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Rosemarie’s Recipes: Pumpkin Pie Bars

November 6, 2019

Ditch the latte and get your pumpkin spice fix this season with these irresistible pumpkin pie bars.

By Rosemarie Aquilina

Photography by Derrick Martinez

When fall arrives, I think pumpkin. I make everything pumpkin and like to use fresh pie pumpkins. There are recipes where canned pumpkin is easier and just as tasty. My sister-in-law, Susan, brought these Pumpkin Pie Bars 20 years ago to a gathering, and they instantly became a regular family holiday dessert alongside pumpkin pie, pumpkin bread and muffins.

Pumpkin Pie Bars

Crust

1 cup sugar

1 ½ cups butter, room temperature

4 cups all-purpose flour

½ teaspoon salt

Directions:

Blend the above in a bowl and set aside 2 cups. Divide remainder and press with the bottom of a flat glass into two lightly greased 9-by-13-inch baking pans. Bake in preheated oven for 5 minutes.

Filling

(For thicker filling you can make 1 ½ times or double and then adjust baking time. Or use a slightly smaller baking pans.)

5 eggs, slightly beaten

1 ½ cups brown sugar

1 cup white sugar

1 29-ounce can pumpkin puree

1 ¹/³ cups canned evaporated milk

2 teaspoons cinnamon

1 ½ teaspoons nutmeg

½ teaspoon cloves

½ teaspoon ginger

Directions:

Combine above using mixer and pour over crust, dividing evenly into both pans. Bake 25 minutes.

Remove from oven. Divide remaining crumbs and sprinkle 1 cup over the top of each evenly.

Bake 15-20 minutes. Test with a knife. If it comes out clean it is ready.

Cool. Cut into squares. Serve on a platter plain or with whipped cream and/or ice cream. I think these taste better the next day because the spices have time to blend. I have family members who prefer these warm with ice cream.

Store covered in refrigerator.