Pumpkin Pie Bars

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These pumpkin pie bars use a cake mix shortcut to create a fluffy, pumpkin-spiced treat that's perfect for sharing!

Prep Time20

Cook Time45

Referigerate30

Total Time1 35

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 (15.25-ounce) package yellow cake mix
½ cup butter, melted
3 eggs, divided
2 (15-ounce) cans pumpkin pie filling
1 (12-ounce) can evaporated milk
¼ cup sugar
1 teaspoon pumpkin pie spice
¼ teaspoon ground cloves
¼ cup butter, cold

Instructions

Preheat oven to 350°F. Grease the bottom of a 9x13-inch pan.
Pour one cup of yellow cake mix into a medium-size mixing bowl and set aside.
In another medium bowl, mix the remaining cake mix, melted butter, and 1 egg. Press into the prepared pan.
In another bowl, combine the pumpkin pie filling, evaporated milk, and eggs. Mix until smooth, then pour over the crust in the baking pan.
Grab the bowl with the cup of cake mix and add sugar, pumpkin pie spice, and ground cloves. Cut in the butter until the mixture looks crumbly, then sprinkle over the pumpkin layer.
Bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean. Let cool, then refrigerate for at least 30 minutes before cutting and serving.
Top with whipped cream, if desired, and a sprinkle of cinnamon.

Notes

Recipe tips.

Do not make the cake mix according to the box; instead, use only the cake powder and combine it with the ingredients listed in the recipe.
Be sure to use canned pumpkin pie as it includes added sugar and spices that are not found in canned pumpkin puree.
You can easily double the recipe ingredients, but we would still recommend using two separate pans, which can be baked together in the oven.

Make ahead of time. Cover and store in the refrigerator for 1-2 days before serving, or wrap the pan with plastic wrap and again with aluminum foil and freeze for 2-3 months.

Store. Cover and store the dessert in its original pan or divide leftovers into individual containers. Keep in the refrigerator for 3-4 days, or freeze for about 2 months.

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