Pumpkin Pie Bars


Ginger Cookie Crust:
7 oz (200 g) ginger cookies
1/4 cup (60 mL) packed brown sugar
1/4 tsp (1 mL) salt
1/3 cup (75 mL) butter, melted

1 can (354 mL) evaporated milk
1 cup (250 mL) packed brown sugar
1/4 cup (60 mL) all-purpose flour
2 eggs
1/4 tsp (1 mL) salt

1 cup (250 mL) 35% whipping cream
2 tbsp (30 mL) icing sugar
1/2 cup (125 mL) toasted chopped pecans

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  1. Ginger Cookie Crust: Preheat oven to 400°F (200°C). Line 13- x 9-inch (3 L) baking pan with enough parchment paper to overhang edges. In food processor, combine ginger cookies, brown sugar and salt; pulse until finely ground (you should have about 2 cups/500 ml crumbs). Stir in butter until crumbs are evenly coated. Transfer to prepared baking pan; press firmly into even layer. Bake for 10 to 12 minutes or until crisp.
  2. Filling: Reduce oven temperature to 350ºF (180ºC). Meanwhile, whisk together pie filling, evaporated milk, sugar, flour, eggs and salt until blended; pour over crust. Bake for 30 to 35 minutes or until filling is set around the edges but centre still jiggles slightly. Transfer to rack; let cool completely and cut into bars.
  3. Topping: Using electric mixer, whip cream with icing sugar until stiff peaks form; dollop over bars. Sprinkle with pecans.

Makes: 16 bars

Calories 320, Fat 15g, Cholesterol 60mg, Sodium 330mg, Carbohydrate 41g, Fibre 2g, Sugars 32g, Protein 4g


  1. Sweeten whipped cream with 2 tbsp (30 mL) maple syrup and add a pinch of cinnamon.
  2. Sprinkle with toasted walnuts or chopped candied ginger.