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. Preheat oven to 425 F degrees. Leave the pan in the oven and reduce oven temperature to 350 and continue baking another 50-55 minutes, until filling is set. So I came up with this INCREDIBLY easy pumpkin pie bar recipe that uses a no pre-bake shortbread crust! I didn’t see anything about two cans of pumpkin. Do you think I could make this in a rimmed cookie sheet? 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. Other than that, it’s very straightforward – it doesn’t even need to be pre-baked or blind baked first! I made it using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and the results were amazing. It’s the perfect energizing drink to enjoy while you’re prepping the big feast! I usually make my bars the night before, so they're refrigerated overnight. It should come out moist but clean, although inserting a knife into a custard can cause it to crack as it cools. To a large mixing bowl, add pumpkin, eggs, salt, pumpkin pie spice, and 2 cups of sugar. See my, How to Bake Eggs in a Muffin Tin in the Oven. Oh yum! Need to try them soon! Pumpkin pie without the hassle! I’d love to hear what you thought of this recipe in the comments or on Instagram! Just use a 13 x 9 pan. Meanwhile, make the pumpkin filling: Heat the pumpkin, sugars, ginger, cinnamon, … It was down-right drop dead AWESOME! So many of you have written me to say that you also have issues with making the perfect crust, and I love that. Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth. I love making the crust in my food processor because it’s ready to go into the pan in literally seconds, but you don’t need one. I ended up making two. Thank you! These easy swirled pumpkin cheesecake bars with a gingersnap crust combine pumpkin puree with cream cheese and pie spice for a delicious autumn dessert idea. Line a 9x13" baking dish with parchment paper or aluminum foil and set aside. I thought this recipe calls for one can of pumpkin and two of the evaporated milk. The parchment paper will make it easier to remove the bars later. These look delicious! You can freeze these pumpkin slab pie bars for up to a month. Pour half of the batter on top of your crust. You could make this without evaporated milk and use cream instead, but the results would definitely be a lot heavier. Definitely! The great news is that this recipe doubles beautifully and can be made in a 13 x 9 pan! This recipe can’t be right. I’d recommend using this graham cracker crust recipe from my pumpkin pie cheesecake bars or using my gluten free graham cracker crust recipe. Press crust into the prepared baking dish in an even layer and set aside. You can serve these bars warm, room temperature, or cold. Required fields are marked *. Someone just needs to rework the recipe. TIPS FOR MAKING THESE EASY PUMPKIN PIE BARS: To keep this simple, we are using crescent roll dough as the crust. Next, you’re going to make the pumpkin pie filling. This crumble is made with butter, flour, sugar, cinnamon and pecans. While the crust and cream cheese layer are cooling, combine pumpkin puree, 1/2 cup sugar, milk, egg yolks, cinnamon, and salt for pumpkin layer in the top of a double boiler over … I personally prefer them cold or room temperature with a dollop of whipped cream. 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). You’ll love how simple this recipe truly is. Yes, otherwise all the batter and crust won’t fit. I substituted 24 oz of sweetened condensed milk for the evaporated milk and did not add any additional sugar. This is delicious anytime of year! While the crust bakes, prepare the filling. I made 1/2 of the recipe to try it out, and found that it was too sweet…I had reduced the sugar by 1/4 cup, will need to reduce more….Don’t know why I used the foil to line the pan instead of parchment paper but it was a serious error. Stir in the reserved flour mixture until just incorporated. 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? Get an ad-free ebook of my most popular recipes, plus be the FIRST to know about new things coming to the site! I do have ginger, cinnamon and nutmeg on hand….. My whole family would go crazy for these pumpkin bars. I'm Amanda... a wife, mother of two rambunctious kiddos, photography nerd, and bacon lover! I’ve had the best results with Libby’s brand for all of my canned pumpkin recipes. Pour over cream filling. I can’t wait to try them when they are cool. 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