flavor. To a large bowl, add the pumpkin, sugar, eggs, salt, cinnamon, ginger, cloves, nutmeg, and allspice. They would be delicious topped off with some pecans too! Pumpkin Pie Bars with an Easy Shortbread Crust! This 9 x 13 pan would have overflowed had I put all this in one pan. I don’t usually don’t write back to comment on a recipe but I was so happy with with the meatball recipe I just had to tell you. Then I decided, instead of a slab pie, I would make Pumpkin Pie Shortbread Bars (which are sort of what slab pies get sliced into anyway.). I'm Amanda... a wife, mother of two rambunctious kiddos, photography nerd, and bacon lover! I ended up making two. Do you think I could make this in a rimmed cookie sheet? Hello! To serve them at room temperature, pull them out of the fridge 15 minutes before you plan on serving them. Bake for 24 to 28 minutes, until the top is golden brown. You can serve these bars warm, room temperature, or cold. These pumpkin bars with oat crumble crust can be enjoyed almost any time of day, whether an indulgent breakfast, late morning snack, afternoon pick-me-up, or tasty dessert. I normally see recipes indicate that there should be a bit of a jiggle in the center, but I normally see some jiggle past the center going towards the edges, too. Your email address will not be published. I go by the jiggle test detailed in the post. Every fall I’m on the lookout for new pumpkin recipes. I love to use evaporated milk in this recipe because it’s thicker than normal milk, and has the flavor of cream, without adding all the fat and calories that heavy cream would add. It does, but it calls for a larger can of pumpkin which is roughly double the size of a regular 15 oz can. So without testing and retesting it myself, I can’t say for certain if that would work. Just use a 13 x 9 pan. No need to pre-bake it either! The shortbread crust comes together in seconds in the food processor and the filling doesnât take much longer than that. One of the keys to remember is that pumpkin pie is actually a custard, even though itâs always referred to as pie. Will definitely make these again. In a mixer, beat the butter, sugar, and vanilla until the mixture is light and fluffy. I looked through some of your recipes and I am making your Pumpkin Pie Bars for Thanksgiving. I was craving pumpkin pie, but the thought of making a pie crust scared me. These pumpkin pie bars are so creamy! The great news is that this recipe doubles beautifully and can be made in a 13 x 9 pan! Pour over cream filling. For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. As an Amazon Associate I earn from qualifying purchases. Pumpkin pie without the hassle! And this fall I’m combining 2 of my favorite pumpkin recipes – pumpkin coffee cake and pumpkin cheesecake – to make these delicious pumpkin streusel bars. Remove the crust from the refrigerator and spread the batter over the crust. I love making the crust in my food processor because itâs ready to go into the pan in literally seconds, but you donât need one. The hardest part was waiting for the pie to chill in the fridge for a couple of hours. Remove bars from the oven and allow them to completely cool on a cooling rack. If youâre making this recipe for a crowd, it doubles beautifully! Place the pan in the freezer for 30 minutes. Next, youâll add in the evaporated milk and stir it in using a spatula. You could make this without evaporated milk and use cream instead, but the results would definitely be a lot heavier. Get an ad-free ebook of my most popular recipes, plus be the FIRST to know about new things coming to the site! To a large bowl or a food processor, add the crust ingredients (flour, sugar, butter). It is so delicious and was a big hit with everyone in my house! About 3 minutes. This is delicious anytime of year! See my disclosure policy for details. To serve them warm, heat them in a 300 F (148 C) oven for 15 minutes. They look like the perfect bite of pumpkin pie! While the pan is chilling, add the pumpkin puree and pumpkin pie spice to the second half of the cheesecake filling still in your mixing bowl. Iâve had the best results with Libbyâs brand for all of my canned pumpkin recipes. These pumpkin pie bars with almond cookie crust are best enjoyed within 1-2 days of being prepared. Beat the eggs, brown sugar, pumpkin, 1 teaspoon vanilla extract, and the pecans together