It’s best to chill the bars for at least two hours before serving so that they’ll firm up. Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. Pumpkin Pie with Graham Cracker Crust – a lighter and healthier version of the traditional Pumpkin Pie! You can continue to mix it all with a spatula, or use the mixer to beat it until smooth. You sure can! This information will not be used for any purpose other than enabling you to post a comment. Cooler weather, apples and pumpkin galore, leaves changing colors, pumpkin spice lattes, and lots of fall desserts. I just love pumpkin recipes and the graham cracker crust … See my tips and tricks for making these Pumpkin Pie Bars above the recipe box. , Looking for more recipes? To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, cloves, and salt. Bars can be frozen for up to three months. Take the graham cracker crumbs and spoon them in a small bowl, to which you will add the melted butter. Start with a premade graham cracker crust, layer in a cream cheese + sugar mixture, top with some spiced pumpkin filling, and finish off with some whipped topping. Your email address will not be published. And these easy pumpkin pie bars are my latest pumpkin creation. PHILADELPHIA 3-STEP Pumpkin Cheesecake - My Food and Family You could also use half and half, but since this is not as thick, the texture will be slightly thinner. Your family and friends will think you … Pumpkin Pie Bars will keep refrigerated for up to five days. Please read my disclosure policy. In large bowl whisk together 1 egg, pumpkin, sweetened condensed milk, cinnamon, nutmeg, salt and ginger until combined. Mix on medium until well blended. Facebook Let me tell you something, it’s not. Cool for 1 hour. Boy, was it ever good. Crushed graham cracker crumbs, a touch of sugar and butter make this the easiest (and most delicious) base for these bars. I kept mine for 50 minutes in the oven, to test it if it’s done, insert a knife in the center and if it comes out clean it’s done. I just love this pie, the aroma of pumpkin pie spice is one of my favorites, and as the pie bakes in the oven, the house smells amazing. … Refrigerate leftovers. Pour evenly over crust and bake for about 50-60 minutes, or until a toothpick inserted into the center of bars comes out clean. Beat until smooth and creamy with an electric hand mixer or stand mixer with fitted paddle attachment. Food that is from cultures and cuisines across the world has always been a staple of the blog. Bars will last for up to five days when chilled. Chill the pie plate for 30 minutes, after which you will need to bake it for 8 to 10 minutes. Pour the pumpkin custard in the pie shell and smooth it out. Some have cinnamon and I have to avoid that as it’s an irritant. If you love pumpkin pie, but hate going through the preparation of making the crust and all that goes into a pie, then this pumpkin pie bars recipe was made for you. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Here at … Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. Once it’s chilled in the pie crust you just slice and eat (or…go at it with a fork). Pumpkin pie is a must-have dessert on Thanksgiving. Refrigerate at least 2 hours. Let it cool, fill and then bake per recipe instructions. Lightly grease a 9x13 baking dish with cooking spray. You can. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours. Using your fingers, rub in butter until a sandy texture … Preheat oven to 425 degrees Fahrenheit. You can also cut bars and put into a freezer-safe container for convenience. In the meantime, whisk all the egg whites using your electric mixer until stiff. Pour into ready made crust. And the pumpkin pie filling is smooth, creamy, and filled with cozy fall flavors. Remember this pumpkin cobbler and pumpkin spice cake from last fall? Press the crust mixture onto the bottom and up the sides of two greased 9-inch pie plates. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool. Oven and let cool to room temperature and then refrigerate until ready serve! A lighter and healthier version pumpkin pie premade graham cracker crust pumpkin pie recipe to make the mixture! That ’ s prepped in a fraction of the traditional pumpkin pie is a light and full flavor! - my food and family instructions already had on hand like heavy cream, but without the work... A dollop of whipped cream back to regular pumpkin pie filling is smooth,,... 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