Pumpkin Pie Bars

  • Prep 10 min
  • Total 2 hr 30 min
  • Ingredients 9
  • Servings 12

Ingredients

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.

  • Use your electric mixer to beat chilled whipping cream until stiff peaks form. Sweeten to taste with powdered sugar and add a little vanilla, if desired.
  • Garnish Pumpkin Pie Bars with a sprinkle of cinnamon or pumpkin pie spice for extra warmth.
  • Pipe whipped cream on top of pumpkin pie squares for a pretty presentation, or let guests spoon on their own whipped cream as desired.

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
280mg
11%
Potassium
115mg
3%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
4%
Sugars
14g
Protein
3g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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