Description
Homemade pumpkin pie bars with sweetened condensed milk deliver comfort and nostalgia for classic dessert enthusiasts. Creamy spiced filling nestled in a buttery graham cracker crust promises delightful autumn indulgence you can savor slice by slice.
Ingredients
Scale
- 1 can (15 oz / 425 g) canned pumpkin (not pumpkin pie mix)
- 1 can (14 oz / 400 g) sweetened condensed milk
- 1 cup (225 g / 8 oz) salted butter, softened to room temperature (or unsalted butter + ½ tsp salt)
- 3 cups (360 g / 12.7 oz) all-purpose flour, spooned and leveled
- 2 large eggs
- ¾ cup (150 g / 5.3 oz) brown sugar
- 1 cup (125 g / 4.4 oz) chopped pecans
- 3 tbsps cornstarch
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
Instructions
- Preheat and Prepare: Position the oven rack centrally and heat to 375°F. Line a 9 x 13-inch baking pan with parchment paper, allowing overhang for easy removal.
- Develop Crust Foundation: Combine flour, brown sugar, baking powder, cinnamon, and pecans in a mixing bowl. Integrate softened butter until a crumbly texture forms, reserving 1 1/2 cups of the mixture for topping.
- Establish Base Layer: Press the remaining crust mixture firmly and evenly into the prepared pan, creating a compact foundation.
- Compose Pumpkin Filling: Whisk canned pumpkin, sweetened condensed milk, eggs, cornstarch, and warm spices until achieving a smooth, homogeneous mixture.
- Assemble and Finish: Pour the pumpkin filling over the crust, ensuring complete coverage. Scatter the reserved crumb mixture across the top to create a rustic, textured surface.
- Bake and Cool: Place in the preheated oven for 28-34 minutes until the top turns golden bronze. Remove and cool completely on a wire rack, then refrigerate for at least 3 hours.
- Serve and Present: Lift the bars from the pan using parchment paper edges. Slice into precise squares, revealing the intricate layers of flavor and texture.
Notes
- Optimize Oven Placement: Center the rack to ensure even heat distribution and consistent baking, preventing burnt edges or undercooked centers.
- Parchment Paper Trick: Use overhanging parchment paper for easy removal, allowing you to lift the entire dessert out without breaking or crumbling the bars.
- Crumb Crust Technique: Reserve some crumb mixture for topping to create a delightful textural contrast between the soft pumpkin filling and crispy pecan-studded layer.
- Chilling is Crucial: Refrigerate for at least 3 hours to set the filling completely, which helps develop deeper flavors and makes cutting clean, precise squares easier.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 325
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg