If you love pumpkin pie, but hate going through the preparation of making the crust and all that goes into a pie, then this pumpkin pie bars recipe was made for you. PHILADELPHIA 3-STEP Pumpkin Cheesecake - My Food and Family Pour into mini graham cracker crusts. An easy graham cracker crust and a smooth and creamy filling makes this dessert perfect for fall! Made with a graham cracker crust and filled with layers of cream cheese, spiced pumpkin filling, pudding, and Cool Whip, it will become your favorite fall dessert! Take the graham cracker crumbs and spoon them in small bowl, to which you will add the melted butter. Pour into crust. This is an awesome pumpkin pie recipe that I make every year around this time. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Let cool to room temperature and then refrigerate until ready to serve. Use your fingers to mix it well. Cool for 1 hour. Reduce oven temperature to 350 degrees. Use your fingers to mix it well. Bake the pie at 350 F degrees for 45 to 55 minutes. Beat pumpkin custard until smooth and pour into pie … Pour evenly over crust and bake for about 50-60 minutes, or until a toothpick inserted into the center of bars comes out clean. This easy pumpkin pie … DIRECTIONS. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool. Let the pumpkin dessert bars cool to room temperature and then wrap the pan with aluminum foil and keep refrigerated. Your family and friends will think you … Using your fingers arrange the crumbs evenly on the bottom and up the sides. Some have cinnamon and I have to avoid that as it’s an irritant. Remember this pumpkin cobbler and pumpkin spice cake from last fall? However, if you would like to use this type of crust in the LIBBY'S® Famous 9-inch deep-dish size Pumpkin Pie, you may substitute the deep-dish pie shell called for in this recipe with a graham cracker crust by lowering the oven temperature and making the following adjustments: Pour filling into pre-baked crumb crust; bake at 350° F. for 50 minutes or until knife inserted in center comes out clean. It’s an eggless version of pumpkin pie with a sweet graham cracker crust. And these easy pumpkin pie bars are my latest pumpkin creation. Preheat oven to 350°F. Easy pumpkin desserts are my jam, and I know you love them, too. In the meantime, whisk all the egg whites using your electric mixer until stiff. Mix together pumpkin, condensed milk, eggs, spices and salt. Rich and creamy, this popular dessert tastes so good with its buttery graham cracker crust. It’s best to chill the bars for at least two hours before serving so that they’ll firm up. Thanks! Please read my disclosure policy. Let the pie plate cool in the fridge for 30 minutes, then bake in the oven for 8 to 10 minutes. Fold in the egg, brown sugar, salt, pumpkin pie spice, canned pumpkin, and the evaporated milk. And the pumpkin pie filling is smooth, creamy, and filled with cozy fall flavors. Instagram. Pumpkin Pie Bars will keep refrigerated for up to five days. Lightly grease a 9x13 baking dish with cooking spray. In the meantime, melt the butter, 2 tablespoons is all you need. Those creamy fall flavors perfectly round a delicious Thanksgiving dinner. In large bowl whisk together 1 egg, pumpkin, sweetened condensed milk, cinnamon, nutmeg, salt and ginger until combined. Follow on… Crumble graham cracker crust into a bowl. Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. Boy, was it ever good. This information will not be used for any purpose other than enabling you to post a comment. Facebook Using your fingers arrange the crumbs evenly on the bottom and up the sides. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with Pumpkin N Spice. You could also purchase the large pre-made graham cracker crust pie, in the tin. The silky pumpkin custard sits atop a crumbly graham cracker crust that’s prepped in a fraction of the time of pie dough. Set aside. This post may contain affiliate links. *, Copyright ©2020, Pumpkin 'N Spice. These Pumpkin Pie Jello Shots are the absolute best thing EVER! I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours. Cut into bars and top with whipped cream, if desired. Your email address will not be published. Step 6: Bake according to recipe directions. Add the egg substitute and milk and mix thoroughly. Refrigerate at least 2 hours. