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pumpkin

Cinnamon-Swirl Pumpkin Bars

October 22, 2018 by A Savory Feast 2 Comments

Cinnamon-Swirl Pumpkin Bars need to be on your Fall baking list this year! A simple pumpkin bar base swirled with a cinnamon cream cheese mixture and topped with cinnamon chips. This dessert is packed with your favorite Fall flavors!

Cinnamon-Swirl Pumpkin Bars are a delicious Fall dessert!…

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Filed Under: Desserts, Recipes Tagged With: bar cookies, dessert, Fall recipes, pumpkin

No Sugar Added Pumpkin Zucchini Muffins

August 6, 2018 by A Savory Feast 58 Comments

Grab-and-go breakfasts are a must for back to school season! No Sugar Added Pumpkin Zucchini Muffins are a nutritious choice, too. Packed with pumpkin and zucchini and made without refined sugar, it’s a great way to start your day. These muffins are quick and easy to make, too!

Grab-and-go breakfast are the best for back to school season! No Sugar Added Pumpkin Zucchini Muffins…

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Filed Under: Breakfast, Recipes Tagged With: breakfast, muffins, pumpkin, zucchini

Marshmallow Pumpkin Pie Bars with Gingersnap Crust

October 16, 2017 by A Savory Feast 2 Comments

Put a new spin on pumpkin pie this Fall! This dessert features the flavor of pumpkin pie in bar form, with a flavorful gingersnap crust. And on the top, some toasted marshmallows!

Put a new spin on pumpkin pie this Fall! This dessert features the flavor of pumpkin pie in bar form, with a flavorful gingersnap crust. And on the top, some toasted marshmallows!

Pumpkin pie is a MUST for Fall! I’ve made it even easier to enjoy by putting it in a bar. Instead of a plain pie crust, I made a homemade gingersnap crust.

To make these bars extra special, I topped them with mini marshmallow just before they were done baking. Using the broiler, I toasted them just a little. It makes these bars so pretty but also adds some extra flavor and sweetness!

Pumpkin lovers, rejoice! This new combo is amazing. Pumpkin Pie Bars with a gingersnap crust, topped with marshmallows

Whenever I have a slice of pumpkin pie, whipped cream is always a must for me. It’s just not quite enough to eat the pie on it’s own. But now that I’ve made these bars, I think that marshmallows makes an even better topping!

Get in my tummy! Marshmallow Pumpkin Pie Bars with Gingersnap Crust

And that gingersnap crust… mmmmm! I prefer the extra flavor of a gingerbread crust for pumpkin pie instead of a regular, plain crust. Plus this recipe uses just two ingredients to make the crust! So stinkin’ simple.

Marshmallow Pumpkin Pie Bars with Gingersnap Crust

These bars can be made 2 different ways, depending on if you want to serve them immediately while they are warm, or make them ahead of time.

If you are serving them warm, take the bars from the oven and top with marshmallows and stick them under the broiler. This will result in a warm pumpkin bar with melty marshmallow topping as shown in the pictures.

If instead you want to make them ahead of time, just let the pumpkin bars cool completely before topping with marshmallows and broiling. If possible, add the marshmallows just before serving!

Need a new pumpkin recipe to try this Fall? Marshmallow Pumpkin Pie Bars with Gingersnap Crust

Marshmallow Pumpkin Pie Bars with Gingersnap Crust

Marshmallow Pumpkin Pie Bars with Gingersnap Crust

Yield: 9 bars
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Put a new spin on pumpkin pie this Fall! This dessert features the flavor of pumpkin pie in bar form, with a flavorful gingersnap crust. And on the top, toasted marshmallows! 

Ingredients

  • 2 cups crushed gingersnap cookies, about 35-40 cookies
  • 6 tbsp butter, melted
  • 1 15 oz can of pumpkin puree (not pumpkin pie filling)
  • 2 eggs
  • 1 14 oz can sweetened condensed milk
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 2 cups mini marshmallows

Instructions

  1. Preheat the oven to 350 F. Spray an 8x8 baking dish with cooking spray. Line the pan with parchment paper and spray with cooking spray again.
  2. To crush the gingersnap cookies, put them in a food processor, blender, or in a ziploc bag and crush using a rolling pin.
  3. In a medium bowl, mix together the crushed gingersnap cookies and melted butter until the cookie crumbs are coated in butter. Press the mixture into the prepared 8x8 pan. Bake for 8 minutes. Remove from the oven but leave the oven on.
  4. While the crust is baking, you can make the pumpkin mixture. Add the pumpkin puree, eggs, sweetened condensed milk, cinnamon, salt and pumpkin pie spice to the bowl of your stand mixer. Mix until combined and the mixture is smooth.
  5. Once the crust is done baking, pour the pumpkin mixture over the crust. Bake for 35-45 minutes or until the center of the bars are set and don't jiggle when you move the pan. (See notes before continuing if you won't be serving the bars immediately).
  6. Spread the mini marshmallows on the top in an even layer. Set the oven to broil and broil for 2-3 minutes or until the marshmallows begin to brown.
  7. Let cool slightly before cutting into the bars and serving. Store any leftovers in the refrigerator.

Notes

For melty marshmallow topping (as shown in the pictures), immediately set the oven to broil and broil for 2-3 minutes or until the marshmallows begin to brown. If you want the marshmallows to keep their form more, cool the bars completely before topping with marshmallows and placing in the oven under the broiler for 2-3 minutes. If you are planning to make these in advance, I would recommend the second option, otherwise the marshmallows might melt too much before you serve them.

© A Savory Feast
Category: Dessert

Pumpkin lovers, you've got to try this new recipe! Marshmallow Pumpkin Pie Bars with Gingersnap Crust are sure to be a hit this Fall. A simple, pumpkin pie bar with a homemade two-ingredient gingersnap crust. All topped with roasted marshmallows!

Are you a pumpkin pie fan? What is your favorite version?

Filed Under: Desserts, Recipes Tagged With: desserts, fall, fall dessert, marshmallow, pie cookie bars, pumpkin, pumpkin spice

One Bowl Vegan Pumpkin Bread

September 4, 2017 by A Savory Feast 3 Comments

This One Bowl Vegan Pumpkin Bread is a quick way to get your pumpkin fix! It’s delicious with a cup of coffee for breakfast. Kick off the Fall season by baking a loaf today!

This One Bowl Vegan Pumpkin Bread is a quick way to get your pumpkin fix! Makes a great snack or grab-and-go breakfast. It's delicious with a cup of coffee. …

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Filed Under: Breakfast, Holidays, Recipes, Snacks Tagged With: pumpkin, pumpkin bread

Pumpkin Pudding Dump Cake

August 24, 2017 by A Savory Feast 1 Comment

This may be the easiest Fall dessert ever! Pumpkin Pudding Dump Cake is made using a few simple ingredients like a cake mix, a pudding mix and pumpkin puree. So easy, but it tastes incredible!

This Pumpkin Pudding Dump Cake is the easiest Fall dessert ever! Made with just a few easy ingredients including pumpkin puree, a cake mix and a pudding mix. …

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Filed Under: Desserts, Holidays, Recipes Tagged With: cake, dessert, dump cake, fall, pumpkin

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I'm Jenna. Food is my love language! I'm here to share delicious recipes to help you feed your family and friends.
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