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
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.
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