Pumpkin Pie Bars With Evaporated Milk
Pie Bars

Pumpkin Pie Bars With Evaporated Milk

  • January 16, 2022

They absolutely taste like a pumpkin pie, only in a square form, and the whipped cream on top totally finishes it off.For this simple, yet delicious dessert, all you need to do is mix 3 ingredients and press in a pan to make the crust.This is my no fail recipe for my delicious shortbread, which is also perfect as a crust for these bars.If using unsalted butter, make sure to add a pinch of salt to the crust.If using unsalted butter, make sure to add a pinch of salt to the crust.Evaporated milk actually acts as a thickener in pumpkin pie filling so you don’t end up with a runny mess.Line a 9×13-inch baking dish with parchment paper hanging off the sides to make it easy to lift out.Lower the heat to 350°F and continue baking for another 50 to 55 minutes or until the filling is set.Opt for a side of vanilla ice cream, warm caramel sauce, or even make a crumble on top.If not serving immediately, I like to store the whipped cream separately until ready to use.Use my homemade Pumpkin pie spice, it’s cheaper and can be used in a variety of baking.Store in the refrigerator by covering the cooled pumpkin pie bars with plastic wrap or place them in an airtight container for up to 3 days.Just make sure they are completely cooled and I would not recommend putting the whipped cream on until ready to serve.Unthaw in the fridge and when ready to eat, make the whipped cream. .

Pumpkin Pie Bars (with Shortbread Crust!)

Pumpkin Pie Bars (with Shortbread Crust!)

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 {Easy Recipe}

Pumpkin Pie Bars {Easy Recipe}

Pumpkin Pie Bars {Easy Recipe}

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.My favorite pumpkin pie is to made with sweetened condensed milk.Shortbread Crust: Butter, All Purpose Flour, Powdered Sugar.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.For an over the top holiday dessert, you will love this Pumpkin Pecan Pie!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!sweetened whipped cream for garnish Instructions Preheat oven to 350 degrees.Mix together butter, flour and powdered sugar with a large fork or pastry cutter. .

Pumpkin Pie Bars (+ Graham Cracker Crust)

Pumpkin Pie Bars (+ Graham Cracker Crust)

Pumpkin Pie Bars (+ Graham Cracker Crust)

An easy graham cracker crust and a smooth and creamy filling makes this dessert perfect for fall!I love how short and simple the ingredients list for these pumpkin pie squares is.These pumpkin pie bars with a graham cracker crust couldn’t get any easier.Crushed graham cracker crumbs, a touch of sugar, and butter make this the easiest (and most delicious) base for these bars.To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter.To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, sugars, and spices and beat until smooth and creamy.Pour evenly over crust and bake for about one hour, or until a toothpick inserted into the center of bars comes out clean.Let the pumpkin dessert bars cool to room temperature and then wrap the pan with aluminum foil and keep refrigerated.In fact, I actually recommend making the pumpkin pie bars a day before you plan on serving them.While I recommend using evaporated milk for the best taste, heavy cream can be used in its place.Evaporated milk is thick and creamy, much like heavy cream, but with less calories and fat.An easy graham cracker crust and a smooth and creamy filling makes this dessert perfect for fall!½ cup unsalted butter melted Filling 2 cans (15 ounce) pure pumpkin.Whipped cream for topping if desired Instructions Preheat oven to 350°F.To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter.To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, cloves, and salt.Pour evenly over crust and bake for about 50-60 minutes, or until a toothpick inserted into the center of bars comes out clean.See my tips and tricks for making these Pumpkin Pie Bars above the recipe box. .

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. .

Gluten-Free Pumpkin Pie Bars

Gluten-Free Pumpkin Pie Bars

Gluten-Free Pumpkin Pie Bars

A shortbread cookie base + a luscious and creamy pumpkin layer makes for a delicious gluten-free treat!A shortbread-like cookie base topped with the yummiest pumpkin pie layer, my taste testers have been going crazy for them!They make a perfect holiday dessert because you get a taste of pumpkin pie but in a bar form!Not sure if your family is like ours, but for Thanksgiving we always have a large assortment of desserts, and following the footsteps of my grandmother who always asked for “a sliver of each”, we all want to taste them all!A few years ago we transitioned from Pecan Pie to Pecan Pie Bars, last year we added Apple Crumble Bars (in addition to Apple Crisp!).(yes, I sent a photo to get permission to make the bars instead of a pie lol!).The recipe combines our favorite shortbread cookie base from our Raspberry Crumble Bars with a filling based on my grandmother’s crowd-pleasing Pumpkin Pie to make a real win!They are made with 11 real, whole food ingredients, ones you probably have in your pantry this time of year, except maybe the evaporated milk (a bit more on that later!).It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!While it bakes for just 15 minutes, you mix together the pumpkin pie filling.As I mentioned, the filling is based on our amazing pumpkin pie which was my grandmother’s recipe so it’s creamy and luscious and has the best flavor!Mix together pumpkin, sugar, salt, ginger, nutmeg, and cinnamon.When the shortbread base comes out of the oven, you simply pour the pumpkin mix on to the hot shortbread layer, rock gently if necessary to spread evenly and bake again!Just a quick note: The oven temperature changes a few times in this recipe.Then when ready to serve, slice and add a dollop of whipped cream for a nice festive touch! .

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