No-Bake Pumpkin Pie Bars
Satisfy your seasonal craving for all things pumpkin with this easy pumpkin pie recipe—it's an icebox dessert inspired by a favorite of Thanksgiving and beyond.
Ingredients
For The Graham Cracker Crust:
- 3cups graham cracker crumbs (approximately 18 full-sheet graham crackers)
- ½cup light brown sugar
- ¼teaspoon fine sea salt
- ½cup unsalted butter, melted
- 2tablespoons Karo® Light Corn Syrup
For the Pumpkin Filling:
- 2teaspoons powdered gelatin (1 packet)
- ⅓cup water
- 8ounces cream cheese, softened
- 1cup powdered sugar
- 1-½teaspoon pumpkin pie spice
- ¼cup Karo® Light Corn Syrup
- 15ounces pumpkin puree
- whipped creamfor serving
Instructions
For the Graham Cracker Crust:
- Line a 9" x 9" pan with parchment paper, extending the parchment paper over each side of the pan to form a sling.
- In the bowl of a food processor, pulse the graham crackers, light brown sugar, and salt several times until the mixture resembles fine crumbs. Transfer the mixture to a medium bowl. Add the melted butter and Karo® Light Corn Syrup and stir to combine; it should have the consistency of wet sand.
- Pour the mixture into the prepared pan and gently press it into the pan (using a flat glass or bottom of a flat measuring cup) until smooth and an even thickness. Place in the refrigerator while you prepare the pumpkin filling.
For the Pumpkin Filling:
- In a small saucepan over low heat, dissolve the gelatin in ⅓ cup of water. Set it aside.
- In a large bowl, beat the cream cheese until smooth. Add powdered sugar, pumpkin pie spice, and Karo® Light Corn Syrup, and beat to incorporate, then add the pumpkin puree and gelatin mixture and mix well.
- Pour the filling over the prepared crust, tapping the pan on the counter to remove any bubbles. Refrigerate for at least 3 hours, or until set.
- Once sufficiently chilled, remove the dessert from the pan by carefully lifting the parchment paper sling. Cut into squares. To cleanly cut the bars, run a knife through hot water and then dry it. Repeat for each slice.
- Top with whipped cream before serving. Cover and store any leftover bars in an airtight container in the refrigerator for 5 to 7 days.
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