I'm obsessed with pumpkin. I'm not going to lie; I stockpile canned pumpkin in my pantry like I’m preparing for the end of the world. No matter how much I freeze or how many cans I buy, somehow I manage to come up with recipes to go through it all until next season. I love experimenting with different pumpkin recipes, like pumpkin pie. But I was never one of those bakers who managed to make it pretty. It always turned out smooth and creamy, but not pretty.
This year I'm making things different. I'm making pumpkin pie bars. My way!
I’ve made other pumpkin pie bars in the past, but something was just not right. But not these! These bars have a smooth, velvety layer of pure pumpkin pie filling. The crust is already made and the filling comes together in a heartbeat. If you have little ones who love to help you in the kitchen, you can ask them to make the filling. All you have to do is place all the ingredients in a bowl and with a hand whisk, stir until combined. That's it! No fancy equipment needed.
Heat your oven to 350°F and line an 11X7-inch baking pan with parchment paper, leaving about 1-2 inches of paper hanging on the sides.
Then, remove your seamless dough sheet from the package, unroll it with your fingers and press it in along the bottom and against the sides of the baking pan. Set the baking pan aside.
In a mixing bowl add the pumpkin puree, eggs, cream, sugar, spices and salt. With a hand whisk, stir them to combine until they’re smooth and well blended. Pour your filling into the pan.
Bake the filled pan in your oven, on the middle rack, for 45-50 minutes or until the center is set.
Remove the pan from the oven and let it cool. Using the paper hanging over the sides, lift the entire dessert out of the pan.
Cut into bars, and decorate with whipped cream or a dust of pumpkin pie spices. My tip to cut the bars cleanly? Wipe the knife’s blade with a clean towel after each cut. You can keep them in an airtight container in the fridge for up to seven days.