Bakers help! Pumpkin pie into bar form
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?
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!
1 2/3 cups sugar
16 oz canned pumpkin
1 cup oil
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.
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.
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.