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crust ingredients
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pulse until coarse sand
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line & spray pan
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press crust into pan
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after crust baked
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filled & ready to bake
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baked & cooling
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pull out by parchment paper & cut into bars
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This is the perfect recipe for just 1 or 2 people ~ or to use up any leftover pumpkin puree that you have. Also, not every likes pumpkin pie and this is perfect to make for THANKSGIVING, if only a couple of people will eat it. Also a great SUGAR-FREE dessert to have for the Holidays, if you have a couple of people on sugar-restricted diets. ** Very FAST & EASY
Small Batch PUMPKIN PIE BARS * sugar or sugar-free
1/2 cup flour…………………………………………...3 TB butter, cold
1 TB sugar or regular white Splenda…………….......dash of salt
1/4 tsp. cinnamon
FILLING:
1/2 cup pumpkin puree……………………………...1 egg
1/3 cup dark brown sugar or brown Splenda blend
1/2 tsp. ground cinnamon………………………..…..1/8 tsp. ground nutmeg
1/8 tsp. ground cloves……………………………..…1/2 tsp. vanilla
Dash of salt…………………………………………....1/4 cup milk
***
Preheat oven to 350. Line a 9” loaf pan with parchment paper; then spray with non-stick baking spray. Set aside.
Combine all the crust ingredients in your food processor and gently pulsed until looks like coarse sand. Press into an even layer in the bottom (and a little bit up the sides) of the prepared pan. Bake for about 12-15 minutes, or until lightly browned.
Meanwhile, prepare the filling:
Whisk together all the filling ingredients in a large bowl (or use your food processor ~ no need to wash after making the crust). Pour the filling into the hot crust and return to the oven for 20-25 minutes (or until filling is firm and doesn’t jiggle).
Cool the bars completely, then refrigerate until cold. Pull the bars out of the pan by the parchment paper and cut into 6 bars.
Small Batch PUMPKIN PIE BARS * sugar or sugar-free
1/2 cup flour…………………………………………...3 TB butter, cold
1 TB sugar or regular white Splenda…………….......dash of salt
1/4 tsp. cinnamon
FILLING:
1/2 cup pumpkin puree……………………………...1 egg
1/3 cup dark brown sugar or brown Splenda blend
1/2 tsp. ground cinnamon………………………..…..1/8 tsp. ground nutmeg
1/8 tsp. ground cloves……………………………..…1/2 tsp. vanilla
Dash of salt…………………………………………....1/4 cup milk
***
Preheat oven to 350. Line a 9” loaf pan with parchment paper; then spray with non-stick baking spray. Set aside.
Combine all the crust ingredients in your food processor and gently pulsed until looks like coarse sand. Press into an even layer in the bottom (and a little bit up the sides) of the prepared pan. Bake for about 12-15 minutes, or until lightly browned.
Meanwhile, prepare the filling:
Whisk together all the filling ingredients in a large bowl (or use your food processor ~ no need to wash after making the crust). Pour the filling into the hot crust and return to the oven for 20-25 minutes (or until filling is firm and doesn’t jiggle).
Cool the bars completely, then refrigerate until cold. Pull the bars out of the pan by the parchment paper and cut into 6 bars.
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