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+ servings

Caramel-Meringue Pumpkin Bars

Servings 30 bars
Prep Time 25 mins

Ingredients

  • 10 ounces gingersnap cookies about 2 cups finely ground in a food processor
  • 6 tablespoons butter, melted
  • 6 egg yolks
  • 1 cup powdered sugar
  • 8 ounces mascarpone cheese
  • 1 and 1/2 cups pumpkin puree*
  • 1 and 1/2 teaspoons cinnamon
  • 1 and 1/2 tablespoons pumpkin pie spice
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/2 cup Amaretto or Disaronno
  • 2 and 1/2 cups heavy whipping cream
  • 2 cups plain meringue cookies, crumbled
  • pinch of finely ground sea salt
  • salted caramel sauce*

Instructions

  • Grease a large casserole dish (I used a 13 x 10-inch dish) with butter or shortening. 
  • Put the gingersnap cookies in a food processor and pulse until they are finely ground. 
  • Mix with the melted butter and press into the prepared casserole dish, using the palm of your hand or the bottom of a measuring cup. Set aside. 
  • Place the egg yolks in a large mixing bowl and beat in the powdered sugar until the mixture has doubled.  
  • Add the mascarpone cheese and beat until blended. Add the pumpkin puree, spices, salt, and Amaretto or Disaronno and beat on low speed until incorporated. 
  • In a stainless steel or glass bowl, beat the heavy whipping cream until stiff peaks form and it holds its shape. Fold the cream into the pumpkin mixture and set aside. 
  • Pour half of the pumpkin mixture onto of the gingersnap crust and sprinkle half of the crumbled meringues on top. Drizzle with the salted caramel. 
  • Pour the rest of the pumpkin mixture on top, sprinkle with the rest of the crumbled meringues, and drizzle with caramel sauce again. 
  • Put the dish in the freezer, making sure it lays flat. Freeze overnight before cutting into squares. Store in an airtight container in the freezer. 

Notes

I always use make my own homemade pumpkin puree because I don't like canned pumpkin:
  • Preheat oven to 400 degrees Fahrenheit. Cut a sugar pie pumpkin in half, scrape out the seeds and pulp, and place face down on a baking sheet. Bake for 40 minutes or until you can pierce the skins with a fork. Scoop out the pumpkin and puree in a blender or food processor until smooth. Store in an airtight container in the fridge or freezer. 
If you decide to make your own salted caramel sauce here's two different recipes I have on my blog: Brown Butter Salted Caramel and Baileys Caramel Sauce.
Make sure to grease the bottom of the casserole dish. I didn’t the first time I made this and the bars were hard to get out without leaving behind the crust.
Author: Megan Wells
Course: Desserts