Don’t you just love the FALL?
When autumn leaves begin to fall there is a moment where pumpkins come to mind. It’s the beautiful orange squash turned into funny faces and more.
Yet, the taste of pumpkin has become a favorite for many.
This pumpkin pie bar is a delicious alternative to pie. It is in many ways the same but these are cut into bars and use a pre-made pie crust.
This recipe has become a favorite because of the many spices, along with adding brown sugar.
We hope this becomes a family favorite for years to come.
Happy baking!
Here is what you need
- 1 15-ounce can pure pumpkin puree
- 2 large eggs
- 1 12-ounce can evaporated milk
- 1/4 Cup brown sugar
- 1/2 Cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamon (optional)
- 1/4 teaspoon salt
- Pre-made refrigerated pie crust
How to Make:
Preheat oven 425 F
Need 9×6 baking pan or casserole dish.
- 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!!
FALL in Love with Pumpkin Bars
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 FHow 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!!
