Here we go again the yearly event of pumpkin pie making. This year I didn’t want to just make a pumpkin pie. Although I have made variations to the classic pumpkin pie over the years I wanted to try a different approach. So instead of making the classic pie I will be making it into bars. Since I had a horrible experience last year I figured individual pieces are the best way to go about my nightmare event. See what had happened apparently nobody knows how to cut a pie. As in someone decided it was a grand idea to hack off random chunks and that scared me.
Here are the ingredients needed for this recipe:
- 1 can of Pillsbury Crescent Rolls
- 2 eggs
- 15 oz. pumpkin puree
- 1 cup heavy whipping cream
- 1/2 cup brown sugar
- 1/4 cup corn syrup
- 1 Tbsp. pumpkin spice
- 1/2 tsp. salt
Step 1: Preheat the oven to 350°F and line an 11×7-inches baking pan with parchment paper and leave 2-inches hanging out the sides.
Step 2: Unroll the dough and place into the bottom of the lined baking pan.
Step 3: Press the dough, with your fingers, to the cover to the sides and bottom of the pan; set aside.
Step 4: In a large bowl, mix all the ingredients until smooth and well combined.
Step 5: Pour mixture into the prepared pan. (Option: you can swirl in some melted chocolate at the point)
Step 6: Bake for 45-50 minutes or until a knife comes out clean.
Step 7: Completely cool in the pan on a wire rack.
Step 8: Use the excess parchment that was hanging over the edges to lift the pumpkin pie out of the pan.
Step 9: Cut the bars however you desire.
Step 10: Garnish with whipped cream and a dusting of pumpkin spice.
Comforting With Food 