Pumpkin pie bars are the perfect fall snacks
If you’re searching for an irresistible treat that’s complete with the flavours of fall, then look no further as this easy pumpkin dessert is quite the catch. Pumpkin desserts no longer have to be messy or massive, nor do they need to be difficult to create in large amounts, not when you know how to make pumpkin pie bars, which contain all of the goodness you’d expect from a traditional pumpkin pie, in a neat and mess-free square.
Every recipe has its ups and downs, and this one offers such a long list of benefits that it’s really impossible to list them all, but we’re sure going to try because somehow, it’s even better than regular pumpkin pie by a mile.
- No dirty dishes because cutlery isn’t necessary with these finger foods
- Convenient serving sizes for easy storage, freezing and reheating
- One batch makes 24 servings, which is enough to feed a crowd
- The pecan crust adds a one-of-a-kind crunch that is addictive
Pumpkin pie bars recipe
There are two layers to pumpkin pie bars, including the graham cracker crust and the sweet filling, which are whipped up separately, but they come together in mere minutes to create an absolutely delicious snack that is ready to serve. Dress them up with a hearty helping of cool whip or shreds of chocolate if you’re not afraid of extra calories or enjoy them as they are in two glorious levels of simplicity that just cannot be beaten.
Preparation time: 15 minutes
Cooking time: 53 minutes
- 1 ¼ cups graham cracker crumbs
- ½ cup pecans (chopped)
- 5 tablespoons cannabutter (softened)
- 2 tablespoons granulated sugar
- 2 eggs
- 2 cups pumpkin puree
- 1 ½ cups heavy whipping cream
- 1 cup golden brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Whipped cream
- Chocolate shavings
- Crushed nuts
- 9x13 baking sheet
- Parchment paper
- Food processor
- Large mixing bowl
Preheat the oven to 350°F.
Prepare a baking sheet by lining it with parchment paper, ensuring that approximately 1 inch of the sheet is overlapping the sides to make removal easier later on. Set it aside for now.
Toss the graham crackers and pecans into a food processor, and pulse them together until the mixture resembles fine crumbs.
Add the cannabutter and sugar to the mix, and pulse it all together until the ingredients are thoroughly combined.
Use clean hands to press the crust layer into the prepared baking pan and a flat spatula to smooth out the surface.
Bake the crust for 8 minutes, and after removing it from the heat, make sure to leave the oven on.
In a large mixing bowl, whisk together all of the filling ingredients until the mixture reaches a smooth, lump-free consistency.
Pour the pumpkin filling layer onto the cooled pie crust.
Bake the pumpkin bar sheet in the oven for 45 minutes or until the filling is firm.
Remove the baked dessert from the oven and leave it on a wire rack to cool before slicing and serving or storing the bars.
These pumpkin desserts should be cut while the baked results are still cooling to make less work of the task, but they shouldn’t be pulled apart, served, or stored until they have cooled right down to room temperature, otherwise, you’ll risk getting burnt by the pumpkin filling, and no one wants that! The dense nature of these bars does make them perfect for freezing because they hold up well to dethawing, but for the best-tasting treats, you’ll want to serve them as soon as they’ve reached a good handling temperature, as that’s when they’re freshest and softest.