Pumpkin Pie Bars by EAGLE BRAND® Recipe - Allrecipes.com
Pumpkin Pie Bars by EAGLE BRAND(r) Recipe

Pumpkin Pie Bars by EAGLE BRAND®

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 24 bars Change Servings


  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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Reviews More Reviews

Most Helpful Positive Review
Nov 21, 2007

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.

Most Helpful Critical Review
Nov 24, 2006

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!

Apr 24, 2008

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.

Nov 15, 2008

I found that the amount of spice in the recipe wasn't enough for my tastes so added 1 tsp. each ginger and cloves to the mix. They turned out really well and were very popular with the people I fed them to. I even had requests for the recipe. I will be making these as a holiday treat from now one. Yummy!

Nov 13, 2004

Very easy to make and very tasty. I took some to work and everyone asked for the recipe. I will difinetly make them again. I also substituted pumpkin pie spice for allspice.

Jan 25, 2010

Made crust as instructed, except used mixed nuts. Used 2 cups prepared (baked and pureed) FRESH pumpkin, and instead of spices recommended I used pumpkin pie spices as I would for making pie: 1 tsp ginger, 1 tsp ntmeg, 1.5 tsp cinnamon, and 1 tsp corn starch -for thickening. Turned out FABULOUS! All party attendees loved it and wanted more than just hte one big pan! I put out whip cream as I would use for pie and bars were gone in less than 1 hour!!!!!

Nov 14, 2007

do you use pumpkin pie filling or the plain pumpkin? Donna

Apr 14, 2011

I made these for a bake sale fundraiser and they were a big hit. I had some sweetened condensed milk and canned pumpkin leftover from the holidays, so it was a good way to use them up. My husband said I should add raisins next time, too. I doubled the recipe with no problems.


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  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 22.2 g
  • 7%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 138 mg
  • 6%

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

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