Rosemarie’s Recipes: Pumpkin Pie Bars

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.

Have a cooking question for Judge Aquilina? Leave your question in the comments below!

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