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My review
Pumpkin Pie Bars by EAGLE BRAND®
EAGLE BRAND®
"Take your pumpkin pie to go with these handy pumpkin pie bars. A great way to make pumpkin pie for a crowd."
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Ingredients
servings 234 calsOriginal recipe yields 24 servings (24 bars)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F. In medium bowl, combine 1 1/2 cups flour, nuts, sugars and 1 teaspoon cinnamon. Add butter, mix until crumbly. Reserve 1 1/4 cups of the mixture. Pat remaining mixture on bottom of ungreased 13x9-inch baking pan.
- Meanwhile, in large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt; mix well. Pour evenly over crust. Mix reserved crumbs with 1 tablespoon flour. Sprinkle over pumpkin mixture.
- Bake 30 to 35 minutes or until set. Cool 10 minutes. Serve warm. Store leftovers in refrigerator.
Nutrition Facts
Per Serving: 234 calories; 11.2 g fat; 22.2 g carbohydrates; 3 g protein; 37 mg cholesterol; 138 mg sodium. Full nutrition
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Reviews
Read all reviews 6979 Ratings
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Most helpful positive review
11/11/2004
This was WONDERFUL! The crust actually turned into sort of a crunchy, praline texture (I use a glass pan). We put a dollop of French Vanilla Cool Whip on it while it was warm and it was better...
Most helpful critical review
11/24/2006
The pumpkin filling firmed up perfectly and the icing was very rich, but you should definitely grease the bottom of your pan regardless of the amount of butter used in the crust. I brought this...
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11/24/2006
The pumpkin filling firmed up perfectly and the icing was very rich, but you should definitely grease the bottom of your pan regardless of the amount of butter used in the crust. I brought this...
4/24/2008
These were good but VERY sweet. Try playing around with both sugars, I definitely didn't need that much, especially with the sweetened condensed milk.
11/11/2004
This was WONDERFUL! The crust actually turned into sort of a crunchy, praline texture (I use a glass pan). We put a dollop of French Vanilla Cool Whip on it while it was warm and it was better...
11/15/2008
I found that the amount of spice in the recipe wasn't enough for my tastes so added 1 tsp. each ginger and cloves to the mix. They turned out really well and were very popular with the people I...
11/13/2004
Very easy to make and very tasty. I took some to work and everyone asked for the recipe. I will difinetly make them again. I also substituted pumpkin pie spice for allspice.
1/24/2010
Made crust as instructed, except used mixed nuts. Used 2 cups prepared (baked and pureed) FRESH pumpkin, and instead of spices recommended I used pumpkin pie spices as I would for making pie: 1 ...
4/14/2011
I made these for a bake sale fundraiser and they were a big hit. I had some sweetened condensed milk and canned pumpkin leftover from the holidays, so it was a good way to use them up. My husb...