Pumpkin Spice Custard Bars
Layered puff pastry with spiced pumpkin custard. Easy make-ahead fall dessert for parties. Chill, slice, and dust with powdered sugar.
These are the perfect treats for a hot cider party, or halloween ball. Recipe is courtesy of Karlee Sisler Flores, also known as, @oliveandartisan.
- Bake puff pastry between parchment and a second baking sheet so it stays flat and golden.
- Temper the hot cream into the eggs, then cook until the custard boils for 1 minute to set properly.
- Assemble, chill at least 4 hours, then cut into squares and dust with powdered sugar. Store in fridge up to 3 to 4 days.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Can I use frozen store-bought puff pastry?
Yes. Thaw the sheets in the refrigerator overnight, keep them cold while working, and bake as written. To keep the pastry flat and even, bake between parchment and another sheet pan for 20 to 25 minutes or until golden.
How do I stop the custard from curdling or separating?
Whisk the dry ingredients first, heat the cream mixture slowly, and temper the eggs by adding the hot liquid a little at a time while whisking. Return the mix to heat and whisk constantly until it just boils and cook 1 minute. Finish by whisking in the butter off the heat.
Can I make these ahead and how long will they keep?
Yes. Assemble and refrigerate at least 4 hours. They keep well covered in the fridge for 3 to 4 days. Fully assembled bars can be frozen, but texture may change. If you plan to freeze, freeze components separately when possible.
Can I substitute dairy to make them dairy free?
You can use full-fat coconut cream plus canned full-fat coconut milk instead of heavy cream and whole milk, and use a non-dairy butter. The flavor and texture will be different. Replacing eggs is not recommended because they set the custard.
Can I change the pan size or make more or fewer bars?
Yes. The recipe is for a 9x13 pan and yields about 12 squares. Using a smaller pan will make thicker bars and may need longer chilling. Using a larger pan will make thinner bars. Adjust quantities proportionally for consistent results.
How can I get the puff pastry extra crisp and not soggy from the custard?
Bake the pastry until a deep golden color and let it cool completely. Line the pan with parchment so you can lift the bars out. Chill fully before slicing to prevent the custard from softening the bottom layer. Re-crisping briefly under a hot broiler for a few seconds can help, but watch carefully.
Can I change the spice level or use a different flavor?
Yes. The recipe calls for 1.5 teaspoons of pumpkin spice as a starting point. Add more or less to taste, or swap part of the spice for extra cinnamon, ginger, nutmeg, or a splash of vanilla. You can also fold in caramel or maple for a different profile.
Can I use frozen store-bought puff pastry?
Yes. Thaw the sheets in the refrigerator overnight, keep them cold while working, and bake as written. To keep the pastry flat and even, bake between parchment and another sheet pan for 20 to 25 minutes or until golden.
How do I stop the custard from curdling or separating?
Whisk the dry ingredients first, heat the cream mixture slowly, and temper the eggs by adding the hot liquid a little at a time while whisking. Return the mix to heat and whisk constantly until it just boils and cook 1 minute. Finish by whisking in the butter off the heat.
Can I make these ahead and how long will they keep?
Yes. Assemble and refrigerate at least 4 hours. They keep well covered in the fridge for 3 to 4 days. Fully assembled bars can be frozen, but texture may change. If you plan to freeze, freeze components separately when possible.
Can I substitute dairy to make them dairy free?
You can use full-fat coconut cream plus canned full-fat coconut milk instead of heavy cream and whole milk, and use a non-dairy butter. The flavor and texture will be different. Replacing eggs is not recommended because they set the custard.
Can I change the pan size or make more or fewer bars?
Yes. The recipe is for a 9x13 pan and yields about 12 squares. Using a smaller pan will make thicker bars and may need longer chilling. Using a larger pan will make thinner bars. Adjust quantities proportionally for consistent results.
How can I get the puff pastry extra crisp and not soggy from the custard?
Bake the pastry until a deep golden color and let it cool completely. Line the pan with parchment so you can lift the bars out. Chill fully before slicing to prevent the custard from softening the bottom layer. Re-crisping briefly under a hot broiler for a few seconds can help, but watch carefully.
Can I change the spice level or use a different flavor?
Yes. The recipe calls for 1.5 teaspoons of pumpkin spice as a starting point. Add more or less to taste, or swap part of the spice for extra cinnamon, ginger, nutmeg, or a splash of vanilla. You can also fold in caramel or maple for a different profile.
This looks delicious and I can’t wait to try it. I sure wish the layout of your printed recipes were restricted to the recipe and not pages of unnecessary information.