White Chocolate Pumpkin Pie Bars

White chocolate pumpkin pie bars are a perfectly rich and perfectly decadent fall dessert that is about to make a sugary splash on your party platter this Thanksgiving.

These white chocolate pumpkin pie bars are similar to pumpkin fudge, but have more of a pie consistency. They are super delicious and bring on the pumpkin flavor for those that love fall holiday baking. There is no doubt that kids love them- and why not?

Every bite reminds you what you were waiting for at the end of summer.

Of course if you want actual pie, try this Million Dollar Pie – WOW!

White Chocolate Pumpkin Pie Bars

It’s about to be a Fall-iday! And with fall and cold weather comes pumpkin spice lattes, top ways to cook your turkey, the best side dishes of all time, and yes, DESSERT. These pumpkin pie bars are so decadent. If you like your desserts a little plain and a little less sugary, this recipe is NOT for you.

Created with melty white chocolate, pumpkin puree, and the perfect blend of pumpkin pie spice, you can eat this easy pumpkin bar as is or add a little extra whipped cream to feel like its a mini pie.

Pumpkin Pie Dessert Ingredients:

• 2/3 cup evaporated milk
• 2-1/2 cups white sugar
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1 cup white chocolate chips
• 7 ounces marshmallow cream
• 2 tablespoons butter
• 1 teaspoon vanilla

BAKING TIPS:

1. If you want perfectly clean edges when you cut these bars, clean your knife off at each cut.
2. I refrigerated overnight, but I’d recommend atleast 4-6 hours.
3. Add a dollup of whipped cream and a candied pecan right before serving

Pumpkin Pie Bars

Line an 8×8 baking pan with foil.

Spray foil with nonstick cooking spray and set aside.

In a large saucepan, add milk and sugar.

Heat on medium low heat, stirring frequently and bring sugar to a boil for 2 minutes.

It will be bubbly and frothy.

Stir in pumpkin and spices and heat on medium low heat, stirring frequently until smooth.

Continue to boil for 18 minutes, stirring frequently and watching the mixture doesn’t boil over.

Remove from heat and let set for 3 minutes.

 

Stir in butter until melted.

Add chocolate chips and let set for five minutes, and then stir until smooth.

 

 

 

Stir in marshmallow cream until smooth and pour into prepared pan.

 

 

Refrigerate for 4-6 hours or overnight.

Remove from pan by lifting out the foil and peeling away the sides.

Use a knife, wiped clean after each cut, to cut fudge into 25 squares.

 

 

Makes 25