Pumpkin Pie Bars style like pumpkin pie however are manner simpler to make! Topped with candied pecans for probably the most scrumptious taste and made more healthy with whole-wheat flour, rather less sugar and milk as an alternative of cream.
It is fall which suggests it is time for all issues pumpkin! Troy is a large fan of pumpkin so I made a decision to make these Pumpkin Pie Bars. They’re far more moveable than conventional pumpkin pie as a result of you may choose them up along with your palms. They’re fairly easy to make and have a scrumptious selfmade buttery crust, pumpkin pie layer and candied nuts on high for probably the most scrumptious taste.
With the vacations developing, these pumpkin pie bars can be wonderful to serve at Thanksgiving. Since they’re simpler to eat than conventional pumpkin pie, they’re nice for a bigger gathering the place individuals can seize one and luxuriate in whereas transferring across the get together. You may also eat them on a plate after all as effectively.
I went with an 8 x 8 pan for the recipe so the bars turned out good and thick! They style indulgent however are on the lighter facet for dessert with much less sugar, fiber from the whole-wheat flour and since I used 2% milk as an alternative of the standard sweetened condensed milk or half and half.
Substances for Pumpkin Pie Bars
This recipe has a great quantity of elements however most of them must be in your pantry and fridge already. You almost certainly will not have to purchase too many new elements for this recipe.
- White-whole wheat flour- for further fiber
- Brown sugar
- Butter
- Pumpkin puree- not pumpkin pie filling
- Eggs
- Granulated sugar
- Pumpkin pie spice
- Cinnamon
- Salt
- Milk- I used 2% however something works. For a extra indulgent recipe, use half and half
- Vanilla
- Pecans
Learn how to Make Pumpkin Pie Bars
I used to be actually a bit intimidated to make these bars as a result of I do not like recipes which are too sophisticated and these are literally very simple to make!
First, line a glass baking dish with aluminum foil. You are going to need to depart a few of the foil on the perimeters of the pan so you may simply take away the bars when they’re completed cooling. Spray the foil with nonstick spray. Then combine collectively the elements for the crust and bake the crust.
Whisk collectively the elements for the pumpkin filling and bake. When it seems to be like your bars are nearly done- the bars are largely set throughout the perimeters and simply barely jiggly proper within the very middle, use a Taylor thermometer to examine the temperature to verify it’s proper round 175 levels. I really like the Taylor thermometers as a result of they work tremendous quick, are waterproof and are digital. I have been utilizing this model for years they usually work so effectively and are very reasonably priced.
As soon as the pumpkin pie bars are achieved cooking, allow them to totally cool as they’re quite a bit simpler to chop as soon as they’re cool. Toast pecans in butter and brown sugar and as soon as the bars are cool, pour them over the bars. Lower into squares to serve. These bars retailer effectively within the fridge for about 4 days.
Yield: 9 giant bars or 12 smaller bars
Pumpkin Pie Bars
Pumpkin Pie Bars style like pumpkin pie however are manner simpler to make! Topped with candied pecans for probably the most scrumptious taste and made more healthy with whole-wheat flour, rather less sugar and milk as an alternative of cream.
Prep time: 20 minutes Cook time: 40 minutes Total time: 60 minutes plus cool time
INGREDIENTS
- Crust
- 1 cup white-whole wheat flour
- 1/3 cup brown sugar
- 6 tablespoons softened butter
- 1 teaspoon cinnamon
- Pumpkin Filling
- 1-15 ounce can pumpkin puree
- 2 giant eggs
- 1 giant egg yolk
- 2/3 cup sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup 2% milk
- 1 teaspoon vanilla extract
- Candied Pecan Layer
- 2/3 cup chopped pecans
- 3 tablespoons brown sugar
- 1 tablespoon butter
INSTRUCTIONS
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Preheat your oven to 350 levels. Line a medium sized baking dish like an 8×8 baking dish or 9×9 with aluminum foil or parchment paper for simple removing on the finish. Spray the paper with nonstick spray.
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For the crust, combine collectively the flour, brown sugar and butter effectively in a bowl and press into the underside of the pan. The combination will likely be crumbly. Bake the crust for 10 minutes
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In the meantime, whisk all the elements collectively in a giant bowl for the filling effectively and pour the filling into the crust. Bake for about 40-45 minutes till the filling is generally set however jiggles a bit within the middle. Test that the inner temperature of the pie bars is at the very least 175 levels with a Taylor Thermometer.
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Take away the pie from the pan and let cool.
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In a medium-sized skillet on medium warmth, add within the pecans, brown sugar and butter and toast pecans for about 2 minutes till pecans are evenly toasted- watch rigorously as they will burn simply.
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As soon as pumpkin pie bars are cooled, pour the pecan combination over the bars and reduce into squares to serve.
**Shops effectively within the fridge for as much as 4 days.
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This submit is sponsored by Taylor thermometers- a trusted model I’ve utilized in my kitchen for years.
