Quick and Easy Pumpkin Pie Bars

Quick and Easy Pumpkin Pie Bars

  • Prep Time: 20 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 12

    • About This Recipe

    “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.”

    Ingredients

  • 1 (18ounce) packages yellow cake mix
  • 1/2 cupbutter, melted and cooled
  • 3eggs
  • 1 (16ounce) cans canned pumpkin puree
  • 1 (5ounce) cans evaporated milk
  • 1/2 cuppacked brown sugar
  • 2 1/2 teaspoonspumpkin pie spice
  • 2tablespoonssugar
  • 2tablespoonsbutter, softened
  • 1teaspoonground cinnamon
  • whipped cream

    • Directions

  • 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 13×9-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.

    • Reviews

  • “To:Sharlene W.My Stars, Girl, this is the most elegant looking and delicious tasting pumpkin recipe I’ve tried in many a moon!Think I’ll forego traditional pumpkin pie at Thanksgiving, and serve this.Thanks so much for posting this outstanding dessert.Laudee C. (Colorado)”

  • “wonderful!easy!delicious!”

  • “Ooooh, DELICIOUS! I made a few small changes to this one–I too used spice cake instead of yellow because it’s my favorite, and I sprinkled pecans on top before baking. They were scrumptious and everyone at the fall barbecue I went to loved them. I barely had any left! Thanks for an awesome treat–I’ll definitely be making these again.”

  • “Wow – I was looking for something quick made with pumpkin to take to work in the morning.This really fit the bill.I used French Vanilla cake mix as that’s all I had.Followed the recipe to the tee except added a little brown sugar to the reserved crumb mix for added richness (and because I love brown sugar 🙂 ).It turned out great and had lots of compliments today at work.Thanks for posting Sharlene!”

  • “These were delicious. I used a spice cake mix instead, and know I’ll be making them this way again. The creamy pumpkin layer on top of the spice cake went wonderfully together. Thank you for a great recipe- they were the hit of my Halloween party!”

  • “I made these this morning and they are sooo good! Since I was making them for a diabetic friend I used a sugar free cake mix and subbed Splenda for the white sugar. Otherwise I followed the recipe exactly. I think Splenda brown sugar would have worked well in the filling but I was out so I used regular for that. They came out light and not too sweet. Thanks for sharing this wonderful recipe.”

  • “Had this at a party and asked the host for the recipe.The next week I made them myself.Not only are they easy they are affordable as well.Very yummy and a nice way to use pumpkin other than in a pie.”

  • “Your right about this being quick and easy.A great alternative for those who don’t much care for pumpkin pie but still love the taste.I think the idea of the spice cake would make a nice change too.Thanks!Sharlene!”

    •