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4 from 1 vote

Pumpkin Pie Bars with Flourless Crust

Prep Time15 mins
Cook Time45 mins
Course: Dessert

Ingredients

  • 1 cup pumpkin seeds
  • 1 1/2 cups pecans
  • 5 tbsp butter, melted
  • 4 tbsp cornstarch
  • 1/3 cup brown sugar
  • 1/4 tsp salt
  • 1 15 oz can pumpkin puree
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 tbsp corn starch
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • pinch ground clove
  • 1 cup whipped cream for serving

Instructions

  • Preheat the oven to 350. Line a 9x13 baking pan with parchment leaving a 2 inch border of overhang on the sides so you can remove the bars easily. Set aside.
  • In your food processor, add the pumpkin seeds, pecans, cornstarch, brown sugar and salt. Process until you have a fine crumb. Press into your sheet pan and up the edges in an even layer, use the bottom of a glass to help you press into the sides. Bake in the oven for 8 -10 minutes.
  • In a large bowl, add the pumpkin puree, brown sugar, eggs, cream, milk, corn starch, extract, cinnamon, ginger, nutmeg, salt, clove and beat with a hand mixer until blended and smooth. Pour into warm crust.
  • Bake for 40 - 45 minutes or until center is no longer loose. Remove from the oven and cool on a wire rack. Cover and place in the refrigerator until ready to serve. Using the parchment overhang, lift the bars from the pan and cut into squares. Top each bar with a dollop of whipped cream and serve chilled.