Pumpkin Pie Bars Recipe

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This dessert, a nice change from pumpkin pie, is a great hit everywhere I bring it. I'm always asked for the recipe. —Sue Draheim

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Pumpkin Pie Bars Recipe

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

Yield: 16 Servings

15 50 65

Ingredients

1 can (29 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1-1/2 cups sugar
4 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

Directions

Preheat oven to 350°. In a large bowl, combine the first seven 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.
Bake 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool 1 hour on a wire rack.
Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into squares. If desired, serve with whipped topping. Yield: 16 servings.

Nutritional Facts 1 bar equals 419 calories, 22 g fat (10 g saturated fat), 91 mg cholesterol, 360 mg sodium, 53 g carbohydrate, 3 g fiber, 5 g protein.

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