Because you don’t have to worry about the pie crust, these pumpkin pie bars taste just like pumpkin pie but are considerably simpler to make. All the effort is done by the yellow cake mix.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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 (Optional)
Instructions
- 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 9×13-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 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 13 g |
| Sodium | 736 mg |
| Sugars | 53 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Tasted just like pumpkin pie …. but fed way more of my crowd!!! Will not make another pumpkin pie thank you
This recipe is awesome and so easy to make. The only adjustment I made was to substitute real sugar with Stevia for baking, sugar free yellow cake mix and sugar free whipped topping because my boyfriend is a diabetic. We had his parents over for dinner tonight and both his dad and himself ate two pieces, that speaks for itself! I was looking for a dessert to bring to the Thanksgiving Dinner next week, found it! Thank you
I absolutely love this recipe! It is now a Thanksgiving staple in my house- I have started making it as a pie with graham cracker crust. Yum.
Hubby and mom in law loved these… pretty easy and well worth it!
I’ve made this several times now and I am giving 4 stars because I think it’s a great starting point but with modifications it becomes one of my favorites! The first time I made this I followed the recipe to a T and it came out too wet/mushy and looks pretty unappealing. That said, everyone happily gobbled it up anyway. First of all, this makes wayyyy more than a 9×13 pan’s worth. So there was pumpkin mix leftover to experiment with. Here what worked best for my taste: Mix an extra cup of cake mix into the pumpkin stuff (I followed one of the reviews here and used gluten free spice cake mix). Then mix the rest of the cake mix into about a 3/4 cup softened butter to make a crumble and line the pan with it. Then top with the pumpkin stuff. Then top with more crumble and add candied pecans (another reviewer’s tip). I baked for 1 and half hours because I like bars a little firmer. Heaven!
I made the bars they came out more like a cake but they were great
This was a big hit with everyone at the party. I made it using a gluten free yellow cake mix due to allergies in the group and everyone thought it was great. Instead of melting the butter, I cut cold butter into the remaining cake mix with a pastry cutter and sprinkled it on top of the filling. It worked perfectly. If your using a throw away pan, put it on a cookie sheet first because it will be heavy and wobbly. This took about an hour and a half to cook thoroughly.
My guy loves pumpkin fell in love with them. I used only 1 cup of mix on top. Applied it with a sifter. Second make I used 7 oz evap and small can condensed with a splash of whole. Still delicious!
The picture is deceiving. What are those little things that look like seeds on top? The instructions were confusing and there should have been a warning not to use foil store-bought pans. I was taking it to a BBQ so I used a throw-away cake pan which could not hold the heavy batter. As I put it in the oven, the cake pan buckled. I don’t have to tell you what I did for the next hour! It was an expensive recipe and a total disaster that could have been avoided with a caution to use glass or metal cake pan due to weight. I cleaned my oven, called it a day, and went back to bed.
Awesome. So easy to make. Been asked to make them for Christmas too!
This is, indeed a recipe that keeps you coming back for more! Why not 5 stars? I think the cake mix on the top is a bit too much because not all of it browns up nicely and there are chunks of it that fall off when slicing into bars. Next time I will either swirl some of it down into the mixture or just use less of the cake mix on top. Oh, and I’m definitely going to add some chopped candied pecans on the top. Then, it’ll be 5 stars!
The taste is great. I hate to be the debbie downer here, but I’m not crazy about the sprinkling of the cake mix and drizzled butter on the top. There were spots on mine that are still powdery, just a few, but there all the same. This was a trial run for Thanksgiving!
Delish! I didn’t have any evaporated milk, so instead used 1/2 c heavy cream and 1 cup whole milk. I also used spice cake mix. It is really good, tastes like pumpkin pie but the cake mix makes it a bit firmer. A keeper!
Made these for a Fall camping trip this year and they were a hit. Had to share this recipe with my friends.
I have never used a box mix until now. I followed this recipe exactly, except changed the spices to 1 tsp cinnamon and 1 tsp pumpkin pie spice. The filling was super tasty. Excellent with vanilla ice cream. However, the topping needed some work. I think premixing the butter and the topping instead of just pouring it on might be better. My topping had a lot of flour spots where it just didnt mix on the topping. Or possibly adding 1/4-1/2 cup oats for texture might be a welcome change. I also used sweet potato puree and it was tasty.
Its an excellent alternative to traditional pumpkin pie. Super quick and easy to make. I did add more spices (1/2 tsp cinn & 1/4 tsp ginger & cloves)as we prefer a bigger flavor and it did need to cook longer,mine for an 1 hr 15 min, I also used the toothpick method to test doneness. These bars are definitely a keeper I’ll be making for years to come!
This is scrumptious! I didn’t have any ginger on hand, but it tasted so yummy we didn’t miss it. Also, I had only 1 can of evaporated milk, so I used 1-1/2 cups of light cream as a substitute for the second can.
My friends gave this rave reviews!!! So delicious! I made this last night to bring to a party today. Just like other reviewers said, while baking it puffed up (almost looked like it was going to overflow the dish) and it took more like an hour and a half to cook. I followed the recipe exactly, after baking for 1 hour I tested with a toothpick which came out almost-clean, so I decided to let it cool and “set” because it was real jiggly. After it cooled it was still very mushy, so I baked it another 40 minutes to get it to set a little better. The next time I make this recipe I will probably just bake it an hour and a half and I bet it will turn out great. The flavor is perfect. It’s like pumpkin pie, but just a slightly different texture and a thin moist cake layer on top. Not overly sweet. As a health nut who normally eats very lean, I can only stomach one serving of these because they are kind of rich compared to my usual diet. But it is worth it!!! Anyways, I brought these to the party today and several people went out of their way to find me and tell me how wonderful they tasted. They were great even without whipped topping. This recipe is going to be added to our list of Thanksgiving and Christmas dishes. Thank you for sharing Rose Marie!!!
Just had our first piece. My husband said it is SPLENDID. I AGREE!!! I halved recipe and didn’t have the cloves,but it was still delicious!! Definite go to dessert! Thanks for contributing it!
Made exactly according to recipe. I baked it an extra 10 minutes. DELICIOUS!
Didn’t change any ingredients. I did have to bake them an extra 15 minutes and used a 9×14 pan instead of baking dish. My mother taught me to test pumpkin pies using a butter knife. Place in pie like a toothpick and if it comes out clean it’s done. At first I actually thought I might have baked it to long but it was fine. A nice golden brown, which gives the top crust a nice crunch. These are pumpkin pies in a bar form. Great flavor, but I may add a bit more spices next time. Mine looked just like the pictures on the page. They can be a bit tricky to get out of the pan if you need to cut and put on a serving plate because of the pie filling is on the bottom, but can be done. I will be making these for Thanksgiving for sure.