Pumpkin Pie Bars Dessert
This Pumpkin Pie Bars Dessert is the perfect no-fuss and low-key Thanksgiving dessert or just as a treat with coffee. I make them for almost all our fall gatherings and holiday parties.
Servings: 24 Servings
Calories: 165kcal
As an Amazon Associate I earn from qualifying purchases.
Kitchen Essentials
9 X 13 Cake Pan
Dip Bowl
Stoneware Mug
Container
Prevent your screen from going dark
Ingredients
- 15 ounces Pumpkin Puree 1 can
- 12 ounces Evaporated Milk 1 can
- 3 Large Eggs
- 1 Cup Granulated Sugar
- 4 Teaspoons Pumpkin Pie Spice
- 18.25 ounces Yellow Cake Mix 1 package
- ¾ Cup Butter Melted
text ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare a 9x13 inch baking pan with a spritz of spray oil.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice. Pour pumpkin mixture into the prepared 9x13 inch pan.
- Melt butter and let cool a bit. Sprinkle the dry cake mix over the top, then drizzle the melted butter over the top of the cake mix.
- Bake at 350 degrees Fahrenheit for 1 hour or until a knife inserted near the center comes out clean.
- To serve add a dollop of whipping cream, a scoop of ice cream, a sprinkle of cinnamon, or a drizzle of caramel sauce.
Notes
Storing and Freezing
These pumpkin bars can be made ahead of time and refrigerated until ready to serve, up to 3 days. To freeze them before serving or for longer storage (up to three months), wrap tightly in saran wrap and place in a freezer-safe plastic storage bag.Nutrition
Calories: 165kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 185mg | Potassium: 135mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3057IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg
Tried this recipe? Share a photo and tag us — we can't wait to see what you've made! @patternprincess1 or tag #Patternprincess!
A few of my favorite things
The Power of Positivity