Preheat oven to 425 degrees Fahrenheit. Refrigerate at least 2 hours. Press firmly into the bottom of the baking dish and bake for 10 minutes. I need to take a new look at the ingredients of the premade crust. Step 6: Bake according to recipe directions. Beat pumpkin custard until smooth and pour into pie … I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours. Bars will last for up to five days when chilled. To save time (and money), I buy the crust pre-made. You can. Have fun with these cute little pie shots! Bake on baking sheet at 350°F about 50 minutes or until knife inserted in center comes out clean. But it was a good call! And the pumpkin pie filling is smooth, creamy, and filled with cozy fall flavors. Frozen Pumpkin Mousse Pie The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored. Once it’s chilled in the pie crust you just slice and eat (or…go at it with a fork). Typically the store bought pies are a dough crust - you know this. I guess it’s not common for pumpkin pie to be served on graham cracker crust. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Place the graham crackers in a food processor with a tablespoon of brown sugar and process it into crumbs. As I mentioned before, it’s Thanksgiving on Monday in Canada, and well, what’s Thanksgiving without Pumpkin Pie? GRAHAM CRACKER CRUST. Those creamy fall flavors perfectly round a delicious Thanksgiving dinner. Slice the pie into 8 pieces and serve each piece with 1 tbsp of lite whipped topping. Pour into crust. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. To make sure the bars are done baking, you want the jiggle slightly in the center only. Press the crust mixture onto the bottom and up the sides of two greased 9-inch pie plates. It’s an eggless version of pumpkin pie with a sweet graham cracker crust. Bake the crust until lightly browned, for 5-7 minutes. Chill for 30 minutes before baking. Using your fingers, rub in butter until a sandy texture … Pour the pumpkin custard in the pie shell and smooth it out. Using your fingers arrange the crumbs evenly on the bottom and up the sides. Your family and friends will think you … Let the pie plate cool in the fridge for 30 minutes, then bake in the oven for 8 to 10 minutes. Fold in the egg, brown sugar, salt, pumpkin pie spice, canned pumpkin, and the evaporated milk. In a large bowl, combine the pumpkin, brown sugars, molasses, cinnamon, ginger, salt, and allspice. Take the graham cracker crumbs and spoon them in a small bowl, to which you will add the melted butter. If you’re looking for the perfect No Bake Pumpkin Pie recipe served in a graham cracker crust, this is it! Beat until smooth and creamy with an electric hand mixer or stand mixer with fitted paddle attachment. This pie is a fun diversion from the pre-made ones primarily for its graham cracker crust. Just because you’re watching your weight, does not mean you have to suffer by not eating desserts. Chill the pie plate for 30 minutes, after which you will need to bake it for 8 to 10 minutes. Start with a premade graham cracker crust, layer in a cream cheese + sugar mixture, top with some spiced pumpkin filling, and finish off with some whipped topping. Pinterest , Looking for more recipes? The silky pumpkin custard sits atop a crumbly graham cracker crust that’s prepped in a fraction of the time of pie dough. Simple, sweet and lightly spiced this pie is perfect with a dollop of whipped cream. Please read my disclosure policy. Easy pumpkin desserts are my jam, and I know you love them, too. To make this lighter version of pumpkin pie, you’ll need 3 oz of graham crackers, which I placed in a food processor with a tablespoon of brown sugar and process it into crumbs. In the meantime, melt the butter, 2 tablespoons is all you need. Thanks! In a small bowl, mix the graham cracker crumbs and sugar, then stir in the melted butter. You could also purchase the large pre-made graham cracker crust pie, in the tin. In order to keep this pumpkin pie recipe as easy as possible, the first thing that had to be changed was the crust. To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, cloves, and salt. Mix on medium until well blended. Add the egg substitute and milk and mix thoroughly. How to Make Pumpkin Pie Bars: Preheat oven to 350°F and lightly grease a 9×13 baking dish. Preheat oven to 350°F. This is an awesome pumpkin pie recipe that I make every year around this time. … Boy, was it ever good. An easy graham cracker crust and a smooth and creamy filling makes this dessert perfect for fall! Let the pumpkin dessert bars cool to room temperature and then wrap the pan with aluminum