Can I make this pumpkin pie ahead of time?

Yes! In fact, it’s actually better if you make this pie a day in advance. Letting it sit in the fridge for a few hours—or even overnight—allows the flavors to meld and the texture to set.

What’s the secret ingredient in this pie?

The secret is cream cheese in the filling! It gives the pie a richer, tangier flavor and a smoother, custard-like texture.

Can I substitute the graham cracker crust with a regular pie crust?

You could, but the graham cracker crust really makes this pie stand out. The slight crunch and cinnamon flavor complement the creamy filling beautifully. If you must, you can use a store-bought pie crust, but I highly recommend the graham cracker version!

How do I know when my pie is done baking?

The pie is done when the edges are set, but the center has a slight jiggle. It should still be a little soft in the middle, but firm enough that it won’t spill when you cut into it.

Milk Bar Pumpkin Pie Recipe: A Twist on a Classic

Description

These Pumpkin Pie Bars are the perfect party-size dessert that everyone will love!

Ingredients

Scale

For the Crust:

1 cup butter, cold (cut into tiny pieces)
6 tbsp brown sugar
3 cups all-purpose flour
1 egg
1 tsp water, cold

For the Filling:

30 oz pumpkin puree
1 cup heavy whipping cream
1 cup evaporated milk
6 eggs
2 cup brown sugar
2 tsp pumpkin pie spice
1/2 tsp salt

Instructions

Preheat oven to 375 degrees F. Lightly grease a half sheet baking pan (13″x18″x1″) with non-stick spray and set aside.
Combine the ingredients for the crust in a food processor and pulse several times until mixture resembles coarse sand. (see notes if you do not have a food processor). Pour into the baking sheet and press into an even layer. Bake for 15 minutes, remove from oven and set aside.
Combine the ingredients for the filling in a large bowl and whisk together until smooth. Pour over the crust and smooth into an even layer if needed. Bake for an additional 25 to 30 minutes or until the center is set and no longer jiggly. Remove from oven and let cool completely. Cut into squares and top with whip cream if desired. Enjoy!

Notes

If you do not have a food processor, combine the ingredients for the crust in a large bowl and use a fork to cut in the butter until the mixture resembles coarse sand.
*This recipe can be made in a 9″x13″ cake pan, but will need a few minutes longer cooking. Check center of cake pan for doneness.

Prep Time: 20 mins
Cook Time: 40 mins
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 328kcal
Sugar: 26g
Sodium: 187mg
Fat: 16g
Saturated Fat: 10g
Carbohydrates: 41g
Fiber: 1g
Protein: 5g
Cholesterol: 102mg