Recipes Desserts Pies & Tarts Pumpkin Pies Pumpkin Pie Bars 5.0 (3,557) 4 Reviews These bars have all the creaminess and warm spice of classic pumpkin pie — without the stress of rolling out a crust. By Sarah Jordan Sarah Jordan Sarah Jordan is an award-winning chef from Dublin and now based in Chicago. Food & Wine named her one of the country’s Best New Pastry Chefs in 2013 for her bold, risk-taking style and signature use of savory elements. Food & Wine's Editorial Guidelines Updated on February 16, 2022 Save Rate PRINT Share Close Photo: © Con Poulos Active Time: 45 mins Total Time: 1 hr 45 mins Yield: 1 9- x 13-inch pan Jump to recipe Sarah Jordan, named a Food & Wine Best New Pastry Chef in 2013, shares a recipe for pumpkin pie bars that distills the Thanksgiving classic into an easy-to-make handheld snack. A simple, press-in crust is the base for a pumpkin filling spiced with warm cinnamon, cloves, cardamom, and ginger. Frequently Asked Questions Is pumpkin puree the same as canned pumpkin pie filling? For the most part, no. Pumpkin puree is just that: plain pumpkin (or sometimes, another winter squash) that's been processed to a smooth texture. On the other hand, canned products labeled "pumpkin pie filling" or "pumpkin pie mix" will typically have added sugar and spices in addition to the puree. For this recipe, look closely at your can to make sure it contains 100 percent pumpkin — or puree some yourself, if desired — to ensure the flavors will be balanced. How do you keep the bottom of the bars from getting soggy? Par-baking or blind-baking — baking the crust partly or fully before adding a filling or topping — is a common way to avoid soggy bottoms in pies and other crusty baked goods. For this recipe, you'll do so when preparing your baked press-in crust. For maximum flakiness, ensure all the ingredients are as cold as possible when assembling, and press the crust evenly into the pan to avoid thicker parts that may end up underbaked. Notes from the Food & Wine Test Kitchen Before starting this recipe, prepare a baked press-in crust following Food & Wine's recipe. This crust is sturdy enough to hold the creamy filling, but texturally, it's somewhere between a typical pie crust and a more crumbly, tender shortbread. The filling here gets some added creaminess from evaporated milk. Make sure you are not using sweetened condensed milk, which is thicker and much sweeter; the two ingredients are generally not interchangeable in any recipe. Make ahead These pumpkin pie bars can be refrigerated for up to two days. You can serve them chilled, directly out of the fridge, or let them come to room temperature before digging in. Cook Mode (Keep screen awake) Ingredients 1/4 cup dark brown sugar 1/2 cup granulated sugar 1 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon ground cardamom 1/4 teaspoon salt 2 large eggs One 15-ounce can pure pumpkin puree One 12-ounce can evaporated milk Baked press-in crust Crème fraîche, for serving Directions Preheat the oven to 425°. In a small bowl, whisk the sugars with the spices and salt. In a medium bowl, whisk the eggs. Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth. Pour the filling into the crust and bake for 10 minutes. Lower the oven temperature to 350° and bake for about 25 minutes longer, until the filling is fully set. Transfer the pan to a rack and let cool completely. Cut into bars and serve with crème fraîche. Originally appeared: November 2013 Rate It Print