foil and keep refrigerated. These pumpkin pie bars with an easy graham cracker crust couldn’t get any easier. My Newsletter You can continue to mix it all with a spatula, or use the mixer to beat it until smooth. To make this lighter version of pumpkin pie, you’ll need 3 oz of graham crackers, which I placed in  a food processor with a tablespoon of brown sugar and process it into crumbs. I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. I was looking for a pumpkin pie recipe to make using 2 gf graham cracker crusts I already had on hand. Bake 15 minutes. Bars can be frozen for up to three months. You sure can! This information will not be used for any purpose other than enabling you to post a comment. I just love pumpkin recipes and the graham cracker crust … Here at … I kept mine for 50 minutes in the oven, to test it if it’s done, insert a knife in the center and if it comes out clean it’s done. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with Pumpkin N Spice. For just 5 weight watchers points per serving, you can enjoy this luscious and delicious pumpkin pie, with whipped cream and all. / Site by. One bite and you may never go back to regular pumpkin pie again! Evaporated milk is thick and creamy, much like heavy cream, but with less calories and fat. *, Copyright ©2020, Pumpkin 'N Spice. In the meantime, whisk all the egg whites using your electric mixer until stiff. Pumpkin Pie with Graham Cracker Crust – a lighter and healthier version of the traditional Pumpkin Pie! Crumble graham cracker crust into a bowl. Use your fingers to mix it well. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Follow on… For 5 points a serving, it made a great dessert, and yes, the hardest part was eating only one slice. To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, sugars, and spices and beat until smooth and creamy. Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. And these easy pumpkin pie bars are my latest pumpkin creation. You can continue to mix it all with a spatula, or use the mixer to beat it until smooth. Reduce oven temperature to 350 degrees. Instructions. Instagram. Combine pumpkin puree, condensed milk, cinnamon, nutmeg, ginger, and eggs into a medium mixing bowl. Preheat the oven to 425°F. This fit the bill perfectly! If you love pumpkin pie, but hate going through the preparation of making the crust and all that goes into a pie, then this pumpkin pie bars recipe was made for you. Bake the pie at 350 F degrees for 45 to 55 minutes. Learn how to cook great Keebler® ready crust® pumpkin pie . Lightly grease a 9x13 baking dish with cooking spray. Subscribe and get a FREE dinner recipes ebook! In the meantime, melt the butter, 2 tablespoons is all you need. In large bowl whisk together 1 egg, pumpkin, sweetened condensed milk, cinnamon, nutmeg, salt and ginger until combined. Preheat oven to 425 degrees. Keep an eye on your inbox for updates. I kept mine for 50 minutes in the oven, to test it if it’s done, insert a knife in the center and if it comes out clean it’s done. There’s no cutting cold butter into the crust and hoping it turns out. Good appetite! I had everything for the filling for 2 pies in my pantry; I just subbed 2 tsp of pumpkin pie spice + 1 tsp of cinnamon for all the individual spices. Cut into bars and top with whipped cream, if desired. Not only did it save an immense amount of time, but it also made for a deliciously sweet flavor combo. Also use the toothpick test to be sure the filling isn’t undercooked. I just love this pie, the aroma of pumpkin pie spice is one of my favorites, and as the pie bakes in the oven, the house smells amazing. While I recommend using evaporated milk for the best taste, heavy cream can be used in its place. Let cool slightly. The center should be slightly jiggly. Your email address will not be published. Remember this pumpkin cobbler and pumpkin spice cake from last fall? Bake another 35-40 minutes or until a knife inserted 1 inch from crust comes out clean. Add Sweetened Condensed Milk, Lemon Juice, Vanilla, and Sugar, and continue beating until creamy and well … a 9-inch, deep-dish frozen pie crust; large eggs; canned pumpkin puree; granulated sugar; ground cinnamon; ground ginger; ground cloves; kosher salt; evaporated milk; And let’s talk about some key ingredients and their substitutions: A 9-inch, Deep-Dish Frozen Pie Crust Step 5: Pour the pumpkin filling into each graham cracker crusted pie tin. No Bake Pumpkin Pie is a light and creamy twist on classic pumpkin pie. Cooler weather, apples and pumpkin galore, leaves changing colors, pumpkin spice lattes, and lots of fall desserts. Crushed graham cracker crumbs, a touch of sugar and butter make this the easiest (and most delicious) base for these bars. Pour evenly over crust and bake for about 50-60 minutes, or until a toothpick inserted into the center of bars comes out clean. I can hardly wait for it to come out and try a piece. Now you can have your cake and eat it too, this version of this pumpkin pie is light and full of flavor. Preheat the oven to 425°F. Pour evenly over crust and bake for about one hour, or until a toothpick inserted into the center of bars comes out clean. Set aside. