Let cool slightly. I just love this pie, the aroma of pumpkin pie spice is one of my favorites, and as the pie bakes in the oven, the house smells amazing. Let the pie plate cool in the fridge for 30 minutes, then bake in the oven for 8 to 10 minutes. I guess it’s not common for pumpkin pie to be served on graham cracker crust. Take the graham cracker crumbs and spoon them in small bowl, to which you will add the melted butter. Pour into ready made crust. Pumpkin Pie with Graham Cracker Crust – a lighter and healthier version of the traditional Pumpkin Pie! This post may contain affiliate links. In large bowl whisk together 1 egg, pumpkin, sweetened condensed milk, cinnamon, nutmeg, salt and ginger until combined. Set aside. Place the graham crackers in a food processor with a tablespoon of brown sugar and process it into crumbs. I kept mine for 50 minutes in the oven, to test it if it’s done, insert a knife in the center and if it comes out clean it’s done. Here at … Have fun with these cute little pie shots! Pumpkin Pie Bars will keep refrigerated for up to five days. Crushed graham cracker crumbs, a touch of sugar and butter make this the easiest (and most delicious) base for these bars. Your family and friends will think you … Mix on medium until well blended. As I mentioned before, it’s Thanksgiving on Monday in Canada, and well, what’s Thanksgiving without Pumpkin Pie? Not only did it save an immense amount of time, but it also made for a deliciously sweet flavor combo. Preheat the oven to 425°F. Now you can have your cake and eat it too, this version of this pumpkin pie is light and full of flavor. Take the graham cracker crumbs and spoon them in a small bowl, to which you will add the melted butter. Cool for 1 hour. Rich and creamy, this popular dessert tastes so good with its buttery graham cracker crust. While I recommend using evaporated milk for the best taste, heavy cream can be used in its place. Use your fingers to mix it well. You can also cut bars and put into a freezer-safe container for convenience. Simply wrap cooled bars tightly with foil or plastic wrap. Bake the crust until lightly browned, for 5-7 minutes. Press firmly into the bottom of the baking dish and bake for 10 minutes. Pour into mini graham cracker crusts. Refrigerate leftovers. And the pumpkin pie filling is smooth, creamy, and filled with cozy fall flavors. This is an awesome pumpkin pie recipe that I make every year around this time. These Pumpkin Pie Jello Shots are the absolute best thing EVER! Typically the store bought pies are a dough crust - you know this. Refrigerate at least 2 hours. Mix together pumpkin, condensed milk, eggs, spices and salt. I just love pumpkin recipes and the graham cracker crust … It’s best to chill the bars for at least two hours before serving so that they’ll firm up. You could also use half and half, but since this is not as thick, the texture will be slightly thinner. Beat pumpkin custard until smooth and pour into pie … Bake on baking sheet at 350°F about 50 minutes or until knife inserted in center comes out clean. If you’re looking for the perfect No Bake Pumpkin Pie recipe served in a graham cracker crust, this is it! Using your fingers arrange the crumbs evenly on the bottom and up the sides. Pour evenly over crust and bake for about one hour, or until a toothpick inserted into the center of bars comes out clean. Please read my disclosure policy. Chill the pie plate for 30 minutes, after which you will need to bake it for 8 to 10 minutes. You can continue to mix it all with a spatula, or use the mixer to beat it until smooth. Take the graham cracker crumbs and spoon them in a small bowl, to which you will add the melted butter. Some have cinnamon and I have to avoid that as it’s an irritant. Let me tell you something, it’s not. In the meantime, melt the butter, 2 tablespoons is all you need. This easy pumpkin pie … Thanks! Chill for 30 minutes before baking. Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. With only 5 ingredients, the filling of this pie comes together in mere minutes. No Bake Pumpkin Pie is a light and creamy twist on classic pumpkin pie. Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Crumble graham cracker crust into a bowl. DIRECTIONS. Also use the toothpick test to be sure the filling isn’t undercooked. I kept mine for 50 minutes in the oven, to test it if it’s done, insert a knife in the center and if it comes out clean it’s done. To make this lighter version of pumpkin pie, you’ll need 3 oz of graham crackers, which I placed in a food processor with a tablespoon of brown sugar and process it into crumbs. To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, sugars, and spices and beat until smooth and creamy. Let cool to room temperature and then refrigerate until ready to serve. You can continue to mix it all with a spatula, or use the mixer to beat it until smooth. You sure can! It’s an eggless version of pumpkin pie with a sweet graham cracker crust. Instructions. Remember this pumpkin cobbler and pumpkin spice cake from last fall? Preheat oven to 425 degrees. Using your fingers, rub in butter until a sandy texture … Cooler weather, apples and pumpkin galore, leaves changing colors, pumpkin spice lattes, and lots of fall desserts. Use your fingers to mix it well. You could also purchase the large pre-made graham cracker crust pie, in the tin. To save time (and money), I buy the crust pre-made. Learn how to cook great Keebler® ready crust® pumpkin pie . In a large bowl, combine the pumpkin, brown sugars, molasses, cinnamon, ginger, salt, and allspice. Bake the pie at 350 F degrees for 45 to 55 minutes. Made with a graham cracker crust and filled with layers of cream cheese, spiced pumpkin filling, pudding, and Cool Whip, it will become your favorite fall dessert! Preheat the oven to 425°F. An easy graham cracker crust and a smooth and creamy filling makes this dessert perfect for fall! Crecipe.com deliver fine selection of quality Keebler® ready crust® pumpkin pie recipes equipped with ratings, reviews and mixing tips. Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours. I make a mean key lime pie and a trick I learned a number of years ago was to brush the crust with an egg wash and bake it for 10 minutes. I had everything for the filling for 2 pies in my pantry; I just subbed 2 tsp of pumpkin pie spice + 1 tsp of cinnamon for all the individual spices. Fold in the egg, brown sugar, salt, pumpkin pie spice, canned pumpkin, and the evaporated milk. Bake another 35-40 minutes or until a knife inserted 1 inch from crust comes out clean. See my tips and tricks for making these Pumpkin Pie Bars above the recipe box. Let cool slightly while you prepare the pumpkin pie filling. Pour the pumpkin custard in the pie shell and smooth it out. To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, cloves, and salt. Subscribe and get a FREE dinner recipes ebook! PHILADELPHIA 3-STEP Pumpkin Cheesecake - My Food and Family In a small bowl, mix the graham cracker crumbs and sugar, then stir in the melted butter. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool. In the meantime, whisk all the egg whites using your electric mixer until stiff. My Newsletter This information will not be used for any purpose other than enabling you to post a comment. For just 5 weight watchers points per serving, you can enjoy this luscious and delicious pumpkin pie, with whipped cream and all. Press firmly into the bottom of the baking dish and bake for 10 minutes. Cut into bars and top with whipped cream, if desired. Preheat oven to 425 degrees Fahrenheit. And these easy pumpkin pie bars are my latest pumpkin creation. Evaporated milk is thick and creamy, much like heavy cream, but with less calories and fat. Bars can be frozen for up to three months. Add the egg substitute and milk and mix thoroughly. In the meantime, melt the butter, 2 tablespoons is all you need. In the meantime, whisk all the egg whites using your electric mixer until stiff. The center should be slightly jiggly. … / Site by. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with Pumpkin N Spice. For 5 points a serving, it made a great dessert, and yes, the hardest part was eating only one slice. One bite and you may never go back to regular pumpkin pie again! How to Make Pumpkin Pie Bars: Preheat oven to 350°F and lightly grease a 9×13 baking dish. They’re a favorite around here for so many reasons! Bake the pie for 45 to 55 minutes. However, if you would like to use this type of crust in the LIBBY'S® Famous 9-inch deep-dish size Pumpkin Pie, you may substitute the deep-dish pie shell called for in this recipe with a graham cracker crust by lowering the oven temperature and making the following adjustments: Pour filling into pre-baked crumb crust; bake at 350° F. for 50 minutes or until knife inserted in center comes out clean. I can hardly wait for it to come out and try a piece. But it was a good call! Pumpkin pie is a must-have dessert on Thanksgiving. Cool. a 9-inch, deep-dish frozen pie crust; large eggs; canned pumpkin puree; granulated sugar; ground cinnamon; ground ginger; ground cloves; kosher salt; evaporated milk; And let’s talk about some key ingredients and their substitutions: A 9-inch, Deep-Dish Frozen Pie Crust GRAHAM CRACKER CRUST. These pumpkin pie bars with an easy graham cracker crust couldn’t get any easier. Your email address will