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.
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
Printer Friendly Recipe
