These bars taste like a cross between pumpkin pie and pecan pie&mdash;yum! If you can't find butter cake mix, yellow cake mix works. &mdash;Sue Draheim, Waterford, Wisconsin

Pumpkin Pie Bars

(29 ounces) pumpkin

(12 ounces) evaporated milk

sugar

eggs, room temperature

cinnamon

ginger

nutmeg

butter golden cake mix (regular size)

butter, melted

pecans

Whipped topping, optional

Irishfancy, if you have a yellow cake mix or just a regular cake recipe, that would be a good substitute. This recipe is amazing!

I made this last year, from TOH Fall Baking 2015 special issue.  My husband was very happy to hear I was in the kitchen making this when he got home.  I let it sit in the refrigerator overnight so he can have it for breakfast. My tips:   Do not worry about sprinkling too much cake mix on at the beginning (the bag is very full and that happens); don't worry, don't 'fix' it, because you'll soon catch up to that height/level of cake mix on the entire pan due to using the entire mix. The next tip:  let this sit -it's gooey, and it holds the shape soon after baking, but depending on where you live, it might need to be in the refrigerator - it's the perfect consistency for cutting. I was going to use the spice cake mix this time, but my husband said it was perfect with the butter pecan and/or butter yellow - don't mess with it.  ;) We prefer this instead of pie.  This is quick and easy to put together.    The house smells like fall is baking in the kitchen!

A co-worker gave me this recipe a few years ago and it is wonderful . . . delicious and decadent.  Easy too!  I do reduce the sugar and butter by half to cut the calories and make it a little less sweet.

I am about to make this receipe for the 3rd time this fall and it's not even Chirstmas yet! Everyone who tries it, loves it. This is my "new" pumpkin pie recipe. I make it just as the recipe calls.  Sooo Good.

This is sooo good! My go to recipe instead of pumpkin pie.  I am asked to bring this to potlucks at church.  My family loves it. Don't over cook as it will get too hard and will be difficult to cut.

This was just ok. The blend of dry cake batter, melted butter and pumpkin didn't seem to strike the right balance.

I made this over Thanksgiving and it was a great recipe. Mine did not come out as "bars". It was more like pumpkin pie with a crunchy topping. The first time I used walnuts and that tasted good too.

My family loved these bars. I did have to cook them about 20 extra minutes. Quick and simple to make. The only negative is that you do have to cool them completely for the best results. So if your looking for a last minute dessert this recipe isn’t the one for you.

these were really good. Made as is except used spice cake mix instead of yellow. I refrigerated overnight to make sure they set up but then I left them out rest of time. Hubby loved them too. I'll definitely make again

Where I live, this cake mix does not exist. Any substitute suggestions?

These bars are wonderful.  I followed the recipe exactly.  Everyone at the event I took them to asked who made them and if they could have the recipe.  Many asked if there were any leftovers for them to take home.  I will keep this on my list of favorites.

This was a big hit at Thanksgiving. The recipe is a keeper.

Made this for a holiday potluck. Followed the recipe and was not able to cut them into bars. Pumpkin was too soft and about 2 1/2 inches thick so it just fell apart. Maybe needed high altitude (NM) directions? How embarrassing! Opted to not participate!

Making again for Thanksgiving instead of Pumpkin Pie.  Don't know if I can mention a brand for butter recipe golden cake mix, but it starts with a "D".

This is great, there is just my husband and I but we finished it in two days. It's the best "dump" cake out there!

This is a really good recipe.  Delicious and everyone in my card club raved about it.

Made this for a potluck and everyone raved about it. Wonderful!

I've been making this for years but the original recipe called for 3 eggs and only 1 tsp of cinnamon.  Plus I have used a butter pecan cake mix which really tastes great.  So this year I will try the 4 eggs and extra spices and I look forward to tasting the difference!

I have made this for years, love it more than pumpkin pie. I do use a spice cake mix rather than a yellow one or a carrot cake mix, either is great.Note to Irishfancy...if you make a cake from scratch mix all the dry ingredients in a bowl then sprinkle it over the top of the pumpkin filling in the pan then the nuts and then drizzle the butter  over the top of the dry mix.  That should work.

I made this for my family and it came out so good!!  Do I have to refrigerate this over night or could it be left out?

I'd made this recipe for the first time first using a 40 lb. can of sweet potatoes, well drained! I added 1/2 tsp. salt, & also used 1/2 tsp. ground cloves in addition to the cinnamon, ginger and nutmeg! I DID only use 2-1/2 cups of cake mix which I had divided and I saved the balance of the cake mix for another use!  I greased AND floured pan!  I purposely didn't want to add TOO much of the cake mix for the topping!  I did use the 1 cup of butter and the 1 cup of chopped pecans!  I cooled the pan for over an hour on the rack and then placed the pan in the refrigerator overnight!  The balance of the butter recipe cake mix I used to make another recipe for pumpkin pie bars, but I prepared a pumpkin pie filling used from a recipe I found on the label for Libby's Pumpkin.  (However, I know I cannot share the recipe for that filling with TOH as that would not be right!)  I DID use two 8x8x2" greased and floured baking pans, divided the pumpkin pie filling between the 2 pans and sprinkled the filling with this leftover cake mix and I melted 1/2 cup of butter and used 1 cup pecans which I divvied for each 8" pan of pumpkin pie bars!  I baked the sweet potato bars and the pumpkin pie bars 50 minutes at 350o F. and I used a sharp knife to test the filling and made sure the knife came out clean! I  think that the bars came out well!  Of course, they'll have to firm up in the refrigerator overnight!  I plan to take them all to the Nutrition Dept. where I volunteer at the local hospital each Monday/Thursday!  Thank you, Sue Draheim, for sharing this recipe!  I admit that when I ordinarily make pumpkin pie, I do stick with a recipe for my family & I'd use the QC recipe for other occasions!  I did not taste it & I didn't want to cut the bars!  I'd say that the bars, if cut in squares would equal about 2 dozen, depending on how large the bars are cut!  delowenstein

My cousin gave me this recipe, it is delicious. She called it "Pumpkin Crunch"   I had a hard time keeping the top on the pumpkin layer, but everyone loved it.

I have not made this yet, do intend to this weekend. To delosenstien!! Where in the world do you find a 40 lb can of sweet potatoes?!!!!!!!!!!

pumpkin pie bars

Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 1 hours, 5 minutes

Servings: 16

Cost: $2.62 /serving

Author : Taste of Home

Ingredients

Instructions

Top Similar Recipes from Across the Web

Pumpkin Pie Bars

Pumpkin Pie Bars

Pumpkin Pie Bars

Pumpkin Pie Bars

Pumpkin Pie Bars

Pumpkin Pie Bars

Pumpkin Pie Bars

Pumpkin Pie Bars

Pumpkin Pie Cheesecake Bars

Pumpkin Pie Crumb Bars

Pumpkin Pie Cake Bars

Pumpkin Pie Cookie Bars

Easy Pumpkin Pie Bars

Healthy Pumpkin Pecan Pie Bars

Pumpkin Pecan Custard Pie Bars

5-Ingredient Pumpkin Pie Bars

Pumpkin Bars