Friday, October 25
All the tremendous taste of your favourite vintage pumpkin pie, but with out the finicky pie crust! These pumpkin bars are so fundamental to make, and style great!
Hopefully the climate is beginning to cool down the position you are. We’re nonetheless plugging away within the mid to higher 80’s, BUT it’s intended to cool down lots for the weekend, and I can’t wait! I’ve been in such a Fall body of mind, and it’s difficult to reside that method while I want to hold the AC working at all times lol. One of the causes I love Fall so lots (other than the alleviation and recreation day foods), is all of the Thanksgiving recipes… specifically, the pumpkin pie!
I’ve long past on about my love/hate affair with pie crust (read about my epic crust fail HERE!), and you'll be able to in truth pay attention to me discuss about my epic cooking fail on this Dishing with Delishes Podcast episode. So while I was testing pumpkin pie recipes, I quite needed one which didn’t want an real pie crust. So lots of you've got written me to claim which you just even have points with making the excellent crust, and I love that. We all have our strengths, and our components we want improvement! So I got here up with this INCREDIBLY fundamental pumpkin pie bar recipe that makes use of a no pre-bake shortbread crust!
HOW TO MAKE PUMPKIN PIE BARS
You’ll love how fundamental this recipe quite is. First you want to make your crust, that's simply combining flour and sugar and slicing a few chilly butter into it. I typically use a pastry cutter for that, but when you’d relatively use a meals processor, simply pulse it till you notice coarse crumbs. No want to roll the crust, it’ll nonetheless be powdery… simply press it into the baking dish together with your hands. No want to pre-bake it either!
Next, you’re going to make the pumpkin pie filling. Pumpkin pie is a custard-like mixture, so it comes collectively quite quickly. Combine your ingredients, and stir within the evaporated milk. Just pour the filling over the crust, bake, and cool!
HOW DO I KNOW WHEN MY PUMPKIN PIE BARS ARE DONE BAKING?
This could be somewhat tricky, but I’m proper correct here to help! Start checking round 65 minutes of baking time, and utilizing an oven mitt, gently supply the pan somewhat wiggle. The bars ought to jiggle somewhat within the center, but no longer be rainy and tremendous jiggly all over. Remember to no longer cut the bars proper away… pumpkin pie wants time to set, which occurs throughout the cooling and refrigerating process. It’s so tempting to strive a bite, but be patient… they’ll be value the wait!
HOW DO YOU STORE PUMPKIN PIE BARS?
Since that's homemade, and hence preservative free, plus made with dairy and eggs… it wants to be refrigerated. Just conceal the pan tightly with foil and they’ll hold for 3-5 days. You could possibly note while you are taking the bars out of the refrigerator they’re somewhat rainy on top. That’s solely typical and as a result of temperature changes. Lightly dab it with a blank paper towel and it’ll be nice as new!
WHAT ABOUT FREEZING… CAN THESE PUMPKIN BARS BE FROZEN?
Yes! Just matter to cool them solely first, then conceal the pan tightly with a layer of plastic wrap, then a layer of foil. Pumpkin pie bars could be frozen for 1-2 months, and to defrost them, simply area within the refrigerator for a complete 24 hours.
WHY USE EVAPORATED MILK?
I love to make use of evaporated milk on this recipe simply with the aid of the fact it’s thicker than typical milk, and has the taste of cream, with out including all of the fats and energy that heavy cream could add. By no capability is this a “healthy” pumpkin pie bar recipe… but each little bit counts, especially throughout the holidays right? Some recipes name for utilizing sweetened condensed milk… which could be delicious, but you’d want to omit a few of the sugar within the filling.
PRO TIPS FOR MAKING PUMPKIN PIE BARS:
Plan ahead. These bars want to cool and refrigerate for a couple of hours for the custard to solely set, so make them lots early enough.
Use high-quality canned pumpkin. I’ve had the greatest effects with this recipe, and others, by utilizing way of utilizing Libby’s brand. Store brand, for me, didn’t style as good.
When making the crust, it could possibly appear like it’s no longer combined enough. It’ll nonetheless be quite flour-y and powdery. That’s okay, all of it comes collectively within the oven… like magic!
When the pumpkin bars are completed baking, they’ll be puffy within the pan. Don’t worry, simply with the aid of the fact it cools, the filling will sink again down… simply like a vintage pumpkin pie would.
Pumpkin pie bars could be served cold, at room temperature, or barely warmed. Personally, I choose chilly or room temperature.
SHOP THE RECIPE:
Baking Pan – I use this pan for virtually all my baking… it’s tremendous and blank up is a breeze.
Pre-cut parchment paper – by utilizing way of no capability fight with a roll again!
OTHER GREAT PUMPKIN DESSERTS:
Pumpkin Whoopie Pies
Pumpkin Butter
Chocolate Chip Pumpkin Bread
Pumpkin Spice Hot Chocolate
PUMPKIN PIE BARS WITH SHORTBREAD CRUST
Great vintage pumpkin pie flavors with out the problem of going through pie crust!
