Whatcha Makin' Now?: Pumpkin Pie Bars

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Monday, September 15, 2014

Pumpkin Pie Bars

Super easy Pumpkin Pie Bars using Crescent Roll Dough as crust!

Jake and I spent the weekend in Nebraska. We got to spend the day with my family and a day with his family. It seemed like a really quick trip but it was nice to see the fam and get out of town for a bit.

I picked a bunch of apples at my parents so there is apple pie in the very near future. I kinda wish someone would come over and slice all the apples though...seems like a lot of work at this very moment.

On to this recipe! It's my first pumpkin recipe of the season! I'm starting out with a super easy one too. I love the crescent roll crust; it's a little buttery and soft. And of course the pumpkin filling is delightful.


I kinda want to make Pumpkin Pancakes or Waffles next. We'll see.

Super easy Pumpkin Pie Bars using Crescent Roll Dough as crust!

Super easy Pumpkin Pie Bars using Crescent Roll Dough as crust!


Pumpkin Pie Bars

1 can refrigerated crescent rolls
2 eggs
15 ounces can pumpkin puree
1 cup whipping cream
1/2 cup brown sugar, packed
1/4 cup corn syrup
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
Serve with prepared whipped cream and a sprinkle of cinnamon and sugar.

Preheat oven to 350 degrees. Line a 11 x 7 pan with parchment paper making sure to leave a little hanging over the edges. (I didn't have a 11 x 7 so I did use a 9 x 13.)

Unroll crescent roll dough and press into the bottom and sides of the lined pan. Set aside.

In the bowl of a stand mixer, mix together the eggs, pumpkin, whipping cream, brown sugar, corn syrup, pumpkin pie spice, and salt until smooth. Pour mixture over dough.

Bake for 45 - 50 minutes or until knife inserted comes out clean and center is set. Let bars cool for a couple hours and then refrigerate to chill.

Using the parchment paper to lift the chilled bars from the pan. Slice into bars, top with whipped cream, sprinkle with a little cinnamon sugar and serve!

Source: Pillsbury

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2 comments

  1. Could you use honey instead of corn syrup?

    ReplyDelete
    Replies
    1. I'm not sure the consistency would be the same. But here's another option:

      For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water. (http://www.tasteofhome.com/cooking-tips/pantry-pointers/substitute-for-corn-syrup)

      Delete

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