Tag: pie

Coleen’s Recipes: PUMPKIN PIE CHEESECAKE BARS by Gordon Ramsay

Coleen's Recipes: PUMPKIN PIE CHEESECAKE BARS


This recipe is not only delicious, but quick and easy and it freezes well. I like to make a pan of these, cut them into squares…wrap them individually and freeze them for a quick dessert.


PUMPKIN PIE CHEESECAKE BARS

CRUST
1 1/2 cups finely ground graham cracker crumbs

1/4 cup sugar

4 tablespoons melted butter

Mix crust ingredients and evenly spread over a parchment lined 8″ x 8″ pan and press down…..set aside.

NOTE: Line an 8″ x 8″ baking pan with parchment so that you can lift the finished bars out of the pan AFTER they chill.

FILLING
(2) 8 ounce cream cheese (room temperature)
1/2 cup sugar
1 teaspoon vanilla
2 large eggs
1/2 cup pumpkin pie puree (puree…without spices)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves


Pre-heat oven to 325°.  Beat the cream cheese, sugar and vanilla until well blended and smooth. Add eggs, one at a time, until well mixed.


Spread 1 + 1/3 cups of this cheesecake batter evenly over the graham cracker crust.


To the remaining cheesecake batter, gently whisk in the pumpkin puree and spices. GENTLY (and evenly) spread the pumpkin layer over the cheesecake layer. 


Bake in pre-heated oven for 35-40 minutes, or until the center is almost set (it will still jiggle just a little). My electric oven takes 40 minutes.


Allow to cool on the counter for an hour before you put it in the refrigerator to chill. Chill 3 hours or overnight.


After it’s chilled, lift the bars out of the pan by tugging on the parchment paper liner. Cut into squares.


Store (covered well)in fridge or freeze.


ENJOY !!!

PUMPKIN PIE BARS – Butter with a Side of Bread by Gordon Ramsay

PUMPKIN PIE BARS - Butter with a Side of Bread


Pumpkin Pie Bars have a simple oat, butter crust with a traditional pumpkin pie filling topped with crunchy, sweet pecans. This bar version of the best pumpkin pie recipe is the perfect Thanksgiving Dessert for feeding a crowd and so much easier than making a pie!

pumpkin pie bars with pecans

Sarah from Feeding Your Fam here to bring you another simple recipe to add to your Holiday menu!  These Easy Pumpkin Pies Bars need to make an appearance on your Thanksgiving menu!! You will be surprised at how simple these are to make and you might even hear they are better than pie!!!

This recipe makes a perfect pumpkin pie every time. For this recipe I started by making a crunchy, sweet, buttery oat crust that might just fool you into thinking you are having a slice of homemade pie. The traditional pumpkin pie filling is sweet and delicious. If you aren’t a fan of nuts, you can make this recipe with or without them as the topping. I think they just add so much flavor and I love the crunch they add to each bite.

Ingredients for Pumpkin Pie Bars

Ingredients needed to make Crust:

  • Flour
  • Butter
  • Oats
  • Brown Sugar

Ingredients needed to make Pumpkin Pie Filling:

  • Pumpkin Puree
  • Pumpkin Pie Spice
  • Evaporated Milk
  • Eggs
  • Sugar
  • Salt

Ingredients needed to make Toasted Pecan Topping:

 

How to Make Pumpkin Pie Bars

How to make Pumpkin Pie Crust Recipe:

To make this Easy Pumpkin Pie Bar Recipe, you will start by making the crust. Get your oven warming up to 350ºF. Combine the flour, brown sugar, oats and melted butter in a mixing bowl. Using a wooden spoon or fork, mix until the butter has coated and combined the ingredients. Press the crust into a greased 9 x 13 inch baking dish. Bake the crust for 10 minutes, it will become bubbly and golden.

How to make Pumpkin Pie Filling:

While the crust is baking you can prepare the filling for the pumpkin pie bars. In a large mixing bowl or stand mixer combine one can of pumpkin pie filling, pumpkin pie spice, evaporated milk, beaten eggs, sugar and salt. Mix until everything is well incorporated.

Pour the filling into the crust and bake for 20 minutes.

How to make Toasted Nut Topping:

To make the crunchy, sweet nuts to go on the top of the bars, combine pecans (or nut of your choice), softened butter and brown sugar. After the filling has cooked for 20 minutes, remove from the oven and sprinkle the nuts on top. Bake for an additional 20-25 minutes.

Remove from the oven and allow to cool for at least 30 minutes before serving.

What kind of pumpkin is best to make Pumpkin Pie Bars?

Make sure you use pure pack pumpkin (plain pumpkin puree) in this recipe, and NOT pumpkin pie filling. It comes in a can and is labeled “pure pack pumpkin” or something similar.

 

How to make pumpkin pie bars

pumpkin pie bars topped with pecans

Pumpkin Pie Bars Recipe

These delicious Pumpkin Pie Bars have a simple oat, butter crust with a traditional pumpkin pie filling topped with crunchy, sweet pecans.

Print Pin Rate

Course: Dessert, pumpkin

Cuisine: American

Keyword: pumpkin pie bars

Prep Time: 10 minutes

Cook Time: 50 minutes

Cooling Time: 30 minutes

Total Time: 1 hour 30 minutes

Servings: 15

Calories: 236.7kcal

Ingredients

Crust

  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup old fashioned oats
  • 1/2 cup butter melted

Pumpkin Pie Filling

  • 1 15 oz can pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 12 oz can evaporated milk
  • 2 eggs, beaten
  • 3/4 cup sugar
  • 1/2 tsp salt

Nut Topping

  • 1/2 cup pecans, chopped
  • 2 tbsp butter, softened
  • 1/2 cup brown sugar

Instructions

Crust

  • In a mixing bowl combine the flour, oats, brown sugar and melted butter. Mix with a wooden spoon or fork until crumbly. Press into the bottom of the prepared baking dish.

