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Pumpkin pie bars

October 8, 2014 by Roxana 40 Comments

Made with a rich and creamy filling, these pumpkin pie bars are a delicious twist of the classic pie and a nice way to feed a crowd without being too messy!

Made with a rich and creamy filling, these pumpkin pie bars are a delicious twist of the classic pie and a nice way to feed a crowd without being too messy!Pumpkin pie has and most likely will always be a favorite of my family right after we visit the local pumpkin patch. Every year, once we get back home and hubby is practicing his carving I whip up a quick pumpkin pie. I love pie but has always been one of those desserts no matter how careful I’m it just doesn’t turn out pretty.

Over years I tweaked the recipe to fit my taste buds. The pie filling was mind blowing delicious, the slices weren’t picture perfect. I needed to do find a solution so I can share the recipe with you.

I’m so relieved to tell you I found the solution! Instead of baking an entire pie I can make bars!

They are just as rich and creamy as a slice of pie. Easier to grab and eat. Prefect for gathering and most important they are gorgeous!!!

Just look at that silky smooth filling!

Made with a rich and creamy filling, these pumpkin pie bars are a delicious twist of the classic pie and a nice way to feed a crowd without being too messy!

I made this pumpkin pie successfully last year using Pillsbury refrigerated crescent dough for the crust and few days ago I revisited the recipe and used the crust from the tomato quiche instead of the refrigerated one. Perfection! Of course you can use refrigerated crescent dough if you want.

The filling is a breeze to make. Pumpkin puree, eggs, cream, corn syrup brown sugar and a touch of salt and pumpkin spices. All whisked together in a bowl. No need to pull out your electric mixer!

I baked the bars for almost 50 minutes. Do not over bake them! Bake them until just set (just like you would do with a cheesecake) and let them bars cool completely before cutting them.

I highly recommend refrigerating them over-night, but if you are short on time, please allow at least 1-2 hours in the fridge, once completely cooled.

Pumpkin pie bars recipe

Yields 15 bars

Made with a rich and creamy pumpkin filling, these pie bars are a delicious twist of the classic pie and a nice way to feed a crowd without being too messy!

20 minPrep Time

1 hr, 5 Cook Time

6 hrTotal Time

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Ingredients

    Crust
  • 2 cups (240 grams) all purpose flour
  • 1/2 cup (113 grams) diced cold butter
  • 1/2 teaspoon salt
  • iced water (about 3 tablespoons)
  • Filling
  • 2 eggs, lightly beaten
  • 1 can (15 oz) pumpkin (not pumpkin pie mix) or homemade pumpkin puree
  • 1 cup whipping cream
  • 1/2 cup packed brown sugar
  • 1/4 cup corn syrup
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt

Instructions

  1. Add the flour, diced butter and salt to a food processor. Pulse a couple of times until the mixture resembles breadcrumbs.
  2. Slowly add, a few drops at a time, iced water until the dough comes together and forms a ball. Wrap it in clear plastic film and put in the fridge for at least 30-40 minutes. (can be made up to 3 days in advance)
  3. When ready to bake the bars, heat the oven to 350F.
  4. Line 11x7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan.
  5. Remove the crust from the refrigerator and roll it out into a 12X8" rectangle. With your fingers press the crust in the button and on the sides of the prepared baking pan.
  6. Cover the crust with parchment paper, fill with baking beans and bake the crust for 7 minutes. Remove the baking beans and bake the crust for an additional 5 minutes. Cool completely before pouring the filling in.
  7. In large bowl, whisk the filling ingredients until smooth and well blended. Pour mixture into pan over the cooled crust.
  8. Bake in the preheated oven for 50 minutes or until a knife inserted in center comes out clean and center is set.
  9. Remove from oven, place the pan on a to cooling rack and cool completely. Refrigerate for about 1 hour 30 minutes before cutting into bars.
  10. To serve, top each bar with whipped cream and/or a dusting of pumpkin pie spice.
  11. Store in refrigerator.
7.6.8
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http://atreatsaffair.com/pumpkin-pie-bars-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Sending love your way,

Roxana

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Filed Under: Cookies and Bars, Holiday, Pies and Tarts, Recipe, Thanksgiving Tagged With: bars, corn syrup, crescent dough, heavy cream, holiday, Pie, pumpkin, pumpkin pie spice, Thanksgiving

