Mauna Loa Mac Nut Pumpkin Pie Bars
Directions
A classic holiday pie recipe with a twist, these pumpkin pie bars are sure to be a crowd pleaser during the holidays! Mauna Loa Sea Salt Macadamia Nuts are nestled in the crust as well as sprinkled on top to give these bars an extra crunch. You’ll need one 6oz jar of Mauna Loa Hawaiian Sea Salt Macadamia Nuts for this recipe.
- Cook Time: 60
Directions for the crust
1. Preheat the oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper.
2. In a medium bowl, combine chopped Mauna Loa Sea Salt Macadamia Nuts, graham cracker crumbs, granulated sugar, and melted unsalted butter with a fork or whisk until fully combined. Press into the bottom of the prepared pan with your hands to form a crust. Bake in the preheated oven for 6 minutes. Set aside to cool.
Directions for the bars
1. In a large bowl, combine pumpkin puree, evaporated milk, eggs, brown sugar, and spices with a whisk until filling is smooth.
2. Pour into the cooled crust and top with the remaining Mauna Loa Sea Salt Macadamia Nuts.
3. Bake for 45-50 minutes, until filling is set.
4. Chill completely before cutting into squares.
5. Serve these delicious pumpkin pie bars with a side of whipped cream!
Tip: For a nice, smooth cut, dip a knife in hot water, wipe and cut about ¼ in from the sides of the pan to create a nice straight edge. Dip, wipe and continue cutting bars, wiping after each cut.
Ingredients
Crust
- 1& ¼ cups graham cracker crumbs (one sleeve)
- 3 oz Mauna Loa Sea Salt Macadamia Nuts, chopped
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
Filling
- 1 can (15 oz) pumpkin pie purée
- 1 can (12 oz) evaporated milk
- 2 large eggs
- ¾ cup dark brown sugar, packed
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ⅛ tsp ground cloves
- 3 oz Mauna Loa Sea Salt Macadamia Nuts, chopped
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