Pumpkin Pie Bars
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
Reviews
My family loved these bars. I did have to cook them about 20 extra minutes. Quick and simple to make. The only negative is that you do have to cool them completely for the best results. So if your looking for a last minute dessert this recipe isn’t the one for you.
I made the Pumpkin Pie Bar recipe for our church's Sunday morning coffee, following the recipe to the letter. The flavor was good, but the bars were soft. I had let them bake a bit longer than recommended in the recipe. I thought letting them set overnight as I would a pie might give them time to congeal more. But, upon cutting into them I found them to be very soft. I baked them in the oven of my electric range which normally bakes in shorter time than recommended in most recipes. Puzzled as to why they were so soft. My only conclusion was that there was more pumpkin than necessary. Disappointed in outcome.
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.
This is a really good recipe. Delicious and everyone in my card club raved about it.
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.
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?!!!!!!!!!!
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!
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.
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.
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".