No-Bake Pumpkin Pie Bars
Ingredients
- 3 cupgraham cracker crumbs (approximately 18 full-sheet graham crackers)
- 0.5 cupLight Brown Sugar
- 0.25 tspFine Sea Salt
- 0.5 cupUnsalted Butter, melted
- 2 tbspKaro® Light Corn Syrup
- 2 tsppowdered gelatin (1 packet)
- 0.33 cupWater
- 8 ozCream Cheese, softened
- 1 cupPowdered Sugar
- 1.5 tsppumpkin pie spice
- 0.25 cupKaro® Light Corn Syrup
- 15 ozpumpkin puree
- Whipped Cream, for serving
Instructions
- 1
Line a 9" x 9" pan with parchment paper, extending the parchment paper over each side of the pan to form a sling.
- 2
In the bowl of a food processor, pulse the graham crackers, light brown sugar, and salt several times until the mixture resembles fine crumbs. Transfer the mixture to a medium bowl. Add the melted butter and Karo® Light Corn Syrup and stir to combine; it should have the consistency of wet sand.
- 3
Pour the mixture into the prepared pan and gently press it into the pan (using a flat glass or bottom of a flat measuring cup) until smooth and an even thickness. Place in the refrigerator while you prepare the pumpkin filling.
- 4
In a small saucepan over low heat, dissolve the gelatin in ⅓ cup of water. Set it aside.
- 5
In a large bowl, beat the cream cheese until smooth. Add powdered sugar, pumpkin pie spice, and Karo® Light Corn Syrup, and beat to incorporate, then add the pumpkin puree and gelatin mixture and mix well.
- 6
Pour the filling over the prepared crust, tapping the pan on the counter to remove any bubbles. Refrigerate for at least 3 hours, or until set.
- 7
Once sufficiently chilled, remove the dessert from the pan by carefully lifting the parchment paper sling. Cut into squares. To cleanly cut the bars, run a knife through hot water and then dry it. Repeat for each slice.
- 8
Top with whipped cream before serving. Cover and store any leftover bars in an airtight container in the refrigerator for 5 to 7 days.