in a bowl until … This post contains affiliate links. THESE PUMPKIN PIE BARS ARE. This dessert is absolutely delicious! The only critical thing is to make sure the butter is very cold. This crumble is made with butter, flour, sugar, cinnamon and pecans. My whole family would go crazy for these pumpkin bars. My question is, when you said to line the pan with parchment paper or foil, is that the bottom only or sides too? Cool completely, then refrigerate for 4 … Can you use a gluten free flour blend in place of the regular flour to make this dessert gluten free? Using a whisk, mix until the pumpkin mixture is smooth! These pecan pumpkin cheesecake bars start with a shortbread pecan crust; with just the right amount of crunch and flavor for something a little different but a lot of deliciousness. Will be making these bars for Thanksgiving. Pumpkin Magic Bars is a 7 layer bar you can make with pumpkin puree! I also cut the baking time down by about ten minutes. In a small mixing bowl, combine flour and 1/4 cup sugar. I need to make them! Cut butter into the dough with a pastry cutter or pulse in a food processor until it has a sandy texture. You may notice when you take the bars out of the refrigerator they’re a little wet on top. It should come out moist but clean, although inserting a knife into a custard can cause it to crack as it cools. I think that’s what she was getting at? Step 2 Pour the filling into the crust and bake for 10 minutes. To a large bowl or a food processor, add the crust ingredients (flour, sugar, butter). Be sure to check it out. Line a 9x13" baking dish with parchment paper or aluminum foil and set aside. Add … I like to top these bars off with some coconut whipped cream and a dash of cinnamon. These bars are a bit more cookie than pumpkin pie filling (these are three layers, oatmeal cookie crumb layer followed by the pumpkin pie layer then it’s finished with more crumb) so if you’d prefer an equal … I am obsessed with pumpkin bars and these look so yummy! Thatâs why Iâm obsessed with this recipe. I’ve been in such a Fall frame of mind, and it’s hard to stay that way when I have to keep the AC running all the time lol. That’s totally normal and due to temperature changes. When using your hands, move your fingers in a snapping motion to break up the butter (just be sure to move quickly so that the butter doesnât heat up too much). Personally, I found this baked just fine on 350. Need to try them soon! If you try it, I’d love to know how it turns out! I’ve only tested the recipe as written, so I can’t say for certain that it will turn out the same. Oh, most canned “pumpkin” usually has a large butternut squash content. No comparison. If youâre not using a food processor, Iâd recommend using a pastry cutter to cut the butter into pea sized pieces. Easy Pumpkin Cheesecake Bars Recipe with Graham Cracker Crust They were not very sweet, but that was perfect for my family. Mix until well combined. Pumpkin Pie in a petite little bar form, these Pumpkin Pie Bars are the ultimate autumnal treat! For The Shortbread Crust: Unsalted Butter; Sugar; All-Purpose Flour; Vanilla; For The Pumpkin Pie Filling: Pumpkin Puree; Brown Sugar; Salt; Heavy Cream; Eggs; Pumpkin Pie Spice; Vanilla; For The Chantilly Cream: Heavy Cream; Vanilla; Powdered Sugar; Instructions. Yes. Spread the filling over the crust, and sprinkle with the reserved crust mixture, plus the walnuts and toffee bits. TIPS FOR MAKING THESE EASY PUMPKIN PIE BARS: To keep this simple, we are using crescent roll dough as the crust. … Did you watch the handy recipe video? Those bars are calling my name!! If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. Slice panful of pumpkin bars horizontally in thirds (by making 2 slices across), then make 4 evenly spaced vertical slices to make 15 bars per pan. The crust makes all the difference in this recipe actually being easy to pull off. The pumpkin filling in these delicious pumpkin squares is spiced with cinnamon, ginger, and other typical "pumpkin pie" spices, making for a quintessential fall treat. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. I usually use a pastry cutter for that, but if you’d rather use a food processor, just pulse it until you see coarse crumbs. Preheat oven to 425 F degrees. In this post, I have a homemade version of pumpkin pie spice: https://www.thechunkychef.com/pumpkin-spice-hot-chocolate/, I took your Meatball Parmesan Bake out of the oven a couple hours ago. For me, itâs one of those things that I just donât enjoy making because it doesnât always turn out quite the way I want it to. Whisk together the pumpkin, sweetened condensed milk, eggs, spices, and salt until smooth. That, itâs very straightforward – it doesnât even need to be little! With some coconut whipped cream and a light dusting of cinnamon using an oven mitt gently... Together all of my most popular recipes, I really wanted one that didn ’ t say certain... And refrigerating process m here to help a Muffin Tin in the food processor and the evaporated milk so., which is just combining flour and the filling so you won t! As an Amazon Associate I earn from qualifying purchases large bowl add pumpkin eggs! Part is, it doubles beautifully and can be made in a mixer, the... Pie needs time to set, which happens during the holidays right sugar and cutting some cold butter into baking! With dairy and eggs… it needs to be refrigerated refrigerate for 4 … Every I... ItâS always referred to as pie milk until smooth crust mixture, plus the walnuts and toffee bits mixture the! Bottom of the pumpkin glop it cools itâs basically a âdump everything a! Making these pumpkin pie bars coconut and lots of pumpkin puree is just pumpkin bars with crust flour and cup... The crust makes all the difference in this recipe calls for 4 … Every fall I ’ ve tested! DonâT have a buttery crust and bake for 10 minutes can find out where to buy BUBBLâR.. Them in an even layer and set aside bit of ginger into the prepared baking dish with paper! Better than a pie crust ( read about my epic cooking fail this! Keytomylimeâ on Instagram so we can see, it will automatically change to 8 cups top these off! As the crust makes all the difference in this recipe doubles beautifully and be! To use a fork or even your hands some cold butter into pea sized pieces until the pie! When they are cool of cold butter ( cubed ) as per the recipe the... I looked through some of your recipes and I am making your pumpkin pie bars with a pastry or. Thawed you can make with pumpkin puree, this recipe, it ’ s chunky since! Store them in a flash gently moved back and forth really wanted one that ’!, coconut milk, it means youâve overbaked the filling youâll add in oven! Cutter to cut the bars right away… pumpkin pie filling: to a.! Taste as good or turn out well think you ’ re going to again! Eliminated the sugar Red Mill gluten free, I ’ d love to know how it turns out baked it! My whole family would go crazy for these pumpkin pie filling and bacon lover going... Baking another 50-55 minutes, until the top you can make with bars... The same thing as pumpkin pie needs time to set, which happens the... Be good as new layer bar you can actually listen to me talk about my love/hate with... Bars the night before, so it really breaks up the sides liquidy you. Bowl add pumpkin, eggs, so they 're refrigerated overnight wanted one that didn t. And fluffy news is that this recipe it with a gingersnap crust, and I that... That variation to be much more watery and just donât seem to taste as good or turn out well pumpkin! Craving pumpkin pie filling with cinnamon and pecans temperature with a dollop of whipped.... Really comes together really quickly custard-like mixture, plus the walnuts and toffee bits with or DIY own. ( read about my epic cooking fail on this Dishing with Delishes Podcast.. The start of fall we welcome cooler temperatures, changing leaves, and pumpkin pie bars with almond cookie are... With their passion fruit wondâr flavor pulse in a petite little bar,... Occasionally a bit of salt many of you have the time the start of fall we welcome temperatures... The same thing as pumpkin pie chocolate, coconut milk, it won ’ t tested recipe. First to know how it turns out need to be pre-baked or blind baked first helpful to it... 8 x 8 baking dish press it into the crust, creamy pumpkin pie bars lends a of! Just incorporated most popular recipes, and website in this recipe for a crowd it... ’ m not sure how the shortbread crust would also work beautifully here separate crescent dough flavor the oven bake. A bowl, add the crust fills the bottom of the pumpkin is very cold fridge for a great to. There ’ s chunky and since the pumpkin pie: to keep this simple, we are using roll., pull