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Pumpkin Pie BarsPumpkin Pie Bars
Pumpkin Pie Bars
Pumpkin Pie Bars
Finally, pie that really serves a crowd! This easy slab pie serves a dozen and lets you have your favorite fall flavors all in one treat (and share them, too). Everyone will love the deep dish-style pumpkin filling and crescent roll crust, and you’ll love how simple it is to make.
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Recipe - Price Rite Marketplace Corporate
PumpkinPieBars.jpg
Pumpkin Pie Bars
Prep Time10 Minutes
Servings12
Cook Time150 Minutes
Calories210
Ingredients
Pillsbury™ refrigerated crescent dough
2 Eggs
15 oz Pumpkin
1 cup Whipping cream
1/2 cup Packed brown sugar
1/4 cup Corn syrup
1 tbs Pumpkin pie spice
1/2 tbs Salt
Directions

1. Heat oven to 350°F. Line 11x7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan.

 

2. Unroll 1 can Pillsbury™ refrigerated crescent dough sheet in bottom of pan; press with fingers in bottom and up sides. Set aside.

 

3. In large bowl, beat 2 eggs, 1 can (15 oz) pumpkin (not pumpkin pie mix), 1 cup whipping cream, 1/2 cup packed brown sugar, 1/4 cup corn syrup, 1 tablespoon pumpkin pie spice and 1/2 teaspoon salt with whisk until smooth and well blended. Pour mixture into pan over dough.

 

4. Bake on middle oven rack 45 to 50 minutes or until center is set. Remove from oven to cooling rack. Cool completely, about 1 hour 30 minutes.

 

5. Using hanging paper, lift from pan. Cut into 4 rows by 3 rows to make 12 bars or 4 rows by 4 rows to make 16 bars. Garnish each bar with whipped cream or a dusting of pumpkin pie spice. Store in refrigerator.

 

Nutritional Information
  • 10 g Total Fat
  • 60 mg Cholesterol
  • 280 mg Sodium
  • 115 mg Potassium
  • 27 g Total Carbohydrate
  • 3 g Protein
10 minutes
Prep Time
150 minutes
Cook Time
12
Servings
210
Calories

Shop Ingredients

Makes 12 servings
Pillsbury™ refrigerated crescent dough
Pillsbury Original Crescents Rolls, 8 count, 8 oz
Pillsbury Original Crescents Rolls, 8 count, 8 oz
On Sale!
$2.99 was $3.49$0.37/oz
2 Eggs
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
$5.89$0.33 each
15 oz Pumpkin
Libby's 100% Pure Pumpkin, 29 oz
Libby's 100% Pure Pumpkin, 29 oz
$4.69$0.16/oz
1 cup Whipping cream
Bowl & Basket Heavy Whipping Cream, one pint
Bowl & Basket Heavy Whipping Cream, one pint
$3.49$3.49/pt
1/2 cup Packed brown sugar
Goya Piloncillo Panela Brown Cane Sugar, 1 lb
Goya Piloncillo Panela Brown Cane Sugar, 1 lb
$1.99$0.12/oz
1/4 cup Corn syrup
Karo Light Corn Syrup with Real Vanilla, 16 fl oz
Karo Light Corn Syrup with Real Vanilla, 16 fl oz
$3.29$0.21/fl oz
1 tbs Pumpkin pie spice
International Delight Pumpkin Pie Spice Cold Foam Coffee Creamer, 14 oz
International Delight Pumpkin Pie Spice Cold Foam Coffee Creamer, 14 oz
$4.49$0.32/oz
1/2 tbs Salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$1.69$0.07/oz

Nutritional Information

  • 10 g Total Fat
  • 60 mg Cholesterol
  • 280 mg Sodium
  • 115 mg Potassium
  • 27 g Total Carbohydrate
  • 3 g Protein

Directions

1. Heat oven to 350°F. Line 11x7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan.

 

2. Unroll 1 can Pillsbury™ refrigerated crescent dough sheet in bottom of pan; press with fingers in bottom and up sides. Set aside.

 

3. In large bowl, beat 2 eggs, 1 can (15 oz) pumpkin (not pumpkin pie mix), 1 cup whipping cream, 1/2 cup packed brown sugar, 1/4 cup corn syrup, 1 tablespoon pumpkin pie spice and 1/2 teaspoon salt with whisk until smooth and well blended. Pour mixture into pan over dough.

 

4. Bake on middle oven rack 45 to 50 minutes or until center is set. Remove from oven to cooling rack. Cool completely, about 1 hour 30 minutes.

 

5. Using hanging paper, lift from pan. Cut into 4 rows by 3 rows to make 12 bars or 4 rows by 4 rows to make 16 bars. Garnish each bar with whipped cream or a dusting of pumpkin pie spice. Store in refrigerator.