These Pumpkin Pie Bars are a heavenly cross between pumpkin pie and pecan pie. Fluffy cake mix is combined with pumpkin pie mix and spices, then topped off with crunchy pecans.
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Made with a boxed cake mix, these pumpkin pie bars are a cross between pumpkin pie and pecan pie with a delicious streusel topping. Filled with pumpkin flavor and your favorite fall spices, this will quickly become your go-to pumpkin recipe.
Why We Love This Pumpkin Pie Bar Recipe
- Easier than making a traditional pumpkin pie.
- Full of the traditional spicy pumpkin flavor.
- Perfect for fall gatherings and holidays.
- Delicious homemade streusel crust topping.
- Cake mix in the middle layer adds depth to bars, making for healthy serving sizes.
Ingredients
- Butter golden cake mix -If you’re struggling to find this cake mix, yellow cake mix will work great as a substitute.
- Canned Pumpkin
- Evaporated milk
- Sugar
- Eggs
- Cinnamon
- Nutmeg
- Ginger
- Salted butter -unsalted butter would work as well.
- Chopped pecans – You can choose to leave out the pecans if you have a nut allergy or simply aren’t a fan of pecans. You could also replace them with a different type of nut, such as walnuts.
- All-purpose flour
- Brown sugar
- Salt
Substitutions and Additions
- WHIPPED TOPPING: I think these bars are best when they are topped off with a dollop of whipped topping! My favorite kind is my homemade whipped cream.
- Ice Cream: Who can argue with a scoop of vanilla ice cream?
- Caramel Drizzle: I love a bit of caramel drizzled on top!
How to Make Pumpkin Pie Bars Recipe
Combine pumpkin, evaporated milk, sugar, eggs, cinnamon, ginger, and nutmeg in a bowl and mix until smooth.
Pour into a baking pan.
Sprinkle the cake mix evenly all over the top.
Before you add the topping, drizzle butter over the top of the cake mix.
Mix together the pecans, flour, sugar, and salt.
Next, Sprinkle over the top of everything.
Bake for 50-60 minutes at 350 degrees.
PRO-TIP: Use a toothpick to test if it’s ready. It should come out clean when inserted into the middle.
Finally, Allow bars to cool before placing them in the fridge to chill for 3 hours to overnight.
Storage Tips
- To Store: It’s not really required to refrigerate these bars, but it’s recommended. The bars will hold together better when they’re chilled
- To Freeze: These bars can be frozen in an airtight container or freezer Ziploc bag for up to 3 months.
Other Fall Recipes
Pumpkin Pie Bars
Serves — 12
These Pumpkin Pie Bars are a heavenly cross between pumpkin pie and pecan pie. Fluffy cake mix is combined with pumpkin pie mix and spices, then topped off with crunchy pecans.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Ingredients
- 1 29-oz can pumpkin
- 12 oz can evaporated milk
- 1½ cups sugar
- 4 large eggs
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 1 package butter recipe golden cake mix
- 1 cup salted butter
- 1 cup chopped pecans
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ tsp salt
- whipped topping optional
Instructions
- Preheat your oven to 350°F.
- Combine the Pumpkin, evaporated milk, sugar, eggs, cinnamon, ginger and nutmeg in a bowl and beat on a medium speed until smooth.
- Pour into an ungreased 13 x 9 in. baking pan. Sprinkle the cake flour evenly all over on top of the pumpkin.
- Drizzle the butter all over the top of the cake mix.
- Take the chopped pecans, flour, sugar and salt and mix well. Sprinkle evenly over the top of everything.
- Bake in the oven for 50-60 minutes. You can take a toothpick to test if it’s ready. It should come out clean when inserted into the middle.
- Allow to cool on a wire rack for an hour or so. Then place into the refrigerator for 3 hours, or overnight if possible.
- Serve with a whipped topping if desired.
Notes
Storage:
To Store: It’s not really required to refrigerate these bars, but it’s recommended. The bars will hold together better when they’re chilled
To Freeze: These bars can be frozen in an airtight container or freezer Ziploc bag for up to 3 months.
Nutrition Info
Calories: 561kcal | Carbohydrates: 75g | Protein: 8g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 588mg | Potassium: 337mg | Fiber: 4g | Sugar: 49g | Vitamin A: 11288IU | Vitamin C: 4mg | Calcium: 218mg | Iron: 3mg