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Perfect for any fall party. Now you can have your cake and eat it too, this version of this pumpkin pie is light and full of flavor. Also use the toothpick test to be sure the filling isn’t undercooked. Let me tell you something, it’s not. Keep an eye on your inbox for updates. No Bake Pumpkin Pie is a light and creamy twist on classic pumpkin pie. Fold in the egg, brown sugar, salt, pumpkin pie spice, canned pumpkin, and the evaporated milk. Take the graham cracker crumbs and spoon them in a small bowl, to which you will add the melted butter. , Looking for more recipes? Cooler weather, apples and pumpkin galore, leaves changing colors, pumpkin spice lattes, and lots of fall desserts. Bake another 35-40 minutes or until a knife inserted 1 inch from crust comes out clean. One bite and you may never go back to regular pumpkin pie again! Bake the crust until lightly browned, for 5-7 minutes. Here at … Press firmly into the bottom of the baking dish and bake for 10 minutes. You can continue to mix it all with a spatula, or use the mixer to beat it until smooth. See my tips and tricks for making these Pumpkin Pie Bars above the recipe box. Pour the pumpkin custard in the pie shell and smooth it out. Press firmly into the bottom of the baking dish and bake for 10 minutes. Let cool slightly. As I mentioned before, it’s Thanksgiving on Monday in Canada, and well, what’s Thanksgiving without Pumpkin Pie? For 5 points a serving, it made a great dessert, and yes, the hardest part was eating only one slice. Bars can be frozen for up to three months. Combine pumpkin puree, condensed milk, cinnamon, nutmeg, ginger, and eggs into a medium mixing bowl. In order to keep this pumpkin pie recipe as easy as possible, the first thing that had to be changed was the crust. In a large bowl, combine the pumpkin, brown sugars, molasses, cinnamon, ginger, salt, and allspice. You can continue to mix it all with a spatula, or use the mixer to beat it until smooth. You could also use half and half, but since this is not as thick, the texture will be slightly thinner. Simple, sweet and lightly spiced this pie is perfect with a dollop of whipped cream. I need to take a new look at the ingredients of the premade crust. Pour evenly over crust and bake for about one hour, or until a toothpick inserted into the center of bars comes out clean. To make this lighter version of pumpkin pie, you’ll need 3 oz of graham crackers, which I placed in a food processor with a tablespoon of brown sugar and process it into crumbs. Just because you’re watching your weight, does not mean you have to suffer by not eating desserts. You can also cut bars and put into a freezer-safe container for convenience. I kept mine for 50 minutes in the oven, to test it if it’s done, insert a knife in the center and if it comes out clean it’s done. I guess it’s not common for pumpkin pie to be served on graham cracker crust. Pinterest In the meantime, melt the butter, 2 tablespoons is all you need. Once it’s chilled in the pie crust you just slice and eat (or…go at it with a fork). Bake 15 minutes. Start with a premade graham cracker crust, layer in a cream cheese + sugar mixture, top with some spiced pumpkin filling, and finish off with some whipped topping. These pumpkin pie bars with an easy graham cracker crust couldn’t get any easier. But it was a good call! Mix on medium until well blended. Beat until smooth and creamy with an electric hand mixer or stand mixer with fitted paddle attachment. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, cloves, and salt. Pumpkin Pie Bars taste just like the classic pie, but without the prep work. I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. In the meantime, melt the butter, 2 tablespoons is all you need. Pumpkin Pie with Graham Cracker Crust – a lighter and healthier version of the traditional Pumpkin Pie! Seize the day, they say, like it’s an effortless act. Bake the pie for 45 to 55 minutes. Typically the store bought pies are a dough crust - you know this. Have fun with these cute little pie shots! As you can see in the picture, I couldn’t let for the pie to cool, that’s why the whipped cream is melting. Let it cool, fill and then bake per recipe instructions. I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. I just love pumpkin recipes and the graham cracker crust … There’s no cutting cold butter into the crust and hoping it turns out. Chill the pie plate for 30 minutes, after which you will need to bake it for 8 to 10 minutes. To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, sugars, and spices and beat until smooth and creamy. To save time (and money), I buy the crust pre-made. The center should be slightly jiggly. If you want to make a large pie and not the mini ones, you could also use this graham cracker crust recipe for it. a 9-inch, deep-dish frozen pie crust; large eggs; canned pumpkin puree; granulated sugar; ground cinnamon; ground ginger; ground cloves; kosher salt; evaporated milk; And let’s talk about some key ingredients and their substitutions: A 9-inch, Deep-Dish Frozen Pie Crust Refrigerate leftovers. How to Make Pumpkin Pie Bars: Preheat oven to 350°F and lightly grease a 9×13 baking dish. Bars will last for up to five days when chilled. