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Pumpkin Pie Bars

(53)
  51 reviews
  • 10 min prep time
  • 2 hr 30 min total time
  • 9 ingredients
  • 12 servings
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Give the bar treatment to your favorite holiday pie for an easy-to-serve holiday win.

Roxana Yawgel Roxana Yawgel
October 9, 2015

Ingredients

1
can Pillsbury™ refrigerated crescent dough sheet
2
eggs
1
can (15 oz) pumpkin (not pumpkin pie mix) or homemade pumpkin puree
1
cup whipping cream
1/2
cup packed brown sugar
1/4
cup corn syrup
1
tablespoon pumpkin pie spice
1/2
teaspoon salt
Sweetened whipped cream or additional pumpkin pie spice for garnish

Steps

  • 1 Heat oven to 350°F. Line 11x7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan.
  • 2 Unroll 1 can Pillsbury™ refrigerated crescent dough sheet in bottom of pan; press with fingers in bottom and up sides. Set aside.
  • 3 In large bowl, beat 2 eggs, 1 can (15 oz) pumpkin (not pumpkin pie mix), 1 cup whipping cream, 1/2 cup packed brown sugar, 1/4 cup corn syrup, 1 tablespoon pumpkin pie spice and 1/2 teaspoon salt with whisk until smooth and well blended. Pour mixture into pan over dough.
  • 4 Bake on middle oven rack 45 to 50 minutes or until center is set. Remove from oven to cooling rack. Cool completely, about 1 hour 30 minutes.
  • 5 Using hanging paper, lift from pan. Cut into 4 rows by 3 rows to make 12 bars or 4 rows by 4 rows to make 16 bars. Garnish each bar with whipped cream or a dusting of pumpkin pie spice. Store in refrigerator.
  • 1 Heat oven to 350°F. Line 11x7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan.
  • 2 Unroll 1 can Pillsbury™ refrigerated crescent dough sheet in bottom of pan; press with fingers in bottom and up sides. Set aside.
  • 3 In large bowl, beat 2 eggs, 1 can (15 oz) pumpkin (not pumpkin pie mix), 1 cup whipping cream, 1/2 cup packed brown sugar, 1/4 cup corn syrup, 1 tablespoon pumpkin pie spice and 1/2 teaspoon salt with whisk until smooth and well blended. Pour mixture into pan over dough.
  • 4 Bake on middle oven rack 45 to 50 minutes or until center is set. Remove from oven to cooling rack. Cool completely, about 1 hour 30 minutes.
  • 5 Using hanging paper, lift from pan. Cut into 4 rows by 3 rows to make 12 bars or 4 rows by 4 rows to make 16 bars. Garnish each bar with whipped cream or a dusting of pumpkin pie spice. Store in refrigerator.

Expert Tips

Use your electric mixer to beat chilled whipping cream until peaks form. Sweeten to taste with powdered sugar and add a little vanilla if desired.

Nutrition Information

No nutrition information available for this recipe
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