Skip the stress of rolling out pie dough and opt for one of these big-batch pies with simple press-in crusts.
Pumpkin Caramel Pie Bars With Toasted Coconut
If you’d like to give a nod to pumpkin pie at Thanksgiving this year but want to serve something a little less traditional, this is just the recipe for you. We developed a super-simple caramel sauce (no candy thermometer needed) that you’ll stir into the warmly spiced filling and drizzle overtop of every slice. Don’t skip the flaky sea salt, which perfectly complements the caramel and toasted coconut.
Get the recipe: Pumpkin Caramel Pie Bars With Toasted Coconut
Banana Pudding Pie Bars With Meringue Topping
This might be the most well-loved recipe to come out of the test kitchen this year. Imagine eating a giant bowl of banana pudding, except it’s served atop a Nilla Wafer crust and comes topped with toasty, fluffy, marshmallow-y meringue. The homemade vanilla pudding is a star on its own, so save the recipe and serve it with warm fruit or layered in a trifle.
Get the recipe: Banana Pudding Pie Bars With Meringue
Cran-Apple Pie Bars With Oat Crumble
Here’s the genius part behind this recipe: the dough for the crust becomes the base for the crumble. Flour, sugar, salt, and butter combine to make the easy press-in crust, and you’ll set 1 cup aside. After whipping up the filling, you’ll stir the oats into the reserved mixture, then crumble it onto the apple and cranberries. Serve the warm pie bars with ice cream or Greek yogurt.
Get the recipe: Cran-Apple Pie Bars With Oat Crumble
Sweet Potato Pie Bars
Sweetened with maple syrup and light brown sugar and spiced with ground cinnamon and freshly-grated nutmeg, these pie bars are filled with the flavors of the holidays. Canned sweet potato puree and canned pumpkin puree can be used interchangeably, so feel free to use whichever you have on hand. Just don’t skip the toasted marshmallows, which become gooey and golden after just a minute under the broiler.
Get the recipe: Sweet Potato Pie Bars