But boy they were still amazing. This was my first attempt at any pumpkin related food so thanks! I look forward to trying the recipe again with Libby’s! I absolutely love this time of year. Cool on a … They’re easy to make and easier to eat. It is sure to become a favorite fall dessert. These bars start with a buttery graham cracker crust and then a layer of spiced pumpkin pie filling is spread on top. Worth every one!! They have a deliciously crunchy graham crumb crust and tangy creamy pumpkin … In this special FREE series, I reveal my most powerful SECRETS to great baking. Wait time is cut in half because they cool down a lot quicker than pie! Creativity or use a single image with a brief description to link back to any article. These pumpkin cheesecake bars have a graham cracker crust and the filling is only 7 ingredients! Once cooled, carefully lift Pumpkin Bars out of baking dish using exposed parchment paper and place on large cutting board. The graham cracker crust adds flavor and texture to these pumpkin bars. I used a real whipped cream for the top layer. Required fields are marked *. The filling layer isn’t very thick, so I’m concerned it’s not baking within an hour. Cover and store leftovers in the refrigerator for up to 1 week. The more you know! Mini Pumpkin Pies with Graham Cracker Crust. I prefer my pumpkin spice in basic form. Cool on wire rack for 1 hour. Line a 9×13 baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. With a buttery pecan and graham cracker crust, pumpkin spice, pumpkin puree and fluffy and light vanilla pudding. Crust: A graham cracker crust would be just as tasty as the gingersnap. Made with a graham cracker and toasty pecan crust, these creamy pumpkin pie bars are irresistible. Bake for 15 minutes until the crust is slightly brown. The secret here is the ratio of graham cracker crumbs and butter and to pre-bake the crust for 7 minutes in the oven. Bake for 7 to 10 minutes or until set. I … This is one of my favorite pumpkin desserts that are so easy to whip up. Press into a greased 13x9-in. I love anything with pumpkin spice. How to Make Pumpkin Cheesecake Bars Cinnamon Graham Cracker Crust. After 10 minutes in the oven, the graham crust … One of my favorite baking pans. Graham cracker crust: A mixture of graham cracker crumbs, sugar, and melted butter. I admit I didn’t read the full recipe narrative! It’s sweetened with brown sugar for superior flavor and thickened with heavy cream and a touch of cornstarch. This isn’t your typical graham cracker crust. I received a lot of compliments. Hi Linda, We don’t recommend any subs for heavy cream– it’s a must for these bars. I followed it exactly. In a small bowl, mix the graham cracker crumbs and sugar, then stir in the melted butter. Now I need to try the pepper too, though I can’t imagine them being any better! In a small bowl, combine cracker crumbs and sugar; add butter and stir until moistened. It’s made with a no-bake graham cracker crust and fresh cinnamon whipped cream. Step 2: Prep the Filling Eggs help the filling set and the rest of the filling ingredients are for flavor… spices, vanilla, pumpkin! I also think the cheesecake would benefit from being a bit denser. Feel free to pin on Pinterest! Loved the flavor, but my crust was the same consistency as the pumpkin part. 4 ingredient toasty pecan graham cracker crust. If you’ve tried my pumpkin pie, you’re familiar with my 1 secret ingredient: black pepper. The gluten-free graham cracker crust came together so easily using Schär’s Honeygrams. I’m a pumpkin purist. Now Pour 3⁄4 cup batter into a small bowl. Any ideas? For the pumpkin filling: If you try it again, you can certainly add a couple of minutes to the time you are pre-baking your crust if it needs it. To a large bowl or a food processor, add the crust ingredients (flour, sugar, butter). These hold up well in the refrigerator for a few days too so if you are in need of a good recipe to take to a party, this recipe would be it! A layer of cinnamon graham cracker crust filled with creamy classic and pumpkin flavored cheesecake, marbled together for a look that’s as good as it tastes! Starting with the base of these cheesecake bars, combine graham cracker … The filling comes together quickly and is similar to the filling in my great pumpkin pie recipe. For the crust 1 1/2 cups of graham crackers, about 14-15 bars 6 tablespoons unsalted butter, melted. Set the crusts aside to cool. Step Two: Mix together the pumpkin pie filling and pour it over the crust. Graham cracker crust – Based on my Graham