I did adjust the amounts some to get it to work in a 9×13 pan, but it is basically the same pie recipe. Preheat oven to 350 degrees F and grease a 9x13 baking pan with cooking spray. With a creamy filling and crunchy crust, it's the perfect balance for a seasonal dessert. These easy pumpkin pie bars taste like pumpkin pie, but let me try to convince you that they’re *even better* than pumpkin pie. Preheat oven to 350°. Pour over baked crust. Want a quick and EASY pumpkin recipe that's sure to impress? As I'm health conscious when it comes to recipes I substituted the evaporated milk with the same amount of soy milk and trimmed the butter by half for the crust. It’s easy to make ahead, too! When ready to eat, simply defrost your snack bars by placing them in the refrigerator the night before. DIRECTIONS. Also it is much better once it is thoroughly chilled. Add comma separated list of ingredients to include in recipe. Mix dry cake mix (minus 1 cup dry mix) and melted butter. Pumpkin Pie Bars vs Pumpkin Pie. I made this into tarts as there was no way the crust mixture was going to be enough for a 9x13 pan. I give it 5 stars!! These pumpkin pie squares are basically my favorite pumpkin pie recipe, baked in a 9×13 pan. Bake until custard is slightly set in the center, about 30-40 minutes. Whip heavy cream: In the 1st bowl, beat heavy cream/heavy whipping cream into stiff peaks. Be sure to grab a can of 100% pure pumpkin, not pumpkin pie filling by mistake. To reheat, you can … It’s a fast combo of gingersnap cookies and pecans (with a little butter and sugar) for a rich crust that is both sweet and spicy — and perfect for … Bake in preheated oven 20 minutes, until set. My recommendation is to double the entire recipe. Add comma separated list of ingredients to exclude from recipe. 62.5 g Enjoy! Instead of using a 15 ounce can of pumpkin, I used a 30 oz can, doubled the spices, and baked for 50 minutes. We’re talking high impact without necessarily needing to spend hours and hours or multiple days of prep. Combine the ingredients for the crust in a food processor and pulse … Press into a 9x13 inch baking dish. First pumpkin … Delicious! Check out these Super Easy Pumpkin Cheesecake Bars! Percent Daily Values are based on a 2,000 calorie diet. It also means that you get to eat pumpkin pie type desserts more than once a year and that is a good thing when you love pumpkin pie. Bake the crust for only 5 min and add 10-15 min cook time to the pie filling. And that is exactly what this no-bake pumpkin pie recipe is—a classic made ultra easy. A delicious pumpkin pie without having to roll out a crust. Make the gingersnap crust: In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb. Gently press with your fingers and push it about halfway up all the sides. Best Pumpkin Pie Bars Recipe - How To Make Pumpkin Pie Bars Mix the topping ingredients (minus the optional nuts) together with a fork or pastry blender till mixture is crumbly. In a medium bowl, cream together butter and brown sugar. Nutrient information is not available for all ingredients. Advertisement. My boyfriend loved it too! I did think to myself that I would like just a tad more filling. HEAT oven to 375 degrees F. Combine 1 1/2 cups flour, nuts, granulated sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. Press into a … I followed some others' suggestions and put this in an 8x8 pan. I loved this recipe! Mix in flour. The thicker crust did not come out with the same crunchiness that we so enjoyed the first time. Add in the brown sugar, cinnamon, … More. Combine all the pumpkin pie filling ingredients in a bowl and add to the baked crust. Sprinkle topping mixture over filling and bake for 45-60 minutes or until a cake tester comes out clean. Information is not currently available for this nutrient. Overview: How to Make No-Bake Pumpkin Cheesecake Filling. They come together in a flash and are so irresistible! I found there wasn't enough crust to fit a 9x13 pan. So all in all a fab recipe but I might recommend keeping the crust as is and then increasing the filling by 50%. Total Carbohydrate While it was nice to have a little more filling the crust is MUCH NICER as is. Amount is based on available nutrient data. I made it a second time and doubled the recipe. Some tips: I read a few reviews that the filling didn't get firm enough.This is because the dessert really needs to chill thoroughly. Most people won't think twice about serving basic cornbread when is on the table. Cool and refreshing too. Preheat oven to 375 degrees F. Lightly grease a half sheet baking pan (13"x18"x1") with non-stick spray and set aside. I changed this up a bit. Also I added a litle freshly grated nutmeg and a 1/4 tsp. Pour mixture into a lightly greased 13- x 9-inch baking dish lined with parchment paper. Let cool before cutting into squares. In a food processor, pulse the graham crackers into fine crumbs. Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. I made this twice in a span of three days. Pumpkin pie is a delicious fall treat. But whole pies aren't always easy to transport or to serve in even slices, so pumpkin pie bars are a great stand-in that everyone will love equally. Pat crust mixture into pan with your fingers, coating bottom and up the sides about 1 inch. The first time I followed the recipe to the letter. Mix in flour. In a mixing bowl, combine the yellow cake mix and melted butter until a thick ball of … Needed to cook 10 minutes longer than recipe indicates - keep checking it! This is the best pumpkin recipe I've ever tried! Pumpkin sets better over time. When I think of Thanksgiving, pumpkin recipes are one of the first things to enter my mind. I haven't made a pumpkin pie since I found this recipe! Super easy and perfect for the beginner cook. I got a much deeper dish square that has gotten much acclaim. By the end of cooking it was inedible. this link is to an external site that may or may not meet accessibility guidelines. There are times when I am prepared to spend days on a dessert. The crust fit better in a 9x9 and I also had to bake the filling for 20 minutes longer to set it. These ultra easy pie squares are made with shortbread crust and creamy pie filling. Streusel topping - A crumbly combination of brown sugar, all-purpose flour, ground cinnamon, chopped pecans, and butter. Tried them at a Halloween party and everyone loved them. Add butter; mix until mixture resembles coarse crumbs. Grease and flour a 8X11 inch baking pan. Preheat the oven to 350º F. Spray a 9×13 inch pan with cooking spray. Pin Print. 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