Pumpkin Pie Bars Recipe
Pumpkin Pie Bars Recipe photo by Taste of Home
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Pumpkin Pie Bars Recipe

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4.5 18 21
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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
Featured In: 25 Best Fall Desserts
TOTAL TIME: Prep: 15 min. Bake: 50 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + chilling
MAKES: 16 servings


  • 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

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.


  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.
Originally published as Pumpkin Pie Bars in Test Kitchen Favorites 2004 2005, p239

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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?!!!!!!!!!!"

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!"

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."

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."

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"."

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!"

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!"

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

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

MY REVIEW User ID: 1015054 81325
Reviewed Nov. 28, 2014

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

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."

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