Easy Pumpkin Pie Bars Recipe - Allrecipes.com
Easy Pumpkin Pie Bars Recipe
  • READY IN hrs

Easy Pumpkin Pie Bars

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat eggs in a large bowl. Whisk sugar, cinnamon, salt, ginger, and cloves together in a separate bowl. Stir sugar mixture and pumpkin into eggs until completely incorporated.
  3. Gradually stir evaporated milk into pumpkin mixture. Add 1 cup yellow cake mix to the pumpkin mixture and stir to remove any lumps. Pour mixture into a 9x13-inch baking dish. Sprinkle remaining yellow cake mix over the top and drizzle butter over the cake mix.
  4. Bake in the preheated oven until set, about 1 hour. Cool to room temperature and cut into bars. Top with whipped topping.
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Reviews More Reviews

Dec 24, 2013

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!

 
Dec 14, 2013

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!

 

4 Ratings

Nov 27, 2013

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!

 
Aug 24, 2014

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!!!

 

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Nutrition

  • Calories
  • 504 kcal
  • 25%
  • Carbohydrates
  • 69.2 g
  • 22%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 22.7 g
  • 35%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 736 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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