Pumpkin pie bars are a delicious and convenient take on the classic Thanksgiving dessert. Sarah Jordan, a renowned pastry chef, has shared her recipe for these handheld treats that are sure to be a hit with family and friends. The recipe features a simple press-in crust as the base, topped with a spiced pumpkin filling that includes warm cinnamon, cloves, cardamom, and ginger.
One common question when making pumpkin pie bars is whether to use pumpkin puree or canned pumpkin pie filling. It’s important to note that pumpkin puree is simply plain pumpkin that has been processed to a smooth texture, while canned pumpkin pie filling may contain added sugar and spices. For the best results in this recipe, it is recommended to use 100 percent pumpkin puree or to make your own puree to ensure a balanced flavor profile.
To prevent the bottom of the bars from getting soggy, it is advisable to par-bake or blind-bake the crust before adding the filling. This technique involves baking the crust partially or fully before adding any toppings, which helps to maintain a crisp texture. Make sure to keep all ingredients cold when assembling the crust and press it evenly into the pan to avoid any underbaked areas.
Notes from the Food & Wine test kitchen suggest preparing a baked press-in crust before starting the recipe. This crust is sturdy enough to support the creamy filling, with a texture that falls between a traditional pie crust and a more crumbly shortbread. Additionally, the filling benefits from added creaminess from evaporated milk. It is important to use evaporated milk rather than sweetened condensed milk, as the two are not interchangeable due to differences in thickness and sweetness.
With these tips and insights, you can confidently make delicious pumpkin pie bars that are sure to impress your guests. Whether enjoyed as a holiday treat or a sweet snack any time of year, these bars are a delightful twist on a beloved classic.
