There’s a reason why people are so obsessed with pumpkin. It’s delicious. Creamy, often with just the right amount of spice and sweetness. It’s the culmination of everything fall is supposed to be: warm, cozy, and comforting.
My favorite food blogger, Sally, created this incredible pumpkin pie bar recipe. It’s what dreams are made of whenever you need to serve a large crowd. Perfect timing for Thanksgiving!
If you’re looking to cut corners (no judgement here), you can opt for a store-bought pie crust and just make the filling. Although, deep down you know… homemade is way better. 🙂
- 4 cups all-purpose flour
- 1 and 1/2 teaspoons salt
- 1 teaspoon granulated sugar
- 1 and 3/4 cup (3.5 sticks) unsalted butter, cold and cubed
- 3/4 cup ice water
- Egg wash: 1 large egg, lightly beaten with a splash of milk
- 2 (15-ounce) cans pure pumpkin puree
- 2 cups light brown sugar
- 4 large eggs
- 2 cups heavy cream
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper
- Optional: whipped cream
- Make the pie crust: mix the flour, salt, and sugar together in a large bowl. Add the butter. Using a pastry cutter, two forks, or a set of (clean!) hands, cut the butter into the mixture until it's crumbly. Drizzle the cold water in, about 1 tablespoon at a time, stirring after each tablespoon. Stop adding water when the dough forms large clumps (Sally always uses 3/4 cup water). Transfer the dough to a floured surface and roll out until flour is fully incorporated. Form dough into a ball, flatten into a 1-inch thick disc and wrap tightly in plastic. Refrigerate for a minimum of 2 hours.
- Make the filling: Whisk all of the filling ingredients together in a large bowl.
- Put it all together! Preheat oven to 375 F. Roll out the chilled pie crust on a lightly floured surface into roughly an 18x13-inch rectangle. Carefully place into a jelly roll pan (about 10x15). Crimp the edges with your fingers, and trim excess dough. Lightly brush the edges with the egg wash.
- Spread the filling evenly into the crust. Bake for 40-50 minutes or until the filling is slightly jiggly in the very center. Remove and let cool completely on a wire rack.
- Quick homemade whipped cream: add 1 cup heavy cream with 2 tablespoons powdered sugar to a large bowl; using an electric mixer, whip until it starts to form peaks.