Pumpkin Pie Bar
Layer creamy pumpkin topping over a gingerbread cookie crust and the result is pure magic. Kind of like splurging all weekend and realizing you still lost 3 pounds.Where to Buy
1/2 cup water
4 tbsp butter or margarine, melted
3 tbsp butter or margarine, melted
Heat oven to 350°F. Lightly grease 8x8-inch baking pan or 9-inch pie pan.
WHISK filling mix, water, eggs and 4 Tbsp melted butter until smooth. Allow to sit while crust bakes.
STIR crust mix and 3 Tbsp melted butter with a fork until blended. PRESS evenly into bottom of pan. BAKE 5 minutes.
WHISK filling mixture again and pour over hot crust. BAKE 26-30 minutes or until filling is set and center does not jiggle when lightly shaken. Cool completely before cutting. Store in refrigerator.
High Altitude: No adjustment necessary.
|8x8x2-inch pan||350°F||26-30 minutes|
|9-inch pan||350°F||28-32 minutes|
The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice.
Refer to package for the most current ingredient and nutritional information.
PUMPKIN FILLING INGREDIENTS: Sugar, enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), dried pumpkin flakes, spices, canola or soybean oil, emulsifier (datem, mono-diglycerides), salt, artificial flavor, titanium dioxide (color), yellow 6.
GINGERBREAD CRUST INGREDIENTS: Enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, malted barley flour, may contain enzymes, ascorbic acid), sugar, molasses powder, canola or soybean oil, dextrose, salt, spices, cocoa (processed with alkali), soy lecithin (emulsifier).
May contain eggs, milk, soy, and tree nuts
Refer to the package for the most current ingredient information.
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