Pumpkin Pie Bars
Delicious pumpkin pie bars combine the rich flavors of pumpkin, cinnamon, and walnuts with a buttery cake crust, perfect for fall gatherings and dessert lovers alike.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour a 13 x 9-inch baking pan.
- Remove 1 cup of the cake mix and set aside for topping.
- In a small bowl, lightly beat 1 egg.
- In a large bowl, stir together the remaining cake mix, melted butter, and the beaten egg.
- Press this mixture into the prepared pan to form the crust.
- In a large bowl, lightly beat the remaining 3 eggs.
- Stir in pumpkin, 1/2 cup of sugar, brown sugar, evaporated milk, and cinnamon.
- Pour this pumpkin mixture over the cake crust in the pan.
- In a small bowl, combine the reserved 1 cup cake mix, remaining 1/2 cup sugar, chopped walnuts, and softened butter; mix until crumbly.
- Sprinkle the crumbly mixture evenly over the pumpkin layer.
- Bake for 50 to 60 minutes or until set.
- Allow to cool slightly before serving warm or cool.
Tips & Substitutions
For a lighter version, consider using a sugar substitute or reducing the sugar slightly. You can also swap out the walnuts for pecans or omit them entirely for a nut-free option. If you don't have evaporated milk, regular milk or a non-dairy alternative works well, though it may alter the texture slightly. Ensure the crust is well-pressed for a sturdy base.
Serving Suggestions
Serve these pumpkin pie bars with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. They pair beautifully with a warm drink, such as spiced apple cider or coffee. For a festive touch, consider adding a sprinkle of nutmeg or cinnamon on top before serving.
Storage & Reheating
Store leftover pumpkin pie bars in an airtight container in the refrigerator for up to five days. To reheat, simply place in the oven at 350°F for about 10-15 minutes, or until warmed through. They can also be enjoyed cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie Bars contains roughly 633 calories, with 4g protein, 112g carbohydrates, and 21g fat. It is a good source of vitamin C (19% of the Daily Value), calcium (14% of the Daily Value), and iron (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Make sure to cook and mash the pumpkin until smooth. You'll need about 3 1/2 cups of fresh puree to replace the 30 oz. can of solid pack pumpkin. Be sure to drain any excess moisture for the best texture.
Can I freeze these pumpkin pie bars?
Absolutely! Once cooled, cut the pumpkin pie bars and wrap each piece tightly in plastic wrap, then place them in an airtight container. They can be frozen for up to three months. Thaw in the refrigerator overnight before serving, and they will taste just as delicious as fresh.
What can I use instead of butter?
You can substitute butter with margarine or a plant-based butter for a dairy-free option. Applesauce can also be used as a healthier alternative, though this may slightly alter the taste and texture. Just use the same amount of applesauce as the butter called for in the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).