Skip to Content

Awesome Crustless Pumpkin Bar Recipe You Need To Know About

This is an awesome crustless pumpkin bar recipe that you really do need to know about right now.

I found this recipe in my old recipe box from 8th Grade Home Economics class back in the 1990’s. Every student shared a recipe to helped all of us fill our boxes, so this particular recipe is from an old classmate named Caleb. (Shout out to Caleb and his mom Sherie!)

It’s fun to find these old memories and tis the season to make pumpkin desserts. So my girls and I made them. And again. And again.

We were hooked. They are just so good that we keep making them whenever we have some pumpkin to use. They make great school snacks, pot luck desserts and just to eat ourselves. But I realized one thing.

I hadn’t shared them with you, yet! So in this post, you’ll find:

– A complete ingredient list with baking instructions for this awesome crustless pumpkin bar recipe.
– Recipe for cream cheese frosting that makes these healthy pumpkin bars complete.
– How to store and freeze pumpkin bars so you can make the same recipe stretch longer.

You’re going to love these and I’m so excited to share them with you.

Awesome Crustless Pumpkin Bar Recipe

Ingredients for this recipe

2 Cups Sugar
1 Cup Oil or Applesauce
4 Eggs
2 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
– 1 1/2 Teaspoon Cinnamon
– 2 Cups Pumpkin

How to Make This Crustless Pumpkin Bar Recipe

Cream sugar, oil and eggs. Blend in dry ingredients and add in the pumpkin. Bake in large cookie sheet with sides for 20-25 minutes at 350 degrees F. Check for doneness with a tooth pick or smooth knife.

When the pumpkin bars are done, let them cool completely before cutting into it. Cut into squares (or bars, if you will) and enjoy them just as they are. Or you can frost them with the infamous cream cheese frosting! Here’s how to make that.

How to Make Cream Cheese Frosting

It’s true – This crustless pumpkin bar recipe is good but it is an amazing crustless pumpkin bar recipe with cream cheese frosting. Here’s what you need:

– 3 Ounces of Cream Cheese,
– 3/4 Stick Margarine,
– 1 teaspoon vanilla,
– 3 cups powdered sugar.

Cream all of the ingredients together until smooth and creamy. Spread evenly over the pumpkin bars. Yummm!

You’ll Fall In Love With This Crustless Pumpkin Bar Recipe

There’s lots of reasons to fall in love with these pumpkin bars. For one thing, they are delicious. Soft and creamy. Addictive.

The other amazing thing you’ll love about pumpkin bars is they are a healthy option as a dessert! Yes, they are sweet but they are also lower in calories than other dessert. A cup of raw pumpkin is only 42 calories.

Here’s some more reasons to love pumpkin bars.

Are These Pumpkin Bars Healthy?

These pumpkin bars are a dessert with all the health benefits of pumpkin. I’ll get into the health benefits of pumpkin in just a second. But first, what is pumpkin really?

Well, it’s a winter squash that has made its way into its own class. It’s generally planted in mid summer to be ready by September in time for Fall. As a squash, pumpkin is viewed as a vegetable but actually, pumpkin is more scientifically a fruit because it contains seeds.

So, is pumpkin healthy? As a fruit, it is very nutritious and linked to many health benefits. Let’s go into those now.

What are the Health Benefits of Pumpkin?

First of all, pumpkin is packed full of Vitamin A, Beta-Carotene and minerals beneficial to our bodies and minds. The immunity boosters helps to improve eyesight and make skin look healthy.

It’s also loaded in Vitamin C, Potassium and Fiber, which benefits heart health

It’s also low in calories, making in great to use in a tasty dessert treat.

Finally, pumpkin is high in antioxidants, resulting in a lower risk of cancer and other diseases.

How to Store These Pumpkin Bars

It’s very important to store pumpkin bars in a covered container to keep them from drying out. So, literally any container with a lid or some kind of paper or tinfoil cover will be great. Store them in the refrigerator for up to two weeks.

Can these pumpkin bars be frozen? Absolutely! Make a double or even a triple batch of these glorious pumpkin bars and freeze them for up to one year in a freezer safe container.

After you bake the bars, let them cool completely. Then, cut them into bars and place them in a freezer safe container. You can also use a cardboard or cutting board tray to set them on and then cover with freezer safe paper.

Doesn’t matter how you do it but you need to make sure you’re using a high quality freezer safe material.

You could also frost the bars first before you place them into the freezer safe container. Yes – You can definitely freeze the frosting as well. It does work better, though, if you frost the pumpkin bars while they are fresh.

This is a great time saver to do this. You can share these pumpkin bars for any holiday, celebration or “just because.”

Awesome Crustless Pumpkin Bar Recipe

Celebrate Life With This Crustless Pumpkin Bar Recipe

Not only do I love growing pumpkins in my garden. I absolutely love cooking with pumpkin as well. Take a look at some of my other pumpkin recipes below.

This awesome crustless pumpkin bar recipe is for you if you’re looking for a simple dessert to make with pumpkin. And you can also store and freeze them for later sharing.

Because these pumpkin bars should be so shared with everyone you know. Please share with me if you made this recipe and shared it with others!

~ Much Love ~

signature

Interested in Canning?

Enter your email to receive Mindy's solutions to your canning questions and problems made simple. You'll get regular tips and announcements about exciting upcoming goodies that Mindy has in the works.

I (Mindy) am the only person who sends you emails from Farm Fit Living. Unsubscribe at any time. Powered by ConvertKit
A Remarkable Recap of the Scary Missouri River Flood
Previous
A Remarkable Recap of the Scary Missouri River Flood
8 ways to be so thankful in a thankless world
Next
8 Ways to Be So Thankful in a Thankless World
Comments are closed.