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) pumpkin
- 1 can (12 ounces) evaporated milk
- 1-1/2 cups sugar
- 4 large eggs, room temperature
- 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
I made this last year, from TOH Fall Baking 2015 special issue. My husband was very happy to hear I was in the kitchen making this when he got home. I let it sit in the refrigerator overnight so he can have it for breakfast. My tips: Do not worry about sprinkling too much cake mix on at the beginning (the bag is very full and that happens); don't worry, don't 'fix' it, because you'll soon catch up to that height/level of cake mix on the entire pan due to using the entire mix. The next tip: let this sit -it's gooey, and it holds the shape soon after baking, but depending on where you live, it might need to be in the refrigerator - it's the perfect consistency for cutting. I was going to use the spice cake mix this time, but my husband said it was perfect with the butter pecan and/or butter yellow - don't mess with it. ;) We prefer this instead of pie. This is quick and easy to put together. The house smells like fall is baking in the kitchen!
these were really good. Made as is except used spice cake mix instead of yellow. I refrigerated overnight to make sure they set up but then I left them out rest of time. Hubby loved them too. I'll definitely make again
I made this for my family and it came out so good!! Do I have to refrigerate this over night or could it be left out?
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!