Pumpkin Pie Bars by EAGLE BRAND®

Pumpkin Pie Bars by EAGLE BRAND®

69

"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

servings 234 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

69
  1. 79 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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...

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.

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...

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...

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.

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 ...

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

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 husb...

This is GREAT! My family loved it. My husband doesn't like allspice, but he did't mind this at all. The only thing I will change next time is, I will use less crumb mixture for the top. 1 1/...