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Easy Pumpkin Pie Bars

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Creamy homemade pumpkin pie on top of a buttery crust, perfect for Thanksgiving or Halloween dessert for a crowd. Serve with whipped cream or a la mode.

Ingredients

Scale
  • 1 1/2 cups all purpose flour
  • 1/2 cup cold butter, cubed
  • 1 3/4 cups sugar, divided
  • 1 (29 oz) can pure pumpkin puree
  • 2 (12 oz) cans evaporated milk
  • 1 teaspoon salt
  • 4 large eggs
  • 2 tablespoons pumpkin pie spice
  • Whipped cream and additional ground cinnamon (optional)

Instructions

  1. Line a 9 x 13 inch baking dish with parchment paper, letting some paper hang over the edge for easy removal.
  2. In a bowl, combine 1/4 cup sugar and flour. Cut in butter until mixture resembles coarse crumbs. Press dough evenly into the bottom of the pan.
  3. Combine remaining sugar, salt, and pumpkin pie spice in a small bowl.
  4. Beat eggs lightly in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  5. Bake at 425°F for 15 minutes. Reduce heat to 350°F and bake 50-55 minutes longer or until filling is set.
  6. Cool on a wire rack. Cover and refrigerate for 2 hours or overnight. Use parchment paper to lift out the pie, then cut into bars.
  7. If desired, top with whipped cream and sprinkle with additional cinnamon.

Notes

These bars are easier to serve than traditional pumpkin pie and can be made ahead of time. Chilling overnight improves texture and flavor. Top with whipped cream and cinnamon for a festive touch.

Nutrition

Find it online: https://www.rapidrecipes.blog/pumpkin-archives-sugar-apron/