#pumpkinpiebars

[forkfulofflavor]

Pumpkin Pie Bars with Sweetened Condensed Milk Ingredients: Crust + Crumb Topping: 1 cup (225 g / 8 oz) salted butter, softened to room temperature (or unsalted butter + 1/2 tsp salt) 3/4 cup (150 g / 5.3 oz) brown sugar 3 cups (360 g / 12.7 oz) all-purpose flour, spooned and leveled 1 tsp baking powder 1 tsp ground cinnamon 1 cup (125 g / 4.4 oz) chopped pecans Filling: 1 can (15 oz / 425 g) canned pumpkin (not pumpkin pie mix) 1 can (14 oz / 400 g) sweetened condensed milk 2 large eggs 3 tbsp cornstarch 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg Directions: Preheat the Oven: Adjust a baking rack to the middle of the oven and preheat to 375°F (190°C / gas mark 5). Prepare Baking Pan: Grease a 9 x 13-inch (23 x 33 cm) baking pan with butter. Line with parchment paper, allowing the ends to extend over the sides for easy bar removal. Make the Crust: In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, ground cinnamon, and chopped pecans. Add the softened butter and mix until a crumbly dough forms. Form the Bottom Layer: Reserve 1 1/2 cups of the dough mixture for the topping. Press the remaining dough firmly into the prepared baking pan to form the crust. Prepare the Pumpkin Filling: In a separate mixing bowl, combine the canned pumpkin, sweetened condensed milk, eggs, cornstarch, cinnamon, ginger, and nutmeg. Whisk until smooth and well blended. Assemble the Bars: Pour the pumpkin filling over the crust and spread it evenly. Sprinkle the reserved crumb topping over the pumpkin layer. Bake: Bake for 28 to 34 minutes, or until the top is golden brown. Cool and Chill: Remove the pan from the oven and place on a wire rack to cool to room temperature. Then chill in the refrigerator for at least 3 hours or overnight. Slice and Serve: Use the parchment paper to lift the bars out of the pan. Cut into 18-24 squares with a sharp knife, and enjoy! Prep Time: 20 minutes Baking Time: 30 minutes Chill Time: 3 hours Total Time: 3 hours, 50 minutes Kcal: 250 kcal per bar Servings: 18-24 bars These Pumpkin Pie Bars with Sweetened Condensed Milk bring together the flavors of pumpkin pie and a crumbly pecan topping in a delicious, easy-to-serve bar. The creamy pumpkin filling is perfectly spiced and balanced by the buttery crust and pecan-studded topping. These bars make a wonderful addition to any fall gathering or holiday dessert table, offering a delightful twist on classic pumpkin pie. Ideal for cozy autumn nights or festive occasions, these Pumpkin Pie Bars are a satisfying treat that captures the essence of the season in each bite. With their creamy filling and crunchy topping, they’re sure to be a crowd-pleaser!

[introvertbaker]

Pumpkin bars are good, but Dulce de Leche Pumpkin Bars are even better! A graham cracker crust is topped with a layer of creamy dulce de leche cheesecake, followed by pumpkin pie filling. Finish with a dollop of whipped cream for a fall dessert that’s sure to impress.

https://www.bakedbyanintrovert.com/dulce-de-leche-pumpkin-bars-recipe/

[forkfulofflavor]

