Pumpkin Pie Bars


2 cups gluten free pretzels, pulsed into crumbs

6 tbsp butter, melted

1/3 cup granulated sugar

1/2 tsp vanilla

1/2 tsp cinnamon

1/4 tsp salt

Pumpkin Pie Filling:

7 tbsp butter, melted

2 1/4 cups sugar

8 oz cream cheese, cubed and softened

15 oz canned pumpkin

3 eggs, at room temperature

1 egg yolk, at room temperature

2 tsp vanilla extract

1 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp nutmeg

1/8 tsp cloves

Directions :

Preheat oven to 350 degrees. Line a 9×13-inch baking dish with parchment paper and spray with non-stick cooking spray. Place the pretzels, cinnamon, salt, sugar, and vanilla in a food processor or blender and pulse until combined well. Add the melted butter to the pretzel mixture and stir well. Press the mixture evenly into the prepared pan. Beat the cream cheese and powdered sugar until light and fluffy. Add the pumpkin and melted butter, beat for a minute.  Add the eggs, vanilla, and spices and blend until well mixed. Pour the mixture over the crust in the prepared pan and spread evenly. Bake for 45-60 minutes or until the center is set.

One comment

  1. The Real Reality Show Blog · December 26, 2017

    I love all things pumpkin. I’m going to try this out soon!


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