Pumpkin Pie Bars

• Vegetarian

• Produce

  • 1 can Pumpkin

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Corn syrup

• Baking & Spices

  • 1/2 cup Brown sugar, packed
  • 1 can Pillsbury crescent dough sheet, refrigerated
  • 1 tbsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 1 Whipped cream or additional pumpkin pie spice, Sweetened

• Dairy

  • 1 cup Whipping cream

Found on pillsbury.com

Description

Ingredients

• 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 tablespoon pumpkin pie spice
• 1/2 teaspoon salt
• Sweetened whipped cream or additional pumpkin pie spice for garnish

Directions

• 1 Heat oven to 350°F. Line 11x7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan.
• 2 Unroll 1 can Pillsbury™ refrigerated crescent dough sheet in bottom of pan; press with fingers in bottom and up sides. Set aside.
• 3 In large bowl, beat 2 eggs, 1 can (15 oz) pumpkin (not pumpkin pie mix), 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 whisk until smooth and well blended. Pour mixture into pan over dough.
• 4 Bake on middle oven rack 45 to 50 minutes or until center is set. Remove from oven to cooling rack. Cool completely, about 1 hour 30 minutes.
• 5 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.

Nutrition