Crustless Pumpkin Pie Bars made with roasted pumpkin and condensed milk, an incredibly delicious Fall dessert that will no doubt make its way to the Thanksgiving table. No crust means less hassle but maximum autumnal flavours in some indulgent bite-sized flourless pumpkin bars that everybody will ask for seconds.
There is no such a thing as pumpkin season without pumpkin pie on the table. A must-have Thanksgiving dessert, the good old pumpkin pie is as popular as ever.
And while I absolutely love making a classic pumpkin pie, these no crust pumpkin pie bars have certainly made their way to the top of the charts when it comes to favourite pumpkin desserts.
I mean, making your own pie crust at home isn't that difficult, I have made it before for my Pumpkin Pie with Sweetened Condensed Milk and my Mini Pumpkin Pies and I had no issues whatsoever.
But I will be honest about it, it does add quite a bit to the baking time, you have to make it, chill the dough for at least 30 minutes, then bake the pie. Alternatively, you could use a biscuit / cracker crust like I used for my Pecan-Crusted Pumpkin Pie, that works a treat as well.
But if you are rather short of time, and would quite like to enjoy the filling only, these flourless pumpkin bars are the way to go. Smooth and rich pumpkin heaven topped with cream for extra indulgence - you really can't go wrong here!
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Ingredients used
- roasted pumpkin - I used 4 roasted pumpkin wedges, which gave me 1 and a half cups of pumpkin puree. I had a medium-seized pumpkin which I cut into wedges and roasted at 200 degrees Celsius (390 Fahrenheit) for 1 hour, but roasting time depends entirely on the size of the wedges and also on the pumpkin
- condensed milk - I find that it's the perfect substitute for sugar and milk, it works brilliantly in a pumpkin pie, just remember to use sweetened condensed milk
- eggs - I used large eggs, if you use small eggs, you might need to use an extra one
- ground cinnamon and pumpkin pie spice - they do all the heavy lifting and give the pie an incredible flavour
- cream - I used double cream, but whipped or heavy cream for the US audience work too
Variations
I opted for roasted pumpkin as I had some leftover, but you can certainly use canned pumpkin too - I would use a whole can for this recipe (400 g, 13 oz).
Alternatively, you can also use butternut squash or sweet potato puree, or even a combination of different squashes.
Step-by-step photos and instructions
- puree the roasted pumpkin wedges
- add the eggs and use a hand mixer to beat them together until you have a smooth mixture
- add the condensed milk, cinnamon and pumpkin pie spice and beat again
- line a square baking tray with non-stick paper ( mine is 24 cm large and 5 cm high - 9 inches large and 2 inches high) and spread the mixture evenly
- bake in the preheated oven at 180 degrees Celsius ( 350 Fahrenheit) for 30 minutes until the mixture is set and a skewer inserted in the middle comes out clean
- remove it from the oven and leave it to cool completely
- add the cream to a large mixing bowl and use a hand mixer to beat it until you get stiff peaks
- use a piping bag fitted with a large start nozzle to pipe the cream onto each pumpkin bar
Expert tips
Make sure you line your baking tray with non-stick paper, it is a lot easier to remove the pie from the tray and slice it this way.
Do not peel the paper straight after the pie comes out of the oven, give it a chance to cool down completely first.
The pumpkin bars must be completely cold when piping the cream onto them, otherwise the cream will melt and you will end up with quite a mess.
The pumpkin bars can be stored at room temperature if consumed within a day, otherwise I would refrigerate them.
If you are planning to serve the pumpkin squares the next day, I would not decorate them with cream beforehand, but make it fresh on the day, the cream turns yellow after a day.
Other pumpkin desserts
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Crustless Pumpkin Pie Bars
Ingredients
- 1 ½ cup roasted pumpkin puree
- 1 tin sweetened condensed milk ( 400 g, 13 oz)
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice ( or mixed spice)
- ½ cup cream ( double cream, whipped cream or heavy cream)
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Instructions
- Add the roasted pumpkin puree to a large mixing bowl, add the eggs and use a hand mixer to beat them together until you have a smooth mixture.
- Add the condensed milk, ground cinnamon and pumpkin pie spice and beat again.
- Line a square baking tray with non-stick paper (Â my tray is 24 cm large and 5 cm high - 9 inches large and 2 inches high).
- Spread the mixture evenly and bake in the preheated oven at 180 degrees Celsius ( 350 Fahrenheit) for 30 minutes until the mixture has set and a skewer inserted in the middle comes out clean.
- Remove the pie from the oven and leave it to cool down completely.
- Add the cream to a mixing bowl, and use a hand mixer to beat it until it holds stiff peaks.
- Once the pumpkin pie has cooled down, cut it into 9 bars.
- Transfer the beaten cream to a piping bag fitted with a large star nozzle, and pipe the cream onto each bar.
- Enjoy!
Video
Notes
- Make sure you line your baking tray with non-stick paper, it is a lot easier to remove the pie from the tray and slice it this way.
- Do not peel the paper straight after the pie comes out of the oven, give it a chance to cool down completely first.
- The pumpkin bars must be completely cold when piping the cream onto them, otherwise the cream will melt and you will end up with quite a mess.
- The pumpkin bars can be stored at room temperature if consumed within a day, otherwise I would refrigerate them.
- If you are planning to serve the pumpkin squares the next day, I would not decorate them with cream beforehand, but make it fresh on the day, the cream turns yellow after a day.
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