There’s nothing quite like the flavors of fall, and pumpkin pie is one of the most beloved treats of the season. But sometimes, you just don’t have the time or energy to make a pie from scratch. That’s where these easy pumpkin pie bars come in! Made with a cake mix, they’re quick, simple, and oh-so-delicious.
Ingredients:
- 1 box of yellow cake mix
- 1/2 cup (1 stick) of unsalted butter, melted
- 1 egg
- 1 can (15 oz) of pumpkin puree
- 1 can (14 oz) of sweetened condensed milk
- 2 eggs
- 2 tsp of pumpkin pie spice
- 1/2 tsp of salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper.
- In a large bowl, combine the cake mix, melted butter, and egg. Mix until a crumbly dough forms.
- Press the dough evenly into the bottom of the prepared baking dish.
- In another bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth.
- Pour the pumpkin mixture over the crust and spread it out evenly.
- Bake for 35-40 minutes, or until the filling is set and the edges are golden brown.
- Allow the bars to cool completely before slicing and serving.
Nutritional Information:
Servings: 24 bars | Calories: 175 cal | Fat: 7g | Carbohydrates: 25g | Fiber: 1g | Protein: 3g | Sodium: 192mg
Cooking Time:
Prep Time: 10 minutes | Cook Time: 35-40 minutes | Total Time: 45-50 minutes
Equipment:
- Large mixing bowl
- Whisk
- 9×13 inch baking dish
- Parchment paper
Serving Suggestions:
These pumpkin pie bars are delicious on their own, but you can also serve them with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness. They’re perfect for fall parties, potlucks, or just a cozy night in.
Variations:
If you want to mix things up a bit, you can try adding some chopped nuts, like pecans or walnuts, to the crust or topping the bars with a streusel made from brown sugar, flour, and butter. You can also experiment with different cake mixes, like spice cake or carrot cake, for a unique twist on this classic recipe.
Substitutions:
If you don’t have pumpkin pie spice on hand, you can make your own by combining cinnamon, nutmeg, ginger, and allspice. You can also use a different type of milk, like evaporated milk or almond milk, in place of the sweetened condensed milk if you prefer.
Storage:
These pumpkin pie bars can be stored in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. To thaw, simply let them come to room temperature for a few hours or overnight in the refrigerator.
Tips:
- Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- If you don’t have parchment paper, you can grease the baking dish with cooking spray instead.
- For a cleaner cut, you can chill the bars in the refrigerator for an hour or two before slicing.
Notes:
This recipe yields about 24 bars, depending on how large you cut them. If you want to make a smaller batch, you can use a smaller baking dish and adjust the baking time accordingly.
Frequently Asked Questions:
- Can I use a different type of cake mix?
- Yes, you can use any flavor of cake mix you like. Just keep in mind that it will change the overall flavor of the bars.
- Can I make these bars gluten-free?
- Yes, you can use a gluten-free cake mix in place of the yellow cake mix. Just be sure to read the label carefully to make sure it doesn’t contain any gluten.
- Can I use fresh pumpkin instead of canned?
- Yes, you can use fresh pumpkin puree if you prefer. Just be sure to roast the pumpkin first and puree it in a food processor or blender.
Final Thoughts:
These easy pumpkin pie bars with cake mix are the perfect way to enjoy the flavors of fall without spending all day in the kitchen. They’re sweet, creamy, and oh-so-delicious. Whether you’re hosting a party or just want a cozy treat, these bars are sure to hit the spot. So go ahead and give them a try – your taste buds will thank you!