Moms Pumpkin Pie Bars Recipes

EASY PUMPKIN PIE BARS

Easy Pumpkin Pie Bars image

Like pumpkin pie, but so much easier! Made with a graham cracker and toasty pecan crust, these easy creamy pumpkin bars are irresistible.

Provided by Sally

Categories Bars

Time 4h

Number Of Ingredients 15

Ingredients

1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
1/2 cup (62g) chopped pecans
2 Tablespoons (25g) granulated sugar
5 Tablespoons (71g) unsalted butter, melted
1 can (15-ounce; 425g) pure pumpkin*
1 cup (200g) light or dark brown sugar
2 large eggs
1 and 1/2 cups (360ml) heavy cream
1 teaspoon pure vanilla extract
1 Tablespoon cornstarch
1 and 1/2 teaspoons pumpkin pie spice*
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
optional for topping: whipped cream and chopped pecans

Steps:

Preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
Using a food processor, pulse the graham crackers (or crumbs) and pecans together into crumbs. A few larger pieces of nuts is OK. Add the sugar and melted butter and pulse until combined. Press tightly into the bottom and up the sides of the prepared baking pan. Pre-bake crust for 12 minutes. Leave oven on.
Using a handheld or stand mixer fitted with a whisk attachment (or simply using a whisk) beat/whisk all of the filling ingredients together in a large bowl until smooth. Pour into warm crust.
Bake for 40-50 minutes or until the center is no longer jiggly. Remove from the oven, set on a wire rack, and allow to cool completely. Once cool, cover and place in the refrigerator for at least 1 hour and up to 3 days. Remove chilled bars from the pan using the overhang on the sides and cut into squares. Bars are best served chilled.
Top with whipped cream and chopped pecans, if desired. Cover and store leftovers in the refrigerator for up to 1 week.

EASY PUMPKIN PIE BARS

Easy Pumpkin Pie Bars image

These pumpkin pie bars taste like pumpkin pie, but are so much easier because you don't need to bother with the pie crust. The yellow cake mix does all the work.

Provided by Rose Marie

Categories Fruits and Vegetables Vegetables Squash

Time 1h45m

Yield 12

Number Of Ingredients 11

Ingredients

4 large eggs
1 ½ cups white sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground cloves
1 (29 ounce) can pumpkin puree
2 (12 ounce) cans evaporated milk
1 (15.25 ounce) package yellow cake mix, divided
½ cup butter, melted
1 (8 ounce) container frozen whipped topping, thawed

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Beat eggs in a large bowl. Whisk sugar, cinnamon, salt, ginger, and cloves together in a separate bowl. Stir sugar mixture and pumpkin into eggs until completely incorporated.
Gradually stir evaporated milk into pumpkin mixture. Add 1 cup yellow cake mix to the pumpkin mixture and stir to remove any lumps. Pour mixture into a 9x13-inch baking dish. Sprinkle remaining yellow cake mix over the top and drizzle butter over the cake mix.
Bake in the preheated oven until set, about 1 hour. Cool to room temperature and cut into bars. Top with whipped topping.

Nutrition Facts : Calories 504 calories, Carbohydrate 69.2 g, Cholesterol 99.5 mg, Fat 22.7 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 12.8 g, Sodium 736.3 mg, Sugar 53 g

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