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Pumpkin Pie Bars

Total Time

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

Makes

16 servings

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
Pumpkin Pie Bars Recipe photo by Taste of Home
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Ingredients

  • 1 can (29 ounces) pumpkin
  • 1 can (12 ounces) evaporated milk
  • 1-1/2 cups sugar
  • 4 large eggs, room temperature
  • 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

Directions

  1. Preheat oven to 350°. In a large bowl, combine the first 7 ingredients; beat on medium speed until smooth. Pour into an ungreased 13x9-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.

Nutrition Facts

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.

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