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FALL in Love with Pumpkin Bars

Jill Lodato
Print Recipe
Course Dessert
Cuisine American
Servings 10 servings

Equipment

  • 9 x 6 casserole or baking pan

Ingredients
  

  • 1 Can 15-ounce can pure pumpkin puree
  • 2 large eggs
  • 1 Can 12-ounce can evaporated milk
  • 1/4 Cup brown sugar
  • 1/2 Cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/4 tsp ground cardamon  
  • 1 box Pre-made refrigerated pie crust (2 crusts)

Instructions
 

  • Preheat oven 425 F
    How to Make:
    In a mixing bowl, whisk the sugars, spices and salt together.
    In another bowl, with a fork mix the eggs. 
    Whisk eggs into the sugar mixture. 
    Slowly mix in the pumpkin puree and evaporated milk. 
    Roll out refrigerated pie dough into a baking pan. Cut to fit.
    Bake crust for 10 minutes.
    Take out of the oven.
    Cool for a 5 minutes.
    Pour pumpkin mixture into baking dish.
    Bake for 10 minutes at the 425 F degrees.
    After 10 minutes, turn the oven down to 350 F.
    Bake for 25 minutes until pumpkin is set. Let cool. Cut into bars.
    Enjoy!!