I am going to a party tonight and bringing the desert. Since it will not be a sit down affair, I want to bring pumpkin pie in the bar form, like lemon bars (as opposed to lemon meringue pie).
I have a can of Libby's pumpkin pie filling that I would like to use to get rid of (purchased by unknowing fiance). There is a recipe on Libby's website for a pumpkin cream cheese bar that uses 8 oz cream cheese and corn starch and 2 eggs for the filling. I would rather just straight up pumpkin pie ( which is made with condensed milk, 2 eggs).
Wondering what precautions I should take to make the pumpkin pie filling recipe a bit firmer, to hold up to pre-sliced bar form. Would I want to use 1 less egg or perhaps add a little corn starch to the condensed milk mixture?