Pumpkin Pie Bars
These Pumpkin Pie Bars are a heavenly cross between pumpkin pie and pecan pie. Fluffy cake mix is combined with pumpkin pie mix and spices, then topped off with crunchy pecans.
Servings: 12
Calories: 561kcal
Ingredients
- 1 29-oz can pumpkin
- 12 oz can evaporated milk
- 1½ cups sugar
- 4 large eggs
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 1 package butter recipe golden cake mix
- 1 cup salted butter melted
- 1 cup chopped pecans
- ½ cup all purpose flour
- ½ cup brown sugar
- ½ tsp salt
Instructions
- Preheat your oven to 350°F.
- Combine the Pumpkin, evaporated milk, sugar, eggs, cinnamon, ginger and nutmeg in a bowl and beat on a medium speed until smooth.
- Pour into an ungreased 13 x 9 in. baking pan. Sprinkle the cake flour evenly all over on top of the pumpkin.
- Drizzle the butter all over the top of the cake mix.
- Take the chopped pecans, flour, sugar and salt and mix well. Sprinkle evenly over the top of everything.
- Bake in the oven for 50-60 minutes. You can take a toothpick to test if it’s ready. It should come out clean when inserted into the middle.
- Allow to cool on a wire rack for an hour or so. Then place into the refrigerator for 3 hours, or overnight if possible.
- Serve with a whipped topping if desired.
Notes
Storage:
To Store: It’s not really required to refrigerate these bars, but it’s recommended. The bars will hold together better when they’re chilled
To Freeze: These bars can be frozen in an airtight container or freezer Ziploc bag for up to 3 months.
Nutrition
Calories: 561kcal | Carbohydrates: 75g | Protein: 8g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 588mg | Potassium: 337mg | Fiber: 4g | Sugar: 49g | Vitamin A: 11288IU | Vitamin C: 4mg | Calcium: 218mg | Iron: 3mg