For all of you who are not interested in pie crust, these Pumpkin Pie Bars are where it’s at!
I’m head over heels in love with this super simple recipe! I took my two of my favorites and combined them into one delicious party-size dessert.
You know my amazing pumpkin pie recipe? Well, I pretty much use it for all my pumpkin cravings (like this and this) because it’s seriously the best. So it’s no wonder that I used it for the filling on these bars.
But the crust?? OMG!
I took the crust from these Pecan Pie Bars and used it for these Pumpkin Pie Bars… duh! Brilliant!
The crust is delightfully crumbly and almost like a shortbread cookie.
Suuuuuuper easy to make! Just toss all the ingredients in a food processor and pulse a few times until it’s coarse and crumbly. Or if you don’t have a food processor you can just cut in the butter with a fork or use your hands.
The best part is that this awesome recipe is made in a half sheet baking pan, so it serves a crowd! Perfect for bringing to parties and, well, I don’t know… Thanksgiving dinner?
If you don’t have a half sheet baking pan you can make it in a 9″ x 13″ cake pan, the crust and filling will just be a little thicker.
I brought this to a recent Church potluck and these bars were gone so fast! Everyone loved them!