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I can’t believe how fast Thanksgiving is approaching this year!  I had a whole list of recipes I wanted to get on here before the holidays, but time is running short.  I moved this recipe to the top of the list because I was so excited to share it with all of you.

Imagine the taste of pumpkin pie without the time-consuming crust making and add a crunchy topping, that is the essence of these pie bars.  In addition to how simple and quick these come together, they store amazing too.  This is the perfect Thanksgiving Dessert because it tastes traditional, with a little twist, and can be made a few days in advance, when stored in the refrigerator!

I used hazelnuts for this recipe, but pecans would be amazing to!  I also used coconut oil to pour over the top but, butter could take it’s place.  Also, make sure you top this with sweetened whipped cream, it is essential and puts these pie bars into the amazing category!

What desserts are you planning to have at your Thanksgiving celebration?

Dutch Pumpkin Pie Bars

  • 1 29oz. can of pumpkin
  • 1 1/2 cups of half and half
  • 1/2 cup sugar
  • 3 eggs
  • 1 Tbs. pumpkin pie seasoning
  • Topping

  • 1 cup brown sugar
  • 1 1/2 cups flour
  • 1/4 cup dry milk
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 2 tsp. vanilla
  • 1/2 cup butter, cold and diced
  • 3/4 cup hazelnuts, chopped
  • 1/2 cup coconut oil (or butter), melted

Preheat the oven to 350 degrees.  Grease a 9×13 inch pan with butter or coconut oil.

In a large bowl mix together the pumpkin, half and half, sugar, eggs, and pumpkin pie seasoning.  Mix until incorporated and no lumps remain.  This can be done by hand (using a lot of elbow grease), with a mixer, or in a blender.  Pour this mixture into the prepared 9×13 inch pan.

To make the topping place the brown sugar, flour, dry milk, baking powder, cinnamon, and salt in the bowl of your food processor.  Pulse to blend, 2-3 pulses.  Once combined pour the vanilla over the top of the mixture and then evenly disperse the diced butter over the top of the mixture.  Pulse to combine the butter until it looks like wet sand, 6-8 pulses.  Sprinkle the topping over the pumpkin mixture to evenly coat.

Place the nuts in the bowl of your food processor and process until chopped.  Sprinkle over the top of the flour topping.  Finally, pour the melted coconut oil (or butter) over the topping, trying to evenly distribute it.  Place the bars in the oven until the topping is light brown and the filling only slightly juggles when shaken, about 50 minutes.

Cool the bars to room temperature and then refrigerate until cold, 6-8 hours. Serve topped with whipped cream and cinnamon!  Store leftover bars in the refrigerator up to 3 days.