Brown Sugar Pumpkin Pie Bars are an elegant pumpkin pie in a simple dessert bar. They're an excellent way to serve dessert at family gatherings, bridal showers, and even tailgate entertaining.
SUPER EASY PUMPKIN PIE BARS
We like rich, creamy, sweet Pumpkin Pie, which is just what these pumpkin pie bars are. I dressed up a traditional pumpkin pie recipe by adding nutmeg, pumpkin pie spice, and brown sugar instead of regular sugar.
I am a little anxious for fall to arrive, so I will start 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 made these last fall and 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 roll two refrigerator pie crusts out to fit an 18 x 13 sheet pan. Then, make your favorite pumpkin filling. Did I say easy?
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!
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR BROWN SUGAR PUMPKIN PIE BARS
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Pumpkin Pie Bars and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS TO MAKE THE BEST BROWN SUGAR PIE BARS
Pie Crust. This recipe uses store bought refrigerated pie crust, but homemade will also work. Bake the crust for 15 minutes and let cool before adding the pumpkin pie filling.
Evaporated milk. If you don't have evaporated milk, 1 1/2 cups of heavy whipping cream.
Don't overbake. The center should jiggle just a bit when removing the bars from the oven.
Cool at room temperature. Let the bars cool to room temperature before placing them in the refrigerator.
Cutting the bars. After refrigeration, wait to cut the bars to ensure nice, clean slices.
Make ahead. I usually make these a day ahead and leave them in the refrigerator just before serving.
WHAT YOU NEED TO MAKE BROWN SUGAR PUMPKIN PIE BARS
Flour
Canned pure pumpkin puree (not pie filling)
Evaporated milk
Brown sugar
Pumpkin pie spice
Nutmeg (do not leave this out)
Salt (do not leave this out)
Eggs
Egg yolk
HOW TO MAKE BROWN SUGAR PUMPKIN BARS
Preheat oven to 350 degrees F. Spray 15 x 18 sheet pan with nonstick cooking spray; set aside.
Unfold both pie crusts. 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 into 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 preparing the pie filling.
In a bowl of an electric mixer using the paddle attachment, mix 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 the mixture into the prepared crust. Bake for 40 minutes or until the edges are set and the middle is giggly but firm. Remove from the oven and cool on a wire rack.
Refrigerate for an hour before cutting into bars. Garnish with whipped cream. Refrigerate any leftovers.
