Who doesn’t love a good pumpkin pie during the fall season? But what if we told you there’s a way to enjoy that same great flavor in a portable and easy-to-make bar form? That’s right, we’re talking about pumpkin pie bars with spice cake mix! This recipe is the perfect combination of seasonal flavors and a fun twist on a classic dessert.
Ingredients:
- 1 box spice cake mix
- 1/2 cup unsalted butter, melted
- 1 egg
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 eggs
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
Instructions:
- Preheat your oven to 350°F. Grease a 9×13 inch baking dish with cooking spray.
- In a large mixing bowl, combine the spice cake mix, melted butter, and egg. Mix until well combined.
- Press the mixture into the bottom of the prepared baking dish.
- In another mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until well combined.
- Pour the pumpkin mixture over the spice cake mix crust.
- Bake for 35-40 minutes, or until the edges are golden brown and the center is set.
- Cool completely before cutting into bars.
Nutritional Information:
Each serving of pumpkin pie bars with spice cake mix contains:
- Calories: 243
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 69mg
- Sodium: 295mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 4g
Cooking Time:
Preparation Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
Equipment:
- 9×13 inch baking dish
- Mixing bowls
- Whisk
- Cooking spray
Serving Suggestions:
These pumpkin pie bars with spice cake mix are perfect for any fall gathering or holiday dessert table. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Variations:
Try making these bars with a different cake mix flavor, such as yellow or chocolate, for a fun twist on the recipe. You can also add in some chopped nuts or chocolate chips for added texture and flavor.
Substitutions:
- If you don’t have pumpkin pie spice, you can substitute with a mixture of cinnamon, nutmeg, and ginger.
- If you don’t have sweetened condensed milk, you can substitute with evaporated milk and sugar.
- If you’re looking for a lower calorie option, you can substitute with reduced fat cake mix and sweetened condensed milk.
Storage:
Store any leftover pumpkin pie bars with spice cake mix in an airtight container in the refrigerator for up to 3-4 days.
Tips:
- Make sure to cool the bars completely before cutting into them to prevent them from falling apart.
- Line your baking dish with parchment paper for easy removal and clean up.
- If you’re having trouble getting the crust to stay together, try adding a little bit more melted butter to the mixture.
Notes:
This recipe makes about 16 bars.
Frequently Asked Questions:
Can I freeze these pumpkin pie bars with spice cake mix?
Yes, you can freeze these bars for up to 2-3 months. Wrap them tightly in plastic wrap and store in a freezer-safe container.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure to drain any excess liquid before using it in the recipe.
Final Thoughts:
If you’re looking for a fun and delicious twist on classic pumpkin pie, these pumpkin pie bars with spice cake mix are the perfect recipe for you. With their easy preparation and portable form, they’re perfect for any fall gathering or holiday dessert table. So why not give them a try for yourself and see how much everyone loves them!