Serve with ice cream:<\/strong> A scoop of vanilla, pumpkin or butter pecan ice cream is not only recommended but encouraged. \u2018Tis the season!<\/li>\n<\/ul>\nHow to Store Pumpkin Pie Bars<\/h2>\n
To store these bars, let them cool to room temperature in their pan, then wrap the top of the pan with storage wrap. They can be stored in the fridge for up to five days.<\/p>\n
Can you freeze pumpkin pie bars?<\/h2>\n
Yes, you can freeze pumpkin pie bars. Let them cool to room temperature in their pan, then wrap the pan with a few layers of storage wrap. These bars can last in the freezer for up to three months.\u00a0To thaw from frozen, place these bars in the refrigerator overnight.<\/p>\n
Pumpkin Pie Bars Tips<\/h2>\nWhat is the best pumpkin to use for pies?<\/h3>\n
The best pumpkin to use for pies is Libby\u2019s 100% Pure Pumpkin. Our Test Kitchen cooks found this canned pumpkin brand to have the best overall taste, flavor and color.<\/p>\n
Is there a difference between canned pumpkin and pumpkin pie filling?<\/h3>\n
Yes, there is a difference between canned pumpkin and pumpkin pie filling. Canned pumpkin is just pureed pumpkin, whereas pumpkin pie filling contains pumpkin puree and other ingredients you\u2019d find in a pumpkin pie, such as water, sugar and spices. Our pumpkin pie bars recipe calls for canned pumpkin, so check the labels when you\u2019re at the grocery store.<\/p>\n","protected":false},"excerpt":{"rendered":"
Our pumpkin pie bars are a delicious cross between pumpkin pie and pecan cake, packed with all the comforting flavors of fall.<\/p>\n","protected":false},"author":7955,"featured_media":34712,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304158,305488,304328,304288,305487,304338,304390,303966,304368,303887,306848,304268,305501,307449,307484,306336,307759,324623,304388,304150,303883,307614],"categories-v2":[308503,308500,310461,309438,310802,308988,308984,308481,259620,310796,308992,308761,308495,308745,308478,309603,259483,310817,310465,310491,312199,312318,310724,309177,308752,309434,308476,310591],"coauthors":[342012],"recommended_recipes":[{"post_title":"Easy Pecan Pie Bars","post_link":"\/recipes\/easy-pecan-pie-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Easy-Pecan-Pie-Bars_EXPS_THSO17_130562_B04_25_3b-1.jpg"},{"post_title":"Glazed Apple Pie 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Pie","post_link":"\/recipes\/pumpkin-ice-cream-pie\/","post_image":"\/wp-content\/uploads\/2018\/04\/Pumpkin-Ice-Cream-Pie_EXPS_PCBZ18_10954_B05_10_1b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pumpkin-Pie-Bars_EXPS_TOHcom24_23536_P2_MD_05_09_6b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-pie-bars\/","name":"Pumpkin Pie Bars","datePublished":"2018-01-01","dateModified":"2024-09-05","prepTime":"PT15M","cookTime":"PT50M","totalTime":"PT01H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/exps23536_SD132779D06_11_2b_WEB.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Our pumpkin pie bars are a delicious cross between pumpkin pie and pecan cake, packed with all the comforting flavors of fall.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Beat the pumpkin mixture","text":"Preheat the oven to 350\u00b0F. In a large bowl, use a hand mixer or stand mixer to beat the pumpkin, evaporated milk, sugar, eggs, cinnamon, ginger and nutmeg on medium speed until smooth. Pour into an ungreased 13x9-inch baking pan.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pumpkin-Pie-Bars_TOHcom24_23536_P2_MD_05_09_2b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Sprinkle on the cake mix","text":"Evenly sprinkle the top with the packaged cake mix. Drizzle the butter over top. Sprinkle with the pecans. Editor\u2019s Tip: It's tempting to stir everything together in this step, but don't do it! This recipe follows the standard dump cake process of just dumping and baking.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pumpkin-Pie-Bars_TOHcom24_23536_P2_MD_05_09_3b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the bars","text":"Bake the bars until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool at room temperature for one hour on a wire rack."},{"@type":"HowToStep","name":"Chill in the fridge","text":"Refrigerate the bars for three hours or overnight. Remove them from the refrigerator 15 minutes before serving. Cut into even squares. Serve with whipped topping if desired.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pumpkin-Pie-Bars_TOHcom24_23536_P2_MD_05_09_7b.jpg?fit=700,1024"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 419 calories","fatContent":"22g fat (10g saturated fat)","cholesterolContent":"91mg cholesterol","sodiumContent":"360mg sodium","carbohydrateContent":"53g carbohydrate (38g sugars","fiberContent":"3g fiber)","proteinContent":"5g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5333333,"reviewCount":30,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldRing"},"reviewBody":"Prepare to bake 20-30 extra mins but tastes GREAT!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kathy@kathalog.com"},"reviewBody":"Tastes like pumpkin pie with a slight crunch\u2013 if you don\u2019t want to make pie crust- this is so EASY- we couldn\u2019t wait for it to set up in the refrigerator last night, so we had a slice while it was hot \u2013 So Yummy. This is perfect with the butter pecan cake mix, this will definitely hold its shape after sitting in refrigerator, because it did while hot. I make this several times a year. The guys are always happy to find out I am preparing this.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"seasons4"},"reviewBody":"
