Pumpkin Pie Bars (Autumnal Heaven!)

If you are keeping up with me (and I hope you are), then you know that we had our first Family Soup-er Sunday this past Sunday. You can read about the meal HERE. It was a great start to what I hope is an amazing family bonding time. We actually sat around and talked and watched Lil Man for over 3 hours. It was a good day. I’m looking forward to, and planning food for, the next Soup-er Sunday on the 16th.

I told the family that I may or may not make dessert each of these days – but really…who am I kidding?! It is rare that I make a family meal without making some sort of something to end the meal with. This time I chose to make Pumpkin Pie Bars. It was not a decision I regret…AT ALL.

These little bars are unbelievable. I know, I know…I might say that about a lot of recipes – but I kid you not – TO DIE FOR! It fact, I was so enamored by the recipe itself, I failed to get any prep photos and only got a horrid phone snap after I pulled them out of the over. As I will certainly be making these a lot more - I will gather photos of the preparation for a future recap post somewhere down the line!

This is a Taste of Home Recipe from Sue in Wisconsin and it knocked the family’s socks off. I believe that the phrase “better than pumpkin pie” was used. I can tell you this; it will now be on the menu for the Thanksgiving and Christmas holiday meals.

I took some liberties with the spices – as I usually do since I like a little more cinnamon than most and I tweak things here and there!

Prep: 15 min. Bake: 50 min. + chilling

  • 1 can (29 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 1-1/2 cups sugar
  • 4 eggs
  • 2 teaspoons ground cinnamon
  • 2 teaspoons Baking Spice Mix (from Penzey’s)
  • 1 package butter recipe golden cake mix (regular size)
  • 1 cup butter, melted
  • 1 cup chopped pecans
  • Whipped topping, optional


  • Preheat oven to 350°.
  • In a large bowl, combine the first six ingredients; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan.
  • Sprinkle with dry cake mix.
  • Drizzle butter over top; sprinkle with pecans.
  • Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 1 hour on a wire rack.
  • Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping.

Yield: 16 servings.

Nutritional Facts: 1 bar equals 419 calories (worth every...single...one!)

Please try these – I don’t think you will regret it at all! Stop back here and tell me what you thought and if these will make a regular appearance in your holiday baking schedule!?