Introduction
Are you looking for a fun and easy way to enjoy the flavors of fall? Look no further than these pumpkin pie bars made with cake mix! This recipe is perfect for those who love the taste of pumpkin pie but want it in a more portable and snackable form. Plus, using cake mix makes these bars a breeze to whip up.
Ingredients
– 1 box yellow 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 – 1 tsp ground cinnamon – 1/2 tsp ground ginger – 1/2 tsp ground nutmeg – 1/2 tsp salt
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking pan. 2. In a large bowl, combine the cake mix, melted butter, and one egg. Mix until a dough forms. Press the dough into the bottom of the prepared pan. 3. In another large bowl, whisk together the pumpkin puree, sweetened condensed milk, two eggs, cinnamon, ginger, nutmeg, and salt until smooth. 4. Pour the pumpkin mixture over the cake mix crust and smooth it out with a spatula. 5. Bake for 35-40 minutes, or until the edges are golden brown and the center is set. 6. Let the bars cool completely in the pan before cutting into squares and serving.
Nutritional Information
– Servings: 12 – Calories per serving: 307 – Total Fat: 14g – Saturated Fat: 8g – Cholesterol: 74mg – Sodium: 452mg – Total Carbohydrates: 41g – Dietary Fiber: 1g – Sugars: 28g – Protein: 5g
Cooking Time
Prep Time: 15 minutes Cook Time: 35-40 minutes Total Time: 50-55 minutes
Equipment
– Large mixing bowl – Whisk – 9×13 inch baking pan – Spatula
Serving Suggestions
These pumpkin pie bars are delicious on their own, but you can also dress them up with a dollop of whipped cream or a drizzle of caramel sauce. They’re perfect for serving at fall gatherings or as a sweet snack any time of day.
Variations
If you’re feeling adventurous, you can experiment with different cake mix flavors to change up the base of the bars. Chocolate cake mix would create a delicious contrast with the pumpkin filling, while spice cake mix would enhance the fall flavors even more.
Substitutions
If you don’t have yellow cake mix, you can use white cake mix instead. You can also substitute pumpkin pie spice for the individual spices listed in the recipe.
Storage
Store any leftover pumpkin pie bars in an airtight container in the refrigerator for up to five days.
Tips
Make sure you let the bars cool completely before cutting into them to ensure they hold their shape. You can also line your baking pan with parchment paper for easy removal and clean up.
Notes
This recipe is a great way to use up any leftover pumpkin puree you may have from other fall recipes.
Frequently Asked Questions
Q: Can I use fresh pumpkin instead of canned pumpkin puree? A: Yes, but you’ll need to cook and puree the pumpkin first. Canned pumpkin puree is just a more convenient option. Q: Can I freeze these pumpkin pie bars? A: Yes, you can freeze them for up to three months. Thaw them in the refrigerator before serving.
Final Thoughts
These pumpkin pie bars with cake mix are a fun and easy way to enjoy the flavors of fall. The cake mix crust adds a delicious twist to the classic pumpkin pie filling, and the bars are perfect for sharing at fall gatherings or enjoying as a snack any time of day. Give this recipe a try for a tasty and festive treat!