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
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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.
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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.
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