Pumpkin Pie Bars with Biscoff Cookie Crust
These creamy pumpkin pie bars have a buttery Biscoff crust and a perfectly spiced pumpkin filling. Easy to make, slice, and serve. Everything you love about pumpkin pie in dessert bar form.
Servings 12
Ingredients
For the Crust
- 10 oz biscoff cookies
- ¼ cup flour
- ½ teaspoons salt
- ¼ cup butter melted
For the Filling
- ¾ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 3½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 15oz can pumpkin puree
- 1 12oz can evaporated milk
- ½ cup heavy cream
Instructions
- Preheat the oven to 350. Line a 9x13 pam with parchment paper leaving a 2 inch overhang on both sides.
- Pulse the biscoff cookies, flour, and salt in a food processor until they are finely ground. Add the melted butter and pulse again until crumbs are moistened. Press firmly into the pan and bake for 10 minutes.
- Whisk the brown sugar and eggs, vanilla, pumpkin pie spice and salt. Add the puree and evaporated milk with the heavy cream. Stir until combined.
- Pour the filling over the crust and bake for 30-35 minutes or until the edges are set and the center only has a slight jiggle.
- Cool for one hour then cover and chill at least 4 hours or until firm.
- Can be topped with whipped cream.