To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, cloves, and salt. Typically the store bought pies are a dough crust - you know this. My Newsletter Refrigerate at least 2 hours. I had everything for the filling for 2 pies in my pantry; I just subbed 2 tsp of pumpkin pie spice + 1 tsp of cinnamon for all the individual spices. The center should be slightly jiggly. Subscribe and get a FREE dinner recipes ebook! Take the graham cracker crumbs and spoon them in small bowl, to which you will add the melted butter. Start with a premade graham cracker crust, layer in a cream cheese + sugar mixture, top with some spiced pumpkin filling, and finish off with some whipped topping. Cooler weather, apples and pumpkin galore, leaves changing colors, pumpkin spice lattes, and lots of fall desserts. Food that is from cultures and cuisines across the world has always been a staple of the blog. To make this lighter version of pumpkin pie, you’ll need 3 oz of graham crackers, which I placed in a food processor with a tablespoon of brown sugar and process it into crumbs. These Pumpkin Pie Jello Shots are the absolute best thing EVER! But it was a good call! Those creamy fall flavors perfectly round a delicious Thanksgiving dinner. Easy pumpkin desserts are my jam, and I know you love them, too. Some have cinnamon and I have to avoid that as it’s an irritant. You can. Seize the day, they say, like it’s an effortless act. Step 6: Bake according to recipe directions. PHILADELPHIA 3-STEP Pumpkin Cheesecake - My Food and Family Press firmly into the bottom of the baking dish and bake for 10 minutes. In a small bowl, mix the graham cracker crumbs and sugar, then stir in the melted butter. I guess it’s not common for pumpkin pie to be served on graham cracker crust. It’s an eggless version of pumpkin pie with a sweet graham cracker crust. I can hardly wait for it to come out and try a piece. Fold in the egg, brown sugar, salt, pumpkin pie spice, canned pumpkin, and the evaporated milk. Here at … Lightly grease a 9x13 baking dish with cooking spray. There’s no cutting cold butter into the crust and hoping it turns out. You can also cut bars and put into a freezer-safe container for convenience. If you don’t feel like crushing the graham crackers for the crust, you can buy. No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Thanks! You sure can! Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. Press the crust mixture onto the bottom and up the sides of two greased 9-inch pie plates. Pumpkin pie is a must-have dessert on Thanksgiving. Use your fingers to mix it well. Get one of our Keebler® ready crust® pumpkin pie recipe and prepare delicious and healthy treat for your family or friends. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Cool for 1 hour. Bars will last for up to five days when chilled. Let the pumpkin dessert bars cool to room temperature and then wrap the pan with aluminum foil and keep refrigerated. Pumpkin Pie Bars taste just like the classic pie, but without the prep work. And the pumpkin pie filling is smooth, creamy, and filled with cozy fall flavors. Slice the pie into 8 pieces and serve each piece with 1 tbsp of lite whipped topping. Let cool slightly while you prepare the pumpkin pie filling. For 5 points a serving, it made a great dessert, and yes, the hardest part was eating only one slice. It’s best to chill the bars for at least two hours before serving so that they’ll firm up. Bake another 35-40 minutes or until a knife inserted 1 inch from crust comes out clean. Have fun with these cute little pie shots! Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. This post may contain affiliate links. For just 5 weight watchers points per serving, you can enjoy this luscious and delicious pumpkin pie, with whipped cream and all. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool. Made with a graham cracker crust and filled with layers of cream cheese, spiced pumpkin filling, pudding, and Cool Whip, it will become your favorite fall dessert! In the meantime, melt the butter, 2 tablespoons is all you need. Let me tell you something, it’s not. If you want to make a large pie and not the mini ones, you could also use this graham cracker crust recipe for it. Bake the pie at 350 F degrees for 45 to 55 minutes. One bite and you may never go back to regular pumpkin pie again! Use your fingers to mix it well. These pumpkin pie bars with an easy graham cracker crust couldn’t get any easier. Pour the pumpkin custard in the pie shell and smooth it out. Also use the toothpick test to be sure the filling