Pumpkin Pie Bars
Happy October! Happy I can’t believe it’s almost the end and that Halloween is here! It still makes me sad that this (holi)day is only popular around America. Or that it’s definitely taken to the next level of festivity! Although it’s still slowly making it’s way to New Zealand, it’s still not as how I remember it when I grew up. I understand that the meaning of this holiday has now lost it’s meaning/history, but I growing up I never really associated it with it’s history anyways. What I associate with this holiday was the chance to dress up, get creative and become something you can fantasize being without being picked on or standing out too much when you just want to blend in. Oh, and we can’t forget the free candy! Enough to last for at least a couple of months!
As October rolls around it always reminds me of fall, and when fall is here it always reminds me of pumpkins! Well it’ll be fall for America anyways, but in New Zealand it’ll be spring going onto summer. I know I am extremely late in posting for fall anyways, but now is still better than never! Every time fall is here I always get a craving for pumpkin pie. I’m sure there are others out there that have the same cravings pop up around this time as well! Living in New Zealand for more than a few years now I’ve come to adjust and accept that it’ll cost me more than what I want to get pumpkin puree. It’s also a bit harder to find sugar pumpkins here, I can’t even find carving (jack-o-latern) pumpkins around here. So even if I wanted to make the puree myself, it wouldn’t be the same!
When I’m out shopping I always make sure to keep an eye out for canned pumpkin puree, and when I do find one I make sure to purchase it (since it’ll keep well on the shelf for a while anyways). This time around I was lucky and finally found a can! With that I was able to satisfy my craving and made a pumpkin pie! At the time I didn’t have a round cake/pie tin, so instead I decided to make them into bars! I started with a homemade pie crust and followed a wonderful pumpkin pie recipe from Sally’s baking addiction. From Sally I was able to follow it step by step and the finish product was just what she stated! I found it was just the right amount of spice and proportion for what I wanted/needed to fulfill my cravings. So if you’re craving for some pumpkin pie goodness make some today!
Homemade Pie Crusts
If you only need 1 crust for your pie, cut this recipe in half OR freeze the other half. The pie dough can be prepared before hand and frozen for up to 3 months. When you’re ready to use the dough thaw it overnight in the refrigerator before using.
Makes 2 pie crusts, but if you’re making them into bars like I did you’ll need all of the dough.
Prep Time: 15 minutes
Total Time: 2 hours, 15 minutes (includes chilling)
- 2 and 1/2 cups (315g) all-purpose flour
- 1 and 1/4 teaspoons salt
- 90g unsalted butter, chilled and cubed
- 3/4 cup (148g) vegetable shortening, chilled and cubed
- 1/2 cup (120ml) ice cold water
- Mix the flour and salt together in a large bowl then add the cubed butter and shortening.
*If you don’t have shortening you can substitute it for something similar. I substituted it for a bit more butter, but the fat from the shortening will help make the crust flaky and buttery.
- Cut the butter and shortening into the mixture until the butter and flour are pea sized crumbs. If you don’t have a cutter, forks and or your hands work just fine.
- Measure 1/2 cup of ice cold water in a cup and pour in 1 tablespoon at a time, make sure to mix after every spoonful and then stop adding water when the dough begins to form large clumps. Transfer the crumbed dough to a floured surface and fold the dough until the flour is able to form into a ball.
- Then divide the dough in half and flatten each half into 1-inch thick discs. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours (and up to 5 days). You can chose to freeze half of the dough here if not, continue below.
- To roll the dough start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Roll it into a rectangle for a 9×13″ baking tray.
Once you’re done making your pie crust and have finished rolling the dough to fit into your rectangular tray, poke air holes into the dough with a fork. This will prevent the dough from puffing up while baking. Then with your made pumpkin pie mix pour it onto the crust and bake following the recipe. Don’t forget to put a big dallop of whipped cream on top! I was too lazy to whip the cream and had it as is. Enjoy!
Until the next post.
Much love, xo.
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Be happy with what you do, and make it good.<3
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All photos taken with Fujifilm X100T, October 2017.