Pumpkin pies are always a good dessert option in the fall. I find that I tend to make them when I’m hosting a dinner party or other more “formal” gatherings. When I want a more casual dessert, I bake up pumpkin pie bars instead. The bar-version of pumpkin pie comes together quickly and can be cut into many small pieces, which translates into a fantastic holiday snack for a crowd, as opposed to a plated dessert. I’m sharing my Easy Pumpkin Pie Bar recipe over at the Craftsy blog (it’s free!). If you are a pumpkin  pie fan, you really can’t go wrong with this recipe. It starts with a buttery, flaky cinnamon-kissed crust and a thick, rich layer of pumpkin pie filling is baked right on top of it. The bars have a great crust-to-filling ratio and, thanks to the cinnamon in the crust, the two layers tie together exceptionally well.
If you are only baking for two or three, you might want to consider trying my Small Batch Pumpkin Pie Bars first, but the big batch will go quickly if you have a few friends around to help you eat them up!
brenda
October 8, 2015Hello Nicole… Shouldn’t the recipe on Craftsy call for evaporated milk? I have never heard a recipe for pumpkin pie recipe that used condensed milk. Or is this because it needs to be more dense?
Thanks!