Pumpkin Pie Bars
These Pumpkin Pie Bars taste even better than they look. Ginger cookie crust and pumpkin pie turned into little bites of deliciousness. Try making these for your next family gathering!
Ingredients
Ginger Cookie Crust:
- 7 oz (200 g) ginger cookies
- 1/4 cup (60 mL) packed brown sugar
- 1/4 tsp (1 mL) salt
- 1/3 cup (75 mL) butter, melted
Filling:
- 1 can (540 mL) E.D.SMITH® Pumpkin Pie Filling
- 1 can (354 mL) evaporated milk
- 1 cup (250 mL) packed brown sugar
- 1/4 cup (60 mL) all-purpose flour
- 2 eggs
- 1/4 tsp (1 mL) salt
Topping:
- 1 cup (250 mL) 35% whipping cream
- 2 tbsp (30 mL) icing sugar
- 1/2 cup (125 mL) toasted chopped pecans
Directions
- Ginger Cookie Crust: Preheat oven to 400°F (200°C). Line 13- x 9-inch (3 L) baking pan with enough parchment paper to overhang edges. In food processor, combine ginger cookies, brown sugar and salt; pulse until finely ground (you should have about 2 cups/500 ml crumbs). Stir in butter until crumbs are evenly coated. Transfer to prepared baking pan; press firmly into even layer. Bake for 10 to 12 minutes or until crisp.
- Filling: Reduce oven temperature to 350ºF (180ºC). Meanwhile, whisk together pie filling, evaporated milk, sugar, flour, eggs and salt until blended; pour over crust. Bake for 30 to 35 minutes or until filling is set around the edges but centre still jiggles slightly. Transfer to rack; let cool completely and cut into bars.
- Topping: Using electric mixer, whip cream with icing sugar until stiff peaks form; dollop over bars. Sprinkle with pecans.
Tips
-
Sweeten whipped cream with 2 tbsp (30 mL) maple syrup and add a pinch of cinnamon.
-
Sprinkle with toasted walnuts or chopped candied ginger.