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool. Let it cool, fill and then bake per recipe instructions. See my tips and tricks for making these Pumpkin Pie Bars above the recipe box. In the meantime, whisk all the egg whites using your electric mixer until stiff. However, if you would like to use this type of crust in the LIBBY'S® Famous 9-inch deep-dish size Pumpkin Pie, you may substitute the deep-dish pie shell called for in this recipe with a graham cracker crust by lowering the oven temperature and making the following adjustments: Pour filling into pre-baked crumb crust; bake at 350° F. for 50 minutes or until knife inserted in center comes out clean. Simply wrap cooled bars tightly with foil or plastic wrap. Let cool slightly while you prepare the pumpkin pie filling. Mix together pumpkin, condensed milk, eggs, spices and salt. Cool. Use your fingers to mix it well. This post may contain affiliate links. Take the graham cracker crumbs and spoon them in small bowl, to which you will add the melted butter. If you don’t feel like crushing the graham crackers for the crust, you can buy. In medium mixing bowl, beat Cream Cheese until fluffy. Food that is from cultures and cuisines across the world has always been a staple of the blog. Some have cinnamon and I have to avoid that as it’s an irritant. They’re a favorite around here for so many reasons! Crecipe.com deliver fine selection of quality Keebler® ready crust® pumpkin pie recipes equipped with ratings, reviews and mixing tips. Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. Your email address will not be published. DIRECTIONS. Seize the day, they say, like it’s an effortless act. Bake the pie for 45 to 55 minutes. Press firmly into the bottom of the baking dish and bake for 10 minutes. Made with a graham cracker crust and filled with layers of cream cheese, spiced pumpkin filling, pudding, and Cool Whip, it will become your favorite fall dessert! Take the graham cracker crumbs and spoon them in a small bowl, to which you will add the melted butter. No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Pour into mini graham cracker crusts. Pumpkin pie is a must-have dessert on Thanksgiving. Perfect for any fall party. With only 5 ingredients, the filling of this pie comes together in mere minutes. It’s best to chill the bars for at least two hours before serving so that they’ll firm up. I make a mean key lime pie and a trick I learned a number of years ago was to brush the crust with an egg wash and bake it for 10 minutes. I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Pumpkin Pie Bars will keep refrigerated for up to five days. If you want to make a large pie and not the mini ones, you could also use this graham cracker crust recipe for it. Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Rich and creamy, this popular dessert tastes so good with its buttery graham cracker crust. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. These Pumpkin Pie Jello Shots are the absolute best thing EVER! Get one of our Keebler® ready crust® pumpkin pie recipe and prepare delicious and healthy treat for your family or friends. Fold in the egg, brown sugar, salt, pumpkin pie spice, canned pumpkin, and the evaporated milk. Let cool to room temperature and then refrigerate until ready to serve. You could also use half and half, but since this is not as thick, the texture will be slightly thinner. Pour into ready made crust. Pumpkin Pie Bars taste just like the classic pie, but without the prep work. Pour the pumpkin custard in the pie shell and smooth it out. Cool for 1 hour. In the meantime, melt the butter, 2 tablespoons is all you need. This easy pumpkin pie … You can also cut bars and put into a freezer-safe container for convenience. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Facebook As you can see in the picture, I couldn’t let for the pie to cool, that’s why the whipped cream is melting. PHILADELPHIA 3-STEP Pumpkin Cheesecake - My Food and Family Refrigerate leftovers. 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