Pumpkin Pie Bars With Toasted Meringue | Louisiana Egg Commission
Pumpkin Pie Bars with Toasted Meringue | Fluffy crust, spiced filling, and crunchy topping—perfect holiday sweet treat!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at laeggs.com.
Ingredients
- unsalted butter at room temperature | 1 cup (2 sticks)
- granulated sugar | 1/4 cup (50 grams)
- lightly packed light brown sugar | 1/4 cup (50 grams)
- pure vanilla extract | 1 tsp.
- all-purpose flour | 2 cups (252 grams)
- kosher salt | 3/4 tsp.
- ground cinnamon | 1/4 tsp.
- baking powder | 1/4 tsp.
- granulated sugar | 1/2 cup (100 grams)
- eggs | 2 large
- ground cinnamon | 1/2 tsp.
- pumpkin pie spice | 1 tsp.
- ground ginger | 1/4 tsp.
- kosher salt | pinch
- can pumpkin puree | 1 (15 ounce)
- evaporated milk | 3/4 cup
- egg whites | 4 large
- granulated sugar | 1 cup (200 grams)
- cream of tartar | 1/8 tsp.
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