HOME > Chowhound > Home Cooking >

Bakers help! Pumpkin pie into bar form

Mollusk Oct 26, 2007 09:19 AM

I am going to a party tonight and bringing the desert. Since it will not be a sit down affair, I want to bring pumpkin pie in the bar form, like lemon bars (as opposed to lemon meringue pie).

I have a can of Libby's pumpkin pie filling that I would like to use to get rid of (purchased by unknowing fiance). There is a recipe on Libby's website for a pumpkin cream cheese bar that uses 8 oz cream cheese and corn starch and 2 eggs for the filling. I would rather just straight up pumpkin pie ( which is made with condensed milk, 2 eggs).

Wondering what precautions I should take to make the pumpkin pie filling recipe a bit firmer, to hold up to pre-sliced bar form. Would I want to use 1 less egg or perhaps add a little corn starch to the condensed milk mixture?

  1. Click to Upload a photo (10 MB limit)
  1. t
    travelchow RE: Mollusk Oct 26, 2007 09:23 AM

    I saw this recipe on this site (chowhound), I can't remember who posted it but I did copy it to make.

    1. Perfect for fall, yummy, and simple!
    Pumpkin Bars
    3 eggs
    1 2/3 cups sugar
    16 oz canned pumpkin
    1 cup oil
    Mix well.
    2 cups flour
    1 t. soda
    2 t. baking powder
    1/2 t. salt
    2 t. cinnamon
    Mix well. Add dry ingredients to wet. Spread in ungreased jelly roll pan. Bake at 350 for 20-25 minutes. Cool & frost with cream cheese frosting. (1/2 cup butter, 1/2 t. vanilla, 8 oz cream cheese, 3 1/2 cups powdered sugar) Refrigerate.

    1 Reply
    1. re: travelchow
      Mollusk RE: travelchow Oct 26, 2007 09:27 AM

      I came across that, but I am trying to make use of the canned pumpkin pie filling. Might try that in the future though!

    2. v
      violabratsche RE: Mollusk Oct 26, 2007 05:20 PM

      Adding an egg will set up the filling better than removing an egg. Just think of the filling as a custard...if you want a more set custard, you add another egg.


      1. w
        willownt RE: Mollusk Oct 26, 2007 08:57 PM

        I've made pumpkin pie without the crust (in other words, a pumpkin custard), basically per the canned directions aside from spices. It set up just fine, not runny at all. I don't think you'd need to tinker with it at all.

        Show Hidden Posts