Last week I wanted to bring a pumpkin pie to an event, but I knew that it would be difficult to serve to a crowd. So, instead of using a traditional pie pan and pie crust, I decided to create a bar version of the pie by patting some dough into a 9X13 and pouring the pumpkin pie filling over it. It's essentially the same as a pumpkin pie, just much easier to serve! I actually might even prefer the bars to the pie- the sugar in the crust caramelizes and complements the pumpkin flavor really nicely!

perfect pumpkin pie bars

1 1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
3/4 cup butter, cold

3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 can pumpkin
1 can evaporated milk

Preheat the oven to 425 degrees. To make the crust, mix together the flour, sugar, brown sugar, and cinnamon in a large bowl. Cut the butter into tablespoon-sized pieces and cut into the flour mixture with a fork. Alternatively, you can do these two steps in a food processor- that makes it really easy. Line a 9X13 baking pan with parchment paper and pat the dough evenly across the bottom of the pan. For the filling, combine the sugar, salt, cinnamon, ground ginger, and ground cloves in a bowl. Mix the eggs, pumpkin and evaporated milk in another bowl. Add the sugar mixture to the pumpkin mixture and stir to combine. Pour over the crust layer and bake at 425 degrees for 15 minutes. Then reduce the temperature to 350 degrees and bake for 40-50 minutes, until the center slightly moves when you gently shake the pan. Let cool for 30 minutes, then pull the bars out of the pan using the parchment paper as a lift. Cut into squares and serve slightly warm or at room temperature. 

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