Recipe by Karin
"These bars are very easy to make and taste like pumpkin pie with a streusel topping."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) package
yellow cake mix
pumpkin pie filling
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!
Yellow cake mix was a littlle strong. Still very tasty.
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
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.
The ingredient list should say pumpkin pie filling NOT canned pumpkin.
In the ingredients, this recipe should read 1 can of pumpkin pie filling. If you use the regular pumpkin, the bars are too bitter.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Pie Bars
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 70
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These moist, cinnamony pumpkin bars have a rich cream cheese frosting.
This airy, no-bake pumpkin pie will make you the star of Thanksgiving dinner.
Treat your Thanksgiving guests to a rave-worthy, 5-star pumpkin pie.