Pumpkin Pie Bars Recipe

Sarah Jordan, named a 2013 F&W Finest New Pastry Chef, shares a recipe for pumpkin pie bars that distills the Thanksgiving traditional into an easy-to-make handheld snack. A easy, press-in crust is the bottom for a pumpkin filling spiced with heat cinnamon, cloves, cardamom, and ginger.

Pumpkin puree versus canned pumpkin pie filling

For probably the most half, no. Pumpkin puree is simply that: plain pumpkin (or generally, one other winter squash) that is been processed to a easy texture. Then again, canned merchandise labeled “pumpkin pie filling” or “pumpkin pie combine” will usually have added sugar and spices along with the puree. For this recipe, look intently at your can to ensure it accommodates 100% pumpkin — or puree some your self, if desired — to make sure the flavors might be balanced.

How do you retain the underside of the bars from getting soggy?

Par-baking or blind-baking — baking the crust partly or totally earlier than including a filling or topping — is a standard option to keep away from soggy bottoms in pies and different crusty baked items. For this recipe, you will achieve this when making ready your baked press-in crust. For max flakiness, guarantee all of the elements are as chilly as attainable when assembling, and press the crust evenly into the pan to keep away from thicker components that will find yourself underbaked.

Notes from the Meals & Wine take a look at kitchen

Earlier than beginning this recipe, put together a baked press-in crust. This crust is sturdy sufficient to carry the creamy filling, however its texture hits someplace between a typical pie crust and a extra crumbly, tender shortbread.

The filling right here will get some added creaminess from evaporated milk. Be sure you are usually not utilizing sweetened condensed milk, which is thicker and far sweeter; the 2 elements are usually not interchangeable.