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Silky Brown Butter Pumpkin Pie Bars with Brown Butter Pretzel Crust and Bourbon Whipped Cream

Silky Brown Butter Pumpkin Pie Bars with Brown Butter Pretzel Crust and Bourbon Whipped Cream

Ashley Manila
Silky Brown Butter Pumpkin Pie Bars with Brown Butter Pretzel Crust and Bourbon Whipped Cream! These are so flavorful and much easier than baking a whole pie. Perfect for Thanksgiving! 
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Prep Time 20 minutes
Cook Time 45 minutes
Inactive Time 1 hour 30 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Servings 24 Bars

Ingredients
 

For the Brown Butter Pretzel Crust:

  • 2 cups salted pretzels, pulsed into crumbs
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 6 tablespoons unsalted butter, browned

For the Silky Brown Butter Pumpkin Pie Filling:

  • 7 tablespoons unsalted butter, browned
  • 2 and 1/4 cups granulated sugar
  • (1) 8 ounce package full-fat cream cheese, cut into cubes and at room temperature
  • (1) 15 ounce can of pumpkin puree (Not pumpkin pie filling)
  • 3 large eggs + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves

For the Bourbon Whipped Cream:

  • 1 cup heavy cream
  • 3/4 cup powdered sugar (plus more if a sweeter cream is desired)
  • 1 teaspoon orange zest
  • 2 Tablespoons kentucky bourbon
  • 1/2 teaspoon vanilla

Instructions
 

For the Brown Butter Pretzel Crust:

  • Preheat oven to 350 degrees (F).
  • Grease a 9x13-inch baking pan, line it with parchment paper, then grease the parchment paper. Set aside.
  • In the body of a blender combine pretzels, cinnamon, salt, and sugar. Pulse until the pretzels have been completely smashed into tiny crumbs. Add vanilla and melted browned butter and stir well to combine.
  • Press mixture evenly into prepared pan. Bake for 10 minutes in preheated oven. Place on a cooling rack and set aside until needed. 

For the Silky Brown Butter Pumpkin Pie Filling:

  • Place butter in a small saucepan and cook over medium low heat - stirring occasionally - until it browns slightly and begins to smell nutty. Remove pan from heat and set aside.
  • Place sugar in the body of a blender and pulse for 45-60 seconds, or until it's become powdery and white. Add cream cheese and beat for about 2 minutes, or until light and fluffy, scraping down the sides of the blender as needed. Add pumpkin and pulse for another 30 seconds.
  • Fold in the browned butter. Whisk in the eggs, yolk, vanilla, and spices, stirring until well combined.
  • Pour mixture into prepared pan and spread evenly with a rubber spatula.
  • Bake for 45 minutes to 1 hour, or until the edges are set and the center is only a little jiggly. It will firm up as it cools.
  • Place the pan on a cooling rack for 30 minutes, then chill in the fridge for at least one hour being slicing.
  • When you're ready to serve, top each square with a dollop of whipped cream and a dash of cinnamon.

For the Bourbon Whipped Cream:

  • Place the cream in a stand mixer with the whisk attachment and beat on high until stiff peaks begin to form.
  • Add sugar, bourbon, orange zest, and vanilla, and beat for another 2 minutes. Dollop on top of pumpkin pie bars, or place in the refrigerator until needed. Keeps for 48 hours.
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