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 Your email address will not be published.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 Your email address will not be published.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