Pumpkin Pie Bars

Pecan pie bars are a favorite Thanksgiving dessert in our house. I chose this pumpkin pie version to serve along with a tried and true brown-butter and vanilla bean apple pie for our intimate Thanksgiving feast. (Yes, we had leftover dessert for at least a week!)

This recipe was adapted from a “staff favorite” Food and Wine recipe, contributed by Sarah Jordan. I appreciated the press-in crust and we all absolutely loved the consistency of the bars. Pie bars have the bonus of easier portion control too- which is crucial on Thanksgiving. 😉 Great.

Yield: Makes on 9×13-inch pie

For the Press-In-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

1. In the bowl of a stand mixer fitted with the paddle, cream the butter with the sugars at medium speed for 2 minutes.
2. With the mixer at low speed, beat in the sifted flour-and-salt mixture.
3. Preheat the oven to 350°, preferably on convection.
4. Line a 9-by-13-inch baking pan with parchment paper, allowing 2 inches of overhang on the 2 long sides. (I used a pyrex pan.)
5. Transfer the dough to the pan and press it over the bottom and 1 1/4 inches up the side all around. (You can cover the dough with plastic wrap and press with the bottom of a measuring cup.) Be sure the corners are not too thick.
6. Refrigerate until firm.
7. Bake the crust for 25 to 35 minutes, until golden brown; halfway through baking, use the back of a spoon to smooth the sides and corners of the crust.
8. Transfer the pan to a wire rack and let the crust cool before filling.

For the Filling:

• 1/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon freshly ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly ground cardamom, optional (I omitted it)
• 1/4 teaspoon coarse salt
• 2 large eggs
• One 15-ounce can pure pumpkin puree
• One 12-ounce can evaporated milk
• Baked Press-In Crust (above)
• crème fraîche or whipped cream, for serving, optional

1. Preheat the oven to 425°, preferably on convection.
2. In a small bowl, whisk the sugars with the spices and salt.
3. In a medium bowl, whisk the eggs.
4. Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth.
5. Pour the filling into the crust and bake for 10 minutes.
6. Lower the oven temperature to 350° and bake for about 25 minutes longer, until the filling is fully set.
7. Transfer the pan to a rack and let cool completely.
8. Cut into bars and serve with whipped cream or crème fraîche, as desired.

Note: Bars should be stored in the refrigerator. Serve chilled or at room temperature. (I prepared them a day prior to serving.)

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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