Pumpkin Pie Bars

Recipe - Southdale

Pumpkin Pie Bars

Prep Time20 Minutes

Servings24

Cook Time35 Minutes

Ingredients

1 pkg (15.25 oz) Duncan Hines Classic Yellow Cake Mix

1/2 cup unsalted butter, melted

3 eggs

1 can (15 oz) pure pumpkin puree

1 can (12 oz) evaporated milk

3/4 cup firmly packed brown sugar

11/2 tsp pumpkin pie spice

1 tsp ground cinnamon

1 tsp vanilla

1/2 tsp salt

Reddi-wip Original Dairy Whipped Topping

Directions

Preheat oven to 350°F. Coat 13x9-inch pan with cooking spray.
Stir together cake mix, melted butter, and 1 egg in a large bowl until well blended. Press crust into bottom of pan. Bake 10 minutes.
Whisk together pumpkin, evaporated milk, 2 eggs, brown sugar, pumpkin pie spice, cinnamon, vanilla, and salt in a large bowl. Pour over hot crust.
Bake 30–35 minutes, until center is just set and no longer jiggly. Cool on wire rack 30 minutes, refrigerate until cold, about 4 hours. Cut pumpkin pie bars into squares and serve with Reddi-wip

20 minutes

Prep Time

35 minutes

Cook Time

Servings

Directions

Preheat oven to 350°F. Coat 13x9-inch pan with cooking spray.
Stir together cake mix, melted butter, and 1 egg in a large bowl until well blended. Press crust into bottom of pan. Bake 10 minutes.
Whisk together pumpkin, evaporated milk, 2 eggs, brown sugar, pumpkin pie spice, cinnamon, vanilla, and salt in a large bowl. Pour over hot crust.
Bake 30–35 minutes, until center is just set and no longer jiggly. Cool on wire rack 30 minutes, refrigerate until cold, about 4 hours. Cut pumpkin pie bars into squares and serve with Reddi-wip