PUMPKIN PIE BARS, SIMPLY THE BEST :)
I got this out of the paper over 20 years ago and to this date one of my favorite pumpkin bar recipe's. You can use margarine instead of butter if you prefer.
Provided by faith58
Categories Bar Cookie
Time 1h39m
Yield 20 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and grease and flour a 13x9 baking pan.
- Remove 1 cup of the cake mix; reserve. In small bowl, lightly beat 1 egg. In large bowl, stir together remaining cake mix, melted butter and the beaten egg.
- Press into prepared pan.
- In large bowl, lightly beat remaining 3 eggs, Stir in the pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture in pain. To the 1 cup reserved cake mix, add remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly. Sprinkle over pumpkin mixture.
- Bake 50-60 minutes, Serve warm or cold.
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Kopray 11
[email protected]I'm allergic to nuts, so I used sunflower seeds in the crust instead of pecans. They turned out great!
Megan Andrews
[email protected]These bars are a great make-ahead dessert. I made them a day ahead and they were even better the next day.
Asley Hip
[email protected]I used a pre-made pie crust to save time and the bars still turned out great.
Luna Cipher
[email protected]I added a streusel topping to these bars and they were amazing!
sonu bohara
[email protected]These bars are the perfect way to use up leftover pumpkin puree.
Raja Rafey
[email protected]I'm not a baker, but these bars were easy to make and turned out delicious.
Judy Fugate
[email protected]I made these bars for a potluck and they were gone in minutes! Everyone loved them.
DN TV KUSHTIA
[email protected]These bars are the perfect fall dessert! They're easy to make and always a hit with my family and friends.
Sasandi Amarathung
[email protected]I followed the recipe exactly and the bars turned out dry and crumbly. I'm not sure what went wrong.
Kashii Princess
[email protected]The pumpkin pie bars were a bit too sweet for my taste, but my kids loved them.
Kristopher Water fairy
[email protected]These bars were easy to make and turned out great! I used a gluten-free flour blend and they still came out perfect.
Andjelani Gilbert
[email protected]I'm not usually a fan of pumpkin pie, but these bars were delicious! The crust was the perfect balance of crispy and flaky, and the filling was creamy and flavorful.
Jannat Tonni
[email protected]I've made these bars several times now and they are always a crowd-pleaser. They're the perfect fall dessert, and they're also great for potlucks and bake sales.
Travis Ray
[email protected]These pumpkin pie bars were a huge hit at my Thanksgiving gathering! The crust was flaky and buttery, and the filling was creamy and perfectly spiced. I loved that the recipe was easy to follow and didn't require any special ingredients.