Fold in the egg, brown sugar, salt, pumpkin pie spice, canned pumpkin, and the evaporated milk. Made with a graham cracker crust and filled with layers of cream cheese, spiced pumpkin filling, pudding, and Cool Whip, it will become your favorite fall dessert! Those creamy fall flavors perfectly round a delicious Thanksgiving dinner. Pumpkin Pie Bars taste just like the classic pie, but without the prep work. This easy pumpkin pie … In a large bowl, combine the pumpkin, brown sugars, molasses, cinnamon, ginger, salt, and allspice. An easy graham cracker crust and a smooth and creamy filling makes this dessert perfect for fall! Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Add Sweetened Condensed Milk, Lemon Juice, Vanilla, and Sugar, and continue beating until creamy and well … Crushed graham cracker crumbs, a touch of sugar and butter make this the easiest (and most delicious) base for these bars. Seize the day, they say, like it’s an effortless act. Let me tell you something, it’s not. To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, cloves, and salt. In large bowl whisk together 1 egg, pumpkin, sweetened condensed milk, cinnamon, nutmeg, salt and ginger until combined. Mix on medium until well blended. However, if you would like to use this type of crust in the LIBBY'S® Famous 9-inch deep-dish size Pumpkin Pie, you may substitute the deep-dish pie shell called for in this recipe with a graham cracker crust by lowering the oven temperature and making the following adjustments: Pour filling into pre-baked crumb crust; bake at 350° F. for 50 minutes or until knife inserted in center comes out clean. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Let cool slightly. This information will not be used for any purpose other than enabling you to post a comment. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with Pumpkin N Spice. My Newsletter GRAHAM CRACKER CRUST. How to Make Pumpkin Pie Bars: Preheat oven to 350°F and lightly grease a 9×13 baking dish. Pour into crust. Reduce oven temperature to 350 degrees. Cool. Bake the crust until lightly browned, for 5-7 minutes. Once it’s chilled in the pie crust you just slice and eat (or…go at it with a fork). Just because you’re watching your weight, does not mean you have to suffer by not eating desserts. Pour the pumpkin custard in the pie shell and smooth it out. Take the graham cracker crumbs and spoon them in a small bowl, to which you will add the melted butter. You sure can! To make this lighter version of pumpkin pie, you’ll need 3 oz of graham crackers, which I placed in  a food processor with a tablespoon of brown sugar and process it into crumbs. Crumble graham cracker crust into a bowl. Keep an eye on your inbox for updates. Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. Slice the pie into 8 pieces and serve each piece with 1 tbsp of lite whipped topping. Preheat the oven to 425°F. This post may contain affiliate links. Preheat oven to 425 degrees. I need to take a new look at the ingredients of the premade crust. I kept mine for 50 minutes in the oven, to test it if it’s done, insert a knife in the center and if it comes out clean it’s done. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. Instagram. Your email address will not be published. Fold in the egg, brown sugar, salt, pumpkin pie spice, canned pumpkin, and the evaporated milk. Simple, sweet and lightly spiced this pie is perfect with a dollop of whipped cream. Good appetite! But it was a good call! Let cool to room temperature and then refrigerate until ready to serve. Let it cool, fill and then bake per recipe instructions. For just 5 weight watchers points per serving, you can enjoy this luscious and delicious pumpkin pie, with whipped cream and all. Perfect for any fall party. To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, sugars, and spices and beat until smooth and creamy. Pour evenly over crust and bake for about 50-60 minutes, or until a toothpick inserted into the center of bars comes out clean. Instructions. And these easy pumpkin pie bars are my latest pumpkin creation. Beat until smooth and creamy with an electric hand mixer or stand mixer with fitted paddle attachment. Chill the pie plate for 30 minutes, after which you will need to bake it for 8 to 10 minutes. As you can see in the picture, I couldn’t let for the pie to cool, that’s why the whipped cream is melting. Evaporated milk is thick and creamy, much like heavy cream, but with less calories and fat. PHILADELPHIA 3-STEP Pumpkin Cheesecake - My Food and Family / Site by. You can continue to mix it all with a spatula, or use the mixer to beat it until smooth. Using your fingers arrange the crumbs evenly on the bottom and up the sides. I was looking for a pumpkin pie recipe to make using 2 gf graham cracker crusts I already had on hand. In the meantime, whisk all the egg whites using your electric mixer until stiff. To make this lighter version of pumpkin pie, you’ll need 3 oz of graham crackers, which I placed in a food processor with a tablespoon of brown sugar and process it into crumbs. For 5 points a serving, it made a great dessert, and yes, the hardest part was eating only one slice. Pour evenly over crust and bake for about one hour, or until a toothpick inserted into the center of bars comes out clean. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Learn how to cook great Keebler® ready crust® pumpkin pie . And the pumpkin pie filling is smooth, creamy, and filled with cozy fall flavors. To make sure the bars are done baking, you want the jiggle slightly in the center only. See my tips and tricks for making these Pumpkin Pie Bars above the recipe box. No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. I had everything for the filling for 2 pies in my pantry; I just subbed 2 tsp of pumpkin pie spice + 1 tsp of cinnamon for all the individual spices. With only 5 ingredients, the filling of this pie comes together in mere minutes. You can. *, Copyright ©2020, Pumpkin 'N Spice. These pumpkin pie bars with an easy graham cracker crust couldn’t get any easier. Step 6: Bake according to recipe directions. Please read my disclosure policy. You can continue to mix it all with a spatula, or use the mixer to beat it until smooth. I guess it’s not common for pumpkin pie to be served on graham cracker crust. This is an awesome pumpkin pie recipe that I make every year around this time. Bake the pie for 45 to 55 minutes. Chill for 30 minutes before baking. Pumpkin Pie Bars will keep refrigerated for up to five days. Easy pumpkin desserts are my jam, and I know you love them, too. Preheat oven to 425 degrees Fahrenheit. Place the graham crackers in a food processor with a tablespoon of brown sugar and process it into crumbs. If you love pumpkin pie, but hate going through the preparation of making the crust and all that goes into a pie, then this pumpkin pie bars recipe was made for you. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool. Pour into ready made crust. Press firmly into the bottom of the baking dish and bake for 10 minutes. Preheat the oven to 425°F. Some have cinnamon and I have to avoid that as it’s an irritant. As I mentioned before, it’s Thanksgiving on Monday in Canada, and well, what’s Thanksgiving without Pumpkin Pie? I can hardly wait for it to come out and try a piece. Pinterest Not only did it save an immense amount of time, but it also made for a deliciously sweet flavor combo. This fit the bill perfectly! These Pumpkin Pie Jello Shots are the absolute best thing EVER! While I recommend using evaporated milk for the best taste, heavy cream can be used in its place. I kept mine for 50 minutes in the oven, to test it if it’s done, insert a knife in the center and if it comes out clean it’s done. Pumpkin pie is a must-have dessert on Thanksgiving. If you’re looking for the perfect No Bake Pumpkin Pie recipe served in a graham cracker crust, this is it! I just love pumpkin recipes and the graham cracker crust … , Looking for more recipes? Cut into bars and top with whipped cream, if desired. Press firmly into the bottom of the baking dish and bake for 10 minutes. In medium mixing bowl, beat Cream Cheese until fluffy. Here at … Thanks! To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Crecipe.com deliver fine selection of quality Keebler® ready crust® pumpkin pie recipes equipped with ratings, reviews and mixing tips. Follow on… In the meantime, whisk all the egg whites using your electric mixer until stiff. Now you can have your cake and eat it too, this version of this pumpkin pie is light and full of flavor. Remember this pumpkin cobbler and pumpkin spice cake from last fall? Lightly grease a 9x13 baking dish with cooking spray. The silky pumpkin custard sits atop a crumbly graham cracker crust that’s prepped in a fraction of the time of pie dough. Pour the pumpkin custard in the pie shell and smooth it out. Use your fingers to mix it well. Your family and friends will think you … Facebook Combine pumpkin puree, condensed milk, cinnamon, nutmeg, ginger, and eggs into a medium mixing bowl. If you want to make a large pie and not the mini ones, you could also use this graham cracker crust recipe for it. In the meantime, melt the butter, 2 tablespoons is all you need. The center should be slightly jiggly. Refrigerate leftovers. If you don’t feel like crushing the graham crackers for the crust, you can buy. Typically the store bought pies are a dough crust - you know this. Beat pumpkin custard until smooth and pour into pie … They’re a favorite around here for so many reasons! Rich and creamy, this popular dessert tastes so good with its buttery graham cracker crust. Start with a premade graham cracker crust, layer in a cream cheese + sugar mixture, top with some spiced pumpkin filling, and finish off with some whipped topping. I make a mean key lime pie and a trick I learned a number of years ago was to brush the crust with an egg wash and bake it for 10 minutes. Bake 15 minutes. Bake another 35-40 minutes or until a knife inserted 1 inch from crust comes out clean. Let the pie plate cool in the fridge for 30 minutes, then bake in the oven for 8 to 10 minutes. In the meantime, melt the butter, 2 tablespoons is all you need. Use your fingers to mix it well. Let the pumpkin dessert bars cool to room temperature and then wrap the pan with aluminum foil and keep refrigerated. … Boy, was it ever good. I just love this pie, the aroma of pumpkin pie spice is one of my favorites, and as the pie bakes in the oven, the house smells amazing. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. You can also cut bars and put into a freezer-safe container for convenience. In order to keep this pumpkin pie recipe as easy as possible, the first thing that had to be changed was the crust. There’s no cutting cold butter into the crust and hoping it turns out. Let cool slightly while you prepare the pumpkin pie filling. It’s an eggless version of pumpkin pie with a sweet graham cracker crust. Pour into mini graham cracker crusts. Simply wrap cooled bars tightly with foil or plastic wrap. Using your fingers, rub in butter until a sandy texture … Subscribe and get a FREE dinner recipes ebook! Step 5: Pour the pumpkin filling into each graham cracker crusted pie tin. In the meantime, melt the butter, 2 tablespoons is all you need. Bars can be frozen for up to three months. Frozen Pumpkin Mousse Pie The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored. Pumpkin Pie with Graham Cracker Crust – a lighter and healthier version of the traditional Pumpkin Pie! I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours. Set aside. You could also purchase the large pre-made graham cracker crust pie, in the tin. To save time (and money), I buy the crust pre-made. Let cool to room temperature and then refrigerate until ready to serve. Using your fingers arrange the crumbs evenly on the bottom and up the sides. One bite and you may never go back to regular pumpkin pie again! Add the egg substitute and milk and mix thoroughly. In a small bowl, mix the graham cracker crumbs and sugar, then stir in the melted butter. Refrigerate at least 2 hours. Preheat oven to 350°F. Your email address will not be published. No Bake Pumpkin Pie is a light and creamy twist on classic pumpkin pie. Mix together pumpkin, condensed milk, eggs, spices and salt. Get one of our Keebler® ready crust® pumpkin pie recipe and prepare delicious and healthy treat for your family or friends. Bake the pie at 350 F degrees for 45 to 55 minutes. Bars will last for up to five days when chilled. 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