Hopefully the climate is beginning to cool down the position you are. We’re nonetheless plugging away within the mid to higher 80’s, BUT it’s intended to cool down lots for the weekend, and I can’t wait! I’ve been in such a Fall body of mind, and it’s difficult to reside that method while I want to hold the AC working at all times lol. One of the causes I love Fall so lots (other than the alleviation and recreation day foods), is all of the Thanksgiving recipes… specifically, the pumpkin pie!
| INGREDIENTS SHORTBREAD CRUST:
FILLING:
INSTRUCTIONS
NOTES
|
I’ve long past on about my love/hate affair with pie crust (read about my epic crust fail HERE!), and you'll be able to in truth pay attention to me discuss about my epic cooking fail on this Dishing with Delishes Podcast episode. So while I was testing pumpkin pie recipes, I quite needed one which didn’t want an real pie crust. So lots of you've got written me to claim which you just even have points with making the excellent crust, and I love that. We all have our strengths, and our components we want improvement! So I got here up with this INCREDIBLY fundamental pumpkin pie bar recipe that makes use of a no pre-bake shortbread crust!
HOW TO MAKE PUMPKIN PIE BARS
You’ll love how fundamental this recipe quite is. First you want to make your crust, that's simply combining flour and sugar and slicing a few chilly butter into it. I typically use a pastry cutter for that, but when you’d relatively use a meals processor, simply pulse it till you notice coarse crumbs. No want to roll the crust, it’ll nonetheless be powdery… simply press it into the baking dish together with your hands. No want to pre-bake it either!
Next, you’re going to make the pumpkin pie filling. Pumpkin pie is a custard-like mixture, so it comes collectively quite quickly. Combine your ingredients, and stir within the evaporated milk. Just pour the filling over the crust, bake, and cool!
HOW DO I KNOW WHEN MY PUMPKIN PIE BARS ARE DONE BAKING?
This could be somewhat tricky, but I’m proper correct here to help! Start checking round 65 minutes of baking time, and utilizing an oven mitt, gently supply the pan somewhat wiggle. The bars ought to jiggle somewhat within the center, but no longer be rainy and tremendous jiggly all over. Remember to no longer cut the bars proper away… pumpkin pie wants time to set, which occurs throughout the cooling and refrigerating process. It’s so tempting to strive a bite, but be patient… they’ll be value the wait!
HOW DO YOU STORE PUMPKIN PIE BARS?
Since that's homemade, and hence preservative free, plus made with dairy and eggs… it wants to be refrigerated. Just conceal the pan tightly with foil and they’ll hold for 3-5 days. You could possibly note while you are taking the bars out of the refrigerator they’re somewhat rainy on top. That’s solely typical and as a result of temperature changes. Lightly dab it with a blank paper towel and it’ll be nice as new!
WHAT ABOUT FREEZING… CAN THESE PUMPKIN BARS BE FROZEN?
Yes! Just matter to cool them solely first, then conceal the pan tightly with a layer of plastic wrap, then a layer of foil. Pumpkin pie bars could be frozen for 1-2 months, and to defrost them, simply area within the refrigerator for a complete 24 hours.
WHY USE EVAPORATED MILK?
I love to make use of evaporated milk on this recipe simply with the aid of the fact it’s thicker than typical milk, and has the taste of cream, with out including all of the fats and energy that heavy cream could add. By no capability is this a “healthy” pumpkin pie bar recipe… but each little bit counts, especially throughout the holidays right? Some recipes name for utilizing sweetened condensed milk… which could be delicious, but you’d want to omit a few of the sugar within the filling.
PRO TIPS FOR MAKING PUMPKIN PIE BARS:
Plan ahead. These bars want to cool and refrigerate for a couple of hours for the custard to solely set, so make them lots early enough.
Use high-quality canned pumpkin. I’ve had the greatest effects with this recipe, and others, by utilizing way of utilizing Libby’s brand. Store brand, for me, didn’t style as good.
When making the crust, it could possibly appear like it’s no longer combined enough. It’ll nonetheless be quite flour-y and powdery. That’s okay, all of it comes collectively within the oven… like magic!
When the pumpkin bars are completed baking, they’ll be puffy within the pan. Don’t worry, simply with the aid of the fact it cools, the filling will sink again down… simply like a vintage pumpkin pie would.
Pumpkin pie bars could be served cold, at room temperature, or barely warmed. Personally, I choose chilly or room temperature.
SHOP THE RECIPE:
Baking Pan – I use this pan for virtually all my baking… it’s tremendous and blank up is a breeze.
Pre-cut parchment paper – by utilizing way of no capability fight with a roll again!
OTHER GREAT PUMPKIN DESSERTS:
Pumpkin Whoopie Pies
Pumpkin Butter
Chocolate Chip Pumpkin Bread
Pumpkin Spice Hot Chocolate
PUMPKIN PIE BARS WITH SHORTBREAD CRUST
Great vintage pumpkin pie flavors with out the problem of going through pie crust!