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!
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.
[mpprecipe-recipe:494]
Sending love your way,
Roxana
I want to eat every dessert you make with pumpkin! It’s always so pretty and perfect-looking! 🙂
if i use ready made pillsbury pie dough for crust do i need to bake the crust before i put the filling in?
Hi Diane,
No, you don’t need to prebake the crust! It will bake as you bake the filling.
Happy baking,
Roxana
Roxana, These are simply perfect for the holidays. They look delicious. ~ Catherine
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!
Hi Janet
The recipe is for a 11×7″ pan and it’s almost the same size as a 9×9″ 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
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
Hi Edie,
I used unsalted butter. Use your favorite brand.
The ideal party treat this time of year. The filling looks so creamy and delicious.
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!
What are “baking beans?”
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
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
Do you have to use the baking beans at all?? I probably wouldn’t. Would it be ok not too??
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
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
Do you have to blind bake the crust if you are using the crescent dough?
no, you don’t have to
What if you don’t have a food processor?
can you freeze them?
Hi Cat,
I have not tried to freeze, I do not know how they will turn out when you thaw them.
Thanks,
Roxana
Did you ask Pillsbury for their permission to use their photo?
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
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!
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
Can you bake two at a time? I’m making 4 total and wasn’t sure if I have to bake them individually.
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.
I tried posting before but I don’t see it (sorry if I post twice) Can you bake two of these at once?
I don’t have whipping cream. Can I just use milk instead?
Hi Ladale,
For best results you have to use heavy cream. It’s thicker and creamier than milk
Roxana
What are you referring to when you mention baking beans? I don’t understand.
Hi there,
here’s how baking beans look like
http://amzn.to/1N64rTF
Roxana
What could I substitute the corn syrup with? I won’t use corn syrup. How about honey?
Hi Sandi,
Yes, you can use honey instead of the corn syrup.
Happy baking,
Roxana
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!
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!
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
I am making these tonight for Thanks giving dinner tomorrow. Have a Happy Thanksgiving!! And thanks for sharing this recipe! 🙂
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?
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