Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
2
eggs
1
can (15 oz) pumpkin (not pumpkin pie mix)
1 3/4
cups heavy whipping cream
1/2
cup plus 2 tablespoons chai liquid concentrate
1/2
cup sugar
1/4
teaspoon salt
Preparation
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
Press dough evenly in bottom pan. Bake 15 to 18 minutes or until light golden brown.
Meanwhile, in large bowl, beat eggs, pumpkin, 1/2 cup of the whipping cream, 1/2 cup of the chai concentrate, the sugar and salt with whisk until well blended. Pour pumpkin mixture evenly over crust.
Bake 40 to 45 minutes or until center is set. Cool completely, about 2 hours.
In medium bowl, beat remaining 1 1/4 cups whipping cream and remaining 2 tablespoons chai concentrate with electric mixer on high speed until soft peaks form. Spread evenly onto bars. Refrigerate 1 hour before serving.
Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.
