Recipe by Rose Marie
"These pumpkin pie bars taste like pumpkin pie, but are so much easier because you don't need to bother with the pie crust. The yellow cake mix does all the work."
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1 1/2 cups
1 (29 ounce) can
2 (12 ounce) cans
1 (15.25 ounce) package
yellow cake mix, divided
1 (8 ounce) container
frozen whipped topping, thawed
This recipe is easy and tastes great! I substituted 1 cup gluten free cake mix, and left off the topping, so it was even more like pumpkin pie AND gluten free. Yay!
When the recipe submitter says this tastes like pumpkin pie, believe her. It definitely does! Now, that's not the greatest thing for me, since I'm not the biggest fan of pumpkin pie, but I know a lot of people are, so we can discount my opinion. I think it's the texture since I like the taste of pumpkin. At any rate, this used up a lot of stuff in my pantry. I had two 15 oz cans of pumpkin so had a bit more pumpkin than called for, and didn't have yellow cake mix so I used vanilla. Still, this worked really well and tastes like a basic pumpkin pie. It makes a ton and I'm hoping my sister in law and nieces like pumpkin pie, since I plan to bring a lot of this to their house when we go over to give them our presents. This is incredibly easy to make; just be prepared to leave it in the oven longer than stated. Mine took an hour and 20 minutes. Thanks for the recipe!
This recipe was delicious and easy to make. Took it to a pre Thanksgiving family dinner. It was a hit..Everyone wanted seconds. I used a gluten free spice cake mix in place of the regular yellow cake mix due to gluten intolerance in our family. The spice really complemented the flavor of the pumpkin. Other than that I followed the recipe as written. Cooking time was a little longer than an hour. This will be a family favorite for years to come. Thanks!
Oh my goodness!! I would give this more stars if that were possible! Rose Marie I want to thank you for submitting this recipe for the rest of us to enjoy! This is definitely a keeper & one I will be baking several times throughout the year. I prepared this recipe substituting Splenda for the sugar (hubby is a diabetic) and used a butter recipe cake mix (didn't have a yellow cake mix in the pantry) but all other ingredients were as the recipe called for. I used the toothpick method to test for doneness, and yes it took longer than the 60 minutes the recipe states to bake, but seriously people. I baked mine an additional 6 minutes and it tastes wonderful! Every baked recipe needs to be adapted for your particular oven right? Long story short, this is an exceptional recipe! Next time I bake it I will use a yellow cake mix and still be just as pleased with the outcome! My family happens to love pumpkin pie but some do not care for crust so this is a win win in my book! Thank you!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Pumpkin Pie Bars
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 205
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