Pumpkin Pie Bars

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Publisher Photo

These bars taste like a cross between pumpkin pie and pecan pie—yum! If you can’t find butter cake mix, yellow cake mix works. —Sue Draheim, Waterford, Wisconsin

Prep: 15 min. Bake: 50 min. + chilling

16 servings

Prep: 15 min. Bake: 50 min. + chilling

16 servings

  • 1 can (29 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 1-1/2 cups sugar
  • 4 large eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 package butter recipe golden cake mix (regular size)
  • 1 cup butter, melted
  • 1 cup chopped pecans
  • Whipped topping, optional

1 bar (calculated without whipped topping): 419 calories, 22g fat (10g saturated fat), 91mg cholesterol, 360mg sodium, 53g carbohydrate (38g sugars, 3g fiber), 5g protein.

  1. Preheat oven to 350°. In a large bowl, combine the first seven ingredients; beat on medium speed until smooth. Pour into an ungreased 13×9-in. baking pan. Sprinkle with dry cake mix. Drizzle butter over top; sprinkle with pecans.
  2. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 1 hour on a wire rack.
  3. Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping. Yield: 16 servings.

Originally published as Pumpkin Pie Bars in Test Kitchen Favorites 2004 2005, p239

Reviews for Pumpkin Pie Bars

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5 Star  (18)
4 Star  (1)
3 Star  (0)
2 Star  (1)
1 Star  (1)

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