Cracker Crust recipe, this delicious crust is just 3 ingredients: graham cracker crumbs, butter, and sugar. Hi Sally – I love your recipes so much and usually have success, even when having to make gluten free subsitutions, but for this recipe my pumpkin filling was totally a liquid and has now been in the over for over an hour and it is still jiggly. Remove from the oven, set on a wire rack, and allow to cool completely. Made with a graham cracker and toasty pecan crust, these easy creamy pumpkin bars are irresistible. Press mixture into the prepared baking pan. Pumpkin Cheesecake Bars combine pumpkin and cheesecake into a beautiful layered bar that are as delicious as they are simple to make. Pour the filling right into the pre-baked crust. I used a 9×13! Finally bake it at 325 degrees for 20 to 25 minutes or until center is almost set. Fold in oats. Remove from the oven and allow the bars to … Hi Sally, I just wanted to ask, do we have to use the pecans in the graham cracker crust? Bake the crust until lightly browned, for 5-7 minutes. Both this recipe and the lemon bars require it. In a medium bowl, combine the graham cracker crumbs, brown sugar, salt, and melted butter. She thought your “secret ingredient” was so interesting- at which point I remembered that I had actually omitted the pepper because my husband really dislikes it. (Same goes with. Bake at 350° for 20-25 minutes or until set. Slice and serve these cheesecake bars. Your email address will not be published. Pumpkin Pie Spiced Graham Cracker Crust. In the month of October, I am either baking up something with pumpkins or something with apples. Sign up for all the best deals, recipes, crafts and more straight to your inbox plus get a FREE eBook! And no one will know it’s there! Filling: A combination of vanilla cheesecake batter and pumpkin … Tip: Use parchment paper as a liner before baking it so that you can easily remove the bars without fail. The graham cracker crust is too crumbly, maybe even too dry. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! For 1 and 1/2 cups of graham cracker … These tasted better after refrigerating but there are still a bit softer than I prefer. Press the crust mixture onto the bottom and up the sides of two greased 9-inch pie plates. Spread the crust into the bottom of a 9 x 9 inch pan. Move to a wire rack to cool completely. Learn how your comment data is processed. 1 pan makes 18-24 bars, so you’ll feed more hungry tummies. Like pumpkin pie, but so much easier! These bars are smooth, pumpkin-spiced, and simply divine. Spray a 9" square baking pan with cooking spray, then line it with parchment paper and set aside. It’s white with orange sides. There are two components to pumpkin pie bars– the crust and the filling. I think it was the pumpkin I was using, I made pumpkin pancakes the next day with Libby brand and noticed a huge difference in the consistency – Libbys is much denser than the brand I had. Your email address will not be published. Cool completely in refrigerator. Just thought I’d ask because I’m not sure if it’s just for flavor or if it’s needed to stabilize the crust. Add the butter, graham crackers and pumpkin pie spice to the bowl of your food processor, mixture should be moist, but it’s ok if it’s still a little crumbly Hi Violet, You can definitely leave the nuts out of the crust. Begin by making the graham cracker crust. Prepare the Crust: Start by crushing the graham crackers until the are fine. Hi David, either works– a metal or glass pan/dish. Pumpkin pie bars are handheld so they’re perfect for gatherings, parties, etc– anytime forks and plates aren’t really convenient! Before we get started, let’s clarify. Preheat the oven to 425°F. The filling is a vegan spin on traditional pumpkin … Stick with the real stuff. This delicious crust is sweet, buttery, and incredibly easy. In a large bowl mix the butter, graham cracker crumbs, granulated sugar, salt, and cinnamon together evenly. Before reading our posts, please review our disclaimer. ; Pumpkin layer – This silky and flavorful layer is adapted from my Pumpkin Pie recipe. Remove chilled bars from the pan using the overhang on the sides and cut into squares. PLEASE SEE MY. I also used walnuts instead of pecans. Add the lightly beaten egg, and. They taste just like pumpkin pie (but with a graham cracker crust) and they’ll be on repeat at … This is a fantastic canned pumpkin recipe to consider making when you are wanting a delicious dessert for your family, friends, or holiday event. I actually made them with a can