introduction
When the leaves start turning and the air gets crisp, the smell of baking pumpkin pie fills my kitchen. I remember the warmth of family gatherings, laughter, and the sweet taste of dessert shared around the table. This recipe for Crustless & Flourless Pumpkin Pie Bars brings back those cozy memories while being simple and wholesome. You won’t have to fuss with pie crust or complex steps—just mix, pour, and bake. It’s a recipe that matters because it allows us to enjoy the essence of pumpkin pie in a different form, perfect for any occasion. What makes this recipe special is its ease and the delightful pumpkin flavor that shines through every bite.
why make this recipe
These Crustless & Flourless Pumpkin Pie Bars are perfect for anyone who loves pumpkin and wants a simpler dessert option. Since there’s no crust, you get more of that rich, pumpkin goodness without the added fuss. They are quick to prepare and bake, making them a great choice for gatherings or a sweet treat to enjoy at home. Plus, they are an excellent way to celebrate fall flavors without the extra calories that traditional pies may bring.
how to make Crustless & Flourless Pumpkin Pie Bars
Ingredients:
- 1 cup real pumpkin puree
- 1 cup condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions:
- Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a mixing bowl, combine the pumpkin puree, condensed milk, eggs, cinnamon, pumpkin spice, vanilla extract, and salt. Mix until smooth.
- Pour the mixture into the prepared baking pan and spread evenly.
- Bake in the preheated oven for 25-30 minutes, or until the center is set.
- Allow to cool before cutting into bars. Serve and enjoy!
how to serve Crustless & Flourless Pumpkin Pie Bars
These bars can be enjoyed warm or chilled. Consider serving them with a dollop of whipped cream or a sprinkle of cinnamon on top for extra flavor. They can also be paired with a hot cup of coffee or tea, making them an ideal treat for any time of the day.
how to store Crustless & Flourless Pumpkin Pie Bars
To store your pumpkin pie bars, place them in an airtight container and keep them in the refrigerator. They will stay fresh for about 3-4 days. You can also freeze them for longer storage. Just wrap each bar in plastic wrap, then place them in a freezer-safe container. They can last in the freezer for up to two months.
tips to make Crustless & Flourless Pumpkin Pie Bars
- Make sure to use real pumpkin puree for the best flavor. Canned pumpkin is great but avoid pumpkin pie filling as it contains added sugar and spices.
- For a richer taste, add a touch more vanilla extract or even a pinch of nutmeg.
- If you’re looking for a bit of crunch, consider sprinkling some chopped nuts on top before baking.
variation
You can modify the flavor by adding chocolate chips for a sweet twist, or switch spices by using allspice or nutmeg in place of pumpkin spice. Feel free to experiment based on what you have on hand or personal preferences.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it properly before using it in the recipe.
Is this recipe gluten-free?
Absolutely! Since it’s crustless and flourless, it’s a great option for anyone following a gluten-free diet.
Can I make these bars ahead of time?
Yes! You can prepare the bars a day in advance and store them in the refrigerator. They taste delicious when chilled!
Crustless & Flourless Pumpkin Pie Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease an 8x8 inch baking pan.
- In a mixing bowl, combine the pumpkin puree, condensed milk, eggs, cinnamon, pumpkin spice, vanilla extract, and salt. Mix until smooth.
- Pour the mixture into the prepared baking pan and spread evenly.
- Bake in the preheated oven for 25-30 minutes, or until the center is set.
- Allow to cool before cutting into bars.