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. GRAHAM CRACKER CRUST. Crecipe.com deliver fine selection of quality Keebler® ready crust® pumpkin pie recipes equipped with ratings, reviews and mixing tips. Learn how to cook great Keebler® ready crust® pumpkin pie . Chill for 30 minutes before baking. Your email address will not be published. Crushed graham cracker crumbs, a touch of sugar and butter make this the easiest (and most delicious) base for these bars. Let cool to room temperature and then refrigerate until ready to serve. This fit the bill perfectly! I just love this pie, the aroma of pumpkin pie spice is one of my favorites, and as the pie bakes in the oven, the house smells amazing. My Newsletter Preheat oven to 425 degrees Fahrenheit. You sure can! Instructions. Cool. Press the crust mixture onto the bottom and up the sides of two greased 9-inch pie plates. In a small bowl, mix the graham cracker crumbs and sugar, then stir in the melted butter. Preheat oven to 425 degrees. Subscribe and get a FREE dinner recipes ebook! Add Sweetened Condensed Milk, Lemon Juice, Vanilla, and Sugar, and continue beating until creamy and well … If you don’t feel like crushing the graham crackers for the crust, you can buy. / Site by. In the meantime, whisk all the egg whites using your electric mixer until stiff. For just 5 weight watchers points per serving, you can enjoy this luscious and delicious pumpkin pie, with whipped cream and all. Evaporated milk is thick and creamy, much like heavy cream, but with less calories and fat. In medium mixing bowl, beat Cream Cheese until fluffy. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Slice the pie into 8 pieces and serve each piece with 1 tbsp of lite whipped topping. I had everything for the filling for 2 pies in my pantry; I just subbed 2 tsp of pumpkin pie spice + 1 tsp of cinnamon for all the individual spices. Pour into ready made crust. Preheat the oven to 425°F. Good appetite! I was looking for a pumpkin pie recipe to make using 2 gf graham cracker crusts I already had on hand. Frozen Pumpkin Mousse Pie The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored. Let cool slightly while you prepare the pumpkin pie filling. I kept mine for 50 minutes in the oven, to test it if it’s done, insert a knife in the center and if it comes out clean it’s done. Place the graham crackers in a food processor with a tablespoon of brown sugar and process it into crumbs. Pumpkin pie is a must-have dessert on Thanksgiving. Get one of our Keebler® ready crust® pumpkin pie recipe and prepare delicious and healthy treat for your family or friends. If you’re looking for the perfect No Bake Pumpkin Pie recipe served in a graham cracker crust, this is it! This pie is a fun diversion from the pre-made ones primarily for its graham cracker crust. I can hardly wait for it to come out and try a piece. They’re a favorite around here for so many reasons! Not only did it save an immense amount of time, but it also made for a deliciously sweet flavor combo. Using your fingers, rub in butter until a sandy texture … I make a mean key lime pie and a trick I learned a number of years ago was to brush the crust with an egg wash and bake it for 10 minutes. Take the graham cracker crumbs and spoon them in a small bowl, to which you will add the melted butter. You can. Pour the pumpkin custard in the pie shell and smooth it out. No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Step 5: Pour the pumpkin filling into each graham cracker crusted pie tin. To make this lighter version of pumpkin pie, you’ll need 3 oz of graham crackers, which I placed in  a food processor with a tablespoon of brown sugar and process it into crumbs. … Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Bake on baking sheet at 350°F about 50 minutes or until knife inserted in center comes out clean. Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. Food that is from cultures and cuisines across the world has always been a staple of the blog. To make sure the bars are done baking, you want the jiggle slightly in the center only. Simply wrap cooled bars tightly with foil or plastic wrap. With only 5 ingredients, the filling of this pie comes together in mere minutes. 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