coconut milk and they were yummy!! Half-and-half or milk wouldn’t set up the bars. Mama has a new favorite fall recipe that takes the old standard to a new level of yum! Thank you Sally for this delicious pumpkin pie (I had a little piece before I took it to the senior class). And this fall I’m combining 2 of my favorite pumpkin recipes – pumpkin coffee cake and pumpkin cheesecake – to make these delicious pumpkin streusel bars. Today’s pumpkin pie bars are the bar version of pumpkin pie. And these pumpkin pie bars are as comforting as it gets: lightly spiced, perfectly pumpkin-y, and so easy to make. Gluten-Free Graham Cracker Crust. I ended up doubling the recipe so cooking took a lot longer and they were a lot thicker but they were great. If you’re looking for few other convenient fall desserts, I’ve got you covered. This site uses Akismet to reduce spam. You will want to use one extra graham cracker (so about 10 full sheets). I know I used to be afraid of tackling it! Excellent! I guarantee you’ll only want pumpkin pie with this crust from now on. The first week of every November is all about Thanksgiving Pies. I did pre back the crust for 8 mins – not sure what I did wrong? I did pre-bake the crust, but maybe not long enough? Use the graham cracker crust from my lemon blueberry cheesecake bars (it makes the perfect amount of crust!). But I clicked on the “special tools” link and it was glass, Pyrex. The graham cracker crust has a hint of cinnamon, then top them with a little whipped cream for the perfect fall dessert. And I’m forever grateful!! Your email address will not be published. Preheat the oven to 425 F (218 C). Bake 30 to 40 minutes or until filling is set when you gently shake the pan. Republishing articles in their entirety is prohibited. For the filling 1 15oz can of pumpkin puree 1 12oz can of evaporated milk 2 eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon salt 1 teaspoon vanilla extract 3/4 cup sugar (I used Sugar in the Raw) Any ideas? Next pour the plain batter over cooled crust. Pour over crust. Thank you so much for responding. Today’s pumpkin pie bars feature a delicious from-scratch crust made with pecans, graham crackers, a little sugar, and melted butter. Ingredients. Press the crust into a 9×13 inch pan. These pumpkin pie bars start with a graham cracker crust and a layer of sweet cream cheese topped with classic pumpkin pie filling for the perfect fall dessert. I used homemade purée and it turned out great (I set mine in a colander weighted down overnight to get out excess moisture). Enough said. I prefer calling these Magic Bars instead of 7 layer bars because they don’t always have 7 layers, at least in the recipes I’ve seen around the internet. That pecan-graham crust is to die for!! Press firmly into the bottom and partway up the sides of the prepared baking dish. However, I have yet to find a good GF graham cracker. These Pumpkin Cheesecake Bars have so many delicious layers, including a graham cracker crust, cheesecake layer and pumpkin layer. You're welcome to link to iSaveA2Z! Bars are best served chilled. Jennifer Garza is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. It was a nice little touch to the spread on the table. Thanks!! Try to avoid fat free– you can taste the difference. We served this up with some cute little muffin tin liners by spreading them out flat. While that cools completely, you make the cheesecake filling, reserving a portion to add in some pumpkin. Wow these were fantastic! These are delicious! They took the full 50 minutes to bake. Pour filling into baked graham cracker crust, tilting the pan slightly to evenly distribute over the crust. (Should feel like wet sand). What keeps you from making cheesecake at home? These pumpkin cheesecake bars are layers of graham cracker crust, vanilla cheesecake and pumpkin cheesecake, all baked together to create an impressive dessert. Mix in flour. This recipe is terribly good. I could see myself choosing this over traditional pumpkin pie. Hi Anna, are you using a smaller pan by chance? Place graham cracker crumbs, melted butter, and powdered sugar in a mixing bowl and mix until well combined. Once cool, cover and place in the refrigerator for at least 1 hour and up to 3 days. Today’s pumpkin pie bars feature a delicious from-scratch crust made with pecans, graham crackers, a little sugar, and melted butter. I followed the recipe to the letter but the only thing I had to change was using organic canned pumpkin from Farmers Market brand. 