Pumpkin Pie Bars Ingredients: For the Shortbread Crust 1/2 cup (113 g) unsalted butter, room temperature 1/4 cup (50 g) granulated sugar 1/4 cup (50 g) light brown sugar, packed 1 egg, room temperature 1 teaspoon vanilla extract 1 1/2 cups plus 2 tablespoons (205 g) all-purpose flour, spooned and leveled 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon kosher salt For the Pumpkin Filling 1 (15-ounce) can pumpkin puree (not pumpkin pie filling) 1 1/4 cups (10 ounces) heavy cream 3 large eggs 1/2 cup (100 g) light brown sugar, packed 1/3 cup (66 g) granulated sugar 2 teaspoons vanilla 1 tablespoon cornstarch 1 teaspoon pumpkin pie spice 1 teaspoon cinnamon 1 teaspoon salt For the Whipped Cream Topping 1 cup heavy whipping cream 2 tablespoons powdered sugar Directions: Prepare the Shortbread Crust: Preheat your oven to 350°F (175°C). Line a 9 x 9 inch baking pan with parchment paper, allowing the sides of the parchment to extend over the sides of the pan for easy removal. Set aside. In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar for about 3 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed. Add the egg and vanilla, mixing well until fully incorporated. Add the flour, baking powder, cinnamon, and salt. Mix until the dough just begins to pull away from the sides of the bowl. Avoid over-mixing. Press the shortbread dough evenly into the prepared pan. Use the bottom of a measuring cup to press it into the corners and level the top. Bake for about 15 minutes, or until the edges are lightly golden brown and the center is set but not fully cooked. Remove from the oven and let cool slightly. Prepare the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, and vanilla until smooth. Add the cornstarch, pumpkin pie spice, cinnamon, and salt, whisking until fully combined. Pour the pumpkin filling over the pre-baked shortbread crust, spreading it evenly. Carefully transfer the pan onto a large baking sheet and place it in the oven. Bake at 400°F for 15 minutes. Then, reduce the temperature to 350°F and bake for an additional 40 minutes, or until the edges are set and the center is slightly wobbly. Do not overbake. Remove from the oven and cool on a wire rack for 45 to 60 minutes. Transfer to the refrigerator to chill for at least 3 hours or overnight. Whipped Cream Topping: In a stand mixer with the whisk attachment (or using a hand mixer), whip the heavy cream and powdered sugar on medium-high speed until firm peaks form. Keep chilled until serving. Slice the chilled bars, top with swirls of whipped cream, and a sprinkle of nutmeg. Serve and enjoy! Prep Time: 15 minutes Cooking Time: 1 hour 15 minutes Total Time: 4 hours (including chilling) Kcal: 310 kcal Servings: 12 bars There’s nothing quite like the taste of a creamy, spiced pumpkin filling atop a buttery shortbread crust, and these Pumpkin Pie Bars bring those flavors together in an easy-to-serve, indulgent treat. With each bite, you’ll savor the warmth of cinnamon and pumpkin pie spice, balanced by a cool swirl of whipped cream. Perfect for any fall gathering, these bars are sure to impress friends and family alike. From Halloween to Thanksgiving, these Pumpkin Pie Bars are the perfect addition to your autumn dessert lineup. With simple ingredients and flavors that capture the essence of fall, this dessert is both easy to make and an absolute crowd-pleaser. Serve chilled with a dollop of fresh whipped cream and a sprinkle of nutmeg for a cozy finish that everyone will love.

[starbranch]

These gluten-free pumpkin pie bars are made with quinoa and almond flour, which are both healthy ingredients. Great for a snack or dessert in the fall.

Ingredients: 1 cup cooked quinoa. 1 cup canned pumpkin puree. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 teaspoon pumpkin pie spice. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 2 large eggs. 1/2 cup almond flour. 1/4 cup rolled oats. 1/4 cup chopped pecans optional. Whipped cream for topping optional.

Instructions: Preheat oven to 350F 175C. Grease a baking dish. In a large bowl, mix together cooked quinoa, pumpkin puree, maple syrup, melted coconut oil, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in almond flour and rolled oats until well combined. Pour the mixture into the prepared baking dish and smooth the top with a spatula. Sprinkle chopped pecans on top if desired. Bake for 25-30 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. Allow to cool completely before cutting into bars. Optional: Top with whipped cream before serving. Enjoy your delicious Quinoa Pumpkin Pie Bars!

Prep Time: 15 minutes

Cook Time: 30 minutes

Sunstomy and Friends

[emmortalsresources]

It's even better than pumpkin pie to eat these Greek yogurt pumpkin pie bars. They're easy to make, taste great, and are creamy. It's perfect for any fall party or dessert treat.

