Crustless Pumpkin Pie Bars

A pumpkin bar topped with cream and other bars partially visible on a white plate.

No ratings yet

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.

Prep Time15

Cook Time30

Cooling Time1

Total Time1 45

Course: Dessert

Cuisine: American

Servings: bars

Calories: 219kcal

Author: Daniela Apostol

Ingredients

1 ½ cup roasted pumpkin puree ( 375 g)
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, 125 ml)

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 ( 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.

Nutrition