Easy Pumpkin Pie Bars
Pumpkin pie bars with a buttery yellow cake mix crust and a classic spiced pumpkin pie filling. Eight ingredients and 10 minutes of prep make one 9x13 pan.
Servings: 20 servings
Ingredients
Crust
- 15.25 oz yellow cake mix
- ½ cup (113g) unsalted butter melted, 1 stick
Filling
- 15 oz (425g) can pumpkin puree
- 2 large eggs
- 14 oz can sweetened condensed milk
- 1 tsp cinnamon
- ½ tsp salt
- 2 tsp pumpkin pie spice
Topping
- 8 oz cool whip or homemade whipped cream
Instructions
- Preheat the oven to 350º F. Spray a 9x13 inch pan with cooking spray.
- In a mixing bowl, combine the yellow cake mix and melted butter until a thick ball of dough forms. Press the dough evenly into the 9x13 inch pan.15.25 oz yellow cake mix, ½ cup (113g) unsalted butter
- In another mixing bowl, combine the can of pumpkin, eggs, sweetened condensed milk, cinnamon, salt, and pumpkin pie spice and beat with an electric mixer for 2 minutes or until the mixture is combined and smooth. Pour the filling on top of the crust.15 oz (425g) can pumpkin puree, 2 large eggs, 14 oz can sweetened condensed milk, 1 tsp cinnamon, 1/2 tsp salt, 2 tsp pumpkin pie spice
- Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Allow the bars to cool before cutting. Top with cool whip or homemade whipped cream if desired.8 oz cool whip
Video
Notes
Gluten-Free: Use a gluten free yellow cake mix in place of the regular mix.
To Store: Store leftovers covered in the fridge for up to 5 days.
To Make Ahead: Bake the day before and refrigerate. Take them out at least 30 minutes before serving for room temperature bars.
Nutrition
Calories: 215kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 280mg | Potassium: 139mg | Fiber: 1g | Sugar: 23g | Vitamin A: 3529IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg