Pumpkin Pie Bars Recipe Sweetened Condensed Milk

July 6, 2022

If you have similar struggles, you are going to love how easy these Pumpkin Pie Bars with a shortbread crust come together, not to mention they are beyond delicious!Pumpkin Pie is a must have for Thanksgiving dinner and any fall gathering and if you are a fan of buttery shortbread, these bars are going to knock your socks off.Mix together butter, flour and powdered sugar with a large fork or pastry cutter.Pumpkin Pie Bars can be made 2 days ahead of your dinner if refrigerated.We've made this Pumpkin Sheet Cake a couple of times and it's over the top amazing.These bars were sliced into generous pieces but it's easy to cut them into small squares, which is perfect for the holiday crowd.If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest! .

Pumpkin Pie Bars Recipe

Grill the peppers for two to three minutes on each side or until the skin has blackened, turning during cooking. .

Pumpkin Pie Bars

To make the crust: In a medium bowl, combine the oats, graham crackers, flour, brown sugar, and salt. .

Easy Pumpkin Pie Bars

Made in a 9×13 inch pan, these pumpkin pie bars with cake mix are quick to make with only 8 ingredients!When Ryan tries something I’ve made, his response is “it’s good.” So I usually have to ask him like 10 different questions to pull more information out of him.When Hannah tries something, her response is usually “Oh my gosh, this is AMAZING!” And she’ll mention it several times.The crust is made from a box of yellow cake mix with melted butter to form more of a cookie/cake bottom.And when you bake it in a 9×13 inch pan, you get delicious pumpkin pie bars with that classic pumpkin pie filling and hints of yellow cake mix in the crust.To keep these bars looking just like pumpkin pie, I topped each slice with a dollop of cool whip.In another mixing bowl, combine the can of pumpkin, eggs, sweetened condensed milk, cinnamon, salt, and pumpkin pie spice and beat with an electric mixer for 2 minutes or until the mixture is combined and smooth.Similar to pumpkin pie, the bars can sit out after baking to cool.If you prefer them room temperature before serving, remove them at least 30 minutes in advance. .

Pumpkin Pie Bars

Made using a delicious graham cracker crust, these pumpkin pie bars are creamy, decadent, and satisfying.Just like a regular pumpkin pie, only way more convenient to eat and even easier to make from scratch!Pumpkin pie is the most popular dessert in the holiday season for a good reason; it is autumnal, sweet and filling, and manages to make the whole meal feel like a childhood memory, even if you didn’t grow up eating pumpkin pies.In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and cinnamon until well blended.• Combine filling ingredients in a large mixing bowl and then beat it at medium speed for 2 minutes.• Cool on a wire rack and then refrigerate for an hour, remove from the pan, and slice into bars.Smart readers might realize that this recipe is basically just a slightly denser recipe for a normal pumpkin pie, albeit with a crust made from graham crackers rather than regular pie crust.Considering this is so similar, why not just make a pumpkin pie and eat it like a regular Thanksgiving dessert?Well, the big advantage of pumpkin pie bars is that they can be easily sliced and eaten by a crowd, making them the perfect holiday party food.After cooking and cooling the whole thing, you need to carefully slice the bars into perfect little rectangles.If you are still struggling with sticking, run the knife you use to cut the pie under really hot water for a few seconds, and then dry it off with a kitchen towel.The heat will paradoxically keep the filling from sticking, just so long as you make sure to get the knife really dry before cutting into it. .

Pumpkin Pie Bars with an Easy Shortbread Crust!