isn’t undercooked. Preheat oven to 350°F. Crumble graham cracker crust into a bowl. Crushed graham cracker crumbs, a touch of sugar and butter make this the easiest (and most delicious) base for these bars. Not only did it save an immense amount of time, but it also made for a deliciously sweet flavor combo. Mix together pumpkin, condensed milk, eggs, spices and salt. Once it’s chilled in the pie crust you just slice and eat (or…go at it with a fork). Facebook Keep an eye on your inbox for updates. Learn how to cook great Keebler® ready crust® pumpkin pie . Let the pie plate cool in the fridge for 30 minutes, then bake in the oven for 8 to 10 minutes. Chill for 30 minutes before baking. Step 5: Pour the pumpkin filling into each graham cracker crusted pie tin. This is an awesome pumpkin pie recipe that I make every year around this time. While I recommend using evaporated milk for the best taste, heavy cream can be used in its place. In medium mixing bowl, beat Cream Cheese until fluffy. Fold in the egg, brown sugar, salt, pumpkin pie spice, canned pumpkin, and the evaporated milk. Pumpkin Pie with Graham Cracker Crust – a lighter and healthier version of the traditional Pumpkin Pie! Preheat the oven to 425°F. Let it cool, fill and then bake per recipe instructions. An easy graham cracker crust and a smooth and creamy filling makes this dessert perfect for fall! To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. They’re a favorite around here for so many reasons! To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, sugars, and spices and beat until smooth and creamy. This pie is a fun diversion from the pre-made ones primarily for its graham cracker crust. I need to take a new look at the ingredients of the premade crust. In large bowl whisk together 1 egg, pumpkin, sweetened condensed milk, cinnamon, nutmeg, salt and ginger until combined. In the meantime, melt the butter, 2 tablespoons is all you need. Follow on… Take the graham cracker crumbs and spoon them in a small bowl, to which you will add the melted butter. Beat until smooth and creamy with an electric hand mixer or stand mixer with fitted paddle attachment. Press firmly into the bottom of the baking dish and bake for 10 minutes. This information will not be used for any purpose other than enabling you to post a comment. I kept mine for 50 minutes in the oven, to test it if it’s done, insert a knife in the center and if it comes out clean it’s done. Pour evenly over crust and bake for about 50-60 minutes, or until a toothpick inserted into the center of bars comes out clean. Combine pumpkin puree, condensed milk, cinnamon, nutmeg, ginger, and eggs into a medium mixing bowl. I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. In a large bowl, combine the pumpkin, brown sugars, molasses, cinnamon, ginger, salt, and allspice. DIRECTIONS. … You could also purchase the large pre-made graham cracker crust pie, in the tin. Boy, was it ever good. Evaporated milk is thick and creamy, much like heavy cream, but with less calories and fat. To save time (and money), I buy the crust pre-made. Please read my disclosure policy. In the meantime, whisk all the egg whites using your electric mixer until stiff. Now you can have your cake and eat it too, this version of this pumpkin pie is light and full of flavor. Just because you’re watching your weight, does not mean you have to suffer by not eating desserts. *, Copyright ©2020, Pumpkin 'N Spice. However, if you would like to use this type of crust in the LIBBY'S® Famous 9-inch deep-dish size Pumpkin Pie, you may substitute the deep-dish pie shell called for in this recipe with a graham cracker crust by lowering the oven temperature and making the following adjustments: Pour filling into pre-baked crumb crust; bake at 350° F. for 50 minutes or until knife inserted in center comes out clean. Frozen Pumpkin Mousse Pie The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored. To make sure the bars are done baking, you want the jiggle slightly in the center only. How to Make Pumpkin Pie Bars: Preheat oven to 350°F and lightly grease a 9×13 baking dish. Pour into mini graham cracker crusts. No Bake Pumpkin Pie is a light and creamy twist on classic pumpkin pie. As you can see in the picture, I couldn’t let for the pie to cool, that’s why the whipped cream is melting. