I was looking in my King Arthur Flour catalog that came in the mail the other day, as saw they had a mix for Pumpkin Pie Bars. I thought, that’s what I’m going to make, but wanted a make-from-scratch recipe. I looked on line and found this great recipe from Brown Eyed Baker. If you love Pumpkin Pie, you’ll love these great bars! They’re super easy to make, are perfect to travel, and are delicious!
These copycat pumpkin pie bars are a great dessert to pick up with your hand, which makes them super easy to take anywhere!
- For the Crust:
- 42 gingersnap cookies (about 9 ounces)
- 2 Tbsp granulated sugar
- 5 Tbsp unsalted butter, melted
- For the Filling:
- 8 oz. cream cheese, at room temperature
- 1 c. light brown sugar
- 1 (15-oz.) can pumpkin puree
- 2 eggs
- 1 (12 oz) can evaporated milk
- 2 Tbsp pure maple syrup
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. kosher salt
- Pinch ground cloves
- Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan and line with parchment paper so that it extends over each long side of the pan, for easy removal of the bars.
- To make the crust:
- In a food processor, pulse together the gingersnaps and sugar until they become fine crumbs. Add the melted butter, and pulse a few more times to incorporate. Press the crumbs evenly into the bottom of the prepared pan. Bake for 10 minutes.
- To make the filling:
- While crust is baking, beat together the cream cheese and brown sugar on medium speed of an electric mixer until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the pumpkin and mix on low speed until completely incorporated. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the evaporated milk, maple syrup and vanilla, and beat until well combined, about 1 minute. Add the cinnamon, ginger, salt, and cloves and mix on low to incorporate.
- Pour the filling over the prepared crust and tap the pan on the counter to remove any air bubbles. Bake until the filling is set in the center, about 35 to 45 minutes. Remove from oven and set on a wire rack to cool. Once the bars have cooled to room temperature, you can cut and serve them, or you can refrigerate them and serve them chilled.
- Using the parchment paper overhangs, lift the bars from the pan and onto a cutting surface. Cut into squares and serve with whipped cream. Store the bars in an airtight container in the refrigerator for up to 4 days.