Pumpkin Pie Bars

Name: Pumpkin Pie Bars
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
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

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

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

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.

Nutrition 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.

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Reviews

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Average Rating:

jenn

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.
leann0

Nov 27, 2016

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

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.
ZoiZoi

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

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

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

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

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

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

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!