we want to share a recipe pumpkin pie bars that is delicious? How to make it is indeed very easy. If you want to make pumpkin pie bars which has aroma and taste that can provoke appetite.

There are several things that can affect the taste quality of pumpkin pie bars, first from the type of ingredients, then selection of fresh ingredients |good, until how to make and serve. No need bewildered if want to prepare pumpkin pie bars the delicious as long as you know the trick then this dish can be serving special. And worthy of serving for anyone.

Ingredients and seasonings must exist in prepare

1. Prepare Crust :
2. Prepare 9 full sheets of graham crackers (or 1 1/4 cup graham cracker crumbs)
3. Prepare 1/2 cup chopped pecans
4. Prepare 2 tbsp. granulated sugar
5. Take 5 tbsp. unsalted butter, melted
6. Take Filling :
7. Prepare 1 can (15 oz.) pumpkin puree
8. Use 1 cup brown sugar (light or dark)
9. Take 2 large eggs
10. Prepare 1 1/2 cups heavy cream
11. Take 1 tsp. pure vanilla extract
12. Prepare 1 tbsp. cornstarch
13. Prepare 1 1/2 tsp. pumpkin pie spice
14. Prepare 1 tsp. ground cinnamon
15. Prepare 1/4 tsp. salt
16. Take 1/8 tsp. ground pepper

Stir sugar mixture and pumpkin into eggs until completely incorporated. To make the crust: In a medium bowl, combine the oats, graham crackers, flour, brown sugar, and salt. Pour the melted butter over the oat mixture and mix until thoroughly combined. What You'll Need To Make Pumpkin Pie Bars Flour - Use plain all purpose flour.

Step by step to cook Pumpkin Pie Bars:

1. Preheat your oven to 350°F. Line a 9x13" baking pan with parchment paper, leaving enough of an overhang on the sides to easily lift out the completed bars. Set this aside.
2. In a food processor, pulse the graham crackers and pecans together until they turn to crumbs. Then add in the granulated sugar and melted butter and continue to pulse until everything is moistened and combined.
3. Place the crust mixture into the prepared baking pan and pack it down tightly and evenly over the bottom. Place in the oven and bake for 8 minutes. Once it's done remove from the oven and set it aside until your ready with the pie filling.
4. For the filling, place the pumpkin puree, brown sugar, eggs, heavy cream, vanilla extract, cornstarch, pumpkin pie spice, cinnamon, salt and pepper in a large mixing bowl. Use a hand mixer fitted with a whisk attachment to quickly whisk it all together until combined.
5. Pour the pie filling evenly over the top of the graham cracker crust. Place it in the oven and bake for 40-50 minutes, or until the center is no longer jiggly.
6. Place the baking pan on a cooling rack and let it sit until it has cooled completely. Once it's cool, cover it and transfer it to the fridge to chill for at least 1 hour and up to 3 days.
7. Once chilled and you're ready to serve, remove the pan from the fridge and lift the parchment paper out of the pan. Slice into squares and serve. Leftovers can be stored for up to a week covered in the fridge.
8. Done and ready to serve!

Butter - For this recipe you'll need salted butter. It should be softened at room temperature before using. If using unsalted butter, make sure to add a pinch of salt to the crust. Icing Sugar - Icing sugar, powdered sugar or confectioner's sugar - it's all the same! Add evaporated milk and stir until well combined.

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