Pumpkin Pie is definitely one of my all-time favorite desserts. It is also not the most difficult or time-consuming recipe, which just makes me love it more. I am completely willing to eat pumpkin pie any time of year – my mother-in-law (Hi Patty!) has even made it for my birthday, which is in August, in the past!
In fact, the only day of the year that I don’t love my pumpkin pie quite as much is actually Thanksgiving! Go figure, right? Bare with me – it is because I am already so full on all of the other delicious dishes that I’ve tried, that it is hard to dedicate the right amount of enthusiasm to an entire piece of pumpkin pie. Now, the day after Thanksgiving, enthusiasm abounds!
For this reason, I created Pumpkin Pie Bars. It is just enough pumpkin pie to make your mouth water, but not so much that you are too full to finish it! Plus, if you want another – there are plenty of pieces! It is perfect for a huge crowd, especially if there are other desserts to try, as well!
This recipe is pretty simple – Just make sure to pre-bake your crust until it is a very light, flaky golden tone before you add your pie filling to ensure the crustiness we have all grown to love with our pumpkin pie! Happy baking!
- 3/4 cup brown sugar, unpacked
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 2 large eggs
- 1 15 oz. can pureed pumpkin
- 1 12 oz. can fat-free evaporated milk
- 1 uncooked, frozen pie crust left out to thaw based on package instructions (Pillsbury works well)
- Preheat oven to 350℉.
- Spray a 9 by 13 inch baking pan with cooking oil and then line with aluminum foil. (If you skip that step, you will regret it...I did.) Spray the foil with cooking oil. Roll out crust in baking pan and pre-bake crust for 3-5 minutes, or according to package instructions, just until it is turning a light golden-brown and looks flaky. Remove crust from oven and set aside.
- In a small bowl, combine sugar, cinnamon, salt, ginger, and cloves. Stir until well mixed.
- In a large bowl, whisk the eggs. Add the pumpkin and sugar mixture and stir until well combined. Gradually beat in the milk. Pour filling over the pre-baked pie crust and bake 30-40 minutes, until filling is set (no longer jiggly in the middle.)
- Remove from oven and let cool on wire rack for an hour. When cool, run a knife around the edges of the interior of the pan to make sure the pie won't stick and then use the aluminum foil to lift the bars out of the pan. Set the bars on a cutting board and peel back the aluminum. Cut into 32 pieces and enjoy!
- Serving Size: 1 bar ・33 calories per serving
- Best served with whipped cream and a sprinkle of cinnamon, but nutritional content for garnishes must be calculated separately.
- Can be served immediately, or refrigerated up to 3 days.