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Glazed Pumpkin Pie Bars



For the Pie Crust and Crumbs 

1 2/3 cups flour 

3 tablespoons sugar 

1 1/2 teaspoons cinnamon 

1/2 teaspoon kosher salt 

9 tablespoons unsalted butter, melted 

For the Pumpkin Filling 

1 1/4 cups pumpkin purée 

1/3 cup sugar 

1 egg 

1/2 teaspoon vanilla extract 

1/2 teaspoon kosher salt 

For the Glaze 

1 1/2 cups confectioners’ sugar 

1 tablespoon milk 



  1. Heat the oven to 350°F, and pan-spray an 8-by-8-inch pan. 

  2. Make the pie crust and crumbs: In a medium bowl, with a sturdy spatula, stir together the flour, sugar, cinnamon, and salt until they’re combined, about 15 seconds. Stir in the melted butter, mixing just until everything is combined, forming rocky clusters. Using your hands, press 1 1/4 cups of the mixture into the bottom of the prepared pan, smooshing to make an even layer that fills it to the corners plus a 1/4-inch brim. Set the remaining mixture aside for the top. 

  3. Make the pumpkin filling: In a small bowl, whisk together the pumpkin, sugar, egg, vanilla, and salt, stirring to combine, about 30 seconds. Pour the filling over the crust, and spread it evenly over the surface. 

  4. Scatter (don’t press) the remaining crumbs on top of the pumpkin to make a loose, crumby top layer. 

  5. Bake at 350°F for 25–30 minutes, until the crumb topping is golden brown (think the color of your favorite pie crust once it’s baked). Depending on the oven, I may place my pan closer to the top heating coil for the last 10 minutes if the color change doesn’t happen on its own. 

  6. Make the glaze: In a small bowl, whisk the confectioners’ sugar and milk together, mixing until the combination is smooth, about 30 seconds. Cover the bowl and set it aside. Cool the bars before cutting into three rows of three squares before drizzling the glaze atop and serving them. If you’ve got a crowd willing, I highly recommend serving these bars warm with a scoop of ice cream on top (my mom’s favorite). Wrapped in plastic or stored in an airtight container at room temperature, these bars, amazingly, get better with age, up to 5 days. I love a good pie bar for breakfast, myself. Keep the party going the morning after! 

2 Comments


Guest
Nov 12

In the video with Katie Couric, the butter was room temperature. The recipe says melted. Which is it? Seems like room temperature would be closer to making a pie crust?

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Elle
Nov 11

Surprised the crust isn’t baked briefly before the filling and streusel are added. Does it get crisp?

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