Pumpkin Cream Bars with Chili Lime Pepitas combines the flavors of traditional pumpkin pie with lime zested whipped cream topping and chili lime pepitas in a graham cracker crust.
Sweet & Creamy with a Hint of Lime
Wanna step up your pumpkin game? These Pumpkin Cream Bars are a little pumpkin pie and a little chili lime packed into a bite size bar. The best thing? They require zero baking. – Just a little time to chill in the fridge.
Be patient with this dessert. You’ll want to chill in the fridge for at least an hour, more if you have time. The longer it chills, the easier it will be to cut into bite size bars. After serving, if you have leftovers, these will need to be kept in the fridge as well. Just cover with saran wrap and store.
And A Subtle Crunch of Spice
These fall favorite treats start with a simple graham cracker crust that gets pressed into a 9 inch serving dish and topped with a creamy, pumpkin spice custard that cooks up quickly on the stove top. Then a light and fluffy, lime zested, whipped cream topping completes the the delicious layers. Top the bars with chili lime pepitas to add a little kick and tie it all together.
Pumpkin Cream Bars
Equipment
- 9 inch square serving dish
Ingredients
Graham Cracker Crust
- 1 1/2 cup graham cracker pulverized
- 1/3 cup sugar
- 1 tsp ground cinnamon
- 5 tbsp butter melted
Pumpkin Layer
- 3/4 cup pumpkin puree
- 1 cup milk
- 1/2 cu heavy cream
- 1 tsp pumpkin pie spice
- 4 large egg yolks
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1/4 cup flour
- 1/4 tsp salt
Whipped Cream Layer
- 1 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 tsp light brown sugar
- 1/2 lime juiced and zested
- 1/4 cup chili lime pepitas
Instructions
Graham Cracker Crust
- Combine pulverized graham crackers, sugar and cinnamon in a bowl. Stir in melted butter. Press mixture into 9" square serving dish.
Pumpkin Layer
- Combine pumpkin puree, milk, heavy cream and pumpkin spice in a pan over medium heat until warmed.
- Combine egg yolks, sugars, flour and salt in a bowl until smooth.
- Mix the egg yolk mixture into the pumpkin mixture and cook over medium high heat, stirring continuously, until thickened.
- Pour mixture into graham cracker crust.
Whipped Cream Layer
- Place heavy cream, sour cream, light brown sugar and vanilla extract in a chilled bowl and whip at high speed until stiff peaks form. Fold in lime juice and zest. Spread evenly over pumpkin layer. Chill for at least an hour. Top with chili lime pepitas when serving.
Chili Lime Pepitas
Chili Lime Pepitas are found in the Mexican Aisle of your grocery or often in the bulk foods sections. They are similar to pumpkin seeds only without the shell. They are coated in a Mexican chili lime seasoning and can be used for garnish or to snack on. If you can’t find chili lime pepitas, look for plain pepitas and season them yourself using Tajin Mexican Seasoning.
Tajin Mexican Seasoning comes in different varieties. Look for the one with lime included. It can be found in the Mexican aisle at your grocery or sometimes on the end cap near the produce section. It’s also good on sliced mango, pineapple and watermelon.
