To make filling: Preheat a fan forced oven to 180C / 355F.
Add all the ingredients into a large mixing bowl and use a whisk to mix until combined. Take care not to overmix. Pour into the chilled tart tin and bake for 20 minutes. Then turn the oven down to 150C / 300F and bake for a final 20 minutes or until slightly jiggy in the center. Once baked, take out of the oven and allow to cool to room temperature before chilling in the fridge for at least 2 hours or overnight. Slice and serve with whipped cream.
NOTES
You can use canned pumpkin puree for this recipe, not to be confused with pumpkin pie filling. Alternatively, you can which is really easy using my recipe! or all the tips and tricks to making your own pumpkin puree!
Storage – These Pumpkin Pie Bars can be stored in an airtight container for up to three days.
Nutrition – is based on per slice.
A note on measurements – all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales. To access weight measurements, click on the ‘metric’ button in the recipe card located under the list of ingredients.
NUTRITION
Calories:504kcal | Carbohydrates:45g | Protein:7g | Fat:29g | Saturated Fat:18g | Polyunsaturated Fat:2g | Monounsaturated Fat:8g | Trans Fat:0.3g | Cholesterol:197mg | Sodium:146mg | Potassium:272mg | Fiber:2g | Sugar:29g | Vitamin A:10680IU | Vitamin C:3mg | Calcium:89mg | Iron:2mg
ADVERTISEMENT
