Get ready to savor the taste of fall with Paula Deen's ultimate pumpkin pie bar recipe. Whether you're hosting a Thanksgiving feast, a cozy family gathering, or just craving a sweet treat, these bars will become your go-to dessert. Combining the richness of pumpkin pie with the convenience of bars, this recipe is a game-changer for anyone looking to add a delightful twist to their dessert menu.
Ingredients
To make these delicious pumpkin pie bars, you’ll need the following ingredients:
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup confectioners’ sugar
- 3⁄4 cup butter or margarine, softened
- 1 (15-ounce) can of pumpkin puree
- 1 (12-ounce) can of evaporated milk
- 3⁄4 cup granulated sugar
- 2 large eggs
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon salt
- 1⁄2 cup chopped pecans
- Optional: whipped cream for garnish
Instructions
Follow these steps to create your pumpkin pie bars:
- Crust Preparation:
- In a medium bowl, combine flour and confectioners’ sugar.
- Cut in the softened butter until the mixture resembles coarse crumbs.
- Press the mixture into the bottom of a greased 9x13 inch baking pan to form a crust.
- Bake at 350°F (175°C) for 15 minutes or until just set. Let it cool slightly.
- Pumpkin Filling:
- In a large mixing bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, and salt until smooth.
- Pour the pumpkin mixture over the crust.
- Sprinkle chopped pecans on top.
- Bake at 350°F (175°C) for 25-30 minutes or until the filling is set and a toothpick inserted in the center comes out clean.
- Cooling and Serving:
- Allow the bars to cool completely before cutting into squares.
- If desired, serve with a dollop of whipped cream for extra creaminess.
🔔 Note: The bars need to cool completely to set properly, so plan ahead if you want them for an event or dinner.
Tips for Perfect Pumpkin Pie Bars
- Crust Consistency: Ensure the crust is pressed down evenly to avoid undercooked or crumbly areas.
- Even Baking: To ensure even baking, you might want to rotate the pan halfway through baking.
- Don’t Overfill: Leave a little space at the top of the crust to avoid overflow when the bars rise during baking.
- Pumpkin Pie Spice: If you don’t have individual spices, substitute with 2 teaspoons of pumpkin pie spice instead.
Following these tips will help you achieve that perfect balance of a firm crust and a creamy, flavorful pumpkin filling.
Variations
Here are some variations to try:
| Variation | Ingredients to Change |
|---|---|
| Pecan Pie Topping | Add a layer of caramel and extra pecans on top before baking for a pecan pie twist. |
| Vegan Option | Use vegan butter, almond milk in place of evaporated milk, and a flax egg mixture for the eggs. |
| Gingerbread Twist | Incorporate an additional teaspoon of ground ginger and a dash of nutmeg for a spicy flavor. |
Experiment with these variations to cater to different tastes or dietary needs.
After indulging in Paula Deen's pumpkin pie bars, you'll find they not only satisfy your dessert craving but also evoke the warmth of autumn with every bite. These bars are a testament to how traditional desserts can be transformed into portable, shareable treats, perfect for any occasion. Remember, the key to their deliciousness lies in the quality of your ingredients, proper preparation of the crust, and allowing enough time for the bars to set. Enjoy these delicious pumpkin pie bars with your loved ones and watch them become an instant hit!
Can I make these bars ahead of time?
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Yes, these bars can be made a day in advance. Store them in the refrigerator to keep them fresh. Allow them to come to room temperature before serving or warm them slightly for the best texture.
What can I substitute for evaporated milk?
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You can use heavy cream or a combination of whole milk and heavy cream (1 part milk to 1 part cream) in equal parts to evaporated milk.
How can I store leftover pumpkin pie bars?
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Store them in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage. Thaw in the fridge overnight before serving.
Can I use pumpkin pie mix instead of pumpkin puree?
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Yes, you can use pumpkin pie mix, but remember it’s already seasoned, so adjust or omit the spices in the recipe to avoid over-spicing.
