Pumpkin Pie Bars

 

Equipment Needed

• 8 x 8 baking pan
• Parchment paper
• Plastic wrap
• Whisk
• Blender / Food Processor

Crust

• 152g ginger snaps
  
• 60g melted unsalted butter
• 1/4 tsp kosher salt

Pumpkin Filling

• 760g pumpkin puree
• 2 eggs
• 2 tbsp vanilla extract
• 3 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 3/4 tsp freshly ground nutmeg
• 50g brown sugar
• 120g heavy cream
• Pinch of salt
• 1 tbsp flour

Topping

• Heavy cream

Steps

1. Preheat oven to 350°F.
2. Line baking pan with parchment paper.
3. Blend or process ginger snaps and salt until finely ground. Place ground ginger snaps in a bowl, then add melted butter and mix until moistened.
4. Place crumbs into lined pan and bake in oven for 8-10 minutes, set aside to cool.
5. In a large bowl whisk eggs, sugar, vanilla extract, cinnamon, ginger, nutmeg, salt and cloves until combined.
6. Add pumpkin puree, heavy cream and whisk until combined. Lastly add flour and whisk.
7. Pour pumpkin mixture on cooled crust and bake at 350°F for 30 minutes, rotate pie and bake for another 20 minutes. 
8. Once pie has cooled down, cover with plastic wrap and refrigerate overnight. 
9. Whisk heavy cream until soft peaks form. Serve over the pumpkin pie bars. 
10. Enjoy!

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