Pumpkin Pie Bars

This is one of my favorite weekends of the year. We kick it off with cooking and EATING which leads to family time, picking out a Christmas tree, decorating, cleaning, organizing, more eating and maybe a little baking. After two days of all of the above, I am spent! My butt is parked on the couch for the evening. We have a movie in the dvd player waiting to be played, so I'll make this quick!

I meant to post this BEFORE Thanksgiving (along with a handful of other recipes), but it didn't happen. It is JUST as tasty as pumpkin pie (if not tastier) and WAY easier. 

Did any of you partake in Black Friday today? How was it out there?

I hope your bellies and hearts are full this evening, as well! Happy Thanksgiving to you all!

Pumpkin Pie Bars

Pumpkin Pie without the hassle!

Contributed by Megan Porta from pipandebby.com.

Published Nov 26, 2015

Serves: 16

Total time: 1 hr, 5 min

Pumpkin

Ingredients:

  • CRUST
  • 2 sticks butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 2 cups flour
  • 1 teaspoon salt
  • FILLING
  • 3 eggs
  • 1 cup sugar
  • 12-oz. can evaporated milk
  • 15-oz. can pumpkin
  • 1 teaspoon pumpkin pie spice (substitution: 1/2 tsp. cinnamon and 1/2 tsp. cloves)
  • 1/2 teaspoon salt
  • Whipped cream for topping, if desired
Instructions:
  1. Preheat oven to 350 degrees. Line a 9x13 baking dish with parchment paper and set aside. In a medium bowl, combine the butter, sugar and egg. Mix until creamy. Add flour and salt and stir until combined. Using your fingers (flour them, if needed), press the dough evenly into the bottom of the prepared pan. Bake in the preheated oven for 15 minutes.
  2. In a separate bowl, combine the eggs and sugar. Mix well. Add the evaporated milk, pumpkin, pumpkin pie spice and salt. Mix until combined. Pour over the crust and bake for an additional 40-45 minutes, or until center is no longer jiggly.
  3. Let cool, cut into squares and serve with whipped topping (if desired).