PIONEER WOMAN PUMPKIN PIE BARS RECIPES

Steps:

• For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Preheat the oven to 400°. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans. Bake the pie crust for 13-15 minutes, until the edges look dry and just begin to take on a bit of color. Remove your crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool off.) Return the crust to the oven and bake for another 4-6 minutes, just until the bottom of the crust appears dry. For the filling: Whisk well to combine the pumpkin, cream, and sugars. Whisk in the pumpkin pie spice, vanilla, eggs and egg yolk until thoroughly combined. Pour the filling into the pie crust and place on a baking sheet. Bake 50 to 55 minutes, until set around the edges and the center jiggles just slightly. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate. For the butter-pecan whipped cream: Place the butter in a large bowl and beat with an electric mixer fitted with a whisk attachment to whip it up a bit. Add the heavy whipping cream and powdered sugar to the bowl. Beat at medium-low or medium speed until you see the cream beginning to thicken. Add the pecan liqueur and continue beating until soft peaks form. Serve immediately.

Steps:

• Preheat oven to 350°F. Line an 8x8 square baking dish with parchment paper and set aside.
  Place graham cracker crumbs, melted butter, and powdered sugar in a mixing bowl and mix until well combined. Press firmly into the bottom and partway up the sides of the prepared baking dish.
  Bake in preheated oven for 10–12 minutes, or until crust is just starting to change color. Set aside to cool completely.
  Place the water in a small saucepan. Sprinkle the gelatin on top. Set aside for 10 minutes.
  Meanwhile, in a large mixing bowl beat the cream cheese and powdered sugar until smooth. Add pumpkin, cinnamon, nutmeg, ginger, cloves, salt, and vanilla and beat again until smooth.
  Heat the gelatin mixture over the stove, whisking often, until gelatin completely dissolves. Pour into the pumpkin mixture and beat well.
  In a separate mixing bowl, beat whipping cream until stiff peaks form. Gently fold into the pumpkin mixture in 3 even additions. Be careful not to deflate the whipped cream too much.
  Cover with plastic wrap and place in the fridge while you make the topping.
  In a mixing bowl, beat cream cheese and powdered sugar together until smooth. Gradually add whipping cream. Beat until stiff peaks form.
  Spread over the pumpkin filling with an offset spatula. Cover with plastic wrap and chill the bars in the refrigerator until they are set, about 4–6 hours. Just before serving, sprinkle with the toasted pecans. Serve chilled.