As the seasons shift and the leaves transition from green to gold, there’s a palpable energy in the air. It’s that crispness that beckons us into the kitchen, eager to conjure the cozy flavors of fall. And you know what brings that season into full swing? Pumpkin. More specifically, pumpkin pie.
But we’re not here to talk about the classic pie. We’re diving into the world of pumpkin pie bars today. These treats are easy to share at gatherings and perfect for those who prefer their desserts in a more compact form.
Pairing Ideas to Elevate Your Experience
When I think about serving pumpkin pie bars, a few pairings come to mind that can truly elevate the experience. A dollop of whipped cream on top is a no-brainer, of course. But what about a scoop of vanilla ice cream resting beside the warm bars? The creamy contrast against the spiced pumpkin filling is just divine.
For a drink, I recommend a nutty chai latte or a spiced apple cider. Both beverages harmonize beautifully with the warm spices in the bars. Finally, for a savory bite alongside, consider roasted nuts or a cheese platter with tangy goat cheese. Your friends and family will be raving about this combination long after the last bar has disappeared.
Why This Recipe is Special
So, what makes this pumpkin pie bar recipe exceptional? For starters, it’s the embodiment of convenience and flavor.
- As a busy person myself, I appreciate recipes that don’t take all day to prepare but still deliver that homemade touch. The blend of flavors in these bars captures the essence of pumpkin pie, including that golden crust and velvety filling. Plus, it’s easy to cut them into squares, making it simple to serve.
Now, let me share with you how I’ve used the ingredients in this recipe and why they matter. Each component plays a vital role in creating the perfect balance of taste and texture.
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The Ingredients
Here’s what you’ll need for these lovely pumpkin pie bars:
Shortbread Crust:
- 1/2 cup chilled unsalted butter, diced
- 1 1/2 cups all-purpose flour
- 1/4 cup white granulated sugar
Filling:
- 2 cups granulated cane sugar
- 4 large whole eggs
- 29 oz can pure pumpkin puree (ensure it’s not pumpkin pie filling)
- 2 (12 oz each) cans evaporated milk
- 2 1/2 teaspoons pumpkin spice blend
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Each ingredient contributes to both the taste and structure of the bars. The buttery shortbread crust forms a rich, crumbly foundation, while the filling bursts with pumpkin flavor and warm spices. Using canned pumpkin puree means no mess, no fuss. Just swing by your local store, and you’ll be ready to go.
How to Make Pumpkin Pie Bars
Ready to dive into making these pumpkin pie bars? Let’s break it down step by step.
Step 1: Make the Shortbread Crust
In a bowl, combine the chilled butter and flour. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs. Then, add the sugar and mix well.
Once combined, press this mixture evenly into the bottom of a greased 9×13 inch baking dish. Bake in a preheated oven at 350°F (175°C) for about 15 minutes or until just lightly golden.
Step 2: Prepare the Filling
While the crust is baking, let’s start on the filling. In a large mixing bowl, whisk together the granulated sugar and eggs until well combined.
Next, add in the pumpkin puree, evaporated milk, pumpkin spice blend, salt, ground cinnamon, and vanilla extract. Mix until you achieve a smooth, even consistency.
Step 3: Bake the Bars
Once the crust is out of the oven, carefully pour the filling over the hot crust. This step is crucial because it helps the filling adhere to the crust.
Now, return the dish to the oven and bake for about 45-50 minutes, or until the filling is set in the center. You might notice a slight puffing up—this means it’s coming along nicely!
Step 4: Cool and Slice
After baking, let the bars cool completely in the dish. This could take a couple of hours. As tempting as it may be to dig in right away, trust me—it’s worth the wait.
Once cooled, use a sharp knife to slice the bars into squares. Serve them as they are or with your favorite toppings.
Nutrition Information
Recipe Notes
Let’s take a moment to understand the ingredients in this recipe further:
- Chilled Unsalted Butter: The butter adds richness to the shortbread crust. Chilling helps it stay flaky during baking.
- All-Purpose Flour: The structure of the crust comes from the flour, giving it that tender but firm texture.
- Granulated Sugar: Adds sweetness to both the crust and filling, balancing the pumpkin’s natural earthiness.
- Pure Pumpkin Puree: Not pumpkin pie filling—it is key for flavor. Pure pumpkin has a smoother texture and richer taste.
- Evaporated Milk: It lends creaminess to the filling, helping to create that luscious mouthfeel we associate with pumpkin pie.
- Pumpkin Spice Blend: A blend of warm spices that evoke all the cozy feelings of fall. If you make your own, you can adjust the spices to your liking.
