KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Pumpkin Pie Bars

Pumpkin Pie Bars recipe
photo by:kraft
Crunchy oat-nut crust, cream cheese in the filling and sweet crumbs combine to take pumpkin pie to a new and even more delicious level.
time
prep:
15 min
total:
55 min
servings
total:
24 servings
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
posted:
12/2/2005
I took the advice of other reviewers, and put a cup of sugar in the pumpkin mixture instead of 1/2 a cup. Also, I made sure that I used the quick cooking oats and I made a little bit healthier by using the Neufchatel Chesse. The bars were a huge hit with my friends and family). I wasn't to keen on pumpkin pie because it didn't seem to tempting to me, but I don't know why I was so scared of it. It wasn't even that hard to make either. I highly recommend this recipe, and I can't wait to make it again.
posted:
12/1/2005
This recipe was very easy. The only thing I did different was bake the crust in the oven at 350 degrees until lightly brown. This helped the crust not get mushy. I made these for Thanksgiving and made them 4 days ahead of time and refrigerated them they lasted until Sunday after Thanksgiving. For my family there wasn't enough pumpkin so next time I will add more pumpkin to it.
posted:
11/30/2005
These were delicious and easy to make! This recipe is a keeper!!
posted:
11/30/2005
My mom and I made the Pumpkin Pie Bars instead of a pie on Thanksgiving. They were "melt your knees" good. Everyone enjoyed them and we all agreed to add this to our Thanksgiving meal each year. Thank you for this recipe.
posted:
11/30/2005
I broke my 'test run before serving' rule because it looked so easy & good...it sure was!! I made it the night before Thanksgiving. What a hit it made Thanksgiving Day...everyone said it was like pumpkin pie but better...the crust is scrumptious....goes together in a snap; bakes like a dream; cuts like a dream; even transports like a dream...loved the foil handle tip-that works like a dream...this will be made & enjoyed again & again!
posted:
11/30/2005
This was delicious; a nice change of pace with the shortbread crust and pecan/oatmeal topping. My spices may have been old. Next time I will use fresh spices to the pumpkin and do a taste test to insure a little spicier outcome. Cooking time was perfect and the foil lined pan made it easy to handle.
posted:
11/29/2005
I tried substituting many ingredients for this recipe. For instance, made it with whole wheat flour, Splenda, egg substitute, Splenda brown sugar, and fat-free cream cheese. I thought it took way too long to bake...not 25 min after the crust, but 45 min.! I thought it tasted terrible. My people thought it wasn't bad, but not quite right. I think they were just being polite. I threw out more than half the product. If I think about making this again, I won't substitute anything.
posted:
11/29/2005
I can't stop eating them! If you are tired of the same old pumpkin pie these bars will definately do the trick!!!
posted:
11/29/2005
These were a hit at Thanksgiving! The teenage grand children couldn't get enough. I plan on adding them to the treats I bake and share with the neighbors at Christmas. AS
posted:
11/29/2005
They were awful! Had to throw the all the bars in the trash; they were not eatable.
K:46774v0:89949
All ratings for
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email