  • Bake in the oven for 10 minutes, until golden and bubbly

Pumpkin Pie Filling

  • In a large mixing bowl or stand mixer combine the can of pumpkin, pumpkin pie spice, evaporated milk, beaten eggs, sugar and salt. Mix until smooth and combined.

  • Pour into the cooked crust and bake for 20 minutes, remove from the oven to add nuts.

Nut Topping

  • In a bowl combine the chopped pecans, softened butter and brown sugar until the nuts are well coated.

  • Sprinkle on top of the pumpkin pie filling and cook for an additional 20 minutes.

  • Allow the pumpkin pie bars to cool for about 30 minutes before serving.

Nutrition

Calories: 236.7kcal | Carbohydrates: 33.23g | Protein: 2.4g | Fat: 11.1g | Saturated Fat: 5.31g | Cholesterol: 42.13mg | Sodium: 157.88mg | Potassium: 61.19mg | Fiber: 0.87g | Sugar: 24.45g | Vitamin A: 277.79IU | Calcium: 23.38mg | Iron: 0.83mg

How to make pumpkin pie bars with oatmeal crust

Can you freeze Pumpkin Pie Bars with an Oatmeal Crust?

You can successfully freeze these pumpkin bars after they were cooled and set. If you plan on freezing them it’s best to have them cut and layered on a plate (or in a pan). Multiple layers should have a piece of wax paper between them so that they won’t stick. Then wrap in plastic wrap and store in an airtight container or bag. They can last just fine for up to 2 months this way!

Pumpkin Pie Bars have a simple oat, butter crust with a traditional pumpkin pie filling topped with crunchy, sweet pecans. This bar version of the best pumpkin pie recipe is the perfect Thanksgiving Dessert for feeding a crowd and so much easier than making a pie! #pumpkinpiebars #oatmeal crust #pumpkinpiedessert

Pumpkin Pie Bars have a simple oat, butter crust with a traditional pumpkin pie filling topped with crunchy, sweet pecans. This bar version of the best pumpkin pie recipe is the perfect Thanksgiving Dessert for feeding a crowd and so much easier than making a pie!

Grandmama’s Cherry Cream Cheese Pie by Gordon Ramsay

Cherry Cream Cheese Pie


Cherry Cream Cheese Pie

I blame my Grandmama’s Cherry Cream Cheese pie almost entirely for my childhood weight issues – and man was it ever worth it! Grandmama used to make this around the holidays and she’d send an entire pie to our house! Fortunately, my brother was dropped on his head as a child and didn’t eat things like this, which meant I got to eat his share. My sister pretty much came out of the womb counting calories so I’m pretty sure I ate her share as well. Opening the refrigerator and finding this looking back at you sure was a beautiful sight!

Did you have a grandmother who made you a special holiday treat as a child?

I’d love to hear about it in the comments below! Let me show you how easy this pie is to make!

Ingredients For Cherry Cream Cheese Pie

For Cherry Cream Cheese Pie, you’ll need: Cream cheese, lemon juice, sweetened condensed milk, vanilla, and a graham cracker crust. You’ll also need one can of your favorite pie filling. I’m using cherry because that is what Grandmama always used.

Ironically, Grandmama could never eat this pie when she used cherry because she is allergic to red food coloring.

Mixing Up Cherry Cream Cheese Pie

Place your softened cream cheese in a mixing bowl and add your sweetened condensed milk.

Cherry Cream Cheese Pie Almost ready!

Add in your lemon juice and vanilla.

Filling For Cherry Cream Cheese Pie

Mix that up until creamy and smooth.

Adding Cherry Cream Cheese Pie To Crust

Spread into pie crust.

Cherry Cream Cheese Pie Ready For Fridge

Like so.

Cherry Cream Cheese Pie

Cover that and put it in the refrigerator for several hours.

I also refrigerate my pie filling at this time as well, just stick the whole unopened can in there. 

Adding Topping to Cherry Cream Cheese Pie

After several hours, top with your favorite pie filling.

Cherry Cream Cheese Pie - Beautiful!

Oh my. Look how pretty that is! Return this to the refrigerator to firm up some more until ready to serve. 

Note: This is a soft pie so it never gets truly firm. Just keep it cold and serve it cold. 

Enjoying Cherry Cream Cheese Pie!

Look at this photo…  

Isn’t it time you made cherry cream cheese pie for someone you love?

P.S. You should love yourself! 

Cherry Cream Cheese Pie

Ingredients

  • 8 ounce pkg cream cheese softened
  • 14 ounce can sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla use the cheap stuff like me if you want, no shame in that!
  • store bought graham cracker crust
  • 1 Can of pie filling of your choice I love cherry or blueberry

Instructions

  • Make sure cream cheese is softened at room temperature to prevent pie from being lumpy. In mixing bowl, place cream cheese, condensed milk, lemon juice, and vanilla. Mix until creamy and smooth. Spread into pie crust and cover. Refrigerate several hours. Top with pie filling and return to refrigerator until completely chilled. Serve cold.

  • Note: This is a soft pie. It won’t get firm so keep it in the refrigerator and serve cold.

Notes

I originally published this recipe in November of 2010 and updated the photos in 2019.

You might enjoy this post: Cream Cheese Divinity 

Did you have a grandmother who made you a special  treat as a child?  

I’d love to hear about it in the comments below!


Yum

Proudly powered by WordPress