This pumpkin dessert is really delicious! I just made it for the second time after my 11-year-old granddaughter requested that I bring it to Thanksgiving dinner. I wouldn't change a thing with the recipe, just used a yellow cake mix instead of golden (not available in my area).<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jellybug"},"reviewBody":"
I am trying out different pumpkin recipes for Thanksgiving and this one was a favorite among my three testers. I too let it sit overnight in fridge and we had it with coffee the next day. Scrumptious! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenRing"},"reviewBody":"I made this last year, from TOH Fall Baking 2015 special issue. My husband was very happy to hear I was in the kitchen making this when he got home. I let it sit in the refrigerator overnight so he can have it for breakfast. My tips: Do not worry about sprinkling too much cake mix on at the beginning (the bag is very full and that happens); don't worry, don't 'fix' it, because you'll soon catch up to that height\/level of cake mix on the entire pan due to using the entire mix. The next tip: let this sit -it's gooey, and it holds the shape soon after baking, but depending on where you live, it might need to be in the refrigerator - it's the perfect consistency for cutting. I was going to use the spice cake mix this time, but my husband said it was perfect with the butter pecan and\/or butter yellow - don't mess with it. ;) We prefer this instead of pie. This is quick and easy to put together. The house smells like fall is baking in the kitchen!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedButton"},"reviewBody":"these were really good. Made as is except used spice cake mix instead of yellow. I refrigerated overnight to make sure they set up but then I left them out rest of time. Hubby loved them too. I'll definitely make again","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeElephant"},"reviewBody":"My family loved these bars. I did have to cook them about 20 extra minutes. Quick and simple to make. The only negative is that you do have to cool them completely for the best results. So if your looking for a last minute dessert this recipe isn\u2019t the one for you.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedFlame"},"reviewBody":"I made this for my family and it came out so good!! Do I have to refrigerate this over night or could it be left out?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedHat"},"reviewBody":"I have not made this yet, do intend to this weekend. To delosenstien!! Where in the world do you find a 40 lb can of sweet potatoes?!!!!!!!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeQuill"},"reviewBody":"My cousin gave me this recipe, it is delicious. She called it \"Pumpkin Crunch\" I had a hard time keeping the top on the pumpkin layer, but everyone loved it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBucket"},"reviewBody":"This was just ok. The blend of dry cake batter, melted butter and pumpkin didn't seem to strike the right balance.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFries"},"reviewBody":"I made this over Thanksgiving and it was a great recipe. Mine did not come out as \"bars\". It was more like pumpkin pie with a crunchy topping. The first time I used walnuts and that tasted good too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueHat"},"reviewBody":"This is a really good recipe. Delicious and everyone in my card club raved about it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangePuzzle"},"reviewBody":"Made this for a holiday potluck. Followed the recipe and was not able to cut them into bars. Pumpkin was too soft and about 2 1\/2 inches thick so it just fell apart. Maybe needed high altitude (NM) directions? How embarrassing! Opted to not participate!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BluePlanet"},"reviewBody":"Irishfancy, if you have a yellow cake mix or just a regular cake recipe, that would be a good substitute. This recipe is amazing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveFan"},"reviewBody":"This is great, there is just my husband and I but we finished it in two days. It's the best \"dump\" cake out there!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenTooth"},"reviewBody":"I've been making this for years but the original recipe called for 3 eggs and only 1 tsp of cinnamon. Plus I have used a butter pecan cake mix which really tastes great. So this year I will try the 4 eggs and extra spices and I look forward to tasting the difference!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenGrapes"},"reviewBody":"I have made this for years, love it more than pumpkin pie. I do use a spice cake mix rather than a yellow one or a carrot cake mix, either is great.Note to Irishfancy...if you make a cake from scratch mix all the dry ingredients in a bowl then sprinkle it over the top of the pumpkin filling in the pan then the nuts and then drizzle the butter over the top of the dry mix. That should work.