Pumpkin Pie Bars
These Pumpkin Pie Bars are the ultimate cosy autumn treat! Deliciously spiced and with a touch of Belvoir Farm Ginger Beer, they’re a perfect way to use up leftover pumpkins after Halloween. Easy to make and ideal for sharing, these bars are sure to be a seasonal favourite at any gathering.
Ingredients
Crust
| 340g | Ginger snap cookies (roughly 2.5 cups of crumbs) |
| 110g | Pecan halves (roughly 1 rounded cup of crumbs) |
| 1/4 cup | Sugar |
| 1/2 tsp | Salt |
| 1/2 cup | Butter (melted) |
Pumpkin filling
| 1 cup (packed) | Brown sugar |
| 1 tsp | Salt |
| 2.5 cups | Pumpkin pie spice |
| 4 | Eggs |
| 1 can (or 425g) | Pure pumpkin |
| 1 can (280g) | Evaporated milk |
| 60ml | Belvoir Farm Ginger Beer |
Method
To Make
- To make the crust: Crush the ginger cookies into crumbs.
- Add the crumbs to a medium bowl, and stir in the sugar and salt. Then add the melted butter, and stir with a fork until everything is evenly incorporated.
- Press tightly into the bottom of the prepared 9×13 pan. Bake the crust for 8 minutes. Leave the oven on for baking the bars.
- To make the pumpkin filling: In a medium bowl, combine the brown sugar and pumpkin pie spice.
- In another bowl, beat the eggs well. Stir the pumpkin and the sugar mixture into the eggs. Gradually stir in the evaporated milk and the ginger beer.
- Pour the pumpkin mixture onto the warm crust, and return to the oven, baking for 30 to 40 minutes, or until the center is no longer jiggly – and a knife inserted into the centre comes out clean. If the filling does stick to the knife, bake for an additional 5 minutes and check again.
- When done, remove from the oven and cool on a wire rack. Allow to cool completely, then cover and refrigerate for 2 to 3 hours. Remove the chilled bars from the pan by pulling up on the parchment paper. Cut into squares and serve with whipped cream and chopped pecans.
Don’t forget to tag us in your bakes!