Easy Pumpkin Pie Bars
So I promised I would be back to sweet, and I can happily report these adorable little pumpkin pie bars satisfied many a sweet tooth this week.
Also, I am all about simple when it comes to Thanksgiving Desserts. Though we may all want to impress someone or other next Thursday, the reality of it is a dessert that is pre-sliced and tastes just as good as an old fashioned pie is, well, better in my opinion. Plus you know things are going to get crazy the day before and the day of, so why not whip up these delicious little delicacies Wednesday morning and not worry about dessert for the rest of the two days?
I kid you not when I say this is the easiest form of a pumpkin pie I have ever tried. I am not really a traditional pie person, mostly because pie dough and I tend to get into heated arguments.
“Why are you crumbly in places but mushy in others?? Why cant you just stay still? Why cant you look like those awesome pie doughs Ina Garten and Nigella Lawson whip up so simply on tv??”
And of course the pie dough cannot really talk, so I just stand there fuming at a sad lumpy hunk of dough.
But not this time.
This recipe took me all of twenty-five minutes to make, and the result was a delicious new version of a Thanksgiving Classic that I would be proud to serve at my Thanksgiving table. If I had a Thanksgiving table, anyway.
The original recipe suggested making the crust in a food processor, which I am sure would work fine if yours is larger than my tiny I-bought-it-at-Aldi-for-$9 processor, so by all means check out the original recipe here for those instructions. I did what I always do with these crumble/pie-like bars (see ) and used my fingers. Both methods work wonderfully.
And there you go.
Have a little whipped cream ready when you serve them and you’ll be the talk of the table.
Easy Pumpkin Pie Bars
Slightly Adapted Via SometheWiser
for the crust/topping:
1 1/3 cup flour
1/2 cup brown sugar
8 tbsp butter, cut into slices
for the filling:
8 oz softened cream cheese
3/4 cup sugar
1/2 cup pumpkin puree
2 eggs, slightly beaten
1 1/2 tsp cinnamon
1 tsp allspice
1 tsp vanilla
1. Preheat the oven to 375 F.
2. Combine flour and brown sugar in a medium bowl. Add in slices of butter and using two knives, a pastry butter, or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.
3. Reserve 2/3 cup of the crust mixture for the topping, and press the rest of the crust mixture into an 8×12 baking pan. Bake the crust for 15 minutes, and let cool slightly.
4. While the crust is baking, make the filling. Beat together all of the filling ingredients in a medium bowl until smooth.
5. Pour filling over baked crust and bake at 375 for 30-35 minutes or until firm.
Let cool in pan 10-15 minutes before slicing.
All Photos And Writing Copyright © 2012 Jessica Gonzalez | On Sugar Mountain