Pumpkin Pie Bars with Toasted Meringue

It’s about this time of year, every year, that I check in to see if you have everything you need for the upcoming holiday.  Mostly I’m checking to see if you have Dad’s Sweet Potato Pie ready to go. This year I’m checking in because I have something you might need, namely, this easy pumpkin pie recipe. We’re talking press-in crust, no-fuss filling, and incredibly impressive toasted meringue topping.

I’ll tell you now that the proportions here are bonkers… and exactly to my liking. We’re talking THICC cookie crust layer, modest but present pumpkin pie layer and TALL VERY TALL layer to toasted meringue.  I wanted to worry not about not if, but how much, meringue was going to get on my nose eating a slice of this pie and I answered my own prayers.  Essentially we’re left with pie in the eye and I make no apologies for it.

Here’s one for the Thanksgiving dessert table, friends! Let’s get baking.

I mean look at this…. it’s a heavy hitter.

Here’s what you’ll need for this easy pumpkin pie recipe:

•  pumpkin puree – yes, I just use canned pumpkin.

•  brown sugar and granulated sugar

•  evaporated milk for the pumpkin pie filling

•  spices for the pumpkin pie filling: pumpkin pie spice with an extra kick of cinnamon and ginger.

•  softened unsalted butter

•  all-purpose flour

•  vanilla extract

•  baking powder

•  eggs for the pie filling and egg whites for the meringue

•  The one bit of kitchen equipment you’ll need is  a butane kitchen torch and can of fuel (which I usually pick up at the register at Bed Bath & Beyond). Just imagine all the things you can brûlée:  Doughnut Holes, Lemon Bars… honestly you’ll torch everything.

We’ll start by bringing together the shortbread crust.

Think of this as part pie crust, part sugar cookie.  It’s a sweet press-in crust that makes a thick cookie layer as the base to our easy pumpkin pie bars.

Cream together softened butter, brown sugar, granulated sugar and vanilla extract.

Add flour, cinnamon, salt, and a bit of baking powder.

Press the dough into an even layer across the bottom of a parchment lined square pan (an 8×8 or 9×9 will do ya).  I like to gently prick the crust with the tines of a fork before sending it off to par-bake in the oven.

Bake the crust until just set and juuuust beginning to brown around the edges.  We’re just adding a hint of crisp before we add the pumpkin pie filling and set it off to bake once again.

Now let’s make the pumpkin pie filling.

Start by whisking together sugars and eggs until well combined.

Add the spices.

Whisk in the pumpkin puree and evaporated milk before pouring the pumpkin pie filling over the partially baked cookie crust.

Carefully place thee pumpkin pie in thee oven to bake until firm through.

I usually give the pan the shake test for doneness.  If the filling moves is waves through the pan it still needs time to bake.  If the filling moves in a more solid giggle – it’s done!

While the filling bakes – make the meringue topping.

I know I know- meringues might feel intimidating but here’s the thing: you can totally do this.

First bring a medium pan with a few inches of water to a simmer. Place a glass or metal bowl with sugar and egg whites over the simmering water and whisk whisk whisk until the sugar dissolves and the mixture comes to about 145 degrees F.  It’ll feel very warm to the touch if you don’t have a candy thermometer.  Bringing the eggs whites to this temperature will essentially pasteurize them so there’s no need to worry about eating raw eggs.

Remove the mixture from the pot and use an electric hand beater to whip the sugary egg white mixture to bright white peaks.  It’s incredible to know that you and some egg whites have this sort of power.

Dollop and swoop the meringue over the cooled pumpkin bar.

This step is best done just before serving or within 4 to 6 hours of serving. The topped and toasted bars are totally fine together overnight in the fridge – they just tend to weep and slide a bit.  Not a huge deal.

I’ve chilled the pumpkin pie bars in the refrigerator overnight and covered with meringue the following day.  The meringue will also keep, covered, in a bowl overnight if you need to make things ahead.

Bust out that kitchen torch and brown the peaks and valleys of the meringue.

And look at these classy, toasty bars! An easy pumpkin pie recipe that is part cookie, part bar, part fancy meringue.

Happy Holidays, friends! It’s such a joy to bake with you.

xo

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Photos with my friend Jon Melendez.