![Pumpkin Pie Bars](https://cdn.statically.io/img/www.foodandwine.com/thmb/Yutb4IC0s0fpuEnDg9aXt72oIlI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201311-xl-pumpkin-pie-bars-e6bdf481504a4ae3b3c130eda679343c.jpg)
Ingredients
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1/4 cup dark brown sugar
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1/2 cup granulated sugar
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1 teaspoon cinnamon
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1/4 teaspoon ground cloves
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1/4 teaspoon ground ginger
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1/4 teaspoon ground cardamom
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1/4 teaspoon salt
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2 large eggs
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One 15-ounce can pure pumpkin puree
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One 12-ounce can evaporated milk
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Baked Press-In Crust (see Note)
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Crème fraîche, for serving
Directions
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Preheat the oven to 425°. In a small bowl, whisk the sugars with the spices and salt. In a medium bowl, whisk the eggs. Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth.
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Pour the filling into the crust and bake for 10 minutes. Lower the oven temperature to 350° and bake for about 25 minutes longer, until the filling is fully set. Transfer the pan to a rack and let cool completely. Cut into bars and serve with crème fraîche.
Make Ahead
The pumpkin pie bars can be refrigerated for up to 2 days. Serve chilled or at room temperature.
Notes
Get the Baked Press-in Crust recipe here.