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Pumpkin Pie Bars

 Pumpkin Pie Bars
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, Waterford, Wisconsin
16 ServingsPrep: 15 min. Bake: 50 min. + chilling

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 in 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 bars. If desired, serve with whipped
  • topping. Yield: 16 servings.
Nutritional Facts: 1 bar equals 419 calories,

2 of 2

Pumpkin Pie Bars (continued)

Nutritional Facts: 22 g fat (10 g saturated fat), 91 mg cholesterol, 360 mg sodium, 53 g carbohydrate, 3 g fiber, 5 g protein.