Pumpkin Pistachio Bars

Recipe

Dessert
Pumpkin Pistachio Bars

Primary Media

Pumpkin bar on parchment paper, topped with whipped topping and crushed pistachios

User Rating

3.43 out of 5 stars
Rate it:
65 ratings

Recipe Data

24
Servings
40min
Prep
8hr
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Gingersnap cookies add a punch of flavor to these pumpkin bars. Top with pistachios for a delicious crunch.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 24
    QuantityIngredientAdd
    8 oz.gingersnap cookies , broken
    1 c.salted pistachios, divided
    1 tbsp.plus 1 1/2 c. brown sugar, packed, divided
    6 tbsp.Hy-Vee butter, melted
    2(1/4 oz each) envelopes unflavored gelatin
    2 tbsp.water
    2(15 oz each) cans Hy-Vee pumpkin puree
    4 oz.Hy-Vee cream cheese, softened
    1(12 oz) can Hy-Vee evaporated milk
    1 ¼ tsp.Hy-Vee ground cinnamon
    ¼ tsp.Hy-Vee salt
    ½ tsp.Hy-Vee ground nutmeg
    ½ tsp.Hy-Vee ground ginger
    tsp.Hy-Vee ground cloves
    1 c.Hy-Vee heavy whipping cream
    2 tbsp.Hy-Vee powdered sugar

    Things To Grab

    • Food processor
    • 9-by-13-inch baking pan
    • Small bowl
    • Large bowl
    • Electric mixer
    • Small saucepan
    • Medium bowl

    Directions

    1. Preheat oven to 325 degrees.
    2. For crust, in a food processor combine gingersnap cookies and 1/2 cup pistachios. Cover; process until ground. Add 1 tablespoon brown sugar; cover and process until combined. With processor running, add melted butter in a thin, steady stream. Press in a 9-by-13-inch baking pan.
    3. Bake for 10 to 12 minutes or until set and starting to brown. Cool completely.
    4. In a small bowl, sprinkle gelatin over water. Do not stir. Let stand 5 minutes; set aside.
    5. In a large bowl, beat pumpkin and cream cheese until smooth; set aside.
    6. In a small saucepan, combine evaporated milk, 1 1/2 cups brown sugar, cinnamon, salt, nutmeg, ginger and cloves. Bring to simmering, Add gelatin mixture stirring until dissolved. Gradually pour milk mixture into pumpkin mixture, beating until smooth. Pour onto prepared crust. Cover and chill for a least 6 hours or until set.
    7. In a medium mixing, bowl beat whipping cream and powdered sugar on medium speed until soft peaks form (tips curl). Top each serving with whipped cream and sprinkle with remaining 1/2 cup pistachios.

    Nutrition facts

    Servings

    230 Calories per serving
    1 bar

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 30mg
    • Sodium: 135mg
    • Total Carbohydrates: 28g
    • Protein: 4g

    Daily Values

    0%
    Vitamin A 90%
    0%
    Vitamin C 2%
    0%
    Iron 6%
    0%
    Calcium 8%

    Recipe Source:

    Hy-Vee weekly ad from the week of November 18, 2015.