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Pumpkin Pie Bars by EAGLE BRAND®

Pumpkin Pie Bars by EAGLE BRAND®


Take your pumpkin pie to go with these handy pumpkin pie bars. A great way to make pumpkin pie for a crowd.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet


  1. Preheat oven to 375 degrees F. In medium bowl, combine 1 1/2 cups flour, nuts, sugars and 1 teaspoon cinnamon. Add butter, mix until crumbly. Reserve 1 1/4 cups of the mixture. Pat remaining mixture on bottom of ungreased 13x9-inch baking pan.
  2. Meanwhile, in large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt; mix well. Pour evenly over crust. Mix reserved crumbs with 1 tablespoon flour. Sprinkle over pumpkin mixture.
  3. Bake 30 to 35 minutes or until set. Cool 10 minutes. Serve warm. Store leftovers in refrigerator.
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The pumpkin filling firmed up perfectly and the icing was very rich, but you should definitely grease the bottom of your pan regardless of the amount of butter used in the crust. I brought this to thanksgiving dinner and they wouldn't even come out of the pan. Grease your baking pans and dishes!


These were good but VERY sweet. Try playing around with both sugars, I definitely didn't need that much, especially with the sweetened condensed milk.


This was WONDERFUL! The crust actually turned into sort of a crunchy, praline texture (I use a glass pan). We put a dollop of French Vanilla Cool Whip on it while it was warm and it was better than any pumpkin pie I've ever had. I also didn't have any allspice, so I just substituted 1/2 tsp. of pumpkin pie spice.