Cuisine: American
Author: Andrea Giang
A rich moist pumpkin layer over a sweet vanilla wafer crust cut into little squares for a delicious dessert. This amazingly simple dessert is the classic pumpkin pie in bar form, perfect for sharing during the fall holidays.
- 2 cups mini vanilla wafers (1 cup crushed)
- 2 tablespoons butter, melted
- 2 teaspoons vanilla yogurt
- ½ can 15oz canned pumpkin puree (not filling)
- ½ can 12oz evaporated milk
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 1 large egg, beaten
- Preheat the oven to 375F. Lightly grease the 9x5inch bread loaf pan with nonstick cooking spray.
- Crush the mini vanilla wafers in a Ziploc bag or in a food process until they become fine crumbs.
- Add the vanilla wafer crumbs, melted butter, and vanilla yogurt into a small bowl and mix until it becomes evenly incorporated.
- Transfer the vanilla wafer mixture to the baking loaf pan and flatten it with a spatula to create a smooth flat layer.
- Next, add pumpkin puree, evaporated milk, brown sugar, ground cinnamon, and pumpkin spice into a large bowl. Mix until the ingredients are evenly incorporated.
- Lastly, add the large beaten egg to the pumpkin puree mixture and whisk until the egg has become incorporated.
- Pour the pumpkin puree mixture over the vanilla wafer layer, making sure that the layer is smooth.
- Place the baking pan in the oven and bake for about 30-35 minutes until the center of the pumpkin layer is firm.
- Remove the pumpkin pie from the oven and allow it to cool to room temperature, about a half hour. Once it has cooled to room temperature, place the baking pan into the refrigerator to chill for at least an hour to allow the pumpkin to become firmer.
- When the pumpkin pie is cold, carefully slice it into 8 pieces with a knife. Then use a knife to run along the edges of the pumpkin pie bars and pry it from the baking pan.
- Serve the pumpkin pie bars cold or warm.
Recipe by Ask Anna at https://askannamoseley.com/2014/10/easy-pumpkin-pie-bars/
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