Happy Happy Wednesday & Thanksgiving Eve y’all!!! I hope I’m not the only one running around trying to get what feels like everything under the sun done right now. These feelings are most likely exacerbated by the fact that I have to work all day, so a billion things are left to do this evening and tomorrow morning very early.
I’m a slightly type A chick, so not being completely organized and ahead of schedule makes me feel just a tad bit coo-coo feeling. My apologies, I’m blathering about how stressed I feel when most likely all of you feel precisely the same way haha. Soooo, I’m here today to give you another recipe that shouldn’t cause you any stress to make, because at this hour before Thanksgiving that is exactly what we need, amiright?
These Easy Pumpkin Pie Bars are a wonderful recipe that I snagged from Pillsbury’s website. I looove pumpkin pie, but as I have mentioned before, pies have a tendency to be my Kryptonite, because of that whole pie crusts never behave for me deal, which is why I knew I had to make these bars because they just looked so easy to make. BTW they totally are easy to make, and let’s not forget it’s pumpkin pie in perfect handheld wonderfulness.
The only thing that’s really time consuming is waiting for these bars to completely cool before you can cut them up. Anyways, I hope you can add these to your Thanksgiving meal and as always thank you so much for stopping by! Happy Thanksgiving to everyone of you and I hope you have a wonderful time with your loved ones.
First, wax paper into your pan…
then press your crescent dough sheet into your pan…
place all of your ingredients into your bowl…
mix, mix, mix…
then pumpkin mixture into your pan…
bake, bake, bake…
after cooling, take out of the pan…
- 1 Can Pillsbury Crescent Dough Sheet.
- 2 Eggs.
- 1 (15 Ounce) Can of Pumpkin Puree.
- 1 Cup of Heavy Whipping Cream.
- 1/2 Cup of Packed Brown Sugar.
- 1/4 Cup of Corn Syrup.
- 1 Tablespoon of Pumpkin Pie Spice.
- Dash of Cinnamon.
- 1/2 Teaspoon of Salt.
- 9x13 Pan.
- Wax Paper.
- Preheat your oven to 350 degrees F.
- Line your 9x13 pan with wax paper so there are several inches hanging off of the sides.
- Spray your wax paper with non-stick cooking spray.
- Carefully roll out the crescent dough sheet and place into your pan, gently pushing it to meet the edges and a little up the sides, set aside.
- In a large bowl, place the eggs, pumpkin puree, whipping cream, brown sugar, corn syrup, pumpkin, cinnamon, and salt and mix with a spoon until well combined.
- Now pour your pumpkin mixture onto the crust in your pan.
- Place your pan on the middle rack of your oven and bake for 45-50 minutes (I took mine out at 50).
- Take your pan out of the oven letting cool slightly, then cover your pan and place in the fridge to cool completely.
- When cooled, gently take the whole pumpkin pie out by grabbing the wax paper, and after removal, cut into pieces and enjoy!
- I garnished the bars with whipped cream, to make, I whipped 1 cup of heavy whipping cream with 1/2 cup of sugar, and piped onto the bars.