Pumpkin Pie Bars Made With Pie Crust, Make these PUMPKIN Pie Bars with a Flaky Phyllo Crust, Dimitra's Dishes, Pumpkin Pie Bars with Gingersnap Crust | What Molly Made, pie gingersnap whatmollymade, pumpkin-pie-bars-made-with-pie-crust, The Cake Boutique.
Get the recipe here: dimitrasdishes.com/pumpkin-phyllo-pie-bars/
Ingredients
For the Phyllo Crust:
1/2 pound (#4) phyllo pastry at room temperature
4 oz unsalted butter, melted
1/3 cup granulated sugar
about 1 teaspoon of ground cinnamon
For the Pumpkin Filling:
8 ounces (230g) cream cheese, softened
2 ounces (60g) unsalted butter softened
15 ounces (425g) pure cooked pumpkin puree
1 cup (230g) granulated sugar
1/4 teaspoon salt
3 egg yolks at room temperature
1 cup (250ml) warm whole milk
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground granulated ginger
Instructions
Preheat the oven to 350 °F, 180 °C.
Make the Pumpkin Filling: In a tabletop mixer that has been fitted with the whisk attachment, add the cream chees, butter, sugar, salt, cinnamon, ginger, and vanilla extract. Whisk together until smooth. Add the pumpkin puree and whisk together until smooth and then add the milk and whisk together.
Layer the phyllo sheets in a 9 by 13-inch baking pan (see video) and drizzle melted butter between each sheet. Sprinkle a tablespoon or two of the cinnamon sugar between every 3-4 layers.
Pour the pumpkin filling into the center of the phyllo and spread it in an even layer. Gather all of the phyllo that is extending outside of the pan and tuck it into the sides of the pan to form a rustic border. Brush the sides of the phyllo with generous amounts of melted butter.
Bake the pie on the center rack of the preheated oven for about 45 minutes or until the pie filling has set.
Allow the pumpkin pie to cool to room temperature and then chill it in the refrigerator. Serve!
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Youtube video by Dimitra's Dishes
Webhow to make maple pumpkin cheesecake bars step 1: Make the crust in a medium bowl, combine cookie crumbs and sugar. Add the melted butter and mix. All will enjoy this take on pumpkin pie.
In a food processor, combine flour, butter, sugar, and salt together and pulse a few times until the mixture. In a separate large bowl, beat the eggs. Add vanilla, sugar, pumpkin pie spice, cinnamon, and salt and stir to combine. Stir in the puree, then gradually add the evaporated. Whisk in the eggs until smooth, then add the milk and cream and whisk until homogeneous. Pour the pumpkin custard over the prepared crust. Bake until the custard is. Press this mixture evenly into the prepared cake pan and bake for 18 minutes. While the crust bakes, prepare the filling.
Add the melted butter and mix. All will enjoy this take on pumpkin pie. Preheat oven to 425 degrees f. In a food processor, combine flour, butter, sugar, and salt together and pulse a few times until the mixture. In a separate large bowl, beat the eggs.
Preheat oven to 425 degrees f. In a food processor, combine flour, butter, sugar, and salt together and pulse a few times until the mixture.
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All will enjoy this take on pumpkin pie. Preheat oven to 425 degrees f. In a food processor, combine flour, butter, sugar, and salt together and pulse a few times until the mixture. In a separate large bowl, beat the eggs. Add vanilla, sugar, pumpkin pie spice, cinnamon, and salt and stir to combine. Stir in the puree, then gradually add the evaporated.