The shortbread crust comes together in seconds in the food processor and the filling doesn’t take much longer than that.It’s basically a “dump everything in a bowl, mix it together, and put it in the oven” level of easy.I’ve partnered up with BUBBL’R to bring you this incredibly easy Thanksgiving dessert recipe.I love making the crust in my food processor because it’s ready to go into the pan in literally seconds, but you don’t need one.If you’re not using a food processor, I’d recommend using a pastry cutter to cut the butter into pea sized pieces.I don’t like to use a whisk for this step because it incorporates too much air which will show up as bubbles at the top of your bars while they bake.Store brands tend to be much more watery and just don’t seem to taste as good or turn out as well.Making this recipe with evaporated milk lends a lot of creaminess to it without having to rely on the heaviness of cream.The combination of eggs, sugar, and dairy makes it a custard, while adding the pumpkin puree adds additional stability once it comes to room temperature.I made it using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and the results were amazing.I think this recipe would also work well with an almond flour crust, but I haven’t tested that variation to be sure yet.Since this recipe contains both eggs and milk, it needs to be stored in the refrigerator to remain safe to eat.The great news is that this recipe doubles beautifully and can be made in a 13 x 9 pan!You can serve these bars warm, room temperature, or cold.I personally prefer them cold or room temperature with a dollop of whipped cream.To a large bowl or a food processor, add the crust ingredients (flour, sugar, butter).Cut butter into the dough with a pastry cutter or pulse in a food processor until it has a sandy texture.Line an 8 x 8 baking dish with parchment paper and press the shortbread crust into place.To a large bowl, add the pumpkin, sugar, eggs, salt, cinnamon, ginger, cloves, nutmeg, and allspice.Pour in the evaporated milk and use a silicone spatula to fold it in (if you use a whisk for this step, you’ll get too many bubbles which will remain during baking).After they’ve reached room temperature, move them to the fridge to allow them to set for a minimum of 2 hours (but preferably overnight).You can substitute the cinnamon, ginger, cloves, nutmeg, and allspice in the filling with 1 teaspoon of my homemade pumpkin pie spice blend. .

Pecan Pumpkin Pie Bars – Hey, Snickerdoodle!

Topped with brown sugar and toasted pecans, these bars will give you all the cozy fall feels.If the scent of these guys baking doesn't make you feel like you should be sitting down to a turkey dinner soon, then the taste will definitely take you there!Serve these guys after dinner with a cup of coffee or as a snack anytime of the day.Between the buttery crust, the spiced pumpkin center or the caramel pecan top, all three layers are just so good!In the bowl of your mixer, add the flour, brown sugar, butter, and cinnamon.I also like to use parchment paper in the bottom and up the sides so I can easily pull the bars out to cut them.Using your fingers or the flat side of a measuring cup, press down mixture into an even layer.There shouldn't be much stuck on after mixing the flour mixture but you should wipe out any residual crumbles.Once your bowl is wiped clean, add the pumpkin, sweetened condensed milk, eggs, cinnamon, allspice, and salt.In a medium bowl, add the toasted pecans, brown sugar and butter.Stir well to ensure the pecans are nicely coated with the butter and brown sugar.After the bars have cooked for 30 minutes, carefully remove from the oven and sprinkle the prepared pecan mixture in an even layer on the top.Place the pan back in the oven and continue to cook for 40 more minutes or until the center is set and lightly browning around the edges. .

Pumpkin Pie Bars (with Shortbread Crust!)

We’re still plugging away in the mid to upper 80’s, BUT it’s supposed to cool down a lot for the weekend, and I can’t wait!I’ve been in such a Fall frame of mind, and it’s hard to stay that way when I have to keep the AC running all the time lol.One of the reasons I love Fall so much (other than the comfort and game day foods), is all the Thanksgiving recipes… specifically, the pumpkin pie!), and you can actually listen to me talk about my epic cooking fail on this Dishing with Delishes Podcast episode.Start checking around 65 minutes of baking time, and using an oven mitt, gently give the pan a little wiggle.Remember not to cut the bars right away… pumpkin pie needs time to set, which happens during the cooling and refrigerating process.Pumpkin pie bars can be frozen for 1-2 months, and to defrost them, just place in the refrigerator for a full 24 hours.These bars have to cool and refrigerate for several hours for the custard to fully set, so make them plenty early enough.Don’t worry, as it cools, the filling will sink back down… just like a classic pumpkin pie would.Pumpkin pie bars can be served cold, at room temperature, or slightly warmed. .

Pumpkin Pie Bars

These pumpkin pie bars start with a graham cracker crust and a layer of sweet cream cheese topped with classic pumpkin pie filling for the perfect fall dessert.Mama has a new favorite fall recipe that takes the old standard to a new level of yum!So I played around and combined a few of my favorite recipes until I came up with these pumpkin pie bars.They’d be the perfect Friendsgiving dessert or heck, throw the rules out the window and make them on Thanksgiving!Lazy Mom Tip: The easiest way I’ve found to make graham cracker crumbs is in a food processor.It was worth buying one just to make graham cracker crumbs and grate cheese.For The Crust: Mix graham cracker crumbs, brown sugar and melted butter until combined.Bake at 350 degrees for about 45 minutes, or until the center of the pumpkin filling is set and no longer jiggles. .