Creamy Pumpkin Pie Bars
Delicious and creamy bars that bring the comforting flavors of pumpkin pie without the hassle of baking a whole pie.
Ingredients
For the crust
- 250 grams 250 grams (2 Cups) All-Purpose Flour
- 66 grams 66 grams (⅓ Cup) Granulated Sugar
- ½ Teaspoon ½ Teaspoon Salt
- 6 oz 6oz (¾ Cup) Unsalted Butter, melted
For the filling
- 1 can 1 (15oz) can Pumpkin Puree
- 250 grams 250 grams (1 ¼ Cups) Brown Sugar
- 1 ½ Teaspoons 1 ½ Teaspoons Pumpkin Pie Spice
- 8 oz 8oz (1 Cup) Heavy Cream
- 2 oz 2oz (¼ Cup) Whole Milk
- 2 Large 2 Large Eggs
- 1 Large 1 Large Egg Yolk
- 2 Teaspoons 2 Teaspoons Pure Vanilla Extract
- ½ Teaspoon ½ Teaspoon Salt
- Homemade Whipped Cream (for serving)
- Pumpkin Pie Spice (for serving)
Instructions
Preparation
- Begin by preheating your oven, then take a 9-inch square baking pan and line it with parchment paper, making sure to grease the paper.
- In a medium bowl, whisk together the flour, salt, and granulated sugar until well combined.
- Drizzle in the melted unsalted butter and stir until everything comes together into a moist, crumbly mixture.
- Press the crust mixture firmly into the bottom of your prepared baking pan.
Baking the Crust
- Bake the crust until it develops a light golden color.
Making the Filling
- While the crust is baking, whisk together the pumpkin puree, brown sugar, and pumpkin pie spice in a large bowl.
- Add the heavy cream, whole milk, eggs, egg yolk, vanilla extract, and salt, mixing until everything is well incorporated and smooth.
Combining
- Once the crust has finished baking and has cooled slightly, pour the pumpkin filling over it.
- Spread the filling evenly using a spatula.
Baking the Bars
- Bake until the center sets—a little jiggle is okay, but it shouldn’t be overly wobbly.
Cooling
- Remove the pumpkin pie bars from the oven and let them cool on a wire rack for about an hour.
- Transfer them into the refrigerator and chill for a minimum of four hours.
Serving
- Use the parchment paper to lift the bars out of the pan and cut into bars.
- Serve with homemade whipped cream and a sprinkle of pumpkin pie spice.
Notes
Ensure your crust is pressed firmly to maintain its structure when baking with the filling. Let the pumpkin filling sit for a few minutes before pouring it into the crust to allow the spices to bloom. Always chill the completed dessert thoroughly to achieve a firm texture while serving.