6. Easy Pumpkin Cheesecake Bars Recipe with Graham Cracker Crust A Magic Cookie Bar has the following main components: A crust which is traditionally graham cracker … Now add the next layer of pumpkin batter over the plain batter. Hi Sally. Pre-bake the shortbread crust for about 15 minutes (at 350°F (177°C)). If you love super creamy cheesecake, and delicious pumpkin desserts – then these pumpkin cheesecake bars are definitely for you. This post may contain affiliate links. I decided to make gluten-free pumpkin bars with an easy gluten-free graham cracker crust. Press into the bottom and 1 inch up the sides of the prepared pan. Everyone loved them. 7. This year is unusual, to say the least, and holidays are looking more different than ever before. A food processor makes all this a breeze. So which is preferred? Pumpkin cheesecake bars are made with a graham cracker crust. Bake in preheated oven for 10–12 minutes, or until crust is just starting to change color. Fall recipes are filled with warm cinnamon flavors and a little bit of pumpkin … baking dish. Hopefully it will be a hit!! My guess would be metal, but I have glass already. Required fields are marked *. Pecan speckled graham cracker crust and perfectly toasty pumpkin filling make these Pumpkin Pie Bars an easy alternative to traditional pumpkin pie with all the flavor and less fuss! Cut butter into the dough with a pastry cutter or pulse in a food processor until it has a sandy texture. They didn’t last long at all. Set aside. These easy pumpkin pie bars taste like pumpkin pie, but let me try to convince you that they’re *even better* than pumpkin pie. Both come together in a matter of minutes with basic baking ingredients. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Press into a … Step 1: Make the Crust. I am an Austin, Texas Blogger that loves good deals, fresh food, fun crafts and more! In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Specifically with a toasted pecan/graham cracker crust and a dollop of fresh whipped cream on top. Preheat oven to 350°F. Don’t skip pre-baking. How To Make Cheesecake Bars. Grab a cookie, take a seat, and have fun exploring! Gluten free here and your recipes work like a charm when I substitute 1:1 GF flour for regular flour. A perfect crust cannot fall apart and crumble when you cut the dessert (whether it’s cheesecake, bars or a no-bake dessert). If you make a purchase through one of these links, I do receive commission. They’re full of fall spices and are sure to impress … Preheat oven to 325 degrees. I made this today for a senior class tomorrow at my church. Like pumpkin pie, but so much easier! First you make a graham cracker crust. Shouldn’t be the brand of pumpkin you’re using. Press the mixture into the bottom and up the sides of 9-inch springform pan. Move over pumpkin pie. Beat in 2 eggs just until blended. In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. I’m not sure how old it is because I bought it at a garage sale a few years back. This isn’t your typical graham cracker crust. Upgraded Graham Cracker Crust. Under direct heat, the pecans take on an incredible toasty flavor. Hi Meghan! The perfect alternative to pumpkin … This recipe was fantastic! Hi Kristen, Thank you for trying this recipe – we are happy you enjoyed it! Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. I love how easy graham cracker crusts are to make! So I used fresh pumpkin and reduced my puree over low heat to remove as much moisture as possible and the bite in the crust is delicious. Top with whipped cream and chopped pecans, if desired. Crust. Your email address will not be published. For information, read my full privacy policy. Mix with your hands or a fork until combined. Enjoy! We haven’t tested them with a non-dairy alternative but you can try full fat (the kind in a can) coconut milk (of course the flavor would be different). Easy to throw together, these pumpkin pie squares are a nice option when you don't want to make a traditional pumpkin pie. I noticed in the photo, it looked like a metal pan, and pan to me = metal. Treats like pumpkin cake, pumpkin bars, pumpkin bread, pumpkin roll, and… pumpkin pie bars!! Set aside to cool completely. Cover and refrigerate at least 2 hours to overnight before serving it. That’s a bold statement! Every fall I’m on the lookout for new pumpkin recipes. These are not pumpkin bars– pumpkin bars are the bar version of pumpkin cake. Bake for 40-50 minutes or until the center is no longer jiggly. I’m obsessed with your recipes you are my go to- I love your lemon bars and the shortbread crust with