It’s pumpkin pie for a crowd. These creamy pumpkin pie bars are perfect for a large pumpkin pie loving thanksgiving crowd.
Why make two or three normal pies when you can make one large slab pie? Another great thing about this pie is that there is no “end crust.” If you’re a crust lover I guess that would be the only down side of this recipe. I brought in the big guys to test taste this recipe. Someone who is a true pumpkin pie lover, my boyfriend. I’m sure he’s had more than enough pumpkin pie in his day to judge this one.
This pumpkin pie for a crowd happened to be the best pumpkin he’s ever had. Of course I never believe him because I feel like he’s just trying to be nice BUT I asked him over and over again and he promised.
Are you a chilled pumpkin pie eater or a room temperature pumpkin pie eater? I think chilled makes the dessert somehow feel over all “lighter.” We can pretend right? Tis’ the season to indulge. Speaking of indulging, what’s your favorite foods to indulge on? I like mashed potatoes and gravy, ooey gooey cinnamon rolls topped with loads and loads of frosting, pasta bakes, and brownies.
Now I’m making myself hungry.
I have been working on some super amazing recipes for this holiday season and I cannot wait to share them with all of you. I decided to put a spin on the traditional cinnamon rolls and I think you’re all really going to love it.
This weekend my dads coming to visit so I’ll have an extra taste tester for some of the recipes I have been working on. I really like when people come to visit. More sweets for them and less for me 🙂
- 1 1/2 cups all purpose flour
- 3/4 cup butter, chilled (cubed)
- 1/2 cup powdered sugar
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 tsp. salt
- 2 tsp. pumpkin pie spice
- 29 oz. pumpkin pie puree
- 2 cans (14oz each) sweetened condensed milk
- Preheat oven to 350* F.
- In your food processor pulse together flour, chilled butter, and powdered sugar until it reaches the consistency of corn meal.
- Grease a 13 x 9 inch pan with non-stick cooking spray.
- Add the crust mixture to the prepared pan and press down evenly with your hands.
- Bake for 15 minutes.
- Allow crust to cool while preparing the pie filling.
- In a large bowl combine eggs and sugar until they're a pale yellow.
- Stir in salt, pumpkin pie spice, pumpkin puree, and sweetened condensed milk until thoroughly mixed.
- Pour pumpkin mixture over the cooled crust and bake for an additional 60-70 minutes (or until knife inserted in the center comes out clean).
- Allow pie to come to room temperature and then cool in the refrigerator overnight.
- Cut and serve.