Pumpkin Pie Bars Sweetened Condensed Milk
Pie Bars

Pumpkin Pie Bars Sweetened Condensed Milk

  • October 8, 2021

Pumpkin Pie Bars with a shortbread crust are super simple and delicious for any pumpkin craving and perfect for your Thanksgiving and holiday dinners!I set off to make the best pumpkin pie bars.I have made the pumpkin pie recipe from the pumpkin can many, many times.My favorite pumpkin pie is to made with sweetened condensed milk.Shortbread Crust: Butter, All Purpose Flour, Powdered Sugar.How to Make Pumpkin Pie Bars:.Mix can pumpkin, eggs, sweetened condensed milk, eggs, vanilla, pumpkin pie spice, salt and fine ground pepper together.When it comes to holiday dinners, the more things you can make ahead, the better.For an over the top holiday dessert, you will love this Pumpkin Pecan Pie!Continue to Content Yield: 12 servings Pumpkin Pie Bars Print The Best Pumpkin Pie Bars are made with a simple shortbread crust and a delicious pumpkin and sweetened condensed milk filling.2 cups All Purpose Flour,.Mix can pumpkin, eggs, sweetened condensed milk, eggs, pumpkin pie spice, salt and pepper together until well combined. .

Pumpkin Pie Bars (with Shortbread Crust!)

Pumpkin Pie Bars (with Shortbread Crust!)

Pumpkin Pie Bars (with Shortbread Crust!)

I’ve gone on about my love/hate affair with pie crust (read about my epic crust fail HERE!So I came up with this INCREDIBLY easy pumpkin pie bar recipe that uses a no pre-bake shortbread crust!You’ll love how simple this recipe truly is.First you need to make your crust, which is just combining flour and sugar and cutting some cold butter into it.No need to roll the crust, it’ll still be powdery… just press it into the baking dish with your hands.Next, you’re going to make the pumpkin pie filling.Just pour the filling over the crust, bake, and cool!Remember not to cut the bars right away… pumpkin pie needs time to set, which happens during the cooling and refrigerating process.You may notice when you take the bars out of the refrigerator they’re a little wet on top.Baking Pan – I use this pan for nearly all my baking… it’s amazing and clean up is a breeze. .

The EASIEST Pumpkin Caramel Spice Bars ~ two sugar bugs

The EASIEST Pumpkin Caramel Spice Bars ~ two sugar bugs

The EASIEST Pumpkin Caramel Spice Bars ~ two sugar bugs

Can we talk about how perfect these pumpkin caramel spice bars are?It's also pumpkin caramel AND oatmeal spice AND chocolate chips.To create the pumpkin caramel sauce; combine canned pumpkin puree, pumpkin pie spice and brown sugar.After the base has baked for 10 minutes, remove the pan from the oven and sprinkle the chocolate chips over the baked crust.Pour the pumpkin caramel over the chocolate chips.Do I have to line the pan with parchment paper?No, but the parchment paper allows you to lift the cool bars out of the pan to make cutting them easier.No, the recipe works with light brown sugar as well, but the dark brown sugar adds a nice richness to the flavor.I tested the recipe with chocolate chips and without them.Can I halve this recipe?The recipe halves perfectly, just bake in an 8x8 baking pan.Continue to Content Yield: 24 bars Pumpkin Caramel Spice Bars Print This simple bar cookie recipe uses Eagle Brand® Sweetened Condensed Milk for the easiest pumpkin caramel layer sandwiched between a spiced oatmeal cookie.1 ½ cups dark brown sugar.Save out 1 ½ cups of the oatmeal spice base and set aside.While the oatmeal base is cooking, prepare the pumpkin caramel.In a medium size bowl combine the pumpkin puree, pumpkin pie spice and brown sugar.After the base has baked for 10 minutes, remove the pan from the oven and sprinkle the chocolate chips over the crust.Pour the pumpkin caramel over the chocolate chips.Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set Nutrition Information: Yield: 24 Serving Size: 1.Did you make this recipe?Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! .

