Pumpkin Pie is one of my all-time favorite fall desserts. There’s just something about the silky smooth filling paired with a tender, flaky crust that is just irresistible to me. Sometimes though you want a pumpkin pie fix without the hassle of making a full blown pie. That’s where these little bars come in! They taste just like pumpkin pie, but without all the hassle.
These babies are so easy to make! Just pulse the crust ingredients in the food processor, press into the pan and bake. While the crust is baking, beat all of the filling ingredients in a stand mixer and once the crust is a glorious golden brown you pour the filling over the warm crust and bake until set. That’s all it takes to make these great fall treats! They’re on your table in less than a hour!
Yield: 24 bars
For the Crust:
1 1/3 cup all purpose flour
1/2 cup light brown sugar
8 tablespoons unsalted butter, softened
3/4 cup chopped pecans
For the Filling:
8oz cream cheese, softened
3/4 cup sugar
1/2 cup pumpkin puree
2 large eggs, slightly beaten
1 1/2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon vanilla extract
Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
Pulse crust ingredients in the bowl of a food processor fitted with the metal blade until crumbly, about 4 one-second pulses. Reserve 2/3 cup of the mixture for topping. Press remaining mixture evenly into the bottom of prepared pan. Bake 15 minutes. Cool slightly.
In the bowl of a stand mixer fitted with the paddle attachment, beat together filling ingredients until smooth. Pour over warm crust and sprinkle with reserved crust topping. Bake 30 to 35 minutes until firm.
Source: adapted from Some the Wiser