Pumpkin Pie Bars - One More Thanksgiving Recipe

Are you still looking for a last-minute dessert idea for Thanksgiving? 

Worry no more, because I am going to save you the trouble of scrolling through Pinterest, or googling "Thanksgiving desserts." 

You need look no further than the bottom of this page.

You're welcome.  

Two years ago, I tore a page out of the November 2013 issue of 
Better Homes and Gardens.  

Pie Bars, eh? 

All three recipes -- pumpkin, lemon-cranberry, and pecan sounded good to me.

I'm forever collecting recipes, but I probably end up making only about 10% of them.

Do you do that?

These three I've always intended to make, 
but just never got around to it...until Sunday.

Since I bought a few too many cans of pumpkin puree, 
I figured I'd start with the pumpkin pie bars.
 All three recipes use the same basic crust,
which -- can I tell you? -- is delish!

The brown sugar makes it so tasty, and it's ridiculously easy, too.

The four ingredients come together quickly.

The pan is lined with parchment paper, with a couple of inches of overhang.
   The crust gets pressed into the pan...

No rolling required!

I covered the dough with plastic wrap, and used my 
fondant smoother to press it in, and flatten it out.

 (Pretty clever, right?)
The parchment "handles" come in handy when it's time to cut the cake into bars.
I lifted the entire thing out of the pan, for easy cutting. 

 I decided to cut the crust off all four sides, 
because I think the bars look nicer when they are all uniform.

Plus, the crust scraps made for a nice lunch :)

The crust was so tasty, 

that rather than throw away the remaining scraps, I froze them!
I figure I can have it as a snack, like a cookie when I want a little something sweet.

Hmmm...maybe I'll invent something -- crust cookies!

I just googled it, and wouldn't you know it, they already exist.  

Harrummph!!!

Is there nothing left to invent? 

The recipe says that these bars can be made ahead, 
and refrigerated for up to two days.

I wanted to see if they froze well, so I put some in the freezer as a test,

and they defrosted beautifully. 

One thing these pumpkin pie bars won't do, is win a beauty contest. 

They are definitely not what you'd call cutie pies.
Even though I shot the photos in natural light,
the bars are a putrid shade of orange, 
and aren't very photogenic, no matter how I tried to brighten them. 

 However, what they lack in looks, they make up for in taste.

A little whipped cream, or cream fraiche helps to pretty them up a bit. 

After all, we all look better when we get a little dolled up, don't we?

Pumpkin Pie Bars

Recipe by Better Homes and Gardens Magazine

To make the crust:

2 1/2 sticks cold unsalted butter, cut into cubes

1/4 cup plus 2 tablespoons light brown sugar
1/4 cup plus 2 tablespoons granulated sugar

2 1/2 cups all-purpose flour sifted with 1/2 teaspoon kosher salt.

In the bowl of a stand mixer fitted with the paddle, cream the butter with the sugars at medium speed for 2 minutes. With the mixer at low speed, beat in the sifted flour and salt mixture.

Preheat the oven to 350°. Line a 9-by-13 baking pan with parchment paper, allowing 2 inches of overhang on the 2 long sides. 
Transfer the dough to the pan and press it over the bottom, and 1 1/4 inches up the sides. (You can cover the dough with plastic wrap and press it with the bottom of a measuring cup, or fondant smoother). Be sure the corners are not too thick. 
Refrigerate until firm. 
Bake the crust for 30-35-minutes, until golden brown; halfway through baking, use the back of a spoon (or fondant smoother) to smooth the sides and corners of the crust. 
Transfer the pan to a wire rack and let the crust cool before filling.

To make the filling:

1/4 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon salt
2 large eggs
One 15-ounce can pumpkin puree  
One 12-ounce can evaporated milk

Preheat the oven to 425°. 
In a small bowl, whisk the sugars with the spices and salt.
In a medium bowl, whisk the eggs.
Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth.
Pour the filling into the crust and bake for 10 minutes. Lower the oven temperature to 350° and bake for about 25 minutes longer, until the filling is fully set.
Transfer the pan to a rack and let cool completely.
Cut into bars and serve with creme fraiche or whipped cream. 
Make ahead: The pumpkin pie bars can be refrigerated for up to 2 days. Serve chilled or at room temperature. 
The bars can also be frozen until ready to use.    

Now that that's done, I can relax until it's time for Thanksgiving.

Oh wait - we're going to my cousin's, but I'm bringing the turkey! 

I wonder if I should put it on a leash. 

Pardon the quality - I took this with my cell phone. (Photo from June 2014)

Have a Happy Thanksgiving, everyone!

You may also like:

Mini Pumpkin Pecan Cups

Nutella Pumpkin Pie 

 

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Wow Us Wednesday 

Cooking and Crafting with J & J 

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