Pumpkin Pie Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
*Flour, white, 1.5 cupGranulated Sugar, .5 cupBrown Sugar, .5 cup, packed Cinnamon, ground, 2 tspButter, unsalted, 3/4 cup canned Pumpkin, cooked, 2 cup (15 oz can) fat free sweetened condensed milk 14 oz canEgg, fresh, 2 largesalt, 1/4 tsp
HEAT oven to 375°F.
Combine 1 1/2 cups flour, granulated sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. Add butter; mix until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture. Pat remaining mixture on bottom of ungreased 13 x 9-inch baking pan.
COMBINE pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, and salt in large bowl; mix well. Pour evenly over crust.
MIX reserved crumbs with remaining 1 tablespoon flour. Sprinkle over pumpkin mixture.
BAKE 30 to 35 minutes or until set. Cool 10 minutes. Serve warm.
Makes 24 bars
Number of Servings: 24
Recipe submitted by SparkPeople user RACERLIZ25.
Combine 1 1/2 cups flour, granulated sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. Add butter; mix until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture. Pat remaining mixture on bottom of ungreased 13 x 9-inch baking pan.
COMBINE pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, and salt in large bowl; mix well. Pour evenly over crust.
MIX reserved crumbs with remaining 1 tablespoon flour. Sprinkle over pumpkin mixture.
BAKE 30 to 35 minutes or until set. Cool 10 minutes. Serve warm.
Makes 24 bars
Number of Servings: 24
Recipe submitted by SparkPeople user RACERLIZ25.
Nutritional Info Amount Per Serving
- Calories: 169.9
- Total Fat: 6.3 g
- Cholesterol: 35.4 mg
- Sodium: 73.2 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 0.6 g
- Protein: 2.8 g
Member Reviews
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FULLER42222
I was looking for a recipe that was more like a pumpkin pie in a bar form. This was delicious! I cut all ingredients in half because I was making it for small family. We ate it warm and it was heavenly! It will be a family favorite and I will make it for my next "bring a dessert" gathering. Thanks! - 11/1/10
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CD15603816
It tastes good. I modified a few things, for one cut the cholesterol significantly and used coconut sugar. It does not do what she says though. If you reserve any crumbs you won't have any crust and you have to add some flour to the pumpkin mixture to thicken it or it won't turn out well. - 9/15/15