Pumpkin Pie Bars

Do not be fooled. These pumpkin pie bars are not simply bars of regular pumpkin pie. They’re something all their own. Think of them as mini crustless pumpkin pies enhanced with a slightly cakey texture and a lovely pecan crunch. If you’re not interested in working with a finicky pie crust today, our pumpkin pie bars recipe is for you.

Ingredients for Pumpkin Pie Bars

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• Pumpkin: Canned pumpkin is better for baking than homemade pumpkin puree. Unlike homemade pumpkin puree, canned pumpkin lends more consistent baking results and doesn’t require hours of labor to make.
• Evaporated milk: Evaporated milk is preferred over whole milk as it is denser and richer, creating a velvety texture in recipes.
• Eggs: Our pumpkin pie bars recipe specifically calls for room-temperature eggs because they provide a better texture and structure for pancakes than cold eggs.
• Spices: Delicate cinnamon, zippy ginger and aromatic nutmeg create this recipe’s beautiful fall flavor and aroma. You can grind the spices fresh for a bolder flavor, but pre-ground works just fine.
• Butter cake mix: Packaged cake mix makes things quicker and easier. If you can’t find a butter cake mix, yellow cake mix is a great substitution.
• Pecans: Pecans create a subtle nutty taste and slightly crunchy texture in these bars, making the bars faintly reminiscent of pecan pie.

Directions

Step 1: Beat the pumpkin mixture

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Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to beat the pumpkin, evaporated milk, sugar, eggs, cinnamon, ginger and nutmeg on medium speed until smooth. Pour into an ungreased 13×9-inch baking pan.

Step 2: Sprinkle on the cake mix

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Evenly sprinkle the top with the packaged cake mix. Drizzle the butter over top.
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Sprinkle with the pecans.
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Editor’s Tip: It’s tempting to stir everything together in this step, but don’t do it! This recipe follows the standard dump cake process of just dumping and baking.

Step 3: Bake the bars

Bake the bars until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool at room temperature for one hour on a wire rack.

Step 4: Chill in the fridge

Refrigerate the bars for three hours or overnight. Remove them from the refrigerator 15 minutes before serving. Cut into even squares. Serve with whipped topping if desired.
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Pumpkin Pie Bars Variations

• Drizzle with caramel: Salted caramel sauce deepens the sweet and salty flavors. Serve it warm over the chilled bars for a nice contrast.
• Add a coffee element: Top with coffee whipped cream for a flavor reminiscent of your favorite fall latte.
• Serve with ice cream: A scoop of vanilla, pumpkin or butter pecan ice cream is not only recommended but encouraged. ‘Tis the season!

How to Store Pumpkin Pie Bars

To store these bars, let them cool to room temperature in their pan, then wrap the top of the pan with storage wrap. They can be stored in the fridge for up to five days.

Can you freeze pumpkin pie bars?

Yes, you can freeze pumpkin pie bars. Let them cool to room temperature in their pan, then wrap the pan with a few layers of storage wrap. These bars can last in the freezer for up to three months. To thaw from frozen, place these bars in the refrigerator overnight.

Pumpkin Pie Bars Tips

What is the best pumpkin to use for pies?

The best pumpkin to use for pies is Libby’s 100% Pure Pumpkin. Our Test Kitchen cooks found this canned pumpkin brand to have the best overall taste, flavor and color.

Is there a difference between canned pumpkin and pumpkin pie filling?

Yes, there is a difference between canned pumpkin and pumpkin pie filling. Canned pumpkin is just pureed pumpkin, whereas pumpkin pie filling contains pumpkin puree and other ingredients you’d find in a pumpkin pie, such as water, sugar and spices. Our pumpkin pie bars recipe calls for canned pumpkin, so check the labels when you’re at the grocery store.