- Sea Salt: Just a pinch can elevate the flavors, balancing sweetness with a savory undertone.
- Ground Cinnamon: An essential spice that adds depth and warmth.
Recipe Variations
Feeling adventurous? Here are a few variations to try with this recipe:
- Nutty Addition: Add a half cup of chopped pecans or walnuts to the filling for added crunch.
- Chocolate Twist: Swirl in melted dark chocolate for a delicious chocolate-pumpkin hybrid.
- Spice It Up: If you love heat, add a dash of cayenne to the filling for a surprising kick.
- Change the Spice: Use chai spice instead of pumpkin spice for a unique twist.
- Gluten-Free Option: Substitute all-purpose flour with your favorite gluten-free flour blend.
- Dairy-Free: Swap out the evaporated milk for coconut milk to make it dairy-free.
Conclusion
There you have it—a delightful recipe for pumpkin pie bars that’s easy to make, share, and enjoy. This dish captures the essence of fall and is sure to be a hit at your gatherings. It’s comforting and familiar, yet versatile enough for you to put your stamp on it.
So grab your ingredients, get ready to bake, and most importantly, enjoy the flavorful journey. Whether you keep it classic or put your spin on it, these pumpkin pie bars will fill your home with warmth and spice—just like those crisp autumn days. Happy baking!
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Description
When I think about serving pumpkin pie bars, a few pairings come to mind that can truly elevate the experience. A dollop of whipped cream on top is a no-brainer, of course. But what about a scoop of vanilla ice cream resting beside the warm bars? The creamy contrast against the spiced pumpkin filling is just divine.
For a drink, I recommend a nutty chai latte or a spiced apple cider. Both beverages harmonize beautifully with the warm spices in the bars. Finally, for a savory bite alongside, consider roasted nuts or a cheese platter with tangy goat cheese. Your friends and family will be raving about this combination long after the last bar has disappeared.
Ingredients
Shortbread Crust:
Filling:
Instructions
-
Ready to dive into making these pumpkin pie bars? Let’s break it down step by step.
Step 1: Make the Shortbread Crust
-
In a bowl, combine the chilled butter and flour. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs. Then, add the sugar and mix well.
-
Once combined, press this mixture evenly into the bottom of a greased 9x13 inch baking dish. Bake in a preheated oven at 350°F (175°C) for about 15 minutes or until just lightly golden.
Step 2: Prepare the Filling
-
While the crust is baking, let’s start on the filling. In a large mixing bowl, whisk together the granulated sugar and eggs until well combined.
-
Next, add in the pumpkin puree, evaporated milk, pumpkin spice blend, salt, ground cinnamon, and vanilla extract. Mix until you achieve a smooth, even consistency.
Step 3: Bake the Bars
-
Once the crust is out of the oven, carefully pour the filling over the hot crust. This step is crucial because it helps the filling adhere to the crust.
-
Now, return the dish to the oven and bake for about 45-50 minutes, or until the filling is set in the center. You might notice a slight puffing up—this means it’s coming along nicely!
Step 4: Cool and Slice
-
After baking, let the bars cool completely in the dish. This could take a couple of hours. As tempting as it may be to dig in right away, trust me—it’s worth the wait.
-
Once cooled, use a sharp knife to slice the bars into squares. Serve them as they are or with your favorite toppings.
Nutrition Facts
Servings 15
- Amount Per Serving
- Calories 433kcal
- % Daily Value *
- Total Fat 17.3g27%
- Saturated Fat 8.3g42%
- Cholesterol 62mg21%
- Sodium 305mg13%
- Total Carbohydrate 71g24%
- Dietary Fiber 9g36%
- Sugars 22g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Let’s take a moment to understand the ingredients in this recipe further:
- Chilled Unsalted Butter: The butter adds richness to the shortbread crust. Chilling helps it stay flaky during baking.
- All-Purpose Flour: The structure of the crust comes from the flour, giving it that tender but firm texture.
- Granulated Sugar: Adds sweetness to both the crust and filling, balancing the pumpkin's natural earthiness.
- Pure Pumpkin Puree: Not pumpkin pie filling—it is key for flavor. Pure pumpkin has a smoother texture and richer taste.
- Evaporated Milk: It lends creaminess to the filling, helping to create that luscious mouthfeel we associate with pumpkin pie.
- Pumpkin Spice Blend: A blend of warm spices that evoke all the cozy feelings of fall. If you make your own, you can adjust the spices to your liking.
- Sea Salt: Just a pinch can elevate the flavors, balancing sweetness with a savory undertone.
Ground Cinnamon: An essential spice that adds depth and warmth.