not be published. Bake 15 minutes. Add Sweetened Condensed Milk, Lemon Juice, Vanilla, and Sugar, and continue beating until creamy and well … Once it’s chilled in the pie crust you just slice and eat (or…go at it with a fork). I was looking for a pumpkin pie recipe to make using 2 gf graham cracker crusts I already had on hand. Using your fingers arrange the crumbs evenly on the bottom and up the sides. Step 5: Pour the pumpkin filling into each graham cracker crusted pie tin. Step 6: Bake according to recipe directions. Instagram. Simple, sweet and lightly spiced this pie is perfect with a dollop of whipped cream. Just because you’re watching your weight, does not mean you have to suffer by not eating desserts. The silky pumpkin custard sits atop a crumbly graham cracker crust that’s prepped in a fraction of the time of pie dough. You can. If you love pumpkin pie, but hate going through the preparation of making the crust and all that goes into a pie, then this pumpkin pie bars recipe was made for you. In medium mixing bowl, beat Cream Cheese until fluffy. Food that is from cultures and cuisines across the world has always been a staple of the blog. Pour the pumpkin custard in the pie shell and smooth it out. Easy pumpkin desserts are my jam, and I know you love them, too. Let the pumpkin dessert bars cool to room temperature and then wrap the pan with aluminum foil and keep refrigerated. Facebook Those creamy fall flavors perfectly round a delicious Thanksgiving dinner. Slice the pie into 8 pieces and serve each piece with 1 tbsp of lite whipped topping. Fold in the egg, brown sugar, salt, pumpkin pie spice, canned pumpkin, and the evaporated milk. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Start with a premade graham cracker crust, layer in a cream cheese + sugar mixture, top with some spiced pumpkin filling, and finish off with some whipped topping. There’s no cutting cold butter into the crust and hoping it turns out. No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. This pie is a fun diversion from the pre-made ones primarily for its graham cracker crust. Combine pumpkin puree, condensed milk, cinnamon, nutmeg, ginger, and eggs into a medium mixing bowl. Reduce oven temperature to 350 degrees. Frozen Pumpkin Mousse Pie The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored. Let it cool, fill and then bake per recipe instructions. Pumpkin Pie Bars taste just like the classic pie, but without the prep work. Pour evenly over crust and bake for about 50-60 minutes, or until a toothpick inserted into the center of bars comes out clean. Keep an eye on your inbox for updates. , Looking for more recipes? As you can see in the picture, I couldn’t let for the pie to cool, that’s why the whipped cream is melting. I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Beat until smooth and creamy with an electric hand mixer or stand mixer with fitted paddle attachment. Bars will last for up to five days when chilled. I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Let cool to room temperature and then refrigerate until ready to serve. To make sure the bars are done baking, you want the jiggle slightly in the center only. If you want to make a large pie and not the mini ones, you could also use this graham cracker crust recipe for it. Perfect for any fall party. Your email address will not be published. Seize the day, they say, like it’s an effortless act. If you don’t feel like crushing the graham crackers for the crust, you can buy. Pinterest *, Copyright ©2020, Pumpkin 'N Spice. Lightly grease a 9x13 baking dish with cooking spray. Follow on… Good appetite! This fit the bill perfectly! Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. In order to keep this pumpkin pie recipe as easy as possible, the first thing that had to be changed was the crust. Press the crust mixture onto the bottom and up the sides of two greased 9-inch pie plates. Pour into crust. Get one of our Keebler® ready crust® pumpkin pie recipe and prepare delicious and healthy treat for your family or friends. Boy, was it ever good. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. In the meantime, melt the butter, 2 tablespoons is all you need. To make this lighter version of pumpkin pie, you’ll need 3 oz of graham crackers, which I placed in a food processor with a tablespoon of brown sugar and process it into crumbs. I need to take a new look at the ingredients of the premade crust. Preheat oven to 350°F. Least two hours before serving so that they ’ ll firm up and easy... Delicious Thanksgiving dinner to beat it until smooth and creamy twist on classic pumpkin pie recipe prepare... 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