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Pumpkin Pie Bars with Toasted Meringue

November 9, 2021 by Joy the Baker 17 Comments

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Toasted meringue on an easy pumpkin pie bar recipe.

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.

Toasted meringue on an easy pumpkin pie bar recipe.

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

Ingredients for an easy pumpkin pie recipe in small bowls on grey board.

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.

Crust ingredients for easy pumpkin pie recipe in clear bowl.
Creamed butter with added flour and cinnamon for pumpkin pie bars
Easy pumpkin pie crust pressed into squared pan with fork pricks.


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.

Easy pumpkin pie recipe filling in clear bowl.
Spices mixed into pumpkin pie filling.


Now let’s make the pumpkin pie filling.

Start by whisking together sugars and eggs until well combined.

Add the spices.

Pumpkin puree added to pumpkin pie filling
Pumpkin Pie filling poured over crust for easy pumpkin pie recipe.


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!

Egg whites and meringue in a clear bowl.
Whipped eqq whites to meringue.


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.

Fluffy meringue on top of baked pumpkin pie bars.

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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Toasted meringue on an easy pumpkin pie bar recipe.

Pumpkin Pie Bars with Toasted Meringue

★★★★★ 5 from 4 reviews
  • Author: Joy the Baker
  • Prep Time: 45 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 9 or 12 pieces 1x
  • Category: dessert, holiday
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Description

An easy and elevated way to pumpkin pie this year.


Ingredients

Scale

For the Crust:

  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1/4 cup (50 grams) granulated sugar
  • 1/4 cup (50 grams) lightly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups (252 grams) all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder

For the Pie Filling:

  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) lightly packed light brown sugar
  • 2 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground ginger
  • Pinch of kosher salt
  • 1 (15 ounce) can pumpkin puree
  • 3/4 cup evaporated milk

For the Meringue:

  • 4 large egg whites
  • 1 cup (200 grams) granulated sugar
  • 1/8 teaspoon cream of tartar

Instructions

  1. Place a rack in the center of the oven and preheat oven to 375 degrees F. Line an 9×9-inch square pan with parchment paper so that the paper hangs over all four edges of the pan about two inches. This will make the pie bars easier to remove after they’re baked. Lightly spray the pan with non-stick cooking spray and set aside.
  2. For the crust, place the butter, sugars, and vanilla in the bowl of an electric stand mixer fitted with a paddle attachment and beat on medium speed for 3 to 5 minutes, until light and fluffy.
  3. Stop the mixer and scrape down the sides of the bowl. Add the flour, salt, cinnamon and baking powder mix on low speed until just combined.
  4. Dump the cookie dough into the prepared pan, lightly sprinkle with flour and press evenly to the edges of the pan. Prick with a fork all over. Refrigerate for 15 minutes before baking 15 to 18 minutes until just golden around the edges. Remove from the oven and set aside while you make the filling.
  5. To make the filling, in a medium bowl whisk together sugars and eggs until well combined. Whisk in the spices and salt. Whisk in the pumpkin puree followed by the milk. Pour the filling over the par-baked cookie crust and bake until set – 35-40 minutes. The filling shouldn’t have wave like jiggles if it’s baked through. It will shake if you give it a shimmer but won’t jiggle all over the place. Remove from the oven and allow to cool. You can speed up this process by placing the slightly cooked bars in the fridge or freezer.
  6. To make the meringue, place a medium saucepan with two inches of water over medium heat and bring to a simmer. In a clean medium bowl whisk together egg whites, sugar, and cream of tartar. Place the bowl over the simmering water and use a whisk (or better yet the whisk attachment on electric hand beaters) to whip the eggs as the mixture warms and the sugar melts. Whisk the eggs until they reach 140-160 degrees F. Remove the bowl from the double boiler and continue to whip with the hand beater (or place in a stand mixer with a whisk attachment) and beat for another 5 minutes until fluffy, glossy and holding stiff peaks.
  7. Just before serving, spoon the meringue atop the cooled pumpkin bars. Use an offset spatula to swoop the meringue around the bars edge to edge. Use a kitchen torch to toast the top. Slice and serve! These bars will last several days in the refrigerator though the meringue well get a little slip and slide-y across the top of the bars. Still tastes amazing though!

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Photos with my friend Jon Melendez.

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Reader Interactions

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Questions
  1. Andrea

    November 26, 2022 at 6:57 pm

    I LOVE the ratio of crust to filling. This recipe is a keeper!

