Easy Pumpkin Pie Crunch Bars

If you love pumpkin pie as much as I do, you will love this Pumpkin Pie Crunch Bar variation that turns a holiday dessert into a treat you can serve at your next cookout or bring to your next potluck.

The original recipe is straight from Duncan Hines, but as usual I made some variations (explained below).

In the spirit of the Friday Five link up hosted by Courtney, Cynthia and Mar, I’m going to tell you five reasons you should give this recipe a try.

1.This recipe is delicious. Pumpkin pie with a crumb topping, chopped pecans and mini chocolate chips–what’s not to like? If you don’t like pecans, you can use another nut or leave them off altogether. If you don’t like chocolate, what’s wrong with you? white chocolate chips or butterscotch chips would make good substitutes. 

2.This recipe is easy. The pumpkin pie filling mixes up easily, and the other steps are a snap. The bars slice and serve really nicely and look great!  

3.This recipe is nutritious. Pumpkin is a great source of vitamin A and a good source of potassium, even in the amounts per serving, Yes, this recipe is made with cake mix and butter, but it’s pretty nutritious for a dessert!

4.This recipe can be made ahead. Just like pumpkin pie, Pumpkin Pie Crunch Bars taste great cold–and a day old. You can make this recipe a day ahead and keep the bars refrigerated until you’re ready to serve them. They will be cool, creamy and refreshingly satisfying.

5.You have the ingredients on hand. I first tried this recipe because I wanted to bring something different to a dinner party and happened to have a can of pumpkin and condensed milk in the pantry left over from that extra pumpkin pie I never made over the holidays. I also had a box of Duncan Hines cake mix, mini chocolate chips, and just enough pecans for the topping. Check your pantry and give this recipe a try!

[Tweet “5 Reasons To Make This #Pumpkin Pie Crunch Bars #Recipe #baking”]

Pumpkin Pie Crunch Bars Recipe

Preheat over to 350 F and grease and flour a 9 x 11 glass baking dish. Then, mix together your favorite pumpkin pie filling. I use the recipe from Eagle Brand sweetened condensed milk: 

• 1 (15 oz.) can pumpkin
• 1 (14 oz.) can low-fat sweetened condensed milk
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt

Pour the pumpkin pie filling into the prepared baking dish and sprinkle with the dry mix from one box of yellow cake mix. Melt about 1/3 stick butter and drizzle over the top.

Bake for 25 minutes, then remove from oven and top with chopped pecans and mini chocolate chips if desired, cover with foil, and bake for 25 minutes more. Let cool completely before slicing into bars.

What do you like to bring to a potluck?