Wednesday, November 7, 2012

Pumpkin Pie Bars

Feeling like it's fall yet? I hope these recent pumpkin-y posts have inspired you. If you hate pumpkin, I promise I'll be done soon! These pumpkin pie bars are designed to give you the goodness of a pumpkin pie without the fuss of a pastry crust. I'm honestly not sure it makes the process any easier, but the end result is delicious. I'll leave the choice to you because I, personally, would prefer these with the pastry crust. I am one who has never really made a great pie crust until I got a food processor so now that I can do it well I don't dislike the process so much. If you do pastry well, go for it. If not, opt for one of the easier crust variations. Also, the pan sizes are relative. Just use whatever you have on hand that it will all fit into or break it into small batches.

Pumpkin Pie Bars

Crust 1: Single Pie Crust
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup cold butter
4 to 5 Tablespoons cold milk/water

Mix the dry ingredients together in a bowl. Cut in the butter until the mixture looks like a coarse cornmeal. Add the water, starting with the 4 Tablespoons and adding more until you get the right consistency. It should look like a shaggy dough and with minimal kneading turn into something relatively smooth. To make rolling easier, wrap in plastic and chill for 15 minutes. Roll the pastry dough to a 9x13 or tart pan size and press into the pan.

Crust 2: Oatmeal Shortbread
1 cup flour
1/2 cup oats/porridge, uncooked
1/2 cup packed brown sugar
1/2 cup butter

Combine the flour, oats, and brown sugar. Cut in butter until it resembles coarse bread crumbs. Press into the bottom of a 9x13 or tart pan. Use a flat-bottomed drinking glass to press.

Crust 3: Gingersnap Crust
1 1/4 cup gingersnap crumbs
1/4 cup sugar
6 Tablespoons melted butter

Mix altogether in a bowl. Press into a 9x13 or tart pan.

Preheat the oven to 170C. When preheated, place whatever crust you have chosen into the oven and bake for about 15 minutes or until just starting to turn golden.

Pie Filling:
1 3/4 cups pumpkin puree
1 can evaporated milk
2 eggs
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger (omit if using gingersnap crust)
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt

Combine the filling ingredients and pour over the cooked crust. It will sizzle, but it still turns out fine. Bake the filling at the same temperature for 45 minutes.

1/4 cup brown sugar
1/4 cup walnuts, chopped
1 Tablespoon melted butter

Mix ingredients for the crumble and place on top of the bars. Cook for another 15 to 20 minutes. Cool the finished bars at least 20 minutes, cut into squares, and serve.


  1. I'm making these today for a group we are having over! they look so good.

    1. Wish you were here for our Thanksgiving!!