Pumpkin Pie Bars

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Most Helpful Positive Review

Dec 18, 2003

As written, I would give this recipe 4 stars but due to its potential I bumped it up to 5. I made the following adjustments to the recipe and the result was amazing! I am not sure if I will ever be making a traditional pumpkin pie again! Instead of milk, I used a 12 ounce can of evaporated milk, regular or fat free. For the pumpkin, I used (2) 15 ounce cans of packed pumpkin but added 1/4 cup sugar, about 1.5 teaspoons of pumpkin pie spice and a few dashes of ground cloves to the mixture. I let it cook for 65-70 minutes at 350 degrees. It smelled so good while it was in the oven that we couldn't wait for it to cool and ended up eating it with a dollop of whipped cream while it was still kind of warm. Heavenly!

—BIKEENI

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Most Helpful Critical Review

Oct 24, 2011

Yellow cake mix was a littlle strong. Still very tasty.

—LoveMexiFood

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93 Ratings

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Aug 30, 2003

I love this recipe it is so delicious. Always a big hit when I make it. I use I Can't Believe it is not butter in the topping as it seems to taste better, also I use a 16 oz can of pumpkin not the 3 cups per recipe. It does need to bake about 10-15 minutes longer also. MUST use Carnation evaporated milk in the recipe, DO NOT use regular milk. Good Luck

—Paula

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Oct 07, 2002

Great recipe. Had to bake it for 10 more minutes than the recipe called for, to make sure the pumpkin layer is set. Goes wonderfully with some whipped cream on top. Cool and refreshing, too.

—MIHAELA

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Oct 17, 2005

The ingredient list should say pumpkin pie filling NOT canned pumpkin.

—COOKIELADEY

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Aug 04, 2003

In the ingredients, this recipe should read 1 can of pumpkin pie filling. If you use the regular pumpkin, the bars are too bitter.

—SMMMSWIMMER

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Oct 16, 2006

I used spice cake since I didn't have yellow. I also added a cup of semi-sweet choc. chips to the pumpkin mixture. I used sweetened cond. milk instead of whole milk. I added two teaspoons of pumpkin pie spice to the can of pumpkin I used. It was really easy to make and the house smelled wonderful! I posted a picture of my finished bars. They truly were EASY to prepare and loved by my hubby and 20 month old daughter. DON'T FORGET TO REFRIGERATE IT AFTER IT HAS COOLED.

—Josie's Mom

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Oct 28, 2003

Love this recipe! I took the advice of other reviews and used evaporated milk and added sugar and pie spice to the pumpkin mixture. Also, since I add nuts to everything, I put about 1/3 cup of chopped pecans to the topping and because of that used a little more butter as well. Looking forward to making these treats again.

—Brooke

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Nutrition

Calories
188 kcal
9%

Carbohydrates
28.3 g
9%

Cholesterol
39 mg
13%

Fat
7.8 g
12%

Fiber
3.1 g
12%

Protein
2.4 g
5%

Sodium
263 mg
11%

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

Nutritional Information

Pumpkin Pie Bars

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 188
Calories from Fat: 70

% Daily Value *
Total Fat 7.8g 12 %
Saturated Fat 3.5g 17 %
Cholesterol 39mg 13 %
Sodium 263mg 11 %
Potassium 85mg 2 %
Total Carbohydrates 28.3g 9 %
Dietary Fiber 3.1g 12 %
Protein 2.4g 5 %
** Sugars 11.8g
Vitamin A 60 %
Vitamin C 2 %
Calcium 7 %
Iron 8 %
Thiamin 5 %
Niacin 7 %
Vitamin B6 5 %
Magnesium 3 %
Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.