Pumpkin Pie Bar

Stir things up with our favorite mix-ins & recipes.

• Pumpkin Cheesecake

  

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  Prep 25 min Total Time 1 hr 15 min Servings 10-12

  Ingredients

  CRUST

  1 pouch Krusteaz Pumpkin Pie Bar Crust Mix (enclosed)

  4 Tbsp butter, melted

  CHEESECAKE FILLING

  2 cups (16 oz) cream cheese, softened

  1 pouch Krusteaz Pumpkin Pie Bar Filling Mix (enclosed)

  4 eggs

  SOUR CREAM TOPPING

  1 cup (8 oz) sour cream

  3 tablespoons sugar

  1 teaspoon vanilla

  1. //Preheat oven to 350°F. Lightly grease 9-inch spring form pan.
  2. //For Crust: In medium bowl, stir together crust mix and melted butter with a fork until moistened. Press crust mixture into bottom of pan. Bake 5 minutes. While crust is baking, prepare filling.
  3. //For Filling: Place cream cheese and pumpkin pie bar filling mix in medium bowl. Using an electric mixer, mix on low speed until smooth. Add eggs and continue to mix on low speed until mixture is smooth. Pour cream cheese mixture over hot crust. Bake 40 minutes or until center does not jiggle when lightly shaken.
  4. //For Sour Cream Topping: In small bowl, stir together sour cream, sugar and vanilla until blended. Spread over hot cheesecake; return to oven and bake for an additional 5 minutes. Cool completely. Store covered in the refrigerator.

• Pumpkin Pecan Bars

  

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  Prep 20 min Total Time 55 min Servings 16

  Ingredients

  FILLING

  1 package pumpkin filling from Krusteaz Pumpkin Pie Bar Mix

  3/4 Cup Milk

  1 egg

  CRUST

  1 package gingerbread crust mix from Krusteaz Pumpkin Pie Bar Mix

  4 tablespoons unsalted butter, melted

  TOPPING

  1 cup pecans, chopped

  1. //Heat oven to 350°F. Lightly grease 8x8x2-inch baking pan or 9-inch pie pan.
  2. //Stir together filling mix, milk and egg until smooth. Allow to sit while crust bakes. Stir together crust mix and melted butter using a fork until moistened. Press evenly into bottom of pan. (If using pie pan, press crust into bottom and up sides of pan.) Bake 5 minutes.
  3. //Whisk the filling mixture again and pour over hot crust. Sprinkle chopped pecans over filling mixture.
  4. //Bake 33-34 minutes until filling is set and center does not jiggle when lightly shaken. Allow to cool before cutting. Store in the refrigerator.

• Pumpkin Pecan Pie Bars with Marshmallow Topping

  

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  Prep 15 minutes Total Time 45 minutes Servings 93

  Ingredients

  Filling:

  1 package pumpkin filling from Krusteaz Pumpkin Pie Bar Mix

  1/2 cup water

  2 eggs

  4 tbsp unsalted butter, melted

  ½ cup toasted pecans, chopped

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  Crust:

  1 package gingerbread crust mix from Krusteaz Pumpkin Pie Bar Mix

  3 tablespoons unsalted butter, melted

  ¼ cup pecans, finely chopped

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  Topping:

  ½ cup mini marshmallows

  1. //Preheat oven to 350°F. Lightly grease 8x8x2-inch baking pan. Line with parchment paper and grease.
  2. //In a medium bowl, whisk together water, eggs and melted butter. Whisk in the pumpkin filling from Krusteaz Pumpkin Pie Bar Mix until smooth. Stir in toasted pecans and let filling sit while you prepare crust.
  3. //To make crust, stir together gingerbread crust mix from the Krusteaz Pumpkin Pie Bar Mix, melted butter and pecans using a fork until moistened. Press the crust evenly into the bottom of prepared pan.
  4. //Bake crust 5 minutes. Remove from oven.
  5. //Whisk the filling mixture again and pour over hot crust. Bake as directed on package until filling is set, approximately 26-30 minutes.
  6. //Three minutes before the end of baking, top with mini marshmallows. Remove from oven and allow to cool before cutting.