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Pumpkin Pie Bars Recipe

Pumpkin Pie Bars Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 50 min. + chilling YIELD:16 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 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.

Nutritional 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.

Reviews for Pumpkin Pie Bars

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MY REVIEW
jenn User ID: 8980820 257756
Reviewed Dec. 6, 2016

"I made this over Thanksgiving and it was a great recipe. Mine did not come out as "bars". It was more like pumpkin pie with a crunchy topping. The first time I used walnuts and that tasted good too."

MY REVIEW
leann0 User ID: 1443796 257376
Reviewed Nov. 27, 2016

"This is a really good recipe. Delicious and everyone in my card club raved about it."

MY REVIEW
tsuop User ID: 6274346 256647
Reviewed Nov. 11, 2016

"My cousin gave me this recipe, it is delicious. She called it "Pumpkin Crunch" I had a hard time keeping the top on the pumpkin layer, but everyone loved it."

MY REVIEW
ZoiZoi User ID: 7749061 237246
Reviewed Nov. 12, 2015

"I have not made this yet, do intend to this weekend. To delosenstien!! Where in the world do you find a 40 lb can of sweet potatoes?!!!!!!!!!!"

MY REVIEW
dawnbetha User ID: 8601280 237214
Reviewed Nov. 12, 2015

"I've been making this for years but the original recipe called for 3 eggs and only 1 tsp of cinnamon. Plus I have used a butter pecan cake mix which really tastes great. So this year I will try the 4 eggs and extra spices and I look forward to tasting the difference!"

MY REVIEW
fmmslkl User ID: 1630208 237213
Reviewed Nov. 12, 2015

"These bars are wonderful. I followed the recipe exactly. Everyone at the event I took them to asked who made them and if they could have the recipe. Many asked if there were any leftovers for them to take home. I will keep this on my list of favorites."

MY REVIEW
grandma ikki User ID: 3267712 237188
Reviewed Nov. 11, 2015

"I have made this for years, love it more than pumpkin pie. I do use a spice cake mix rather than a yellow one or a carrot cake mix, either is great.

Note to Irishfancy...if you make a cake from scratch mix all the dry ingredients in a bowl then sprinkle it over the top of the pumpkin filling in the pan then the nuts and then drizzle the butter over the top of the dry mix. That should work."

MY REVIEW
donnasgulfcoastin User ID: 2863920 237182
Reviewed Nov. 11, 2015

"Making again for Thanksgiving instead of Pumpkin pie. Don't know if I can mention a brand for butter recipe golden cake mix, but it starts with a "D"."

MY REVIEW
Matrk95 User ID: 7352395 237180
Reviewed Nov. 11, 2015

"This is great, there is just my husband and I but we finished it in two days. It's the best "dump" cake out there!"

MY REVIEW
kirkman1960 User ID: 8576047 235084
Reviewed Oct. 17, 2015

"Irishfancy, if you have a yellow cake mix or just a regular cake recipe, that would be a good substitute. This recipe is amazing!"

MY REVIEW
irishfancy User ID: 6137249 235083
Reviewed Oct. 17, 2015

"Where I live, this cake mix does not exist. Any substitute suggestions?"

MY REVIEW
mj1946@sbcglobal.net User ID: 1015054 81325
Reviewed Nov. 28, 2014

"This was a big hit at Thanksgiving. The recipe is a keeper."

MY REVIEW
Rochelle64 User ID: 3171296 112898
Reviewed Oct. 30, 2014

"This is sooo good! My go to recipe instead of pumpkin pie. I am asked to bring this to potlucks at church. My family loves it. Don't over cook as it will get too hard and will be difficult to cut."

MY REVIEW
delowenstein User ID: 3766053 112896
Reviewed May. 18, 2014

"I'd made this recipe for the first time first using a 40 lb. can of sweet potatoes, well drained! I added 1/2 tsp. salt, & also used 1/2 tsp. ground cloves in addition to the cinnamon, ginger and nutmeg! I DID only use 2-1/2 cups of cake mix which I had divided and I saved the balance of the cake mix for another use! I greased AND floured pan! I purposely didn't want to add TOO much of the cake mix for the topping! I did use the 1 cup of butter and the 1 cup of chopped pecans! I cooled the pan for over an hour on the rack and then placed the pan in the refrigerator overnight! The balance of the butter recipe cake mix I used to make another recipe for pumpkin pie bars, but I prepared a pumpkin pie filling used from a recipe I found on the label for Libby's Pumpkin. (However, I know I cannot share the recipe for that filling with TOH as that would not be right!) I DID use two 8x8x2" greased and floured baking pans, divided the pumpkin pie filling between the 2 pans and sprinkled the filling with this leftover cake mix and I melted 1/2 cup of butter and used 1 cup pecans which I divvied for each 8" pan of pumpkin pie bars! I baked the sweet potato bars and the pumpkin pie bars 50 minutes at 350o F. and I used a sharp knife to test the filling and made sure the knife came out clean! I think that the bars came out well! Of course, they'll have to firm up in the refrigerator overnight! I plan to take them all to the Nutrition Dept. where I volunteer at the local hospital each Monday/Thursday! Thank you, Sue Draheim, for sharing this recipe! I admit that when I ordinarily make pumpkin pie, I do stick with a recipe for my family & I'd use the QC recipe for other occasions! I did not taste it & I didn't want to cut the bars! I'd say that the bars, if cut in squares would equal about 2 dozen, depending on how large the bars are cut! delowenstein"

MY REVIEW
lescom User ID: 7548236 98124
Reviewed Dec. 19, 2013

"Made this for a holiday potluck. Followed the recipe and was not able to cut them into bars. Pumpkin was too soft and about 2 1/2 inches thick so it just fell apart. Maybe needed high altitude (NM) directions? How embarrassing! Opted to not participate!"

MY REVIEW
ColleenaG User ID: 1190332 81199
Reviewed Dec. 16, 2013

"I am about to make this receipe for the 3rd time this fall and it's not even Chirstmas yet! Everyone who tries it, loves it. This is my "new" pumpkin pie recipe. I make it just as the recipe calls. Sooo Good."

MY REVIEW
anadlynn1 User ID: 1563417 112893
Reviewed Nov. 21, 2013

"This was just ok. The blend of dry cake batter, melted butter and pumpkin didn't seem to strike the right balance."

MY REVIEW
cindiak User ID: 221828 61856
Reviewed Oct. 25, 2013

"Made this for a potluck and everyone raved about it. Wonderful!"

MY REVIEW
pepperpot User ID: 2239864 134507
Reviewed Oct. 9, 2013

"A co-worker gave me this recipe a few years ago and it is wonderful . . . delicious and decadent. Easy too! I do reduce the sugar and butter by half to cut the calories and make it a little less sweet."

MY REVIEW
rhonda1 User ID: 1537009 147314
Reviewed Oct. 8, 2013

"This is really good!"

MY REVIEW
DSFISH User ID: 1345270 112890
Reviewed Nov. 23, 2008

"to cut down on fat and calories I reduced sugar to 3/4 cup, butter to 3/4 cup, and eggs to 3. Excellent dessert just made a lighter."

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