Happy Thanksgiving! Although with all the snow we’ve been getting I feel like I should maybe be sending you wishes for another holiday.
However, this isn’t the first snowy Thanksgiving we’ve had, and I doubt it’ll be the last. So let’s just enjoy it as it is. And what’s a better way to enjoy Thanksgiving than to keep the pumpkin recipes rolling. Today I’m sharing my recipe for pumpkin pie bars. Think homemade pumpkin pie filling, but on a graham cracker crust instead of pie crust. No need to fight with pie dough, and you still get that delicious creamy pumpkin pie taste.
I recommend using a good quality pumpkin puree for this recipe because it will make a difference. E.D. Smith is the brand I use since it’s easy to find at almost any grocery store. Just make sure you’re buying pumpkin puree, not pre-mixed pumpkin pie filling. Trust me, it’s a million times better if you start with puree and make the filling from scratch. You may not know it, but pumpkin pie filling is actually really easy to make at home.
To give the bars a little extra oomph, I added chopped pecans to the top. However, you can omit the pecans if you want to keep these pumpkin pie bars nut free.
- 1 cup graham cracker crumbs
- 3 tbsp white sugar
- ¼ cup butter, melted
- 2½ cups pumpkin puree
- 3 large eggs
- 1 300mL can sweetened condensed milk
- ⅓ cup packed brown sugar
- 1 tsp cinnamon
- 1 tsp ginger
- ½ tsp nutmeg
- ¼ tsp cloves
- 1 cup coarsely chopped pecans (optional)
- Preheat oven to 350F.
- While oven is preheating, mix together crust ingredients and press into the bottom of a glass 8 x 8 inch pan.
- Bake for 10 minutes.
- Meanwhile, whisk together all filling ingredients until thoroughly combined.
- Once the pan has been removed from the oven increase the temperature to 375F.
- Before adding filling, spray the sides of the pan with non-stick cooking spray. Use a spatula to spread filling evenly in pan.
- Sprinkle chopped pecans on top of filling. Lightly press the nuts into the filling, so they just embed slightly.
- Bake at 375F for 55-60 minutes. When you remove the bars from the oven they should be mostly set. It's okay if there's a slight jiggle to the centre of the filling, but it shouldn't look liquidy when you give it a little shake. You should also be able to pat the top of the bars gently and they shouldn't give under the pressure of your hand.
- Let cool almost completely before cutting into 16 bars.