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
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 7 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 : Calories 419 calories, Fat 22g fat (10g saturated fat), Cholesterol 91mg cholesterol, Sodium 360mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.
QUICK AND EASY PUMPKIN PIE BARS
I generally bake from scratch, but I ran across this recipe that uses a yellow cake mix that is fabulous. It makes a beautiful three-layer bar that is good either with or without the whipped cream.
Provided by SharleneW
Categories Bar Cookie
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine cake mix from box, melted butter and one of the eggs; beat until combined.
- Set aside one cup of the cake-mix mixture.
- Spread remaining cake mix mixture in an ungreased 13x9-inch baking pan.
- Press to form an even crust.
- In medium mixing bowl, beat together the remaining eggs, the pumpkin, evaporated milk, brown sugar and the 2 1/2 teaspoons pumpkin pie spice.
- Pour the pumpkin mixture over crust in prepared pan.
- Combine the reserved cake-mix mixture, the sugar, the 2 tablespoons softened butter and the cinnamon.
- Dot evenly over the pumpkin mixture.
- Bake in a 350° oven for 45 to 50 minutes or until done when tested with toothpick.
- Cool in pan on wire rack.
- Cut into 16 squares and then into triangles.
- Serve with whipped cream with additional pumpkin pie spice sprinkled on top.
PUMPKIN PIE BARS, SIMPLY THE BEST :)
I got this out of the paper over 20 years ago and to this date one of my favorite pumpkin bar recipe's. You can use margarine instead of butter if you prefer.
Provided by faith58
Categories Bar Cookie
Time 1h39m
Yield 20 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and grease and flour a 13x9 baking pan.
- Remove 1 cup of the cake mix; reserve. In small bowl, lightly beat 1 egg. In large bowl, stir together remaining cake mix, melted butter and the beaten egg.
- Press into prepared pan.
- In large bowl, lightly beat remaining 3 eggs, Stir in the pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture in pain. To the 1 cup reserved cake mix, add remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly. Sprinkle over pumpkin mixture.
- Bake 50-60 minutes, Serve warm or cold.
PUMPKIN PIE BARS
Steps:
- HEAT oven to 375 degrees F. Combine 1 1/2 cups flour, nuts, granulated sugar, brown sugar and 1 teaspoon cinnamon in medium bowl. Add butter; mix until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture. Pat remaining mixture on bottom of ungreased 13 x 9-inch baking pan.
- COMBINE pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt in large bowl; mix well. Pour evenly over crust.
- MIX reserved crumbs with remaining 1 tablespoon flour. Sprinkle over pumpkin mixture.
- BAKE 30 to 35 minutes or until set. Cool 10 minutes. Serve warm.
PUMPKIN PIE BARS RECIPE BY TASTY
Here's what you need: premade pie crust, Kroger 100% Pure Pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, kosher salt, pecan
Provided by Kroger
Categories Desserts
Yield 16 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF.
- Prepare an 9x9-inch square baking pan. Spray with cooking spray and then line with parchment, so the excess parchment hangs over the two sides.
- Press the crust down into the bottom of the pan evenly.
- Bake crust for 8 minutes, until edges begin to turn golden brown. Remove from oven and set aside.
- Filling: Whisk together all ingredients until smooth. Pour onto crust. Bake for 25 minutes.
- Remove the pan from the oven, evenly sprinkle on the chopped pecans, and return the pan to the oven. Bake for another 10-15 minutes or until filling is set.
- Remove from the oven and let cool completely. Refrigerate for 2 hours. Slice and serve!
EASY PUMPKIN PIE BARS
These pumpkin pie bars taste like pumpkin pie, but are so much easier because you don't need to bother with the pie crust. The yellow cake mix does all the work.
Provided by Rose Marie
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs in a large bowl. Whisk sugar, cinnamon, salt, ginger, and cloves together in a separate bowl. Stir sugar mixture and pumpkin into eggs until completely incorporated.
- Gradually stir evaporated milk into pumpkin mixture. Add 1 cup yellow cake mix to the pumpkin mixture and stir to remove any lumps. Pour mixture into a 9x13-inch baking dish. Sprinkle remaining yellow cake mix over the top and drizzle butter over the cake mix.
- Bake in the preheated oven until set, about 1 hour. Cool to room temperature and cut into bars. Top with whipped topping.
Nutrition Facts : Calories 504 calories, Carbohydrate 69.2 g, Cholesterol 99.5 mg, Fat 22.7 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 12.8 g, Sodium 736.3 mg, Sugar 53 g
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