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Comments

  1. DessertForTwo says

    October 8, 2014 at 9:31 pm

    I want to eat every dessert you make with pumpkin! It's always so pretty and perfect-looking! :)
    Reply
    • diane stanhope says

      October 30, 2015 at 11:12 pm

      if i use ready made pillsbury pie dough for crust do i need to bake the crust before i put the filling in?
      Reply
      • Roxana says

        November 2, 2015 at 12:48 pm

        Hi Diane, No, you don't need to prebake the crust! It will bake as you bake the filling. Happy baking, Roxana
        Reply
  2. Catherien says

    October 8, 2014 at 9:41 pm

    Roxana, These are simply perfect for the holidays. They look delicious. ~ Catherine
    Reply
  3. Janet says

    October 9, 2014 at 8:54 am

    I would like to try these bars for Thanksgiving dessert, but I have a small family. Could I make these in a 9 x 9" pan or even a 13 x 9" pan? And would I decrease the recipe by a 1/2? Thank you!
    Reply
    • Roxana says

      October 9, 2014 at 3:47 pm

      Hi Janet The recipe is for a 11x7" pan and it's almost the same size as a 9x9" baking pan. Using a 13X9" pan you will have to almost double the recipe. If you want to make just half of the recipe, I would suggest a 9X5" loaf pan or a 6" round pan. Roxana
      Reply
      • Edie says

        November 17, 2014 at 11:11 am

        I want to make the pumpkin bars for Thanksgiving. I am curious if you used unsalted or salted butter? Or real butter? Which butter is best? Thanks
        Reply
        • Roxana says

          November 17, 2014 at 11:59 am

          Hi Edie, I used unsalted butter. Use your favorite brand.
          Reply
  4. Emily @ Life on Food says

    October 9, 2014 at 1:42 pm

    The ideal party treat this time of year. The filling looks so creamy and delicious.
    Reply
  5. Jodee+Weiland says

    October 10, 2014 at 11:45 pm

    These pumpkin bars look wonderful! I like this so much better than sliced pie. These bars make serving a large group on the holiday so much easier and best of all, they look delicious. Thanks for sharing!
    Reply
  6. Donna says

    October 21, 2014 at 5:39 pm

    What are "baking beans?"
    Reply
    • Roxana says

      October 25, 2014 at 7:31 pm

      Hi Donna, Baking beans are small ceramic beans as known as pie weights used in baking a crust. here's an example http://amzn.to/1wxYDYb You can use dry beans (the cooking ones) or dry rice instead. Roxana
      Reply
      • Donna says

        October 25, 2014 at 10:13 pm

        Well, thanks. I've been baking for 40 years, and never heard of them, lol! Somehow my pies turned out pretty good, but hey, maybe now they can be amazing! This recipe looks great. Thanks for sharing. Donna
        Reply
      • M Brink says

        October 27, 2015 at 4:02 pm

        Do you have to use the baking beans at all?? I probably wouldn't. Would it be ok not too??
        Reply
  7. Donna @ What the Dog Ate says

    November 2, 2014 at 10:44 pm

    Thank you. Great, easy recipe. I adjusted some things and changed out the crust for a pat in pan kind. I've made these three times in the past month. So good. http://whatthedogate.blogspot.com/2014/11/pumpkin-pie-bars.html
    Reply
    • Roxana says

      November 4, 2014 at 6:47 am

      Hi Donna, Thanks for trying the bars! Great tip on the corn syrup! I was planning on making theme again for Thanksgiving and will definitely cut back on the syrup as you suggest. Will see how they turn out. Thanks, Roxana
      Reply
  8. brittany says

    November 20, 2014 at 11:37 pm

    Do you have to blind bake the crust if you are using the crescent dough?
    Reply
    • Roxana says

      November 26, 2014 at 9:01 am

      no, you don't have to
      Reply
  9. Edie says

    November 23, 2014 at 12:06 pm

    What if you don't have a food processor?
    Reply
  10. cat says

    November 25, 2014 at 12:25 am

    can you freeze them?
    Reply
    • Roxana says

      November 26, 2014 at 8:40 am

      Hi Cat, I have not tried to freeze, I do not know how they will turn out when you thaw them. Thanks, Roxana
      Reply
  11. Linda says

    November 25, 2014 at 7:21 pm

    Did you ask Pillsbury for their permission to use their photo?
    Reply
    • Roxana says

      November 26, 2014 at 8:28 am

      Hi Linda, Thank you for your concern. I did not have to ask Pillsbury for permission to use the photo since I was the one taking the pictures. If you check the recipe on Pillsbury website it specifies I'm the developer and photographer. http://www.pillsbury.com/our-makers/contributorslist/roxana-yawgel Thanks, Roxana
      Reply
      • Margaret says

        November 2, 2015 at 11:39 am

        Is the recipe yours also? The comments page on the pillsbury recipe, most seemed to have trouble with the outcome. I think I will try yours!
        Reply
        • Roxana says

          November 5, 2015 at 7:24 am

          Hi Margaret, Yes, the recipe is mine. I've developed it for Pillsbury using their product and recreated it for my blog using a homemade crust and had no problems either times. Roxana
          Reply
  12. Kaity says

    November 26, 2014 at 1:11 pm

    Can you bake two at a time? I'm making 4 total and wasn't sure if I have to bake them individually.
    Reply
    • Roxana says

      November 26, 2014 at 3:43 pm

      Hi Kaity, yes, you can bake 2 at a time if you have the oven big enough to fit 2 pans. Since you're baking 2 at once, it may take few minutes longer until they are done.
      Reply
  13. Kaity says

    November 26, 2014 at 1:25 pm

    I tried posting before but I don't see it (sorry if I post twice) Can you bake two of these at once?
    Reply
  14. ladale says

    May 4, 2015 at 1:48 pm

    I don't have whipping cream. Can I just use milk instead?
    Reply
    • Roxana says

      May 4, 2015 at 5:21 pm

      Hi Ladale, For best results you have to use heavy cream. It's thicker and creamier than milk Roxana
      Reply
      • M Brink says

        October 27, 2015 at 2:47 pm

        What are you referring to when you mention baking beans? I don't understand.
        Reply
        • Roxana says

          October 27, 2015 at 3:27 pm

          Hi there, here's how baking beans look like http://amzn.to/1N64rTF Roxana
          Reply
  15. Sandi says

    September 12, 2015 at 10:34 am

    What could I substitute the corn syrup with? I won't use corn syrup. How about honey?
    Reply
    • Roxana says

      September 13, 2015 at 8:53 am

      Hi Sandi, Yes, you can use honey instead of the corn syrup. Happy baking, Roxana
      Reply
  16. Cyndy says

    October 14, 2015 at 11:12 pm

    Hi Roxana, I just found your recipe on Pinterest. They look wonderful and perfect for potluck baking. Thanks for sharing the crust recipe as well. Pinned!
    Reply
  17. Holly B says

    November 17, 2015 at 6:09 pm

    Hi, I was hoping to make a dessert ahead of time and freeze, do you think that would work with this recipe? Also, I really can't use corn syrup, should I use regular sugar or maybe honey instead? Thanks, cant wait to make this!
    Reply
    • Roxana says

      November 20, 2015 at 10:01 am

      Hi Holly, I don't know about freezing these bars, but you can make them up to 3-4 days in advance. Store them in the refrigerator. And yes, you can use honey instead of corn syrup. Happy holidays, Roxana
      Reply
  18. Steff says

    November 25, 2015 at 6:31 pm

    I am making these tonight for Thanks giving dinner tomorrow. Have a Happy Thanksgiving!! And thanks for sharing this recipe! :)
    Reply
  19. lisa g. says

    April 3, 2016 at 11:47 pm

    This looks so good! I would like to try crescent rolls for the crust. How many cans do I need? How far up the sides of the pan do I spread the dough? Is the baking time still the same?
    Reply
    • Roxana says

      April 9, 2016 at 10:41 pm

      Hi Lisa, if you plan on using Pillsbury™ refrigerated crescent dough sheet you will need one sheet. With your fingers press teh dough on the bottom and the sides of the baking pan. The bars should be done in about 50 minutes. Roxana
      Reply

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Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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