    ★★★★★

    Reply
  2. Lana

    October 23, 2022 at 7:07 pm

    Killer recipe! Made these for a pumpkin carving party and everyone raved. I only had an 8×8 pan so made it in that, which made everything a bit thicker but it all fit just fine. So fun to torch that topping <3

    ★★★★★

    Reply
  3. Kristy

    September 14, 2022 at 3:22 pm

    Hi Joy!
    I love every recipe I have ever tried of yours. I’m planning on making these for Canadian Thanksgiving next month. It will be for a larger group, so I’m wondering if it would work to double the recipe for a larger pan, or would I be best just to make two square pans?

    Reply
    • Joy the Baker

      October 17, 2022 at 7:10 am

      You can double the recipe in a 9×13-inch pan! You’ll also want to increase the baking time to set the center so just be sure to keep an eye on it!

      Reply
  4. Patti Swanson

    August 17, 2022 at 1:27 pm

    Instead of using a torch how about drizzling some caramel sauce on top of the meringue would that work

    Reply
    • Abby Mallett

      August 17, 2022 at 1:55 pm

      Hi Patti! I think that would be fine as long as you wouldn’t miss the toasty goodness from browning the meringue a bit. Happy baking!

      Reply
  5. Julia

    December 15, 2021 at 12:26 am

    I want to make these for my partner in crime but he and I are only 2 people
    Suggestions on meringue:
    Half the recipe and top when ready to eat?
    Save half meringue whipped but not spread and torched for an xtra day?
    Combo of both?

    Julia

    Reply
  6. Becca

    November 29, 2021 at 3:54 pm

    It was sooo easy and delicious! I was making a couple of other traditional pies with a roll out crust, and really wanted pumpkin, but something flashier. Whipping out a torch at the dessert table is very flashy! The low effort to high reward ratio was perfect. Continued eating this through Sunday after Thanksgiving, and the merengue was only a little slippy but still tasted great.

    ★★★★★

    Reply
  7. samantha campanini

    November 22, 2021 at 3:17 am

    This cake sums up my favorite things!!!

    Reply
  8. Nancy

    November 19, 2021 at 12:40 pm

    Can I put under a broiler if I don’t have a kitchen torch?

    Reply
    • joythebaker

      November 19, 2021 at 2:39 pm

      A gas broiler will toast the meringue as well. Just keep a close eye on the meringue as it toasts and rotate the pan for even browning.

      Reply
      • Shannon

        November 22, 2021 at 3:31 pm

        These look amazing!! I am planning to make them for Thanksgiving– would it work if I made the bars the day prior, then the meringue the next morning? We have about an hour and a half drive to our Thanksgiving lunch… will the meringue be ok if I torch it before we hit the road??

        Reply
        • joythebaker

          November 23, 2021 at 8:59 pm

          Yes that would absolutely work Sharron! The meringue should be fine for an hour and a half. I would leave it in the bowl for travel and assemble and torch once you get to Thanksgiving.

          Reply
      • Andrew

        November 23, 2021 at 8:33 am

        Do you think a measure-for-measure gluten free flour would perform adequately in this recipe? Looks delicious!

        Reply
        • joythebaker

          November 23, 2021 at 8:42 pm

          Oh I’ve made these with both Bob’s Red Mill and Cup 4 Cup with great success!

          Reply
  9. Louise

    November 17, 2021 at 7:30 pm

    Thank you Joy for such a fantastic recipe! I made this for an office Thanksgiving party and it was a HUGE hit. Would never have thought of putting meringue on top of pumpkin, but so glad you did!!

    Reply
  10. Sabrina

    November 13, 2021 at 6:34 pm

    these are so creative and love the super thick crust, a very welcome change to the same old pumpkin pie recipe, thank you!

    ★★★★★

    Reply

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Two Giant Peanut Butter Cookies⁣
(or four smaller cookies) ⁣
⁣
1/4 cup unsalted butter, melted⁣
1/3 cup brown sugar, lightly packed⁣
1 large egg yolk⁣
A splash of vanilla extract⁣
1/4 cup peanut butter⁣
1/2 cup all-purpose flour or a gluten-free flour blend⁣
1/4 teaspoon baking soda⁣
1/4 teaspoon salt⁣
Coarse sugar and/or sea salt for sprinkling, optional⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 350 degrees f. Line a small baking sheet with parchment paper and set aside. ⁣
⁣
I’m a medium bowl, whisk together warm melted butter and brown sugar. Whisk in the egg yolk and vanilla extract. Add the peanut butter and mix to combine. ⁣
⁣
Add the dry ingredients and use a spatula to fold all the ingredients together. Divide in two big portions (or four smaller portions) onto the prepared baking sheet. Sprinkle with sugar and salt if you’d like. ⁣
⁣
Bake two giant cookies for 12-14 minutes, or four cookies for 10-12 minutes. Allow to cool for a few minutes before serving with cold milk.
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