I know, I know, it's the season of pumpkin everything and here's Brandie throwing another pumpkin recipe at us. But it's good, right? Well, it is if you enjoy pumpkin. I would like to point out that this recipe totally works for sweet potato too. I love using sweet potato but I used pumpkin here because (A.) I wanted to keep it simple and I couldn't find canned sweet potato (B.) I didn't want to take the time to bake sweet potatoes #lazy (C.) My hubs prefers pumpkin so I went with something I knew everyone in my house would eat.
So, again, to keep this simple, we are using crescent roll dough (thank you Pillsbury) as the crust. Once it's all baked, it won't taste like crescent dough at all. It's flavors blend with the filling so you won't taste it as a separate crescent dough flavor. See my notes below for additional options for the crust as well as using different pan sizes if you want a thicker bar.
1 can Pillsbury refrigerated crescent dough sheet*
1 (15 0z.) can pumpkin (not pumpkin pie mix)
2 Egglands Best eggs
1 cup heavy whipping cream
1/4 cup corn syrup
1/2 cup packed brown sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
*Note: If you can't find these crescent dough sheets, just use a can of crescent rolls and gently roll them out and push the seams together so it makes a continuous sheet.
Preheat oven to 350f degrees. Line 11x7 baking pan with parchment paper (see my notes at the end about different baking pan sizes.)
If you are having trouble getting it to fit in, it's easiest to make a cut straight through each corner of the parchment paper. This will help you tuck the corners, where necessary, to make it fit into the baking dish easier. Allow the excess parchment paper to hang over the edge of the dish.
Unroll crescent roll dough in the bottom of the baking dish. Gently press with your fingers and push it about halfway up all the sides.
Don't fuss over any tears in the dough. Just pinch the dough back together. It's not about perfection here. I think folks love when they can tell a dish is homemade, not store bought. So don't you worry about those uneven edges! If the dough gets hard to work with because it's getting warm, just pop it into the fridge for a few minutes. Cooler crescent dough is easier to work with.
Now for the filling. In the bowl of your stand mixer or a large mixing bowl, mix together all of the other ingredients: pumpkin puree, eggs, heavy cream, corn syrup, brown sugar, pumpkin pie spice and salt.
Stir until all ingredients are completely combined.
Pour the pumpkin pie filling over dough. If you have excess crescent dough going up the sides, just gently roll it down slightly. It creates a nice rolled edge around the bars.
Bake on middle oven rack for about 45-55 minutes (or until the center is set.)
Allow to cool completely before slicing (at least a couple of hours.) Once cooled, using the parchment paper hanging over the edges, lift it from the pan.
Cut into 4 rows by 3 rows to make 12 bars or 4 rows by 4 rows for 16 bars.
Garnish each bar with a squirt of whipped cream or sprinkle with some pumpkin pie spice.
Cook's Note: A 9x9 or 8x8 square baking dish may be substituted for the 11x7 baking dish. The bars will just come out a bit thicker. Also, refrigerated pie dough may be substituted for crescent roll dough. For a homemade pie dough, try using my Wham Bam Pie Crust!