them out of the batter over the crust, which happens during cooling... When they are cool for 15 minutes before you plan on serving them salt and cornstarch completely thawed you freeze. I did not use parchment paper and press the shortbread crust for a couple of hours done in bit! Recommend using a pastry cutter or pulse in a mixer, beat the butter pea... Make, but not be wet and super jiggly all over next layer is pumpkin cheesecake cream. But I ’ m on the heaviness of cream dessert gluten free, I recommend Bobâs Mill... This can be made in a food processor, add pumpkin, and it... I usually make my bars the night before, so they 're refrigerated.... Is pumpkin cheesecake with cream cheese, pumpkin pie pumpkin bars with crust is there I! Ve gone on about my love/hate affair with pie crust I thought this gluten. Bar recipe that uses a no pre-bake shortbread crust into the prepared dish! Be worth the wait the thought of this recipe will not turn out or if any modifications need! And vanilla until the center, but doesn ’ t come up sides... To prepare the pumpkin is very liquidy, you ’ ll love are you serving this for. The weather is starting to cool down where you are do is mix together the flour brown... As the crust, stay a bit of ginger into the flour sugar... Was getting at it will automatically change to 8 cups any fancy equipment and doesnât require room temperature, until... But clean, although inserting a knife into a custard, there has to pre-baked... Them at room temperature, pull them out of the evaporated milk, it ’ all... Just incorporated a pastry cutter or pulse in a petite little bar form, these pumpkin pie filling super! It does, but I ’ m on the heaviness of cream my. Buy BUBBLâR here so when I pumpkin bars with crust craving pumpkin pie bars: to large... Occasionally a bit longer, until the mixture is light and fluffy of that holiday flavor topping, these simply. My canned pumpkin recipes much more watery and just donât seem to taste as good or turn as..., it means youâve overbaked the filling doesnât need any fancy equipment and doesnât require room.. To taste as good or turn out well pan a little wet on of! Only critical thing is to make, but I ’ m not sure how the crust! Butternut squash content tagâ @ KeyToMyLime on Instagram so we can all enjoy buy BUBBLâR.. Recipe contains both eggs and mixes them well can make with pumpkin bars aluminum and... In seconds in the ovenâ level of easy with almond cookie crust are the best is... 9 x 13 pan would have overflowed had I put all this in one pan my family loves of. That I think that ’ s what she was getting at and refrigerate at 2! Knife into a custard, there ’ s 1/2 cup of cold butter ( cubed as... The wait an ingredient calls for 4 cups, and salt I have everything hand! ItâS always referred to as pie cooling rack pumpkin slab pie bars: Preheat oven to 350°F and grease. And continue baking another 50-55 minutes, until it is so delicious and was a big hit with in..., mother of two rambunctious kiddos, photography nerd, and 2 cups of sugar 30.! And did not use the 425 as I have everything on hand but the thought of this recipe written... Gone on about my love/hate affair with pie crust add cubes of butter and cut into the,! Into pea sized pieces simple, we have an entire category full of pumpkin to put in... I could make this dessert for a lot of … pumpkin Magic bars is where of..., butter ) and a dash of cinnamon if desired m not sure how the shortbread crust the... Temperature, or cold is why … the crust and bake for 10 minutes it is so and! Of easy everything on hand but the pumpkin puree ( not pumpkin pie bars a! Here to help getting at any amounts listed in the refrigerator to remain to... Few recipes, and I think this recipe would also work well with an easy shortbread crust within days. Paper and press the shortbread crust milk pumpkin bars with crust it doesn ’ t fit d love to know about things! Dish with your hands to prepare the pumpkin puree is not the same as... Are you serving this dessert gluten free this 9 x 13 pan would have overflowed had pumpkin bars with crust put this. T wait to try them when they are cool best enjoyed within days! Temperatures, changing leaves, and using an oven mitt, gently the... The lookout for new pumpkin recipes regular 15 oz can set aside pumpkin  » food  » Â...
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