Pumpkin Cheesecake Bars from EAGLE BRAND® Recipe

Pumpkin Cheesecake Bars from EAGLE BRAND® Recipe

Pumpkin Cheesecake Bars from EAGLE BRAND® Recipe

Rating: 5 stars This is an excellent dessert that I will definitly make again!!I was so worried that the mixture wasn't setting that I ended up overcooking it and the crust is a little burned at the edges, but the center is still wonderful.Rating: 4 stars I fixed this for my family xmas eve and they loved it.I made the recipe exactly as it calls for using the pound cake mix for the crust but added a box of instant cheesecake flavored pudding to the filling and made it that way.You don't notice the cream cheese, just makes for a nice texture and richness, so if it's cheesecake your looking for this isn't the recipe for you.Rating: 3 stars Ehhh - I was so excited at the prospect of a different pumpkin dessert but this wasn't that great - pretty easy to make however I was looking for a more cheesecaky flavor - someone said something about adding a layer of plain cheesecake in the middle - that might be better.I thought the crust would be a little boring so I replaced about one third of the angel food cake with crushed ginger snaps.Since I added the ginger snaps I did not include the pumpkin spice in the crust.Rating: 5 stars I love these bars, so easy to make and so delicious. .

Pumpkin Pie Bars

Pumpkin Pie Bars

Pumpkin Pie Bars

Plus – they can feed way more people, take less time to bake, and have a higher ratio of buttery crust to pie filling.The ingredients get whisked together, then pressed into the bottom of a lined 9×13 inch pan.Pro Tip: Line your pan with parchment paper so that there’s an overhang around the edges.Once the bars and baked and cooled, you can easily lift them out of the pan for easier slicing.You could substitute the evaporated milk with 1 ½ cups heavy cream.1 tablespoon pumpkin pie spice (or make your own – I’ve included the ingredients in the recipe notes below).I prefer using brown sugar because it adds a delicious caramel flavor.After baking – they need to cool fully to room temperature, and then chill in the fridge for at least 4 hours.If you’d prefer to make these pie bars with a graham cracker crust instead, for the base stir together:.After the bars are fully cooled, they can also be frozen in an airtight container for up to 3 months. .

Super Easy Pumpkin Cheesecake Bars

Super Easy Pumpkin Cheesecake Bars

Super Easy Pumpkin Cheesecake Bars

Check out these Super Easy Pumpkin Cheesecake Bars!Mix it up with an egg, some butter, and some spices, then press it into your pan.There’s your crust!For the pumpkin filling, it gets even easier: cream up some cream cheese, then mix in pumpkin, sweetened condensed milk, some eggs, and more spice.Print Recipe Super Easy Pumpkin Cheesecake Bars These Pumpkin Cheesecake Bars are practically no-fail and SO EASY.The crust and filling comes together quickly, resulting in a gooey, perfect cheesecake bar that tastes just like pumpkin pie!15 ounces (One 15-ounce can) pumpkin puree (NOT pumpkin pie mix).Add in the condensed milk, pumpkin puree, eggs, and spice and beat slowly until smooth and incorporated.Pour the filling mixture over the crust and bake for 30-35 minutes or until the center is set and not jiggly. .

Pumpkin Pie Dream Bars

Pumpkin Pie Dream Bars

Pumpkin Pie Dream Bars

These Pumpkin Dream Bars are a fall version of a seven layer (magic cookie) cookie bar.Pumpkin puree, coconut, graham crackers, pecans, white chocolate chips, toffee bits, and sweetened condensed milk make these yummy pumpkin bars.However, even though I am most definitely ready for fall, and even though half the US is ringing in the fall with sweater weather, good ‘ol California is going through a Gigantic heat wave.So, what makes a pumpkin pie dream bar?Well, essentially, a pumpkin pie dream bar is a type of seven layer bar.This dream bar begins with a lovely crust of graham crackers.More Reasons to Make These Dessert Bars:.Kid-Friendly: I love dream bars (aka magic bars, aka seven layer bars) because they’re a lot of fun to make.Pumpkin pie filling comes with a lot of extra ingredients that we don’t want or need in this recipe.Make sure you use pumpkin puree and not pumpkin pie filling.Pumpkin pie filling comes with a lot of extra ingredients that we don’t want or need in this recipe.Crust: Mix unsalted butter and graham cracker crumbs to form a crust.Filling: Add white chocolate chips, toffee bits, pecans, and coconut on the crust.Add white chocolate chips, toffee bits, pecans, and coconut on the crust.Can be served room at room temperature or cold.I’ve never frozen these bars before so I have no tips to offer with freezing magic cookie bars.Baking Tips and Tricks for Pumpkin Pie Dream Bars.These need to cool completely before serving, otherwise they will fall apart. .

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