Yummy and Easy Pumpkin Bars
Servings 12 servings
Calories 274kcal
Ingredients
Crust
- 2 cups flour
- 1/2 cup brown sugar
- 1 cup butter room temperature
Filling
- 15 oz can pumpkin puree not pumpkin pie mix
- 1 can evaporated milk
- 2 eggs
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp. ginger
- 1/4 tsp cloves
- 1/2 tsp salt
Instructions
Crust
- Preheat oven to 350°F and grease a 9x13 baking dish.
- Mix the flour, sugar, and butter until crumbly. Press into the greased 9x13 pan. Bake 20 minutes.
Filling
- In a stand mixer fitted with the paddle attachment, add 1 can of pumpkin puree, 1 can evaporated milk, 2 eggs, 3/4 cup sugar, 1 tsp cinnamon, 1/2 tsp. ginger, 1/4 tsp cloves, and 1/2 tsp salt. Mix together until fully combined.
- Pour into baked crust and bake at 350°F for 40 minutes or until filling is set. Cool completely before cutting and serving.
Notes
Store in an airtight container in the refrigerator for up to three days or in a freezer for up to three months.
Add whipping cream right before serving.