It’s that time of year! Pumpkin Pie Time 🙂 Thanksgiving is right around the corner and I have the perfect recipe for you! Pumpkin Pie bars taste like pumpkin pie, but better. They are very moist, just like pie, but the crust on these is sooo good! Could you imagine the holidays without a pumpkin dessert?!
If you like pumpkin, these are a must! I have made these for years and they are always a crowd pleaser.
I got this recipe off the tasty kitchen back in 2011. I have made it every year since! Hats off to the person who came up with this delicious dessert.
This recipe can be soy free, dairy free and gluten free! It’s all in the cake mix! Choose a soy free mix or get the gluten free yellow cake mix! You can also substitute the milk and butter for non dairy options!
Ingredients
- FOR THE CRUST:
- 1 box Yellow Cake Mix, 18 Ounce Box, Reserve 1 Cup
- ½ cups Melted Butter
- 1 whole Egg, Beaten
- FOR THE MIDDLE LAYER:
- 2 whole Eggs
- â…” cups Evaporated Milk
- ¼ cups White Sugar
- 1 teaspoon Cinnamon
- 15 ounces, weight Canned Pumpkin
- ½ cups Brown Sugar
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla
- FOR THE TOPPING:
- 1 cup Reserved Cake Mix
- ½ teaspoons Cinnamon
- ½ cups White Sugar
- ½ cups Melted Butter
Instructions
- Mix together the first 3 ingredients (make sure to reserve 1 cup of the cake mix and set that aside) and press into a 9×13 ungreased pan.
- Combine the eggs, evaporated milk, sugar, cinnamon, pumpkin, brown sugar, pumpkin pie spice and vanilla and pour over the crust.
- Lastly, mix together the topping ingredients: reserved cake mix, cinnamon, white sugar, and melted butter. Spoon over pumpkin filling.
- Bake at 350F for 40-50 minutes (it will be a bit soft still).
- Serve with whipped topping, warm. OR even better, serve it the next day, cold!
I definitely prefer these cold! They are so delicious and make me so happy!
Pumpkin Pie Bars
Ingredients
- FOR THE CRUST:
- 1 box Yellow Cake Mix, 18 Ounce Box, Reserve 1 Cup
- ½ cups Melted Butter
- 1 whole Egg, Beaten
- FOR THE MIDDLE LAYER:
- 2 whole Eggs
- â…” cups Evaporated Milk
- ¼ cups White Sugar
- 1 teaspoon Cinnamon
- 15 ounces, weight Canned Pumpkin
- ½ cups Brown Sugar
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla
- FOR THE TOPPING:
- 1 cup Reserved Cake Mix
- ½ teaspoons Cinnamon
- ½ cups White Sugar
- ½ cups Melted Butter
Instructions
- Mix together the first 3 ingredients (make sure to reserve 1 cup of the cake mix and set that aside) and press into a 9×13 ungreased pan.
- Mix together the eggs, evaporated milk, sugar, cinnamon, pumpkin, brown sugar, pumpkin pie spice and vanilla and pour over the crust.
- Mix together the topping ingredients: reserved cake mix, cinnamon, white sugar, and melted butter. Spoon over pumpkin filling.
- Bake at 350F for 40-50 minutes (it will be a bit soft still).
- Serve with whipped topping, warm. OR even better, serve it the next day, cold!
I hope you enjoy these Pumpkin Pie Bars as much as I do! Follow me on Pinterest or right here on my blog for more recipe ideas!
Thanks for the great recipe Jenni! Graham really loves pumpkin, so I think I’m going to go to make his Thanksgiving by making these for him. These and your cinnamon rolls!