It’s the perfect energizing drink to enjoy while you’re prepping the big feast! These Keto Pumpkin Pie Bars are a deliciously healthy dessert you’ll love, especially during the holiday season! I originally got the recipe many years ago for these Pumpkin … The only critical thing is to make sure the butter is very cold. My family begs me to make it frequently and it's easy to put together. If there isn’t any jiggle, it means you’ve overbaked the filling. Bake for 40-45 minutes, until the pumpkin in the middle layer bubbles up and the crumb topping is golden brown (think the color of your favorite pie crust once baked!). The shortbread crust comes together in seconds in the food processor and the filling doesn’t take much longer than that. Whether at home or away Pumpkin Pie Squares will be a treat for Thanksgiving! *If you make this recipe gluten free, I recommend Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. I made it using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and the results were amazing. Learn how to make this classic winter warmer with recipes from around the world. It’s even helpful to put it in the freezer for 15 minutes before using it if you have the time. 3 … Scrape the bowl. Pumpkin Pie Squares are a twist on a classic pumpkin pie. I’d recommend using this graham cracker crust recipe from my pumpkin pie cheesecake bars or using my gluten free graham cracker crust recipe. In a medium bowl, whisk the eggs. Tag @KeyToMyLime on Instagram so we can see your delicious meal! Beat in pumpkin and evaporated milk. To thaw pumpkin pie, place the frozen bars in the fridge overnight and allow to completely thaw (this will take about 12 hours). Making this recipe with evaporated milk lends a lot of creaminess to it without having to rely on the heaviness of cream. Salty pretzel crust topped with silky pumpkin pie filling all infused with the rich and nutty flavors of brown butter! Pumpkin pie is a delicious fall treat. The crust makes all the difference in this recipe actually being easy to pull off. Preheat oven to 350 degrees and place pie crusts into a 10 x 15 x 1 baking sheet. Bake it in the oven at 350 for 15 minutes. Use a knife to cut … Store brands tend to be much more watery and just don’t seem to taste as good or turn out as well. Home » Food » Pumpkin » Pumpkin Pie Bars with an Easy Shortbread Crust! Are you serving this dessert for a lot of people? I don’t 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. You could also use Eagle Brand Sweetened Condensed Milk, but since it’s already sweetened you’ll have to omit most (or all) of the granulated sugar. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. These pumpkin bars taste like pumpkin pie with a sweeter, slightly crunchy crust. As an Amazon Associate I earn from qualifying purchases. So, if you use pumpkin pie filling instead of pumpkin puree, this recipe will not turn out well. 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). Beat at medium speed for 1 to 2 minutes; pour over crust. Mix until all ingredients are well incorporated. My Pumpkin Pie Dessert Squares give traditional pumpkin pie a makeover for a twist on an old favorite. They’re slightly rich, so they’re perfect after a big meal, and make the perfect bite. All you need to serve is a dollop of fresh whipped cream. 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.. Yes. This Amish pumpkin pie squares recipe gives you a lot of what you get with pumpkin pie, except it's able to be served more individually, which is perfect in the pandemic. Be sure to check it out. Also, if you're feeling really fancy...top it off with maple whipped cream! In my experience, this blend is a little heavier on the starches than other blends, so it really holds together well and supports the weight of the pumpkin filling. Mix in the pumpkin puree and vanilla. Fold in oats. PUMPKIN DESSERT SQUARES ARE BEST FOR SERVING A CROWD. Pumpkin pie filling is already sweetened and flavored, whereas pumpkin puree is just the puree of pumpkin and occasionally a bit of salt. Bake for 15 minutes. Absolutely! Bake for 15 minutes and remove from oven. You may have to dab a little condensation off with a paper towel, but that’s totally normal. Nutrition information isn’t always accurate. I’d love to hear what you thought of this recipe in the comments or on Instagram! Step 3 Beat pumpkin, evaporated milk, sugar, eggs, cinnamon, salt, ginger and cloves in a large mixer bowl until smooth. In a large bowl, beat eggs and mix in white sugar. What’s the twist you ask? If you’re making this recipe for a crowd, it doubles beautifully! You can serve these bars warm, room temperature, or cold. One of the keys to remember is that pumpkin pie is actually a custard, even though it’s always referred to as pie. Since this recipe contains both eggs and milk, it needs to be stored in the refrigerator to remain safe to eat. To a large mixing bowl, add pumpkin, eggs, salt, pumpkin pie spice, and 2 cups of sugar. These gingersnap pumpkin pie bars are for those of you who thought, wow, last week’s roasted sugar pumpkin pie sounds deeelicious, but also like, a lot of work. Mix well. If you don’t have a pastry cutter, you could use a fork or even your hands. by Hazeleyes (7) Pumpkin Dessert Squares. Reviewer ELLIEGAL says, "This is the best pumpkin recipe I've ever tried! These simple pumpkin pie bars with a shortbread crust are the best quick homemade pumpkin dessert! Pumpkin pie puffs up when it’s finished and only deflates once it’s cooled down. I personally prefer them cold or room temperature with a dollop of whipped cream. The soft crust is contrasted with the crunchy streusel topping.