Brown Sugar Pumpkin Pie Bars

Brown Sugar Pumpkin Pie Bars, an elegant pumpkin pie in a simple dessert bar.   A nice way to serve dessert at family gatherings, bridal showers, and even tailgate entertaining. 


I am a little anxious for fall to get here, so I am going to get it started with a pumpkin recipe. Pumpkin is synonymous with fall so much so that we embrace the humble gourd in the squash family as a superfood, low in calories and high in fiber.  That works for me because I love pumpkin anything!

Talking about pumpkin, now I am ready for the temperatures and the leaves to fall....haha!

Pumpkin Pie Bars will have to do to let my mind keep thinking about fall.  I acutally made these last fall, and I am just now posting them.  I know--why not sooner. I felt the same way when I made them--why not sooner.  


This recipe is so easy and fun to make.  You just take two refrigerator pie crust and roll out to fit 18 x 13 sheet pan.  Then make your favorite pumpkin filling. Did I say easy?  

We like a rich, creamy sweet pumpkin pie, and that is just what these pumpkin pie bars are.  I dressed up a traditional pumpkin pie recipe a bit with the addition of nutmeg along with the pumpkin pie spice and brown sugar in place of regular sugar.  

We enjoyed these pumpkin pie bars so much.  You might say, they are a grab and go dessert, perfect for the busy season ahead of us.

Hope you get to make some real soon.  Enjoy!  



Brown Sugar Pumpkin Pie Bar
  • 2 refrigerator pie crust, room temperature
  • 1/4-1/3 cup flour
  • 1 (15 oz.) canned pure pumpkin (not pie filling)
  • 2/3 cup evaporated milk
  • 2/3 cup brown sugar
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon nutmeg (do not leave this out)
  • 1/4 teaspoon salt (do not leave this out)
  • 3 large eggs
  • 1 egg yolk

Preheat oven 350 degrees F.  Spray 15 x 18 sheet pan with nonstick cooking spray; set aside.  

Unfold both pie crust.  Lay one pie crust down on a lightly floured surface.  Overlap 1/3 of the second pie crust over the first one.  Bring all 4 round sides toward the center only until shaped in a rectangle.  With a rolling pin, roll dough to fit the sheet pan.  Place dough onto a sheet pan.  Position and push up the sides slightly.  Bake for 10-15 minutes.  Remove from oven; set aside while prepare pie filling.

In a bowl of an electric mixer using the paddle attachment, mix on medium-high pumpkin, evaporated milk, sugar, pumpkin spice, nutmeg, salt, eggs, and egg yolk together until creamy smooth. Being sure not to whip the mixture, just stir well.  (It will change the texture of the pie filling)

Pour mixture into the prepared crust.  Bake 40 minutes or until the edges are set and the middle is giggly but firm. Remove from oven and cool on wire rack.  

Refrigerate for an hour before cutting into bars.  Garnish with whipped cream. Refrigerate any leftovers. 




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6 comments :

  1. Thank you for the recipe. These sure sounds awesome !!
    Happy week.
    FABBY

    ReplyDelete
    Replies
    1. Your welcome...thank you for stopping by :)

      Delete
  2. Can I half this recipe and use a 9x13 pan? I don't have a 15x18 pan.

    ReplyDelete
    Replies
    1. Yes. You can half it...adjust the cooking time if you do.

      Delete
  3. These look excellent! Can't wait for pumpkin season-it's coming like a freight train here in Minneapolis!

    ReplyDelete
  4. Hi Kay! This is pumpkin anything season! This looks delish!! Would you consider sharing this at our weekly Dishing It & Digging It Link Party? We are live every Sunday @ 4pm. :)

    http://www.thestonybrookhouse.com/2016/09/dishing-it-digging-it-link-party-114.html

    ReplyDelete

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