Creamy Pumpkin Pie Bars
These Creamy Pumpkin Pie Bars are like a much easier version of pumpkin pie, because they use a shortbread-like bar crust instead of a pastry crust.
Servings: 24
Calories: 308kcal
Ingredients
Bar Crust
- 2 1/2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup chopped pecans
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 ½ sticks unsalted butter
Filling
- 8 oz cream cheese – room temperature
- 15 oz canned pumpkin
- 2 large eggs
- 1 tsp vanilla extract
- 1 stick unsalted butter
- 14 oz powdered sugar
- ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
Instructions
- Preheat oven to 350 degrees. Prepare a 9x13 baking dish, lining it with foil and spraying with baking spray.
- In your food processor, pulse the pecans until ground.
- Next add in the flour, sugar, baking powder and salt to the processor. Pulse until well combined.
- Add in the eggs and butter. Run processor until thick dough is formed and everything is well combined.
- Place your dough into your pan and spread out evenly along the bottom.
- Wipe out your food processor and throw in the cream cheese and pumpkin. Pulse until nice and creamy, with no lumps. Add in the eggs, vanilla and melted butter. Mix again. Add in all of the spices and slowly add in the powdered sugar, pulsing as you go, and mix until everything is well combined and no lumps are remaining. Pour the filling.
- Bake for 40-50 minutes until a toothpick comes out clean.
Video
Nutrition
Calories: 308kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 106mg | Potassium: 143mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2850IU | Vitamin C: 0.7mg | Calcium: 48mg | Iron: 1.1mg