Pumpkin Pie Crunch Bars
Pumpkin Pie Crunch Bars are an easy last minute Thanksgiving dessert that starts with a boxed cake mix and winds up being everybody's favorite!
Servings: 24
Equipment
- 9x13 baking pan
Ingredients
- 29 ounce can pure pumpkin puree
- 12 ounce can evaporated milk
- 1 ½ cups sugar
- 4 large eggs
- 15 ounce box cake mix, I used a spice cake, you can use yellow or vanilla.
- 1 cup salted butter, melted
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F
- In a large bowl whisk together the pumpkin, milk, sugar, and eggs until nice and smooth.
- Pour this mixture into your un-greased pan.
- Top the pumpkin mixture with the dry cake mix. Sprinkle it evenly over the whole pan. It will seem like a lot, but use it all.
- Drizzle the melted butter evenly over the cake mix.
- Top with chopped pecans and bake for 65-75 minutes. The exact time will vary depending on your pan and your oven. Mine took 75 minutes. The bars are done when they don't jiggle in the center, and a toothpick inserted in the center comes out without wet batter on it.
- Let cool on a rack. You can serve the bars warm, but they will be very soft. Or you can cool completely and refrigerate overnight for sharper slicing.
Nutrition
Serving: 1 bar · Calories: 267 kcal · Carbohydrates: 31 g · Protein: 4 g · Fat: 15 g · Saturated Fat: 7 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 6 g · Trans Fat: 0.3 g · Cholesterol: 55 mg · Sodium: 206 mg · Potassium: 207 mg · Fiber: 2 g · Sugar: 24 g · Vitamin A: 5650 IU · Vitamin C: 2 mg · Calcium: 73 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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