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Using your fingers arrange the crumbs evenly on the bottom and up the sides. The silky pumpkin custard sits atop a crumbly graham cracker crust that’s prepped in a fraction of the time of pie dough. Crecipe.com deliver fine selection of quality Keebler® ready crust® pumpkin pie recipes equipped with ratings, reviews and mixing tips. , Looking for more recipes? Reduce oven temperature to 350 degrees. Let cool slightly. Beat pumpkin custard until smooth and pour into pie … Bars can be frozen for up to three months. Pour into crust. Using your fingers, rub in butter until a sandy texture … As I mentioned before, it’s Thanksgiving on Monday in Canada, and well, what’s Thanksgiving without Pumpkin Pie? Cool. Rich and creamy, this popular dessert tastes so good with its buttery graham cracker crust. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with Pumpkin N Spice. In the meantime, melt the butter, 2 tablespoons is all you need. Bake the crust until lightly browned, for 5-7 minutes. Your email address will not be published. Preheat oven to 425 degrees. GRAHAM CRACKER CRUST. With only 5 ingredients, the filling of this pie comes together in mere minutes. If you’re looking for the perfect No Bake Pumpkin Pie recipe served in a graham cracker crust, this is it! Simple, sweet and lightly spiced this pie is perfect with a dollop of whipped cream. Set aside. Let cool to room temperature and then refrigerate until ready to serve. Mix on medium until well blended. You can continue to mix it all with a spatula, or use the mixer to beat it until smooth. a 9-inch, deep-dish frozen pie crust; large eggs; canned pumpkin puree; granulated sugar; ground cinnamon; ground ginger; ground cloves; kosher salt; evaporated milk; And let’s talk about some key ingredients and their substitutions: A 9-inch, Deep-Dish Frozen Pie Crust Pour into ready made crust. Bake on baking sheet at 350°F about 50 minutes or until knife inserted in center comes out clean. Instagram. Take the graham cracker crumbs and spoon them in a small bowl, to which you will add the melted butter. I was looking for a pumpkin pie recipe to make using 2 gf graham cracker crusts I already had on hand. I just love this pie, the aroma of pumpkin pie spice is one of my favorites, and as the pie bakes in the oven, the house smells amazing. Instructions. Your family and friends will think you … This easy pumpkin pie … Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. Add the egg substitute and milk and mix thoroughly. Preheat oven to 425 degrees Fahrenheit. Perfect for any fall party. See my tips and tricks for making these Pumpkin Pie Bars above the recipe box. Place the graham crackers in a food processor with a tablespoon of brown sugar and process it into crumbs. Pinterest Pour evenly over crust and bake for about one hour, or until a toothpick inserted into the center of bars comes out clean. / Site by. Cut into bars and top with whipped cream, if desired. Simply wrap cooled bars tightly with foil or plastic wrap. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Your email address will not be published. I kept mine for 50 minutes in the oven, to test it if it’s done, insert a knife in the center and if it comes out clean it’s done. Remember this pumpkin cobbler and pumpkin spice cake from last fall? I just love pumpkin recipes and the graham cracker crust … Bake the pie for 45 to 55 minutes. In the meantime, whisk all the egg whites using your electric mixer until stiff. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours. This fit the bill perfectly! Refrigerate leftovers. Preheat the oven to 425°F. Good appetite! Chill the pie plate for 30 minutes, after which you will need to bake it for 8 to 10 minutes. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. I make a mean key lime pie and a trick I learned a number of years ago was to brush the crust with an egg wash and bake it for 10 minutes. And these easy pumpkin pie bars are my latest pumpkin creation. Bake 15 minutes. In order to keep this pumpkin pie recipe as easy as possible, the first thing that had to be changed was the crust. You could also use half and half, but since this is not as thick, the texture will be slightly thinner. Using your fingers arrange the crumbs evenly on the bottom and up the sides. To make this lighter version of pumpkin pie, you’ll need 3 oz of graham crackers, which I placed in  a food processor with a tablespoon of brown sugar and process it into crumbs. Pour the pumpkin custard in the pie shell and smooth it out. Let cool to room temperature and then refrigerate until ready to serve. Pumpkin Pie Bars will keep refrigerated for up to five days. I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. 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