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Pumpkin Pie Bars

(54)

52 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 97.8

% Daily Value

Total Fat: 4.1g; 6%
Saturated Fat 2.3g 11%
Cholesterol: 42.1mg; 14%
Sodium: 120.2mg; 5%
Total Carbohydrate: 14.9g; 5%
Dietary Fiber 1.1g 4% Sugars 12.8g
Protein: 1.7g

% Daily Value*:

Vitamin C: 2.80%; 3%
Calcium: 3%; 3%
Iron: 4.30%; 4%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

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