Ingredients

The following ingredients have 12 Servings
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 2 eggs
  • 1 can (15 oz) pumpkin (not pumpkin pie mix) or homemade pumpkin puree
  • 1 cup whipping cream
  • 1/2 cup packed brown sugar
  • 1/4 cup corn syrup
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • Sweetened whipped cream or additional pumpkin pie spice for garnish

Instruction

  • Heat oven to 350°F. Line 11x7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan.
  • Unroll 1 can Pillsbury™ refrigerated crescent dough sheet in bottom of pan; press with fingers in bottom and up sides. Set aside.
  • In large bowl, beat 2 eggs, 1 can (15 oz) pumpkin (not pumpkin pie mix), 1 cup whipping cream, 1/2 cup packed brown sugar, 1/4 cup corn syrup, 1 tablespoon pumpkin pie spice and 1/2 teaspoon salt with whisk until smooth and well blended. Pour mixture into pan over dough.
  • Bake on middle oven rack 45 to 50 minutes or until center is set. Remove from oven to cooling rack. Cool completely, about 1 hour 30 minutes.
  • Using hanging paper, lift from pan. Cut into 4 rows by 3 rows to make 12 bars or 4 rows by 4 rows to make 16 bars. Garnish each bar with whipped cream or a dusting of pumpkin pie spice. Store in refrigerator.