Pumpkin Pie Bars

Pumpkin Pie Bars

89

"These bars are very easy to make and taste like pumpkin pie with a streusel topping."

Ingredients

{{adjustedServings}} servings 188 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9x13 inch pan.
  2. Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.
  3. Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.
  4. Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan.
  5. Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.
  6. Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before cutting.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

89
  1. 103 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

As written, I would give this recipe 4 stars but due to its potential I bumped it up to 5. I made the following adjustments to the recipe and the result was amazing! I am not sure if I will ev...

I love this recipe it is so delicious. Always a big hit when I make it. I use I Can't Believe it is not butter in the topping as it seems to taste better, also I use a 16 oz can of pumpkin not...

Great recipe. Had to bake it for 10 more minutes than the recipe called for, to make sure the pumpkin layer is set. Goes wonderfully with some whipped cream on top. Cool and refreshing, too.