Ingredients: 1 cup Greek yogurt. 1 cup pumpkin puree. 1/2 cup brown sugar. 2 eggs. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon ginger. 1/4 teaspoon cloves. 1/4 teaspoon salt. 1/2 cup flour. 1/4 cup chopped pecans optional. Cooking spray or butter for greasing.

Instructions: Preheat your oven to 350F 175C. Grease a 9x9 inch baking dish with cooking spray or butter. In a large bowl, mix together Greek yogurt, pumpkin puree, brown sugar, eggs, vanilla extract, spices, salt, and flour until well combined. Pour the mixture into the prepared baking dish and spread it out evenly. If desired, sprinkle chopped pecans on top for added crunch. Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool completely before cutting into bars. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Hunger Games Music

[transparentsbby]

A delightful fusion of cheesecake, pumpkin pie, and brownies, these marble no-bake bars offer a creamy, rich, and decadent treat without the need for oven time.

Ingredients: 1 package brownie mix. 1/2 cup pumpkin puree. 1/2 cup graham cracker crumbs. 16 oz cream cheese, softened. 1/2 cup powdered sugar. 1 tsp vanilla extract. 1/2 cup heavy cream. 1/2 tsp pumpkin pie spice.

Instructions: Follow the directions on the brownie mix package to make it. Make two halves of the brownie batter. Add the pumpkin puree to half of the brownie batter and mix it in. Put the graham cracker crumbs and one half of the brownie batter in a different bowl. Put the graham cracker mix in the bottom of a baking pan that has been greased. This will make the crust. Beat the cream cheese in a different bowl until it's smooth. Mix in the vanilla extract and powdered sugar until everything is well mixed. Whip the heavy cream in a different bowl until stiff peaks form. Add the whipped cream and mix it with the cream cheese until it's smooth. Halve the cream cheese mix in half. Add the pumpkin pie spice to one half and mix it in. Spread the plain cream cheese mix on top of the graham cracker crust. Add scoops of the pumpkin-flavored cream cheese mixture on top. To make it look like marble, gently swirl the dollops with a knife. Put it in the fridge for at least 4 hours, or until it sets. Cut it up and serve it cold.

Prep Time: 20 minutes

Cook Time: 0 minutes

7951 Variel

[rickcasshole]

These gluten-free and dairy-free pumpkin pie bars are a delightful treat for those with dietary restrictions. Made with wholesome ingredients like oats, almond flour, and coconut oil, they are perfect for fall gatherings or a sweet snack.

Ingredients: 2 cups gluten-free oats. 1/2 cup almond flour. 1/4 cup coconut sugar. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup coconut oil, melted. 1 cup pumpkin puree. 1/2 cup coconut milk. 1/4 cup maple syrup. 2 eggs. 1 teaspoon vanilla extract. 1 teaspoon pumpkin pie spice.

Instructions: Preheat the oven to 350F 175C. Grease an 8x8 inch baking pan and line with parchment paper. In a food processor, pulse the oats until finely ground. Transfer to a mixing bowl and add almond flour, coconut sugar, cinnamon, and salt. Mix well. Add melted coconut oil to the oat mixture and stir until evenly combined. Press the mixture into the bottom of the prepared baking pan. In another mixing bowl, whisk together pumpkin puree, coconut milk, maple syrup, eggs, vanilla extract, and pumpkin pie spice until smooth. Pour the pumpkin mixture over the oat crust in the baking pan, spreading it out evenly. Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly. Allow the bars to cool completely in the pan on a wire rack. Then, refrigerate for at least 2 hours before slicing into bars. Serve chilled and enjoy!

Prep Time: 20 minutes

Cook Time: 35 minutes

Lara Smith

[danielage7-blog]

Provision of the Pumpkin Pie Bars boxes with mouthwatering pictures

Bakery product industry has become more advanced. It has been revolutionized in multiple ways. Particularly, the revolution of scientific as well as industrial much impacted the bakery. For instance,...