Easy Pumpkin Pie Bars (+Video)
These Easy Pumpkin Pie Bars can be whipped up in minutes and are so easy to slice and serve! Perfect for Thanksgiving and the holidays!
AN EASY WAY TO SERVE PUMPKIN PIE
This is one of those recipes that I make several times a season. This recipe for Easy Pumpkin Pie Bars totally works for sweet potato too. It’s a really simple way to easily serve a larger group of people as well, rather than trying to slice up a pie.
FREQUENTLY ASKED QUESTIONS:
Once it’s all baked, it won’t taste like crescent dough at all. The flavors blend with the filling so you won’t taste it as a separate crescent dough flavor. However, you can use refrigerated pie crust or puff pastry as a substitute.
A 9″x 9″ or an 8″x 8″ baking dish can be sued. The bars will just come out thicker. You will probably have to add on to the baking time as well so just keep an eye on that.
Yes. These bars can be frozen after baking. Just wrap well to prevent freezer burn.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- Pillsbury refrigerated crescent dough sheet
- canned pumpkin (not pumpkin pie mix)
- large eggs
- heavy whipping cream
- corn syrup
- packed brown sugar
- PUMPKIN PIE SPICE
HOW TO MAKE EASY PUMPKIN PIE BARS:
Preheat oven to 350f degrees. Line 11×7 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.
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.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Easy Pumpkin Pie Bars (+Video)
- 1 can Pillsbury refrigerated crescent dough sheet
- 15 ounce canned pumpkin puree (not pumpkin pie mix)
- 2 large 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
- Preheat oven to 350f degrees.
- Line 11 x 7 baking pan with parchment paper.
- 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.
- In the bowl of a 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.
- Pour the pumpkin pie filling over dough.
- 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.
- Garnish each bar with a dollop of whipped cream or sprinkle with some pumpkin pie spice.
- To keep this simple, we are using crescent roll dough as the crust. Once it’s all baked, it won’t taste like crescent dough at all. The flavors blend with the filling so you won’t taste it as a separate crescent dough flavor.
- You can use refrigerated pie dough or even puff pastry dough as a substitute.
- A 9×9 or 8×8 square baking dish may be substituted for the 11×7 baking dish. The bars will just come out a bit thicker.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Updated & republished: November 2020
Can I use fresh puréed pumpkin &just add the spices I use when making a pumpkin pie?
I made this for an early Thanksgiving meal and it really worked! You can’t really tell it’s crescent dough, it just tastes like regular pie crust. I made mine sugar free and it was still great.
May this be prepared ahead and frozen?
It would be perfect for Thanksgiving.
These look yummy. Wondering if using a sheet pan would be okay? Don’t know it the wall of the baking dish does something to keeping the final product in tack or not? Seems it would be easier to remove from the flat pan.
Thanks, just wondering.
No, dont use a flat sheet pan. There’s enough batter with this recipe that you need to have at least half to an inch of dough up the sides to contain it.
Would this work well in a 9×13? Same baking time?
Wonderful recipe. Just wondering is there something I can substitute for the Kari syrup? Thank you for all you great recipes and tips. Love them.
I used honey and it’s fine.
Made it. Loved it. And so did the group of people helping my daughter move!
Awesome, this looks great. I can not wait to try your recipe. Thank you so much for sharing this article!
Awesome, this looks so delicious. I love pumpkin flavor very much, I can’t wait to try your recipe. Thank you so much for sharing this post!
Hope you enjoy the recipe as much as we do!
Let's be real, this is just pumpkin pie cut into squares. But I'm not complaining – I love pumpkin pie!
tips for making these with homemade pie dough?
What a fun and easy way to have the taste of pumpkin pie!