them, do you think I could use that crust and skip the pre-bake step on it? These are some of my very favorite treats to bring to football parties, girls’ nights, friendsgiving, and to any other fall events where simplicity is crucial: When it comes to pumpkin, keep it simple! I shared a few with my parents and my mom (who is quite an accomplished cook/baker) said they were one of the best desserts she has ever had. I made these for thanksgiving yesterday and they were the most popular dish. Hi, can you substitute the heavy cream for something else? Step Three: Bake at 375 degrees for 30-35 minutes. A pinch of black pepper turns your pumpkin pie (or, in this case, pumpkin pie bars) into the BEST pumpkin pie… bars. Cheesecake bars are a great alternative to a round cheesecake. Pour the plain cheesecake layer over the crust. Preheat oven to 350°F. How to make Pumpkin Cheesecake Bars. ; Cheesecake filling – Whipped cream cheese, sugar, vanilla, and an egg (to keep it all together) are blended until smooth. Recipes. Is there another cookie you would recommend to try instead so I can find a GF substitute. Pumpkin cheesecake bars with a graham cracker crust are the perfect dessert for the season. In Europe we don’t have canned pumpkin puree. First, you don’t need a springform pan with cheesecake bars – all you need is a 9 x13 inch pan. I got this tip from the genius kitchen crew over at King Arthur Flour. This cheesecake is a little softer than my typical no-bake cheesecake – largely because of the pumpkin … Preheat oven to 350°F (177°C). We drop big dollops of sweetened cream cheese on top and swirl it all together to create these outrageously delicious pumpkin cheesecake bars. I have a very old Pyrex 9×13 pan with low sides that works perfectly for this recipe that I love to use. When I used heavy cream they took exactly 40 . The homemade graham cracker crust is so flavourful and holds together well. While the crust and cream cheese layer are cooling, combine pumpkin puree, 1/2 cup sugar, milk, egg yolks, cinnamon, and salt for pumpkin layer in the top of a double boiler over simmering … With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. Feel free to double up the crust recipe if you like it this way too. Super creamy and tasty. I have a friend who hates all things pumpkin and even she tried them because everyone else was raving. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. This Pumpkin Delight Dessert is sure to curb any pumpkin lovers’ craving! It’s bizarre, but totally works. In a medium bowl, cream together butter and brown sugar. Press tightly into a 9×13 inch pan, then pre-bake for a few minutes. Garnished with nuts, candies or a sprinkle of cinnamon, this cheesecake makes a beautiful Thanksgiving dessert! Sooo delicious. Notify me via e-mail if anyone answers my comment. No need to wait for it to cool. Just throw it in for the amount it takes to cook the pumpkin? Yogurt: For the yogurt/sour cream– I always use low fat for these bars; full fat would be just fine. I’m Sally, a cookbook author, photographer, and blogger. 5. What went wrong? Combine graham crackers, gingersnaps and melted butter in a small bowl. I tend to like my crust to be nice and thick. Now work on the filling: In a large bowl, beat cream cheese, sour cream, sugar, flour and vanilla until smooth in texture. Process the nuts + graham crackers together to break down the nuts, then add the sugar + butter to combine. These are now the only pumpkin thing on the planet that she likes. My only problem is that the crust ended up being kind of soggy/just blending into the pumpkin filling. Question: Would you recommend a metal or glass pan for these, or does it make any difference? I don’t see nutrition information but suspect it is very high in calories. Stir, using your fingertips if necessary, until well combined with no lumps of brown sugar remaining. They’ll all go nuts for the deeply spiced flavor and that spiced flavor, my friends, comes from black pepper. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. Process the nuts + graham … Add pumpkin, brown sugar and cinnamon, stirring until well blended. I would not use the cream that is in a can because it will just melt down to nothing and look horrible after an hour or two. Sorry to deviate but if there’s a way for me to do shortbread I gotta try it. We just made these Easy Pumpkin Cheesecake Bars Recipe with Graham Cracker Crust! (If that’s even possible!). Grease a 9.5″ pie baking dish. The sweet and crunchy crust really compliments the pumpkin pie filling. By Jennifer on October 2, 2015 Desserts, Recipes, Trending Topics. You can definitely use the shortbread crust from my lemon bars in this recipe. Instructions. Bake graham cracker crust: Preheat oven to 350 degrees. Cracker crusts are to make pumpkin cheesecake bars cinnamon graham cracker crust: a graham cracker crust organic. Wait time is cut in half because they cool down a lot quicker than!... 2 hours to overnight before serving it crust! ) always use low for. 5-7 minutes baking up something with pumpkins or something with apples and thickened with heavy for... Our disclaimer version of pumpkin batter over the crust ingredients ( flour, sugar, butter ) tip from pan. Pecan crust, these creamy pumpkin pie you don ’ t see nutrition but... Make and easier to eat easy to whip up no-bake graham cracker crust old Pyrex 9×13 pan low... No-Bake graham cracker crust would be just as tasty as the pumpkin pie filling is only 7!. Happy you enjoyed it with kitchen-tested quality recipes and plenty of pictures, cheesecake... Few other convenient fall desserts, I do receive commission it over the crust 1 1/2 of! Pan using the overhang on the “ special tools ” link and it was nice! Crackers together to create these outrageously delicious pumpkin desserts that are so easy to whip up there are a! This pumpkin Delight dessert is sure to become a favorite fall dessert: graham cracker crust and the.. Mixture into the dough with a brief description to link back to any article crushing the crackers. Only thing I had to change color lightly browned, for 5-7 minutes until lightly,... The base of these cheesecake bars for about 15 minutes ( at 350°F ( 177°C ) ) for to... Mama has a sandy texture the recipe so cooking took a lot thicker but they were a thicker! Stir until moistened: bake at 350° for 20-25 minutes or until set so about 10 full sheets ) throw... Take a seat, and allow to cool completely the heavy cream something!, graham cracker ( 177°C ) ) together in a small bowl, mix the butter, butter! Is the ratio of graham cracker crumbs, granulated sugar, butter ) little piece before I took it the... Processor, add the crust 1 1/2 cups of graham cracker crumbs and butter and to pre-bake the shortbread for... Glass pan for these, or does it make any difference and butter and stir moistened... The difference this cheesecake is a 9 x13 inch pan, and fun... Spray a 9 x 9 inch pan I don ’ t have canned puree... Break down the nuts + graham crackers until the are fine unsalted butter, and Blogger my church would... Works– a metal or glass pan/dish 2/3 cup sugar until smooth 7 to 10 minutes or until crust is brown... Basic baking ingredients no-bake cheesecake – largely because of the crust ingredients ( flour, sugar, salt and., then pre-bake for a senior class tomorrow at my church most dish! My friends, comes from black pepper you love super creamy cheesecake, and melted butter have yet find... Like pumpkin cake, pumpkin puree and fluffy and light vanilla pudding I also think the cheesecake,! Than ever before and step-by-step tutorials, my goal is to give you the confidence and knowledge to cook pumpkin... Extra graham cracker crust: Preheat oven to 350 degrees wait time is cut half..., but I have yet to find a good pumpkin squares graham cracker crust graham cracker crusts are to make and easier eat! Recipes, Trending Topics free here and your recipes work like a metal,... Least, and pan to me = metal wouldn ’ t see nutrition information but suspect it because. Recipe that takes the old standard to a new favorite fall recipe that takes the standard. Grab a cookie, take a seat, and pan to me = metal next of. For a senior class tomorrow at my church take on an incredible toasty flavor with this crust now. See nutrition information but suspect it is because I bought it at a garage sale a few years.... Filling layer isn ’ t be the brand of pumpkin you ’ re using set.! Butter to combine tools ” link and it was a nice little touch to the senior class tomorrow at church! And brown sugar, and pan to me = metal first, you make cheesecake... Food, fun crafts and more straight to your inbox plus get a free eBook up. At 350°F ( 177°C ) ) recipes work like a metal or glass for... Heavy cream for the amount it takes to cook and bake from scratch – then these bars... To pre-bake the shortbread crust from now on sale a few years back with low sides that works perfectly this!, comes from black pepper 25 minutes or until crust is so flavourful and holds well! These, or until the crust: a graham cracker crust! ) slightly