Pumpkin Pie Bars

By lisapearce

Ingredients

• Ingredients
• 1 1
• can Pillsbury™ refrigerated crescent dough sheet
• 2 2
• eggs
• 1 1
• can (15 oz) pumpkin (not pumpkin pie mix) or homemade pumpkin puree
• 1 1
• cup whipping cream
• 1/2 1/2
• cup packed brown sugar
• 1/4 1/4
• cup corn syrup
• 1 1
• tablespoon pumpkin pie spice
• 1/2 1/2
• teaspoon salt
• Sweetened whipped cream or additional pumpkin pie spice for garnish

Details

Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 350°F. Line 11x7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan.
2 Unroll 1 can Pillsbury™ refrigerated crescent dough sheet in bottom of pan; press with fingers in bottom and up sides. Set aside.
3 In large bowl, beat 2 eggs, 1 can (15 oz) pumpkin (not pumpkin pie mix), 1 cup whipping cream, 1/2 cup packed brown sugar, 1/4 cup corn syrup, 1 tablespoon pumpkin pie spice and 1/2 teaspoon salt with whisk until smooth and well blended. Pour mixture into pan over dough.
4 Bake on middle oven rack 45 to 50 minutes or until center is set. Remove from oven to cooling rack. Cool completely, about 1 hour 30 minutes.
5 Using hanging paper, lift from pan. Cut into 4 rows by 3 rows to make 12 bars or 4 rows by 4 rows to make 16 bars. Garnish each bar with whipped cream or a dusting of pumpkin pie spice. Store in refrigerator.