Pumpkin Pie Bars


With Thanksgiving only ten days away, I decided to share one of my family’s favorite Thanksgiving desserts. Pumpkin pie bars are delicious. My brother likes them so much he asked for them for his birthday… in June. As soon as fall rolls around (like early September), my husband starts asking for these. I got the recipe in high school, when one of my classmates brought these to a pot luck for our English class. It was the first time I had ever had a pumpkin dessert. I had always thought that I didn’t like it. Since then, these have been a part of our Thanksgiving dinner.

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The pumpkin pie bars are similar to pumpkin pie filling on the bottom, with a crunchy topping made with a yellow cake mix, pecans, and butter. Together it makes a wonderful dessert, and perfect addition to your meal. To start the pumpkin bars, put the pumpkin, evaporated milk, eggs, sugar, cinnamon, and nutmeg into a large bowl, and beat until combined. I usually just use a whisk, since the ingredients mix together well, but you could use an electric mixer if you’d like. Once the pumpkin mixture is combined, pour into a 9×13 pan. Then sprinkle a yellow cake mix over the pumpkin filling, making sure it is mostly even over the entire pan. This just sits on top of the pumpkin filling, and does not get mixed in. Next drizzle butter over the top of the cake mix trying to cover as much as possible. Then sprinkle with some chopped pecans. Put the dessert in the oven at 350° for 50-60 minutes, or until it is golden brown on top, and the middle doesn’t jiggle too much. Enjoy with a big spoonful of whipped topping!

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Pumpkin Pie Bars


  • 15 oz can pumpkin
  • 12 oz can evaporated milk
  • 3 eggs
  • 1 1/2 cups sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 box yellow cake mix
  • 2 sticks melted butter
  • 1 cup chopped pecans


Combine pumpkin, milk, eggs, sugar, cinnamon, nutmeg, and salt. Beat until smooth. Pour into 9×13 baking pan. Sprinkle with yellow cake mix, drizzle with melted butter over top. Then sprinkle with pecans. Bake at 350 degrees for 50-60 minutes or until firm. Serve with whipped topping.


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