Pumpkin Pie Bar

Primary Prep, Ingredients & Nutritional Info

Start with: Filling: 1/2 cup water, 2 eggs, 4 tbsp butter or margarine, melted, Crust: 3 tbsp butter or margarine, melted

Just four easy steps

// 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.


Pan Size	Temperature	Bake Time
8x8x2-inch pan	350°F	26-30 minutes
9-inch pan	350°F	28-32 minutes

For easy serving, chill Pumpkin Pie Bars before cutting

Nutrition Facts

Serving Size: 1/18 package

Servings Per Container: about 18


Amount Per Serving		Mix	As Prepared*
Calories		110	150
Calories from Fat		10	50
			% Daily Value***
Total Fat	1g**	2%	9%
Saturated Fat	0g	0%	18%
Trans Fat	0g
Cholesterol	0mg	0%	10%
Sodium	80mg	3%	5%
Total Carbohydrate	24g	8%	8%
Dietary Fiber	0g	0%	0%
Sugars	18g
Protein	<1g
Vitamin A		2%	6%
Vitamin C		0%	0%
Calcium		0%	0%
Iron		4%	4%

INGREDIENTS:

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).

CONTAINS: Wheat

May contain eggs, milk, soy, and tree nuts

Refer to the package for the most current ingredient information.

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

Pumpkin Cheesecake
PRINT SHARE

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
PRINT SHARE

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
PRINT SHARE

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
--------------------------------------------
Crust:
1 package gingerbread crust mix from Krusteaz Pumpkin Pie Bar Mix
3 tablespoons unsalted butter, melted
¼ cup pecans, finely chopped
--------------------------------------------
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.