Pumpkin Pie Bars Recipe
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
- 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
- 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.
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.
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