I always make two pies on Thanksgiving. Pumpkin pie because it’s not Thanksgiving without pumpkin pie, and apple pie because Kevin doesn’t like pumpkin pie. My problem is that I hate making pie crust, and my pies never turn out as beautifully as I want them too. But these pumpkin pie bars don’t need pretty fluted edges, they just have a layer of crust on the bottom. You can even use store-bought pie crust! And the best part about this pumpkin dessert is the chocolate layer on the bottom. Combining warm cream with chocolate creates the perfect thin melty layer for the bottom of your dessert.
This pumpkin pie bar recipe makes nine perfect little squares, perfect for topping with whipped cream and some extra chocolate shavings for your Thanksgiving dessert. I have always loved the combination of pumpkin and chocolate and adding a chocolate layer to your traditional pumpkin pie is a great way to make your holiday dessert even more memorable. I bake this recipe in an 8 x 8 baking pan but this recipe can easily be doubled and you can use a 9 x 13 baking dish. Be careful removing the pumpkin pie bars from the pan, especially if you’re using a 9 x 13 pan. I like to chill these bars in the refrigerator before carefully removing, slicing, and serving.
To make sure they can be removed easily, be sure to spray your baking dish with nonstick cooking spray and line it with parchment paper with enough hanging over the edge to ensure that you can remove them easily. Also, be sure the bars have had enough time to cool completely. This is a great recipe to make the day before Thanksgiving to ensure it’s fully chilled but also to free up some time in the kitchen and space in the oven on Thanksgiving!
Change up your usual Thanksgiving pie and make these black-bottom pumpkin pie bars for dessert!
- One 9 inch pie crust (homemade or pre-made)
- ½ cup heavy cream
- ¾ cup chocolate chips
- 1 15 oz. can pumpkin puree
- ¾ cup sugar
- 2 eggs
- 1 tsp. cinnamon
- ½ tsp. ginger
- ¼ tsp. cloves
- ½ tsp. nutmeg
- ½ tsp. salt
- 1 can evaporated milk
- Whipped cream and chocolate shavings for topping, optional
- Spray an 8 x 8 baking pan with nonstick cooking spray. Line with parchment paper with enough hanging over the edges for easy removal. Set the pan on top of the pie crust and cut the edges so that it will fit perfectly in the pan. Place the cut crust in the bottom of the pan.
- Place the chocolate chips in a bowl. Heat the cream in the microwave until hot, about 1 minute, and pour over the chocolate chips. Let sit for 5 minutes then stir until smooth and the chocolate chips are melted. Pour the chocolate over the pie crust, ensuring the crust is evenly coated all the way to the edges.
- Place the pan in the freezer for 30-60 minutes to allow the chocolate to set.
- Preheat oven to 425 degrees Fahrenheit.
- Make the pumpkin pie filling. Whisk together the pumpkin, sugar, eggs, cinnamon, ginger, cloves, nutmeg and salt. Add the evaporated milk and whisk until combined. Carefully pour over the chocolate, making sure you don't pour too fast. If you pour too fast you could disrupt the chocolate layer underneath!
- Bake at 425 degrees Fahrenheit for 15 minutes, then reduce oven temperature to 350 degrees Fahrenheit and bake for 45-55 minutes until a toothpick or butter knife inserted into the center comes out clean.
- Let the bars cool completely and/or refrigerate until carefully removing from the pan, slicing, and serving.
- Serve topped with whipped cream and additional chocolate shavings, if desired.
- Enjoy!
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[…] to enjoy all the flavor of the pie without rolling out a pie crust, I love to make pie bars. These pumpkin pie bars are one of my favorites, and when I thought of other pies that would make delicious pie bars, I […]