Made with a rich and creamy filling, these pumpkin pie bars are a delicious twist of the classic pie and a nice way to feed a crowd without being too messy!
Pumpkin pie has and most likely will always be a favorite of my family right after we visit the local pumpkin patch. Every year, once we get back home and hubby is practicing his carving I whip up a quick pumpkin pie. I love pie but has always been one of those desserts no matter how careful I’m it just doesn’t turn out pretty.
Over years I tweaked the recipe to fit my taste buds. The pie filling was mind blowing delicious, the slices weren’t picture perfect. I needed to do find a solution so I can share the recipe with you.
I’m so relieved to tell you I found the solution! Instead of baking an entire pie I can make bars!
They are just as rich and creamy as a slice of pie. Easier to grab and eat. Prefect for gathering and most important they are gorgeous!!!
Just look at that silky smooth filling!
I made this pumpkin pie successfully last year using Pillsbury refrigerated crescent dough for the crust and few days ago I revisited the recipe and used the crust from the tomato quiche instead of the refrigerated one. Perfection! Of course you can use refrigerated crescent dough if you want.
The fillingis a breeze to make. Pumpkin puree, eggs, cream, corn syrup brown sugar and a touch of salt and pumpkin spices. All whisked together in a bowl. No need to pull out your electric mixer!
I baked the bars for almost 50 minutes. Do not over bake them! Bake them until just set (just like you would do with a cheesecake) and let them bars cool completely before cutting them.
I highly recommend refrigerating them over-night, but if you are short on time, please allow at least 1-2 hours in the fridge, once completely cooled.
Made with a rich and creamy pumpkin filling, these pie bars are a delicious twist of the classic pie and a nice way to feed a crowd without being too messy!
1 can (15 oz) pumpkin (not pumpkin pie mix) or homemade pumpkin puree
1 cup whipping cream
1/2 cup packed brown sugar
1/4 cup corn syrup
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
Instructions
Add the flour, diced butter and salt to a food processor. Pulse a couple of times until the mixture resembles breadcrumbs.
Slowly add, a few drops at a time, iced water until the dough comes together and forms a ball. Wrap it in clear plastic film and put in the fridge for at least 30-40 minutes. (can be made up to 3 days in advance)
When ready to bake the bars, heat the oven to 350F.
Line 11x7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan.
Remove the crust from the refrigerator and roll it out into a 12X8" rectangle. With your fingers press the crust in the button and on the sides of the prepared baking pan.
Cover the crust with parchment paper, fill with baking beans and bake the crust for 7 minutes. Remove the baking beans and bake the crust for an additional 5 minutes. Cool completely before pouring the filling in.
In large bowl, whisk the filling ingredients until smooth and well blended. Pour mixture into pan over the cooled crust.
Bake in the preheated oven for 50 minutes or until a knife inserted in center comes out clean and center is set.
Remove from oven, place the pan on a to cooling rack and cool completely. Refrigerate for about 1 hour 30 minutes before cutting into bars.
To serve, top each bar with whipped cream and/or a dusting of pumpkin pie spice.
Store in refrigerator.
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Pumpkin Pie: This simple yet satisfying food can be crafted using sugar, pumpkin, and eggs. It restores 8 hunger points and is an easy way to keep your hunger bar full when you're out exploring.
For better pumpkin pie, refrigerate the filling overnight
To that end, we've found that refrigerating pumpkin pie filling overnight before using it not only enhances the spices' flavors, but also mellows them. Any “sharp edges” disappear, and you're left with a smooth meld of complementary flavors.
They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.
Golden carrots are one of the best foods to keep you alive and thriving in Minecraft. Not only do they provide major saturation to fill up your hunger bar, but they also have some useful properties.
Eggs, when cooked, thicken and set the custard, but when overcooked the egg proteins will tighten up quickly and create cracks. The key to perfectly baking a pumpkin pie is to pull it out of the oven before it's actually finished cooking.
Similar to how you check a cheesecake for doneness, open the oven door and gently nudge, don't shake, the pie. The outer edges of the pie should be firm while the center will be a little jiggly, but not sloshy or unsteady.
While a wobbly, runny pie is a telltale sign that a pumpkin pie is undercooked, an overcooked pumpkin pie is a bit harder to spot. When you've overcooked a pumpkin pie, you may see: The filling separating from the crust. The filling has visible cracks.
To help avoid this, partially bake the crust before adding the filling (i.e., “blind bake” the crust). If you've never done this before, don't worry — it's easy. Just roll out the crust and fit it into the pan.
Pumpkin pie is a great make-ahead dessert to cross off your Thanksgiving to-do list. You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day. Just make sure you store the pie in the refrigerator—not on the kitchen counter—until you are ready to serve it.
How Long Can Pumpkin Pie Be Left at Room Temperature? Your pumpkin pie can safely sit out on the kitchen counter for up to 2 hours, says the FDA. After that, you run the risk of bacterial growth.
Pumpkin pie mix can be used as a substitute for pure canned pumpkin in some recipes. However, since it is already sweetened and flavored, you'll need to make some adjustments. In most dessert recipes, leave out the pumpkin pie spice and cut down on the sugar since the pumpkin pie mix includes it.
For cooking, you'll want to use sugar pumpkins (also called pie or sweet pumpkins), which are small and round. Long Island Cheese pumpkins, which are more oblong and can look like a wheel of cheese, are also good to eat. Field pumpkin types are larger, have watery, stringy flesh, and are best for decorating.
Cookies are food items in Minecraft that are easy to make. Cookies restore 1 hunger chop (2 hunger points), but when crafted, they give you 8 cookies, making cookies very effiecient to eat.
Since you get 1 bar of hunger restored when you eat a regular Melon Slice, you would get the same result but you'd also get 3 points of your health restore! It's a perfect balanced trade from your hunger to your health.
When eaten, a single cookie will restore a tenth of your hunger bar and 0.4 saturation points. That's not much, admittedly, but given that they craft in stacks of eight, they're a good snack food to top off a few health points during the course of an adventure.
Assuming one has the right resources (pumpkins can be difficult to find, after all), pumpkin pie can be an excellent early-game food item, due to its relative cheapness (more or less excluding the somewhat elusive pumpkin) and high hunger replenishment, as well as an inexpensive later-game food item.
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Pumpkin pie has and most likely will always be a favorite of my family right after we visit the local pumpkin patch. Every year, once we get back home and hubby is practicing his carving I whip up a quick pumpkin pie. I love pie but has always been one of those desserts no matter how careful I’m it just doesn’t turn out pretty.
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