Pumpkin Pie Bars

Total Time Prep: 15 min. Bake: 50 min. + chilling

Yield 16 servings

Our pumpkin pie bars are a delicious cross between pumpkin pie and pecan cake, packed with all the comforting flavors of fall.

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

Directions

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

1 bar (calculated without whipped topping): 419 calories, 22g fat (10g saturated fat), 91mg cholesterol, 360mg sodium, 53g carbohydrate (38g sugars, 3g fiber), 5g protein.

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

Recipe Creator