welcome friends welcome back to the
kitchen today we're going to make
pumpkin pie bars
we're essentially going to make a
pumpkin pie but we're going to make it
in a sheet pan or a quarter sheet pan
and we're going to make a press in pie
crust instead of a rolled oat pie crust
because i understand that a lot of
people
find making pie dough and rolling it out
to be a little bit daunting and
i can see why i can see why we're always
told that if in order for it to be
perfect you have to follow you know very
strict rules we're going to make a press
in pie crust we're going to press it
into a sheet pan or a quarter sheet pan
and it's easy it's easy as pie and so
into this food processor i have put
flour salt white sugar i'm going to put
in some brown sugar
and i'm going to put in some butter
we're going to put the lid on and we're
going to pulse that
so this is the point if i was making a
roll out pie dough i'd be pouring in
two three
tablespoons of ice cold water maybe a
quarter cup of ice cold water and that
would bring this together into a dough
that you could roll out without that
water
it stays sort of like loose sand
and it's something that we can press
into
our pan now this is an untreated
aluminum quarter sheet
9x13 this is a 9x13 i think a lot of
places call it a
brownie pan i believe is is what i've
seen this called
and this one is uh is non-stick i'm not
going to use it because i want to serve
this pie
right out of the sheet pan i just want
to put the sheet pan out cut it into
squares and let people take what they
want and so this makes enough for two of
these sheet pans so i'm going to put
about half in
this pan
and half in this pan and i will um
i'll use one today for the recipe and
the other one i will freeze and use
later and so you just want to get in
there with your hand and press it in
and try to get it even
across the bottom of the pan and up the
sides
as someone who enjoys rolling pie dough
i almost find this harder
i almost find this harder to
get it right and get it
tamped in and get it all the way up the
side
anyway
it's probably easier as a starting point
so i'm going to put these both in the
fridge at this point and cool them down
this one i will wrap up and freeze and
i'll come back to it in a few weeks and
we'll do something else with it this one
we're going to bake off in a little
while but needs about a half hour in the
fridge before we get there and so the
oven is preheated to 350 degrees and in
goes the tray for about 25 to 30 minutes
keep an eye on it
the crust is almost done so let's make
the filling pumpkin pie filling is you
know one of the easiest things in the
world to make i'm going to take some
squash puree it could be pumpkin it
could be butternut it could be
any acorn squash i mean there's so many
different squashes that you could use
use one that's flavorful or use the one
that comes in the can at the grocery
store pretty simple
i've got some white sugar and some brown
sugar
and two eggs
one egg
and
two eggs
now onto the spicing first in cinnamon
ginger
allspice
clove
salt
this one is mace
love mace i love mace in small doses
to me it's important in in
in pumpkin pie
but it can be overpowering and i
understand why a lot of people don't use
it nutmeg which is related to mace they
are from the same
plant they are part of the same
seed they are from the same fruit
and so
in
goes the nutmeg
and then you just take a whisk
and
just start to mix that up
okay i'm going to pull the crust out of
the oven
we don't need to let it cool down
it can just sit there until i'm ready to
use it but i am going to turn the oven
up to 425
and let that finish heating while we
finish up with the filling uh the next
step is cream
so i have whipping cream here
i like to use whipping
cream but you could use um
almost anything
you could use
a table cream you could use half and
half you could use regular milk one
percent two percent three point two five
percent milk
you could use coconut milk you could use
oat milk almond milk
any of those milks would be fine
in here
i just happen to like cream so i'm gonna
whisk the cream in
essentially what we're making
is a custard
we're making a flavored custard
with some pumpkin as filler
now doesn't take much to mix that
together
we've got the crust here and i've put it
on another
baking tray just in case
it spills and in goes the filling
now the oven is hot to the new
temperature so i'm going to put this in
we're going to cook it for about 10
minutes at the higher heat then i'm
going to lower the heat to 350 and cook
it until it's finished
okay
hey glenn hey friends
is that a sheep and a pumpkin here's a
sheet pan of pumpkin pie
pumpkin pie squares a board or
squares or
what was i what was the other word i
don't know
pumpkin pie
squares um i think this would be it
would be good on the sideboard i think
that's where i was going with board be
really good on the sidebar really
because you know we all have sideboards
well okay the buffet table would be
great
be great on that buffet table
um when you just wanted to give
everybody just a little taste because
they've got six other pies to eat well
that sounds like my family yeah yeah
yeah but
and then i'm like my
is it meant to be eaten like a square or
i think you would eat it pie like pie
like i think you would eat a pie like
with a fork and then i have to ask
where's the whipped cream
oh i forgot to make the whipped cream
you have to make the whipped cream
yeah i could whip some up but well for
now i'm tasting it anyway it's cut it's
on my fork
tastes like pie oh it's pumpkin pie
that's [ __ ] pie okay
well
here's a weird thing
i gather from the comments
underneath the pumpkin cake that we did
a couple weeks ago
that starbucks has ruined the idea of
pumpkin for a lot of people
they've over they've over pushed it so
just don't go to starbucks just don't go
to starbucks and make pumpkin pie make
your own pumpkin pie is just so amazing
i do like pumpkin pie it is one of my
favorite and i would say that pumpkin
pie
is my favorite breakfast pie
okay because i do like pie for breakfast
and i don't know who we're fooling
saying we're going to cut that up into
little squares so everybody can get a
taste everyone's going to have like a
giant
down square of it
it'll be like slicing up a pizza right
like here we go
um
i'd say there's probably only four
pieces of pie there and julie and i will
eat that on the couch tonight watching
sumo
because you know it's time it's time so
um it's also time for pumpkin pie so
this is this is a a great way to have
smaller pieces as much as we joke it is
about having smaller pieces but it's
also it was not a rolled crust it's a
formed crust ah yes so for so if you're
if you're trepidatious about making a
pie or
if you only have a square pan if you
only have a square pan i mean that's the
other thing so this is an easy entry
point to make a really good pumpkin pie
with an easy crust
thanks for stopping by see you again
soon
you