Pumpkin Pie Bars are an easy and quicker alternative to the classic pumpkin pie. It has the same
I cannot wait for Thanksgiving Dinner. I love it all. Especially the pie. Most people eat the meal and then relax for a while, nap, watch football etc. I’m all, “Where’s the pie?” Ain’t nobody got time to wait for pie.
Pumpkin Pie is my favorite along with my sister-in-law’s Apple Pie. She wins at that. These Pumpkin Pie Bars are so easy to make and you don’t have to fuss with a traditional crust. Not that they are hard, but there is no rolling the dough out and making sure it doesn’t rip while putting it in the pie plate or decorating the edges. Just make this and you’ll see how simple it is. Plus it tastes just like pumpkin pie.
Pumpkin Pie Bars
Prep time
Cook time
Total time
Author: Mandy Bird
: Dessert
Serves: 12-15
Ingredients
- 1⅓ C. flour
- ½ C. packed brown sugar
- ¾ C. granulated sugar (I used Coconut sugar)
- ¾ C. cold butter
- 1 C. oats
- 8 oz. cream cheese, softened
- 3 eggs
- 15 oz. canned pumpkin (not pumpkin pie filling)
- 1 Tbsp. pumpkin pie spice
Directions
- Preheat oven to 350.
- Line a 9x13 pan with foil or parchment paper and grease slightly.
- Mix flour, brown sugar and ¼ cup regular sugar in a bowl.
- Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
- Stir in oats; reserve 1 cup of this mixture.
- Press the remaining mixture into the bottom of the pan; bake for 15 minutes.
- Beat the cream cheese, remaining sugar, eggs, pumpkin and pumpkin pie spice in the bowl of a mixer on medium speed until well blended.
- Pour over the done crust and sprinkle with the reserved crumb mixture.
- Bake for 25 minutes; cool slightly.
- Lift the bars from the pan using the foil/parchment paper; cool completely.
- Cut into bars.
- Save the leftovers in a tightly covered container in the fridge.
These sound awesome. Pinned! I'd love it if you linked these to What'd You Do This Weekend. Starts tomorrow morning. <br /><br />Wishes for tasty dishes,<br />Linda @ Tumbleweed Contessa