Pumpkin Pie Bars with Maple Whipped Cream
Not only do these bars fit in any day of the pumpkin season, but they also seem less fancy and much easier than pie. For many, it’s a relief to not have to mess with making the pie crust edge pretty.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Pumpkin Pie Bars with Maple Whipped Cream
Prep Time60 Minutes
Servings12
Cook Time60 Minutes
Ingredients
FOR THE CRUST: 3 cups all-purpose flour
12 tablespoons unsalted butter, cold and cut into small cubes
1 teaspoon granulated sugar
½ teaspoon salt
½ cup ice-cold water
FOR THE PUMPKIN PIE FILLING: 2 - 15-ounce cans pumpkin purée
2 - 12-ounce cans evaporated milk
1 cup granulated sugar
½ cup brown sugar
4 large eggs
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
â…› teaspoon ground cloves
1 teaspoon salt
FOR THE MAPLE WHIPPED CREAM: 2 cups heavy whipping cream
¼ cup pure maple syrup
Extra ground cinnamon, for garnish
Directions
- TO MAKE THE CRUST: Place flour, butter, sugar and salt into a large food processor. Pulse until coarse crumbs form.
- While processor is running, add water 1 tablespoon at a time until a ball of dough forms. Shape into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes. (Tip: the dough can be made up to 2 days in advance.)
- TO MAKE THE PIE: Heat oven to 375 F.
- Combine all pie filling ingredients in a large bowl and beat with electric mixer until well combined.
- Press crust dough into the bottom of a 9×13 baking dish that has been sprayed with cooking spray. (Note: I removed about ½ cup of the dough to roll out and make cutout leaves for decoration on top of the bars. I added them to the edge of the pan 30 minutes into the baking time, so they did not sink into the filling. You can skip this part and use all the dough for the crust; it will just be slightly thicker.)
- Bake crust in oven for 15 minutes.
- Pour pie mixture over baked crust.
- Bake another 50-60 minutes, until edges are set and filling is firm. Let cool completely and refrigerate until ready to serve.
- TO MAKE THE WHIPPED CREAM: Place heavy cream and maple syrup in a large bowl with electric mixer.
- Beat on high until medium peaks form.
- Dollop on top of pumpkin pie bar slices.
- Sprinkle with cinnamon for garnish, if desired. Enjoy!
60 minutes
Prep Time
60 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$8.39$1.05/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
Festal Golden Pie Pure Pumpkin, 15 Ounce
$2.29$0.15/oz
Carnation Evaporated Milk, 12 Ounce
$2.39$0.20/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
Vital Farms Organic Restorative Large Eggs, 12 Each
$9.99$0.83 each
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
L&B Ground Nutmeg, 2.1 Ounce
$8.59$4.09/oz
L&B Ginger Powder, 1.6 Ounce
$6.19$3.87/oz
L&B Ground Cloves, 1.9 Ounce
$7.99$4.21/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$6.39$0.40/oz
L&B Pure Maple Syrup, 8 Ounce
$5.79$0.72/oz
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
Directions
- TO MAKE THE CRUST: Place flour, butter, sugar and salt into a large food processor. Pulse until coarse crumbs form.
- While processor is running, add water 1 tablespoon at a time until a ball of dough forms. Shape into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes. (Tip: the dough can be made up to 2 days in advance.)
- TO MAKE THE PIE: Heat oven to 375 F.
- Combine all pie filling ingredients in a large bowl and beat with electric mixer until well combined.
- Press crust dough into the bottom of a 9×13 baking dish that has been sprayed with cooking spray. (Note: I removed about ½ cup of the dough to roll out and make cutout leaves for decoration on top of the bars. I added them to the edge of the pan 30 minutes into the baking time, so they did not sink into the filling. You can skip this part and use all the dough for the crust; it will just be slightly thicker.)
- Bake crust in oven for 15 minutes.
- Pour pie mixture over baked crust.
- Bake another 50-60 minutes, until edges are set and filling is firm. Let cool completely and refrigerate until ready to serve.
- TO MAKE THE WHIPPED CREAM: Place heavy cream and maple syrup in a large bowl with electric mixer.
- Beat on high until medium peaks form.
- Dollop on top of pumpkin pie bar slices.
- Sprinkle with cinnamon for garnish, if desired. Enjoy!