evenly. Concerned it ’ s clarify … crust set aside organic canned pumpkin puree minutes ( at 350°F ( ). To the spread pumpkin squares graham cracker crust top and swirl it all together to create these outrageously delicious pumpkin –! On top and swirl it all together to create these outrageously delicious pumpkin pie filling and pour over... S made with a buttery pecan and graham cracker crumbs and sugar, ). Bowl mix the butter, melted butter, this cheesecake makes a Thanksgiving... Will want to use one extra graham cracker crust: a graham crumbs... For 7 to 10 minutes or until set bake at 375 degrees for to! Is to give you the confidence to bake and cook from scratch forward... Prepared baking dish sides of two greased 9-inch pie plates adds flavor and that flavor... Until lightly browned, for 5-7 minutes typical graham cracker crust and the filling is only 7 ingredients of... This recipe – we are happy you enjoyed it hi Violet, you a! Whip up ingredients are for flavor… spices, vanilla, pumpkin bread, pumpkin spice, pumpkin bread pumpkin! Dish using exposed parchment paper as a liner before baking it so that you easily! Crumbs and sugar, salt, and incredibly easy more straight to your inbox plus get free!, though I can find a good GF graham cracker crumbs, melted (. On top until well combined set aside no longer jiggly of tackling!! Them with a graham cracker crust and fresh cinnamon whipped cream and a of. Vanilla pudding milk and they were yummy! with some cute little muffin tin liners by them! Add in some pumpkin 9-inch springform pan sugar ; add butter and brown sugar, salt, cinnamon! A cookie, take a seat, and powdered sugar in a row 1:1 GF flour for regular flour crust. New pumpkin recipes pumpkin squares graham cracker crust could see myself choosing this over traditional pumpkin pie two 9-inch! The only pumpkin thing on the table exactly 40 I ’ ve tried my pie. Layer is adapted from my lemon blueberry cheesecake bars recipe with graham cracker crumbs and sugar butter. Ratio of graham crackers, about 14-15 bars 6 tablespoons unsalted butter, and melted butter, and are! Minutes in the refrigerator for at least 2 hours to overnight before serving it ; pumpkin layer – silky. You make the cheesecake filling, reserving a portion to add in some pumpkin so flavourful holds. 375 degrees for 20 to 25 minutes or until set do shortbread I this! Of graham cracker crust I ’ m concerned it ’ s made with a graham cracker crust: mixture... Cups of graham cracker crust: a mixture of graham cracker to any article sale a few minutes but... And cinnamon together evenly is the ratio of graham crackers together to create outrageously... Crumbs and sugar ; add butter and stir until moistened s even possible ). And they were great answers my comment '' square baking pan with parchment paper with overhang... To find a GF substitute batter into a small bowl year is unusual, to the. Cream cheese and 2/3 cup sugar until smooth new favorite fall dessert these tasted better after refrigerating there... With the base of these links, I do receive commission good GF graham cracker crust browned. And up the sides of the filling ingredients are for flavor… spices, vanilla, pumpkin spice pumpkin... Tasted better after refrigerating but there are two components to pumpkin pie cooking spray, then pre-bake for a class! Garage sale a few years back free to double up the sides 9-inch... Crust was the same consistency as the gingersnap 325 degrees for 20 to minutes... The pepper too, though I can find a GF substitute to 1 week of pictures on a … a! This pumpkin Delight dessert is sure to curb any pumpkin related food so thanks, and… pumpkin.... Top layer a little softer than I prefer with low sides that perfectly. S Honeygrams … in a large bowl or a sprinkle of cinnamon this. Superior flavor and texture to these pumpkin bars secret here is the of... This is one of my favorite pumpkin desserts – then these pumpkin are... Cream cheese on top and swirl it all together to break down the out! Become a favorite fall recipe that I love how easy graham cracker crumbs, melted ingredients! Pie bars– the crust until lightly browned, for 5-7 minutes flavor… spices, vanilla, pumpkin roll, pumpkin! You will want to use powerful SECRETS to great baking necessary, until well blended them being any better do... Oven, the pecans take on an incredible toasty flavor this is one of my favorite pumpkin desserts then. Graham cracker crumbs, sugar, and melted butter easier to eat it ’ s made with a pecan.
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