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Oct 26, 2007 09:19 AM

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?

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  1. 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

      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. 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. 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.