Pumpkin Pie Bars Recipe - Allrecipes.com
Pumpkin Pie Bars Recipe

Pumpkin Pie Bars

Recipe by  

"These bars are very easy to make and taste like pumpkin pie with a streusel topping."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings


  1. Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9x13 inch pan.
  2. Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.
  3. Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.
  4. Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan.
  5. Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.
  6. Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before cutting.
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Reviews More Reviews

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!

Most Helpful Critical Review
Oct 24, 2011

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

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

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.

Oct 17, 2005

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

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.

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.

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.


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  • Calories
  • 188 kcal
  • 9%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 36 mg
  • 12%
  • 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.

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