Pumpkin Pie Bars | Sally's Baking Recipes
Made with a graham cracker and toasty pecan crust, these creamy pumpkin pie bars are irresistible. They are just like pumpkin pie, but so much easier!
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Slab Pumpkin Pie | Sheet Pan Pumpkin Pie | Pumpkin Pie Bars - Glen And Friends Cooking
Slab Pumpkin Pie | Sheet Pan Pumpkin Pie | Pumpkin Pie Bars
As you can tell - I don't really know what to call these... so today watch Glen Cook pumpkin slab pie? Slab pumpkin pie bars? It's a great Thanksgiving dessert pie with a no-roll press in pie crust.
Press-In Crust: (makes 2 - 9”x13” crusts)
Ingredients
310 mL (1 ¼ cups) cold butter, cut into cubes
60 mL (¼ cup) brown sugar
125 mL (½ cup) granulated sugar
2 mL (½ tsp) salt
625 mL (2 ½ cups) all-purpose flour
Pumpkin Filling:
Ingredients
500 ml (2 cups) pumpkin puree
60 mL (¼ cup) brown sugar
125 mL (½ cup) granulated sugar
5 mL (1 tsp) cinnamon
2 ml (½ tsp) nutmeg
1 ml (¼ tsp) ground cloves
1 ml (¼ tsp) ground ginger
.5 mL (1/8 tsp) ground mace
1 ml (¼ tsp) allspice
Pinch salt
2 large eggs
250 mL (1 cup) cream
Crust Method:
Place all of the ingredients in a food processor and pulse until it looks like wet sand.
Divide between two 9”x13” sheet pans and pressing with your hands.
Refrigerate at least 30 minutes before blind baking.
Preheat oven to 180ºC (350ºF)
Blind bake for 25-30 minutes.
*Unbaked crust pressed into a sheet pan can be frozen for several weeks before use - can be blind baked from frozen.
Filling Method:
Preheat the oven to 220ºC (425°F).
Whisk all of the ingredients together until smooth.
Pour the filling into the crust and bake for 10 minutes.
Reduce the oven temperature to 350° and bake for about 20-25 minutes longer, until the filling is set.
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Healthy PUMPKIN PIE Squares | EASY Thanksgiving Recipes
Rich, smooth and perfectly spiced healthy Pumpkin Pie Squares with a crisp chewy almond and coconut gluten free crust.
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PUMPKIN PIE BARS | healthy recipe
These pumpkin pie bars are the perfect healthy dessert for an autumn gathering. Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices; they’re gluten-free, grain-free, and oh so delicious!
If you like pumpkin pie, you will love the convenience of these pumpkin pie bars studded with chocolate chips. They have a light, custard-like texture just like pie but can be cut into squares just like a brownie.
This is a one-bowl-dump-and-stir recipe (my favorite type!). Much easier than pumpkin pie and they work well for breakfast, dessert, or a snack.
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INGREDIENTS & PRODUCTS USED + MENTIONED:
8x8 Baking Dish:
Coconut Flour:
Glass Mixing Bowls:
Glass Storage Container:
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MORE DELICIOUS PUMPKIN RECIPES:
Pumpkin Spice Latte:
Pumpkin Oatmeal Cups:
Mini Pumpkin Pies:
How-To Roast Pumpkin Seeds:
15 ounce can of pumpkin puree
3/4 cup coconut flour
1/2 cup maple syrup
1/4 cup almond milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/3 `cup chocolate chips*
INSTRUCTIONS
Preheat oven to 350ºF.
Grease and 8×8 baking dish with coconut oil, butter or cooking spray.
In a large bowl combine; coconut flour, pumpkin puree, maple syrup, almond milk, eggs, pumpkin pie spice, cinnamon, baking soda, and salt. Mix well.
Stir in chocolate chips.
Transfer batter to prepared baking dish.
Bake for 45 minutes or until set through and lightly golden brown on top.
Cool completely and refrigerate for a minimum of eight hours before cutting into nine pieces. Enjoy!
NOTES
Be sure to buy dairy-free chocolate chips if you need the recipe to be 100% dairy-free.
For a more cake-like texture, swap the coconut flour with 1 cup of oat flour and eliminate the almond milk. I love this version for breakfast.
Be sure to store these bars in the refrigerator. They are best when eaten cold.
Experiment with different stir-ins. Dried cranberries, shredded coconut, pecans, and walnuts would all be delicious!
NUTRITION
Serving: 1bar | Calories: 167kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 179mg | Potassium: 151mg | Fiber: 5g | Sugar: 19g | Vitamin A: 7426IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
PUMPKIN-PECAN PIE BARS | The best Thanksgiving dessert is a unique blend of 2 holiday classics!
A perfect blend of pumpkin and pecan pies, layered together on a buttery no roll crust, cut into easy to handle squares make this the ultimate Thanksgiving dessert! Everyone will want the recipe, and it's so easy to make. Come into the kitchen with me, and I'll show you how to make this star of the holiday dessert table.
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Happy Thanksgiving & happy homecooking!
Here are some other recipes that may interest you:
Pumpkin Pie Cinnamon Rolls with Maple Cream Cheese Icing
Spinach Bites with Creamy Dipping Sauce (my favorite Thanksgiving appetizer)
Ingredients:
Crust-
8 oz (1 cup) butter, softened
2/3 cup packed brown sugar
2 2/3 cups all purpose flour
1/2 teaspoon salt
Filling-
6 eggs
3/4 cup each granulated sugar and packed brown sugar
15 oz can pumpkin puree
1 cup maple syrup
1/2 cup light corn syrup
1/2 Tablespoon pumpkin spice
3 cups pecan halves
Bake crust at 350⁰ for 30 mins or until golden, then top hot crust with filling and bake 45 mins longer, until set. Let cool to room temp in pan before cutting.
Music: Patience by Dyalla, Treat Yourself by Dyalla, and Poolside Radio by Dyalla
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Wonderful Pumpkin Bars! Happy Thanksgiving!
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pumpkin bars
2 c. all-purpose flour
1 c sugar
1/2 c brown sugar
1 T. pumpkin pie spice
1/2 t. Salt
1 t. baking soda
2 t. baking powder
4 eggs
1 c. applesauce or 1 c. oil
1 15 oz. can pumpkin
350. 15x10 pan 25 minutes
let cool
frosting
1/2 c. butter, opt. Brown butter
8 oz. cream cheese
2 t. vanilla
5 to 6 cups powdered sugar
4 T. cream, or milk, or half and half
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