Pumpkin Pie Bars

November 24th – our first snow. It’s really pretty, I must admit. And for the first time in a LONG time, the garage is cleared of kid toys and we can officially park 2 cars in there again. Small miracles.

While Piper was up at 6:20am and 6:30am on Saturday and Sunday, respectively, she has not been up and at’em the past 2 days. I haven’t set an alarm, thinking she’d surely be in to wake me up before we needed to start the morning grind. FALSE. I woke up at 7:17am this morning to quiet darkness. The girls have to be out the door no later than 8am. It was a mad dash this morning and it’s a good thing I didn’t have myself to get ready (the top knot, make-up free look has really grown on me).

That said, while we’re all off with nothing to do for the next FIVE days, Piper will be up in the wee hours of the morning. So in an attempt to rectify this issue, I’m going to teach her how to work the TV remote tonight. I’m going to put it on Nick Jr. before going to bed tonight so all she has to do is get the lights on in the room and press “ON” on the remote. Here goes nothing! Poor Shea is usually the one who ALSO gets woken up by Piper and she has mentioned on every day how excited she is to “sleep in” for 5 straight days. Mind you, sleeping in is 7-something, but it’s okay…she’s my independent child who also happens to be THE BEST cuddler. Shea is a pleasant wake-up experience. Piper is a total mess with no morning manners or hushed tones.

While my staycation started with loose visions of what my time off would include, not all of it has come to fruition. I’m enjoying the quiet reading time, but I haven’t been able to pound out the killer workouts I was anxious for (neck woes continue) and the time without the kids at home has FLOWN by. I’ll be back to work in no time.

I have enough food in this house to feed an army (for real) and somehow, I’m missing several ingredients for Thursday’s Thanksgiving meal. So, 2 grocery orders are placed for delivery later today. At the last minute, as in at some point in the middle of the night last night, I remembered that I want to include my Grannie’s scalloped pineapple recipe in the Thanksgiving line-up. Because, tradition…and it’s something I think the girls will actually eat.

What is done? These Pumpkin Pie Bars. I made a double batch to go to Piper’s classroom Thanksgiving today because I was convinced the bulk of 3 to 5-year-olds were unlikely to eat stuffing or sweet potatoes. Dessert seemed like a safe choice. I hope they enjoy the bars as much as I did! They’ll also be making an appearance in our Thanksgiving meal spread! Love how easy they are to make…and something that can be made in advance. A fun little twist on the traditional pumpkin pie!

Pumpkin Pie Bars

Pumpkin Pie Bars

Yield: 8 bars
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Pumpkin pie in bar form. This easy-to-make recipe offers a fun twist on the well-loved, traditional pumpkin pie.

Ingredients

Crust & Topping:

  • 1/2 cup (1 stick) butter, melted and cooled
  • 1/2 cup brown sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves

Filling:

  • 1 1/2 cups canned pumpkin pie filling
  • 1 egg
  • 1/2 tsp pure vanilla extract

Instructions

  1. Preheat oven to 375 degrees F. Mist an 8x8-inch baking dish with nonstick cooking spray; set aside.
  2. In a medium-sized, microwave-safe bowl, microwave the butter until melted. Set aside to cool.
  3. In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, cinnamon, and cloves until well-combined. Pour the butter into the mixture and mix until crumbly and well-combined.
  4. In the bowl that the butter was melted in, combine the pumpkin pie filling, egg, and vanilla; whisk well.
  5. Place all but 1/2 to 3/4 cup of the crust mixture into the bottom of the prepared baking dish. Using your fingers of the backside of a spatula, firmly press the filling into an even layer, reaching the sides and corners of the baking dish. Pour the pumpkin pie filling on top; sprinkle with reserved crust/crumble.
  6. Bake for 30-32 minutes. Allow to cool completely before cutting and serving.

Notes

Recipe from Crunchy Creamy Sweet

Nutrition Information:
Yield: 8 Serving Size: 1 bar
Amount Per Serving: Calories: 280Total Fat: 12.8gCholesterol: 52mgSodium: 190mgCarbohydrates: 34.6gFiber: 3.4gSugar: 14.3gProtein: 4.1g

Wanting all things PUMPKIN!? Gotcha covered.

Be well,

Share With Your Friends!

Leave a Reply

Your email address will not be published. Required fields are marked *

Get my newest recipes
Follow Me