Pumpkin Pie Bars
Minutes Prep time: 20
Minutes Total time: 360
Servings: 24
Difficulty: Intermediate
Minutes Prep time: 20
Minutes Total time: 360
Servings: 24
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
CRUST:
1 pkg (15.25 oz each) Duncan Hines® Classic Yellow Cake Mix
1/2 cup unsalted butter, melted
1 egg
PUMPKIN PIE FILLING:
1 can (15 oz each) solid-pack pumpkin
1 can (12 oz each) evaporated milk
2 eggs
3/4 cup firmly packed brown sugar
1-1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 91 mg | 9% |
Carbohydrate | 26 g | 9% |
Cholesterol | 41 mg | 14% |
Total Fat | 7 g | 11% |
Iron | 1 mg | 4% |
Calories | 178 kcal | 9% |
Sodium | 206 mg | 9% |
Protein | 3 g | 5% |
Saturated Fat | 4 g | 20% |
Sugars | 17 g | 2% |
Vitamin C | 1 mg | 2% |
Preheat oven to 350°F. Spray 13x9-inch pan with cooking spray.
CRUST: 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.
PUMPKIN PIE FILLING: 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 to 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®!
Pumpkin Pie Bars