Pumpkin Pie Bars Simply The Best Recipes

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PUMPKIN PIE BARS, SIMPLY THE BEST :)



Pumpkin Pie Bars, Simply the Best :) image

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

18 1/2 ounces Pillsbury yellow cake mix
1/2 cup butter, melted
4 eggs
1 (30 ounce) can solid pack pumpkin
1 cup sugar, divided
1/2 cup firmly packed light brown sugar
2/3 cup evaporated milk
1 1/2 teaspoons cinnamon
1/2 cup chopped walnuts
1/4 cup butter, softened

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.

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

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.

PUMPKIN PIE BARS



Pumpkin Pie Bars image

These bars taste like a cross between pumpkin pie and pecan pie-yum! If you can't find butter cake mix, yellow cake mix works. -Sue Draheim, Waterford, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 11

1 can (29 ounces) pumpkin
1 can (12 ounces) evaporated milk
1-1/2 cups sugar
4 large eggs, room temperature
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 package butter recipe golden cake mix (regular size)
1 cup butter, melted
1 cup chopped pecans
Whipped topping, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine the first 7 ingredients; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with dry cake mix. Drizzle butter over top; sprinkle with pecans., Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 1 hour on a wire rack., Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping.

Nutrition Facts : Calories 419 calories, Fat 22g fat (10g saturated fat), Cholesterol 91mg cholesterol, Sodium 360mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.

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