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Pumpkin Pie Bars Recipe

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This recipe for Pumpkin Pie Bars is from Keller Family Cookbook; 3rd Edition, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 can Pillsbury refrigerated crescent dough sheet
2 eggs
1 can (15 oz) pumpkin (NOT pumpkin pie mix) - or homemade pumpkin puree
1 cup whipping cream
1/2 cup packed brown sugar
1/4 cup corn syrup
1 T. pumpkin pie spice
1/2 tsp. salt
Sweetened whipped cream or additional pumpkin pie spice, for garnish

Heat oven to 350 degrees. Line 11x7 pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over the sides of pan. Unroll 1 can Pillsbury refrigerated crescent dough sheet in bottom of pan; press with fingers in bottom and up sides. Set aside. In a large bowl, beat 2 eggs, 1 can pumpkin, 1 cup whipping cream, 1/2 cup packed brown sugar, 1/4 cup corn syrup, 1 tablespoon pumpkin pie spice and 1/2 teaspoon salt with a whisk until smooth and well blended. Pour mixture into pan over dough. Bake on middle oven rack 45-50 minutes or until center is set. Remove from oven to cooling rack. Cool completely, about 1 hr 30 minutes. Using hanging paper, lift from pan. Cut into 4 rows by 3 rows to make 12 bars or 4 rows by 4 rows to make 16 bars. Garnish each bar with whipped cream or a dusting of pumpkin pie spice. Store in refrigerator.




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