Mauna Loa Mac Nut Pumpkin Pie Bars
Directions
- Cook Time: 60
Directions for the crust
1. Preheat the oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper.
2. In a medium bowl, combine chopped Mauna Loa Sea Salt Macadamia Nuts, graham cracker crumbs, granulated sugar, and melted unsalted butter with a fork or whisk until fully combined. Press into the bottom of the prepared pan with your hands to form a crust. Bake in the preheated oven for 6 minutes. Set aside to cool.
Directions for the bars
1. In a large bowl, combine pumpkin puree, evaporated milk, eggs, brown sugar, and spices with a whisk until filling is smooth.
2. Pour into the cooled crust and top with the remaining Mauna Loa Sea Salt Macadamia Nuts.
3. Bake for 45-50 minutes, until filling is set.
4. Chill completely before cutting into squares.
5. Serve these delicious pumpkin pie bars with a side of whipped cream!
Tip: For a nice, smooth cut, dip a knife in hot water, wipe and cut about ¼ in from the sides of the pan to create a nice straight edge. Dip, wipe and continue cutting bars, wiping after each cut.
Ingredients
Crust
- 1& ¼ cups graham cracker crumbs (one sleeve)
- 3 oz Mauna Loa Sea Salt Macadamia Nuts, chopped
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
Filling
- 1 can (15 oz) pumpkin pie purée
- 1 can (12 oz) evaporated milk
- 2 large eggs
- ¾ cup dark brown sugar, packed
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ⅛ tsp ground cloves
- 3 oz Mauna Loa Sea Salt Macadamia Nuts, chopped
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