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveScooter"},"reviewBody":"A co-worker gave me this recipe a few years ago and it is wonderful . . . delicious and decadent. Easy too! I do reduce the sugar and butter by half to cut the calories and make it a little less sweet.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenLamp"},"reviewBody":"This was a big hit at Thanksgiving. The recipe is a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBandAid"},"reviewBody":"Where I live, this cake mix does not exist. Any substitute suggestions?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBullhorn"},"reviewBody":"These bars are wonderful. I followed the recipe exactly. Everyone at the event I took them to asked who made them and if they could have the recipe. Many asked if there were any leftovers for them to take home. I will keep this on my list of favorites.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveRocket"},"reviewBody":"I made the Pumpkin Pie Bar recipe for our church's Sunday morning coffee, following the recipe to the letter. The flavor was good, but the bars were soft. I had let them bake a bit longer than recommended in the recipe. I thought letting them set overnight as I would a pie might give them time to congeal more. But, upon cutting into them I found them to be very soft. I baked them in the oven of my electric range which normally bakes in shorter time than recommended in most recipes. Puzzled as to why they were so soft. My only conclusion was that there was more pumpkin than necessary. Disappointed in outcome.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueTrumpet"},"reviewBody":"I'd made this recipe for the first time first using a 40 lb. can of sweet potatoes, well drained! I added 1\/2 tsp. salt, & also used 1\/2 tsp. ground cloves in addition to the cinnamon, ginger and nutmeg! I DID only use 2-1\/2 cups of cake mix which I had divided and I saved the balance of the cake mix for another use! I greased AND floured pan! I purposely didn't want to add TOO much of the cake mix for the topping! I did use the 1 cup of butter and the 1 cup of chopped pecans! I cooled the pan for over an hour on the rack and then placed the pan in the refrigerator overnight! The balance of the butter recipe cake mix I used to make another recipe for pumpkin pie bars, but I prepared a pumpkin pie filling used from a recipe I found on the label for Libby's Pumpkin. (However, I know I cannot share the recipe for that filling with TOH as that would not be right!) I DID use two 8x8x2\" greased and floured baking pans, divided the pumpkin pie filling between the 2 pans and sprinkled the filling with this leftover cake mix and I melted 1\/2 cup of butter and used 1 cup pecans which I divvied for each 8\" pan of pumpkin pie bars! I baked the sweet potato bars and the pumpkin pie bars 50 minutes at 350o F. and I used a sharp knife to test the filling and made sure the knife came out clean! I think that the bars came out well! Of course, they'll have to firm up in the refrigerator overnight! I plan to take them all to the Nutrition Dept. where I volunteer at the local hospital each Monday\/Thursday! Thank you, Sue Draheim, for sharing this recipe! I admit that when I ordinarily make pumpkin pie, I do stick with a recipe for my family & I'd use the QC recipe for other occasions! I did not taste it & I didn't want to cut the bars! I'd say that the bars, if cut in squares would equal about 2 dozen, depending on how large the bars are cut! delowenstein","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"23536","romance_copy_dek":"Our pumpkin pie bars are a delicious cross between pumpkin pie and pecan cake, packed with all the comforting flavors of fall.","enhanced_recipe_title":"Pumpkin Pie Bars","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (29 ounces) pumpkin","IngredientText":"1 can (29 ounces) pumpkin"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (12 ounces) evaporated milk","IngredientText":"1 can (12 ounces) evaporated milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups sugar","IngredientText":"1-1\/2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large eggs, room temperature","IngredientText":"4 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons ground cinnamon","IngredientText":"2 teaspoons ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground ginger","IngredientText":"1 teaspoon ground ginger"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon ground nutmeg","IngredientText":"1\/2 teaspoon ground nutmeg"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 package butter recipe golden cake mix (regular size)","IngredientText":"1 package butter recipe golden cake mix (regular size)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup butter, melted","IngredientText":"1 cup butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup chopped pecans","IngredientText":"1 cup chopped pecans"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Whipped topping, optional","IngredientText":"Whipped topping, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pumpkin-Pie-Bars_EXPS_TOHcom24_23536_P2_MD_05_09_6b.jpg","RecipeId":23536,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Pumpkin Pie Bars Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Pumpkin-Pie-Bars_EXPS_TOHcom24_23536_P2_MD_05_09_6b.jpg","ContributorId":null,"Firstname":"Sue","Lastname":"Draheim","City":"Waterford","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. 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