Â, These squares are a world of flavors and textures with a tender oat crust, creamy pumpkin custard, and crunchy walnut topping. Just use a 13 x 9 pan. Press into a … See my disclosure policy for details. They are the perfect addition to any dinner table during the holiday season. Spread or pipe chantilly cream over the bars, dust with pumpkin pie … Place the soaked dates, the date soak water (see “texture” note), vanilla, and plant milk in a blender and purée until smooth (1 to 2 minutes). Josie's Mom, Credit: Use a whisk to fully mix it together. These tender pumpkin pie squares are perfect for a bite-size treat. Add the flour, cinnamon, baking soda, nutmeg and ginger. Return to the oven and bake in heated oven 20 minutes, until set. If you’re anything like me, you love pumpkin pie, and really love homemade pumpkin desserts, but don’t necessarily love making pie dough. In addition, they have a nut topping which give the bars an extra tasty crunch. These bars are made in a sheet pan with a sweet, buttery and crunchy oatmeal crust. I used canned pumpkin puree and a sugar-free sweetener to keep these pumpkin bars low carb but packed with flavor! Pumpkin pie … 1) Pumpkin puree is not the same thing as pumpkin pie filling. But whole pies aren't always easy to transport or to serve in even slices, so pumpkin pie bars are a great stand-in that everyone will love equally. Serving Size 1 square of 8 Calories Per Serving 520 Total Fat 27g Calories From Fat 240g Saturated Fat 12g Trans Fat 0g Cholesterol 80mg Sodium 380mg Carbohydrates 62g Dietary Fiber 5g Sugar 51g Protein 10g Percent Daily Value*: … Bake up a batch today to share your family and lucky friends. These easy pumpkin pie bars taste like pumpkin pie, but let me try to convince you that they’re *even better* than pumpkin pie. See my, How to Bake Eggs in a Muffin Tin in the Oven. Whip the heavy cream, vanilla, and powdered sugar in a medium sized bowl until medium-stiff peaks form. I couldn’t keep my husband away from them! You can find out where to buy BUBBL’R here. Pumpkin Pie Squares. While the crust is baking, make the pie filling to add to the crust. Line an 8 x 8 baking dish with parchment paper and press the shortbread crust into place. Beat in the sugars. Pumpkin Pie Bars with an Easy Shortbread Crust! In a small bowl, whisk the sugars with the spices and salt. by Cookin-jo (3) View All Recipes I Want to Discover. The next time you’re looking for the perfect easy pumpkin recipe for a crowd, try making these pumpkin pie bars! You can substitute the cinnamon, ginger, cloves, nutmeg, and allspice in the filling with 1 teaspoon of my homemade pumpkin pie spice blend. To serve them warm, heat them in a 300 F (148 C) oven for 15 minutes. It’s easy to make ahead, too! Ann Freele, These Share-Worthy Pumpkin Pie Bars Are Easier Than Baking a Whole Pie. Step 5 Bake for 20 minutes. by KLHquilts (14) Pumpkin Pie Squares. Combine granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Allrecipes is part of the Meredith Food Group. Add to mixture evaporated milk, canned pumpkin, pumpkin pie spice and salt. Well, my friends, welcome to everything there is to love about that super creamy and flavorful pumpkin pie… You can freeze these pumpkin slab pie bars for up to a month. These squares are a world of flavors and textures with a tender oat crust, creamy pumpkin custard, and crunchy walnut topping. I think it tastes amazing with their passion fruit wond’r flavor. Baking up Pumpkin Dessert Squares is the easiest way to serve pumpkin pie to a crowd, as it fills a 9 x 13 pan! I’ve had the best results with Libby’s brand for all of my canned pumpkin recipes. This post contains affiliate links. 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 doesn’t heat up too much). Pour mixture over crust in … They are 100% keto-friendly but not lacking in pumpkin flavor! I think a graham cracker crust would also work beautifully here! ", Why bother choosing between cheesecake and pie when you can have them both? I like to use a whisk because it really breaks up the eggs and mixes them well. 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. Slice into 9 squares and use a cookie spatula to take each square out of the pan. Brown Butter Pumpkin Pie Squares With Pretzel Crust An easy, unique and delicious take on the classic pumpkin pie! Cut butter into the dough with a pastry cutter or pulse in a food processor until it has a sandy texture. Save my name, email, and website in this browser for the next time I comment. In a medium bowl, cream together butter and brown sugar. Pour over baked crust. Pumpkin pie is a point of contention among people when the holiday season rolls around. @KeyToMyLime #KeyToMyLime. 2) The quality of the pumpkin puree really matters in this recipe. It seems you either love it or hate it, and the opinions about it are strong. This recipe works very well gluten free. As an Amazon Associate I earn from qualifying purchases. They are perfect for dessert and equally delicious as a grab-n-go breakfast or afternoon snack with your favorite cup of coffee (pumpkin latte anyone? That’s why I’m obsessed with this recipe. Add comma separated list of ingredients to include in recipe. A scrumptious yellow cake layer as the crust, topped with a rich layer of pumpkin pie… I think this recipe would also work well with an almond flour crust, but I haven’t tested that variation to be sure yet. The great news is that this recipe doubles beautifully and can be made in a 13 x 9 pan! Allrecipes, Credit: Cilantro Lime Sauce – Put it on Everything! Allrecipes, Credit: ). You can also tell that this recipe is finished baking by the puffiness. In a large bowl, beat eggs and mix in white sugar. Add comma separated list of ingredients to exclude from recipe. 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