These Easy Pumpkin Pie Bars can be whipped up in minutes and are so easy to slice and serve! Perfect for Thanksgiving and the holidays!



EASY PUMPKIN PIE BARS
This is one of those recipes that I make several times a season. This recipe for Easy Pumpkin Pie Bars totally works for sweet potato too. It’s a really simple way to easily serve a larger group of people as well, rather than trying to slice up a pie.


VIDEO INCLUDED BELOW:



TIPS FOR MAKING THESE EASY PUMPKIN PIE BARS:

To keep this simple, we are using crescent roll dough as the crust. Once it’s all baked, it won’t taste like crescent dough at all. The flavors blend with the filling so you won’t taste it as a separate crescent dough flavor.
You can use refrigerated pie dough or even puff pastry dough as a substitute.
A 9×9 or 8×8 square baking dish may be substituted for the 11×7 baking dish. The bars will just come out a bit thicker.


INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
Pillsbury refrigerated crescent dough sheet
canned pumpkin (not pumpkin pie mix)

large eggs
heavy whipping cream
corn syrup
packed brown sugar
PUMPKIN PIE SPICE
salt

HOW TO MAKE EASY PUMPKIN PIE BARS:

Preheat oven to 350f degrees. Line 11×7 baking pan with parchment paper (see my notes at the end about different baking pan sizes).

 If you are having trouble getting it to fit in, it’s easiest to make a cut straight through each corner of the parchment paper. This will help you tuck the corners, where necessary, to make it fit into the baking dish easier. Allow the excess parchment paper to hang over the edge of the dish.

Unroll crescent roll dough in the bottom of the baking dish. Gently press with your fingers and push it about halfway up all the sides.

Now for the filling. In the bowl of your stand mixer or a large mixing bowl, mix together all of the other ingredients: pumpkin puree, eggs, heavy cream, corn syrup, brown sugar, pumpkin pie spice and salt.

 Stir until all ingredients are completely combined.

Pour the pumpkin pie filling over dough. If you have excess crescent dough going up the sides, just gently roll it down slightly. It creates a nice rolled edge around the bars.

Bake on middle oven rack for about 45-55 minutes (or until the center is set).

Allow to cool completely before slicing (at least a couple of hours.) Once cooled, using the parchment paper hanging over the edges, lift it from the pan.

 Cut into 4 rows by 3 rows to make 12 bars or 4 rows by 4 rows for 16 bars.

Garnish each bar with a squirt of whipped cream or sprinkle with some pumpkin pie spice.

Enjoy!

CRAVING MORE RECIPES? GIVE THESE A TRY!
HOMEMADE PUMPKIN PIE SPICE
PUMPKIN PULL-APART BREAD
THE BEST PUMPKIN CAKE BARS
PUMPKIN BREAD WITH BROWN SUGAR GLAZE
PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING
HOMEMADE PUMPKIN MUG CAKE
PUMPKIN SWIRL CHEESECAKE BARS
HOMEMADE PUMPKIN ROLL RECIPE
EASY MINI PUMPKIN CHEESECAKES
PUMPKIN PIE DUMP CAKE
PUMPKIN PIE COFFEE CAKE
BEST BROWN SUGAR PUMPKIN PIE





Print


EASY PUMPKIN PIE BARS








Course Dessert


Cuisine American


Keyword Pumpkin Pie Bars





Prep Time 20 minutes


Cook Time 55 minutes


Total Time 1 hour 15 minutes




Servings 12


Calories 201kcal


Author Brandie @ The Country Cook




Ingredients


1 can Pillsbury refrigerated crescent dough sheet


1 (15 oz) canned pumpkin puree (not pumpkin pie mix)


2 eggs


1 cup heavy whipping cream


1/4 cup corn syrup


1/2 cup packed brown sugar


1 tablespoon pumpkin pie spice


1/2 teaspoon salt




Instructions

Preheat oven to 350f degrees.
Line 11 x 7 baking pan with parchment paper.
Unroll crescent roll dough in the bottom of the baking dish. Gently press with your fingers and push it about halfway up all the sides.
In the bowl of a stand mixer or a large mixing bowl, mix together all of the other ingredients: pumpkin puree, eggs, heavy cream, corn syrup, brown sugar, pumpkin pie spice and salt.
Pour the pumpkin pie filling over dough.
Bake on middle oven rack for about 45-55 minutes (or until the center is set.)
Allow to cool completely before slicing (at least a couple of hours.)
Once cooled, using the parchment paper hanging over the edges, lift it from the pan.
Garnish each bar with a dollop of whipped cream or sprinkle with some pumpkin pie spice.



Video



Notes

To keep this simple, we are using crescent roll dough as the crust. Once it's all baked, it won't taste like crescent dough at all. The flavors blend with the filling so you won't taste it as a separate crescent dough flavor.
You can use refrigerated pie dough or even puff pastry dough as a substitute.
A 9x9 or 8x8 square baking dish may be substituted for the 11x7 baking dish. The bars will just come out a bit thicker.


Nutrition

Calories: 201kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 269mg | Potassium: 40mg | Sugar: 16g | Vitamin A: 345IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 0.5mg


Originally published: October 2015

Updated & republished: November 2020



The post EASY PUMPKIN PIE BARS (+Video) appeared first on The Country Cook.

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