This is a sponsored post written by me on behalf of Randalls. All photos and opinions are 100% mine and should not be used without written permission.
I love pumpkin pie. In fact, everyone in my family loves pumpkin pie. We have to make several pumpkin pies every holiday season because my dad, son, and I will eat it for breakfast, lunch, dinner, and a snack. It’s just that good, y’all.
So with it being my favorite fall dessert and all, I thought, why not make a spin on this classic Thanksgiving dessert? So that’s how this spiced pumpkin bar recipe came to be.
Instead of a traditional pie crust, I ground up Signature Select ® ginger snap cookies, mixed it with butter, and then pressed it into a square pan and baked it to a golden brown. It gives such a great crunch on the bottom of these pumpkin pie bars and an added spice that’s just perfect for the festive season.
Can I make this recipe gluten free?
Since all of the ingredients for the pumpkin pie filling are gluten free, you’re good there. You’ll just need to make a substitution for the crust. You could always use gluten free cookies or a gluten free pie crust for the base and go from there.
What ingredients work best in this spiced pumpkin pie bar recipe?
Signature Kitchen Ground Cloves
Whether sweet or savory, ground cloves are perfect for adding a spicy aroma to your dish. Ground cloves are good in everything from gingerbread to sweet potatoes and ham, so go wild with this holiday spice!
Signature Kitchen Ground Ginger
The smell of ginger wafting from the kitchen is the epitome of holiday smells. It means that something delicious is going to be on the table soon that you’re going to enjoy surrounded by family and friends. Make sure to stock up on all of your spice needs BEFORE the holidays hit so you aren’t stuck going to the store at the last minute!
O Organics® Large Brown Grade A Eggs
I love how versatile eggs are! You can bake them into cakes, whip them into oblivion and make delicious fluffy meringues, or scramble them with whatever you have leftover in the fridge. And don’t forget, for any recipe using eggs, the fresher the better (unless you’re boiling the eggs whole).
Where do I Find the Ingredients?
I purchased all of my O Organics and Signature Select and Signature Kitchen ingredients for this dish at my local Randalls.
They also carry these brands, at a value, exclusively at the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Pavilions, Tom Thumb, Shaw’s, Star Market, United Supermarkets, and Carrs/Safeway. You can visit Randalls.com to find a store near you. And while you’re there, be sure to check out their meal prep tips and recipe ideas as well!
The best part about shopping at my local Randalls is the online savings. I love creating my shopping list online, adding my digital coupons, and making things easier on myself for when I’m actually in the store (especially if I have the kids with me).
While I’m not spending much time in store lately, Randalls has made some awesome accommodations to their shopping experience – like special shopping hours for seniors and keeping the shelves stocked. Randalls also offers Grocery Delivery and DriveUp & Go™ for convenient ways to shop! I love using this feature when I have my kids with me so I don’t have to get them in and out of the car. I just order online, show up at my scheduled time, and a store associate puts them in the car. So easy!
Ready for these perfectly portioned holiday desserts? Let’s get to it!
Spiced Pumpkin Bars
Ingredients
Crust
- 1 ½ cups Signature Select Ginger Snaps Cookies finely crumbled
- ¼ cup sugar
- 6 tablespoons butter melted
Filling
- 1 14.5 oz can pumpkin puree
- 1 12 oz can evaporated milk
- ¾ cup granulated sugar
- 2 O Organics Brown Large Grade A Eggs
- ½ teaspoon salt
- 1 ½ teaspoon Signature Selects Ground Cinnamon plus garnish
- ½ teaspoon Signature Kitchen Ground Ginger
- ¼ teaspoon Signature Kitchen Ground Cloves
- Whipped Cream optional topping
Instructions
For the crust:
- Preheat the oven to 350 degrees.
- Grease an 8x8 inch baking pan. Line the bottom with parchment paper. Grease that too.
- In a medium bowl, combine all ingredients until well blended. Press the mixture into the bottom and sides of the baking pan.
- Bake for 7 minutes. Allow to cool completely.
For the filling:
- Mix the dry ingredients in a medium bowl.
- In a large bowl, beat the eggs. Add the pumpkin and dry ingredients gradually to the egg bowl.
- Slowly incorporate the milk into the mixture.
- Pour the filling into the pie crust.
- Bake for 50-60 minutes or until a toothpick inserted in the middle of the bars comes out clean.
More Fall Recipes You’ll Love:
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